“Helheden” at Restaurant Treetop is a well-composed menu that takes you elegantly through a whole palette of flavours, from the delicate appetisers to the rich, deep desserts. Let us explore each dish and the unique flavour combinations it brings to the table.

Appetisers:

1. Wood Ear Mushrooms, Oyster Mushroom and Juniper: This dish opens the experience with a trio of treasures from the forest. Wood ear and oyster mushrooms offer an earthy, springy texture, while juniper adds a subtle yet aromatic scent of the woods.

2. Croustade with Lumpfish Roe and Leek: A delicate croustade is filled with salty, bursting lumpfish roe, beautifully contrasted by sweet, mild leek, creating a harmonious balance of texture and flavour.

3. Beluga Lentils, Tomato and Blackcurrant: A sophisticated combination in which earthy, lightly spiced beluga lentils meet the acidity of tomato and the sweetness of blackcurrant, resulting in a complex yet well-balanced appetiser.

4. Horseradish, Razor Clam and Chives: Sharp, fresh horseradish, combined with the delicate sweetness of razor clam and the gentle onion note of chives, makes for an appetiser with depth and character.

5. Red Deer, Wild Garlic and Caviar: A luxurious appetiser that unites the gamey flavour of red deer with the breath of spring from wild garlic and the salty decadence of caviar, a true feast for the senses.

Starters:

6. Cabbage, Fennel and Green Strawberries: A fresh, crisp starter in which crunchy cabbage and aniseed-like fennel are complemented by tart, unripe green strawberries that add a surprising freshness.

7. Scallop, Cucumber and Caviar: Sweet scallop is paired here with the freshness of cucumber and the luxurious touch of caviar, creating a sublime and elegant starter.

8. Squid, Vesterhavsost and Mussels: A flavourful starter in which the light texture of squid meets the robust flavour of Vesterhavsost (a Danish cave-aged cheese) and the delicate salinity of mussels.

9. Coley, Salsify and Asparagus: The firm flesh of coley is joined here by the sweetness of salsify and the mild bitterness of asparagus, which together create a starter of lovely nuance and texture.

10. Bread, Butter and Truffle: A rustic yet refined course of freshly baked bread, rich butter and the intense aroma of truffle, which together form a simple but unforgettable starter.

Main Courses:

11. Jerusalem Artichoke, Onion and Gammelknas: The nutty sweetness of Jerusalem artichoke, the sharpness of onion and the mature, salty character of Gammelknas cheese come together in this main course, which is both earthy and complex.

12. Woodcock, Potato and Wild Garlic: The distinctive flavour of woodcock is combined with the soft texture of potato and the wild, aromatic notes of wild garlic for a deep and satisfying main course.

13. Fallow Deer, Lardo and Beetroot: The fine flavour of fallow deer and the silky fat of lardo meet the earthy sweetness of beetroot, resulting in a main course that is both rich and balanced.

Desserts:

14. Pear, White Chocolate and Chokeberry: A light, elegant dessert in which sweet pear, creamy white chocolate and the tart bite of chokeberry (aronia) melt together in a seductive symphony of flavours.

15. Sea Buckthorn, Apple and Lemon Verbena: This dessert rounds off the meal with the sharpness of sea buckthorn, the sweetness of apple and the freshness of lemon verbena, creating a refreshing, clean finish to this culinary journey.

“Helheden” at Restaurant Treetop is a well-orchestrated symphony of flavours that takes you on an unforgettable journey through the landscape of Danish taste and the best produce of the season. Each dish is a tribute to the simple, the pure and the extraordinary, and together they form a dining experience that will be remembered for a long time.