Møf, a young restaurant in Aarhus that cooks with local produce
At Møf, a young Aarhus restaurant dedicated to hyper-regional cuisine, the evening ends with ingenious and accessible dishes.
Sommelier Nick Laursen serves the wine to accompany the vegetable dish, featuring produce he grows himself in nearby Silkeborg, where he cultivates three hectares of crops highly prized by this and other restaurants. Among them is the Rosa Tannenzapfen, an ancient potato variety, here coated in toasted nuts, with pickled coriander sprouts, tangy rhubarb, spicy mayonnaise, and sorrel. “I work 25 hours a week here. It makes me so happy to see how much people enjoy my vegetables,” says Laursen.
Chef Michell Nielsen presents a Danish childhood classic, koldskål, a sweet, cold buttermilk soup, here in a savory version with scallops and cranberries. Fresh hake ceviche is accompanied by currants, wild herbs, marigolds, and daylily buds. Roasted and rolled lamb is served with a ragù of braised offal and onion slices from the sommelier's garden.
Sous-chef Peter Høeg presents a creamy ice cream on a bed of red berry mousse, to which the green fig leaves lend a surprising coconut aroma. It is accompanied by green fennel leaves and a fennel cookie.
Lars Eiskjær points out that the restaurant has a hygge touch, the Scandinavian concept of coziness, which fits with Aarhus's new Nordic-French cuisine: innovative, yet accessible and understandable.