At our restaurants, we always strive to prioritize climate-friendly and sustainable solutions. Therefore, we choose our raw materials wisely based on the the season's crops.
The month of August is a time when the sun is extra valuable and the harvest enriches us with wonderful ingredients to experiment with in our restaurants.
The zucchini flower is a fresh local ingredient that blooms from late June and onwards. It can be harvested during late summer and into autumn.
The flower has a multitude of cooking options and we are especially pleased to serve it fried. Below you can see an overview of how we serve the zucchini flower at Delphine, Restaurant Cofoco and Oysters & Grill.
The chanterelle is a favorite among the Danish edible mushrooms and the cooking possibilities are endless. Chanterelles grow during the summer in Denmark and have their peak season in August and September.
Below you can see an overview of how we prepare dishes with chanterelles at Høst, Vækst, Restaurant Cofoco and Spuntino.