Best Dishes at Udtryk

This signature course represents Udtryk's philosophy perfectly. The turbot (a flat fish from Danish waters) is cooked to retain moisture and delicate texture. A reduction of 10-year-old Shaoxing wine brings umami depth without heaviness. Aged tangerine from Xinhui (a specific Chinese region known for preserved citrus) adds bright acidity and complexity. The three components — Nordic fish, aged Asian wines, preserved fruit — tell a story of global technique without leaving the plate.

Udtryk sources from Linderöd, a Swedish heritage breed farm known for excellent pork. This cut is cooked precisely (likely sous-vide or low-temperature) to retain juiciness while developing flavor. Fava beans bring earthiness and slight sweetness. The vegan XO sauce (made from pickled, unripe gooseberries rather than dried seafood) is Pascal's invention — honoring the umami intensity of a classic XO while keeping the dish entirely plant-based in its flavor foundations. This is refined cooking with a sense of humor.

This warming, intimate course arrives in an individual clay pot (donabe), hot and fragrant. Koshihikari is a premium Japanese short-grain rice prized for its sweetness. Norlin Wagyu from Sweden provides richness without heaviness. Danish eel (a local specialty, smoked or raw) adds umami. Shiitake mushrooms bring earthiness. The clay pot itself conducts heat deliberately, allowing the rice to finish cooking as it comes to the table. It's a dish that speaks to tradition while honoring each ingredient's quality.

Hand-dived scallops from Norway (dived rather than dredged, which preserves their texture and flavor) are served with a monaka — a thin crispy wafer typically used in Japanese desserts. This structural element provides textural surprise. Watercress and gingko nuts add herbaceous and slightly nutty notes. The dish demonstrates Pascal's respect for Japanese traditions adapted to Nordic ingredients.