Every weekend La Banchina offers an extended menu and the possibility to book a table.
The food emphasizes seasonal vegetables, the preserved taste of summer and all the sea has to offer.
The ever-changing menu is a creative collaboration between our Chefs Daniel Runge Christensen and Kieran McLaughlin, a responsible thought in accordance to seasonality and in our choice of fishing methods. This allows us to be able to serve the best produce possible, to be responsible and to give a unique dining experience in our beloved blue shack by the water.
Wine pairing possible for the menu.
A vegetarian menu is always available upon request. Also, we accommodate allergies and/or dietary restrictions with advance notice.
For any additional queries please contact us.
We only work with small independent wineries, who apply a low intervention approach to their wine making. Our wine selection is made by our Sommelier, Heye Grünberg.
As with our food, we chose organic when possible and prefer natural wines with low to no added sulphites. Respecting the sustainable approach to winemaking, we enjoy the clean expression of terroir and grapes. Our wines span from easy drinking to serious thinking. Nonetheless, they are all thirst quenching and will make you ask for more.