Elske*

Tea of lightly smoked fruits and vegetables, Cured sole with curry remoulade and Gunde's pickles, and Shrimp toast with horseradish and nasturtium

We firmly believe that one of the best ways to teach your child about the world is through food. We love being able to have Emma be a part of each dining experience that becomes a geography lesson, a history class, and a window into culture.

Our recent visit to Elske, maintaining a one

Emma at Elske

Michelin star since 2017, perfectly embodied that belief.

Elske, meaning love in Danish, offers a culinary journey through Scandinavia. Flash back to world cultures, a region encompassing Denmark, Norway, Sweden, Finland, and Iceland. At its core, Scandinavian cuisine celebrates nature’s simplicity: clean flavors, humble ingredients, and deep respect for the seasons.

Salt-cured anchovies with fennel pollen, meyer lemon, and grilled sourdough

Cured hiramasa with kohlrabi, dill, and juniper served with fennel-dill crumpet

Confit cod and cauliflower, apple, and almond

Duck liver tart with salted ramp and toasted buckwheat

Roasted lamp loin with leeks and escarole with frozen anise jelly with mint

Herbed skyr with pistachio and whey carmel

From the very first course, one ingredient made its presence known: dill. It appeared in nearly every dish, each time in a new, unexpected way. Dill has long been a cornerstone of Scandinavian cooking (thank you google). Its delicate, slightly sweet flavor complements the region’s staples like fresh fish, potatoes, and root vegetables, and it thrives in the cool Nordic climate. It’s a small reminder that food traditions are often born out of practicality and perfected through generations.

Publican Quality oat porridge sourdough with cultured koji butter

And then there was the bread and a lot of it. Scandinavian dining celebrates bread not as a side, but as an essential expression of survival, nutrition, and culture. Historically, dense rye loaves were baked in large batches to last through long winters. These breads provided energy and warmth to farmers and seafarers sustenance for both body and spirit.

This meal definitely made us hit Google to learn more about the region’s deep-rooted traditions and why certain ingredients like dill, rye, and butter are so prominent. Elske captures that history beautifully, reminding diners that simplicity, when done with intention, can be profoundly moving.