The Wild Kitchen

Taste the season’s best wild plants

Visit Det Vilde Køkken's stall at the Tivoli Food Festival to experience ten of the season's finest wild plants and taste their unique flavours. We've captured some of these flavors in jars, available at our stall: sweet woodruff sugar, rose sugar, and fermented wild garlic stems and buds.

We're also selling our organic sourdough bread with nettle and traditional rye bread. For a light bite, try our forest tzatziki with bread and wild garlic sausage, accompanied by hawthorn blossom cordial.

Det Vilde Køkken is a dining house in Klint, run by Anna Stoltz Andersen and Jørgen Stoltz. We offer foraging tours, guided walks, communal dining, and seasonal menus that reflect the local landscape and shifting seasons.