Restaurant Moment

Name: Restaurant Moment
Address: Ravnen 1, Feldballe, 8410, DK
Telephone: +4551362656
Price range: £££
Rating: 5

Hjem
Danmark
Feldballe
Restaurant Moment

Restaurant Moment skaber unik, vegetarisk mad og drikke af høj kvalitet baseret på økologiske, vilde, selvproducerede og lokale råvarer
(222)

03/06/2026

From the mailbox..!
Thank you - from our 💚

30/05/2026

English below

Vores kartoffelservering er lavet med vores nye kartofler fra vores gård , som nænsomt simres, indtil de er møre. De glaseres i syrligt smør og løvstikkeolie og serveres med en krydret “pesto” af vild rucola og pistacie. Vi bruger en ganske lille mængde Hallands Himmel fra . Serveringen afsluttes med friske aromatiske urter fra vores forårshave.

Our potato serving is made with our new potatoes from our farm that are gently simmered until they are tender. They are glazed in acidic butter and lovage oil, and served with a spicy wild rocket “pesto” and pistachio. We use a tiny amount of Hallands Himmel from . The serving is finished with fresh aromatic herbs from our late Spring garden

26/05/2026

Vi er meget stolte over nu at kunne dele denne korte, kunsteriske dokumentar om os produceret af den meget talentfulde filmskaber Riley Hynd . På 10 minutter og 18 sekunder formår han at fange aspekter af vores filosofi og tilgang på en måde der er svært at udtrykke i ord alene. Du kan se filmen her: https://www.restaurantmoment.dk/new-page-14

We are so proud to share with you this short artistic documentary about us that was created by the very talented movie maker Riley Hynd - In only 10 minutes and 18 seconds, he captures important aspects of our philosophy and approach that are hard to express in words alone. You can watch the movie from this link: https://www.restaurantmoment.dk/new-page-14

23/05/2026

In English below 👇

Denne servering med det ydmyge navn “Grønt” har været en del af vores repetoire i næsten et år. Serveringen fremstår næsten “dekonstrueret” og har til formål at illustrere en række af de råvarer der netop nu er typiske for vores arbejde og for menuen. Det er en gennemtænkt samling af forskellige smage der indleder oplevelsen med et forsøg på at vise hvordan vores verden fungerer med udgangspunkt i “øjeblikket” - “momentet”. Serveringen skifter udtryk næsten dagligt, og den følger således helt konkret det skiftende udtryk i vores omgivelser. I vinterperioden er udgangspunktet vores forrådskammer og forskellige fermenteringsteknikker. Om sommeren er serveringen frisk, blomstret og fuld af farver.

This course, bearing the humble name “Greens,” has been part of our repertoire for nearly a year. Presented in an almost “deconstructed” form, it is intended to showcase a selection of the ingredients that currently define both our work and the menu. It is a carefully considered composition of flavors that opens the experience by offering guests an insight into how our world operates, rooted in the here and now—the moment itself.

The dish changes its expression almost daily, directly reflecting the shifting character of our surroundings. During the winter months, it draws primarily on our pantry stores and a variety of fermentation techniques. In summer, it becomes fresh, floral, and vibrant with color.

21/05/2026

In English below!

Vores første hvide asparges er fine og delikate. Retten er derfor skabt med ønsket om at fremhæve deres sprøde friskhed og subtile elegance — at understøtte deres karakter uden at overdøve dem med tunge teksturer eller kraftige smage. Aspargesene vendes i en olie med fyrrepollen, mens alle afpuds omdannes til en delikat puré, som foldes sammen med syltede asparges fra vores spisekammer og en let creme på pinjekerner. Blade og blomster fra citrontimian tilføjes for at give retten et ekstra lag af friskhed og duft

Our first white asparagus are exceptionally delicate and refined. The vegetarian serving is therefore designed to highlight their crisp freshness and subtle elegance — complementing their character rather than overwhelming it with heavy textures or bold flavours. The asparagus are dressed with pine pollen oil, while all the trimmings are transformed into a delicate purée, folded together with preserved asparagus from the pantry and a light pine nut cream. Lemon thyme leaves and blossoms are added to bring an extra layer of freshness and fragrance.

14/05/2026

Hosta is known to most as an ornamental plant.
But in the kitchen, its young spring shoots reveal something else entirely - very delicate and green.
We serve it as a cocktail snack with a bit of fermented chili

11/05/2026

Over the last weeks, our garden has changed, nature in our surrounding Mols Bjerge is truly awakening, and our menu changes accordingly. In the week to come, several servings will be changed - as always to mirror the current moment in nature.

09/05/2026

We are so happy to be nominated for the Gastro Award in sustainability again this year! We can not expect to win it to years in a row - but we are honoured and proud to be in this amazing company once again.

07/05/2026

Sea kale flower and leaves gently glazed with cabbage treaccle, braised cabbage on a sauce of reduced cream. Dahlia roots, quince, and pickled mustard seeds. The dish is finished with a refreshing lemon verbena oil.

04/05/2026

Sweets for your coffee?
At Moment, it is of course obligatory that the sweets for your coffee are as creative and flavorful as the rest of the menu

Adresse

Ravnen 1
Feldballe
8410

Telefon

+4551362656

Internet side

http://www.restaurantmoment.dk/

Underretninger

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Type

Vegetarisk/vegansk restaurant