Elin Carrow & crew
The kitchen
Chef-patron
Fifteen years, four stoves, one harbour
Elin cooked in Copenhagen and Lyon before the tide pulled her home. The kitchen she runs is quiet, exact and small on ego — the fish gets the applause. Her rule for the menu has never changed: nothing on the plate that travelled further than the person eating it, wine excepted.
5 miles
Average distance to our fish
26
Seats in the room
2
Menus a day, never more
“
Cooking fish this fresh is mostly the discipline of leaving it alone.
Elin Carrow
