Dineout | Food & Fun 2026 – Fjallkonan - krá & kræsingar

Diletta Zenna Born in 1989 in a small town near Venice Diletta began her career as a pastry chef after earning a degree in social work.

Cooking had always been a part of her life since she was a child, thanks to her mother’s passion.

Diletta chose pastry making as a career after meeting Piergiorgio Siviero, chef and owner of Lazzaro 1915, a restaurant in Pontelongo, Padua.

During that time she developed a love for dough and the use of vegetables and savory ingredients in her pastry making, thus also learning cooking techniques.

Today, she collaborates with Matteo Cameli of Vecchio Convento in Portico di Romagna while developing new personal projects.

Menu

Scallop, wasabi, cucumber, green apple, cumin

Brioche bread soaked with shrimp & citrus dashi, egg yolk, smoked avocado

Peking style glazed duck breast, potato pappardelle, black truffle

Pumpkin ravioli, miso sauce, taleggio fondue, n’djua oil

Rack of lamb cooked in brown butter, rosehip purée, toasted milk and coffee demi-glace

Brioche, rhubarb, formaggio di fossa ice cream

Price 14.900 kr. pr. person