108 EMPLOYS the full Nordic arsenal of techniques—foraging, fermentation, pickling, smoking—in dishes that manage to be both creative and comforting. The à la carte menu combines jewel-like small plates with hunks of protein meant for sharing. Among the small plates, the cured mackerel is the runaway star. It looks simple: Neat, glistening triangles of fish overlap the edges of an emerald pool of spruce oil. But thanks to a brief cure in pine salt, a few dollops of salted gooseberry and that pool of oil, the dish tastes as much of the forest as of the sea—sweet and salty, clean but tingly.
Orderly rows of marigold petals give a delicate geometry to the stems of Romaine salad, a handful of fresh leaves tossed in an intensely savory paste made from their fermented brothers and sisters. Who knew lettuce could show such muscle?