Summary: Dishes celebrate bounty in a welcoming, informal setting where a garden yields greens and herbs.
Kjolle is presented as the gentler counterpoint to its celebrated sister project, yet it stands with its own voice. The restaurant leans into a 100 percent vegetable approach that weds greens, sprouts, and garden herbs with citrus from the Amazon and roots that surprise even seasoned palates. The room feels warm and informal, inviting guests to linger as plates arrive with color, scent, and a sense of adventurous stewardship over the region s edible treasures.