Category: the Restaurant

Ingrid
“Smørrebrødsrestaurant”
Friday – Saturday from 12.00-15.00

Open Sandwiches

Pickled Christmas herring // 135,-
Sour cream, egg and capers

Ruth’s herring // 140,-
Tomatoes and pickled onions

Cold smoked Fynbo salmon // 150,-
Horseradish, mussel emulsion, summer preserves and dill oil

Egg and hand peeled shrimps // 165,-
Lemon mayonnaise, cress and dill

Breaded fish filet // 155,-
Remoulade and grilled lemon

Breaded fish filet // 175,-
Hand peeled shrimps and lemon mayonnaise

Chicken salad on butter fried sourdough bread  // 150,-
Butter fried sourdough bread and pancetta

Pheasant schnitzel // 160,-
Cabbage, browned butter and horseradish

Duck confit on butter fried sourdough bread   // 160,-
Pickled beet root, chives and berries

Bistro menu 3 courses // 495,-
The menu is served for the whole table only.
Must be pre-booked the day before.

Cold smoked salmon with horseradish sauce, dill oil and mussel emulsion
Organic duck confit with mashed potatoes, cabbage and sauce on warm spices
Yoghurt sorbet with white cocolate mousse, mazarin and whey curd

Nordic cheese, 3 sorts // 150,-
Dessert of the day // 120,-
Cake of the day // 85,-
Sweets for coffee // 40,-

Please note:
For table bookings of 7 people or more, please order a menu/specific open sandwiches in advance. Groups of more than 6 people are allocated a private room. The restaurant closes at 15.00. Our lunch restaurant Ingrid is not part of our Michelin restaurant.

The above prices are in DKK and only valid for 2025
No price guarantee is given for 2026 and beyond.

We look forward to welcoming you!

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Frederiksminde

Essence Menu
Cabbage juice with sorrel and celery oil
Vegetables with “humus” and rosemary oil
Lettuce with chives vinaigrette and Thybo cheese
Carrots pie with chamomile and poppy seeds
Danish hiramasa with lovage, blue mussels and gooseberries juice
Naan with raw shrimps, tomatoes and chimichurri
Bleak roe with fermented cream and preserved asparagus
Our bread
Dehydrated white cabbage with caviar, hazelnuts oil and sour cream
Cabbage with sauerkraut, Havgus cheese and preserved asparagus juice
Grilled monkfish with mushrooms, celeriac and roasted yeast
Pigeon with preserved berries and warm spices
Søtofte yoghurt with parsnips and browned butter
Ceps ice cream with roasted kelp oil and milk chocolate
“Æbleskive” with cherries
Brown butter Madeleine

Essence Menu 2.200,- ⋅ Beverage pairing 1.800,- ⋅ Juice pairing 750,-
(Our Essence Menu is served for a maximum of up to 10 people)

Dine on a weekday and save 200,-
This applies to our small and grand Essence Menu as well as our wine and juice pairings.

See the winelist here

The Essence of Frederiksminde
Sparkling wine ⋅ Water ⋅ Essence Menu ⋅ Beverage pairing ⋅ Coffee ⋅ Tea
4.100,- / Weekday discount of 400,-

Small Essence Menu
The kitchen selects approximately 1o servings from our Essence Menu.
Menu 1.600,- ⋅ Beverage pairing 1.300,- ⋅ Juice pairing 750,-

The Weekday Menu
Snacks, sourdough bread & 3 courses

Danish hiramasa with lovage, blue mussels and gooseberries juice
Dry aged Kæragergaard pork with pointed cabbage and browned butter
Søtofte yoghurt with parsnips and browned butter

Menu 700,- ⋅ Wine pairing 500,- ⋅ Juice pairing 250,-

Please notice
Groups over 6 persons will be seated in a separate room.
Unfortunately, we cannot accommodate dietary habits, diets or extensive allergies at our Essence menu. It is possible to get a smaller selection from our Essence menu for example without meat, fish or gluten. For questions, please contact the reception.

See our getaways here

The above prices are only valid for 2025.
No price guarantee is given for 2026 and beyond.

The wine

The wine list contains bottles ranging from big classic winemakers to small and edgy producers making wines with attitude and completely without sulfur.

 Our cellar is filled with wines from small winemakers who create wine with heart and in the deepest respect for the nature that surrounds us. Most are organic, biodynamic or natural.

Our restaurant manager are creating a wine pairing that extends dining experience and gives you a unique view of what food and wine can do when properly put together.

We are not afraid to take chances when assisting the kitchen in creating your evening.
With keywords like terroir and harmony, we have created a wine menu that challenges the classic taste, and where the wine connoisseurship of the individual product plays an important role in the marriage between the food and the wine.

Our wine is an independent experience that, in close interaction with the food, creates memorable moments.