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

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

Pumpkin tart with dehydrated pumpkin and pumpkin cream
Potato soufflé with fjord shrimp, wild garlic and pickled onions
Razor clams and seaweed
Beach snails with salsa verde
Crustade with crab, koji and leek shoots
Danish hiramasa with daikon, apple-horseradish cream, and dill oil.
Line-caught blue mussels on toast.
Winter salad with saffron from Sweden and lumpfish roe
Our bread – sourdough baguette and classic brioche with browned butter.
Grilled cabbage with green juice sauce and yuzu kosho
Monkfish pithivier with sauce fume
Fallow deer pasta in fallow deer consommé
Local hunted fallow deer, turnered beetroot, celeriac purée and gastrique
Chestnut ice cream with kombu oil and caviar.
White chocolate soufflé with sea buckthorn sorbet.
Madeleine, pâte de fruit, homemade biscuit, caramel bonbon.

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, bread & 3 courses

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.