the Restaurant Archives

Ingrid, lunch

Ingrid
“Smørrebrødsrestaurant”
Friday and Saturday from 12.00-15.00

Open Sandwich

Potato // 130,-
Lovage mayonnaise, pickled tomatoes, fried onions and chives

Pickled herring // 130,-
Horseradish crème fraiche, capers, onions, eggs and cress

Fried herring // 140,-
Stewed potatoes, spinach and dill

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

Hand-peeled prawns // 165,-
Butter toasted sourdough bread, white asparagus and lemon mayonnaise

Breaded plaice fillet // 145,-
Remoulade and grilled lemon

Breaded plaice fillet // 165,-
Hand peeled shrimps and lemon mayonnaise

Chicken salad // 150,-
Butter toasted sourdough bread and green asparagus

Bistro menu 3 courses // 495,-
The menu is served for the whole table only and for a minimum of 2 people.
Must be pre-booked the day before at the latest and with arrival latest at 13.00.

Nordic cheese, 3 sorts // 150,-
Dessert of the day // 95,-
Cake of the day // 75,-
Sweets for coffee // 35,-

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.

The above prices are in DKK and only valid for 2024.
No price guarantee is given for 2025 and beyond.

We look forward to welcoming you!

Frederiksminde, evening

Frederiksminde

Essence Menu
Cabbage juice with sorrel and celery oil
Vegetables with sauce verde
Lettuce with chives vinaigrette and Tegel cheese
Tonburi with lovage, courgettes puré and gherkins
Tomatoes with figs leaves oil and boullion
Raw langoustine with horseradish, dill, radish and pickled elderflower
Bleak roe with sour cream, hazelnuts oil and preserved asparagus
Our bread
New potatoes and peas, buttermilk whey and sunflower seeds
Grilled vegetables with “Wrangeback” cheese and thyme oil
Langø Turbot with cauliflower, Gold Caviar and Vermout
Yarn caught monkfish with grilled carrots, chamomile, chili and roses
Gooseberries with woodruff and peas
Grilled “rødgrød” with black currant branches ice cream
Raspberry pate de fruit
Brown butter Madeleine
Pie with black currant

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

Raw langoustine with horseradish, dill, radish and pickled elderflower
Halibut with vegetables from our garden and “beurre blanc”
Grilled “rødgrød” with black currant leaves and milk ice cream

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 2023.
No price guarantee is given for 2024 and beyond.

Wine

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.