STARTER TOAST SKAGEN L|GR On toasted sourdough bread with shrimp Skagen, crayfish tails, pickled red onions, dill, egg, and lemon. MAIN COURSE PETIT TENDER L|G Slow-cooked 54°C cooked petit tender steak 180 g, with chimichurri, deep-fried potatoes, sautéed baby gem lettuce, cherry tomatoes, citrus vinaigrette, and aioli. DESSERT CRÈME BRÛLÉE L|G Classic vanilla custard with caramelized top, served with marinated berries. Served with coffee or tea.

STARTER MUSHROOM PARFAIT L|GR Mushroom mousse with marinated shiitake and pickled red onions. Served with toasted sourdough bread. MAIN COURSE PERCH HOLLANDAISE L|G [LOCAL SPECIALTY] Pan-seared perch with saffron hollandaise, dill oil, crushed potatoes, green asparagus spears, radish, and sautéed cherry tomatoes. DESSERT BLUEBERRY RYE PIE L [LOCAL SPECIALTY] Traditional warm blueberry pie with rye crust, served with vanilla ice cream. Served with coffee or tea.

Home-baked malt bread with butter

Rainbow trout, fennel, onion, potatoes and creamy fish broth, finished with dill oil. Served with malt bread and butter.

Toasted sourdough bread with shrimp Skagen, crayfish tails, pickled red onion, dill, egg and lemon.

Toasted sourdough bread with smoked tofu Skagen, seaweed caviar, pickled red onion, dill, pickles and lemon.

Baby gem lettuce, citrus-balsamic dressing, feta cheese, roasted chickpeas, pickled cucumber, radish, cherry tomatoes and croutons. Add to your salad: Chicken 150 g + 6,00€ | Cold-smoked tofu 150 g + 6,00€ | Hot-smoked rainbow trout 120 g + 10,00€

Mushroom mousse with marinated shiitake and pickled red onion, served with toasted sourdough bread.

2 pcs 8,90 € / 4 pcs 16,90 € [LOCAL SPECIALTY] Perch ceviche, house-made rye tortillas, herb crème, pickled pear tomatoes, jalapeño and lime.

Great for sharing! Beef pastrami, cold-smoked rainbow trout, shrimp Skagen, Gran Reserve cheese, aioli, pickled cucumber and red onion, gherkins, malt bread and butter.

Collect a plate of delicious fish dishes and sides from the buffet! Ask the staff for more details. Fish boat -buffet available daily 16 May – 10 August 2026.

Pan-seared perch with saffron hollandaise, dill oil, crushed potatoes, green asparagus, radish and sautéed cherry tomatoes.

Pan-seared Benella whitefish with sauce antiboise, lentil and zucchini sauté, roasted cauliflower and radish

Traditional vendace coated in rye flour and fried in butter, served with mashed potatoes, pickles, dill and lemon.

Tomato and paprika marinated chicken with romesco, crispy fried potatoes and feta cheese. Served with a fresh green salad.

Slow-cooked 54°C petit tender steak 180 g, with chimichurri, deep-fried potatoes, sautéed baby gem lettuce, cherry tomatoes, citrus vinaigrette, and aioli.

Lemon risotto with green asparagus, Parmesan, crispy kale and toasted pine nuts. Add to your risotto: Chicken 150 g + 6,00€ | Cold-smoked tofu 150 g + 6,00€ | Hot-smoked rainbow trout 120 g + 10,00€

Roasted cauliflower with romesco, lentil and zucchini sauté, pickled red onion, chimichurri and roasted chickpeas.

Rainbow trout, fennel, onion, potatoes and creamy fish broth finished with dill oil. Served with malt bread and butter.

Baby gem lettuce, citrus-balsamic dressing, feta cheese, cherry tomatoes, pickled cucumber, roasted chickpeas, radish and croutons. Add to your salad: Chicken 150 g + 6,00€ | Cold-smoked tofu 150 g + 6,00€ | Hot-smoked rainbow trout 120 g + 10,00€

2 pcs 8,90 € / 4 pcs 16,90 € [LOCAL SPECIALTY] Perch ceviche, house-made rye tortillas, herb crème, pickled pear tomatoes, jalapeño and lime.

Slow-cooked pork belly in a brioche bun with aged cheddar, smoked paprika mayonnaise, sautéed onion and bell pepper, chimichurri and spring onion. Served with Crispers potatoes.

Crispy breaded chicken in a brioche bun with mayonnaise, gaucho sauce, pickled cucumber, tomato, jalapeño and arugula. Served with Crispers potatoes.

House-made veggie patty in a toasted bun with vegan mayonnaise, gaucho sauce, pickled cucumber, tomato, jalapeño and arugula. Served with Crispers potatoes.

Mayonnaise M,G | Smoked paprika mayonnaise M,G | Aioli M,G | Remoulade M,G Vegan mayonnaise VN,M,G | Herb crème L,G

Traditional warm blueberry pie with rye crust, served with vanilla ice cream.

Classic vanilla custard with caramelized top, served with marinated berries.

Savoiardi biscuits soaked in coffee and liqueur, vanilla mascarpone cream, raspberry compote, fresh raspberries and cocoa powder.

Orange chocolate cake served with cherry sorbet and stewed blueberries.

Choose your ice cream: Vanilla L|G, Chocolate L|G, Pear L|G, Cherry sorbet VN|M|G Choose your sauce: Caramel LL|G, Chocolate VN|G, Strawberry VE|G, Raspberry VN|G