Casual Fine dining

We invite you to an aesthetic and sensory experience in our restaurant, where we balance innovation with respect for tradition. Here, the classic is united with contemporary taste preferences.

Every element of our restaurant is created with passionate craftsmanship and nerdiness. We don't compromise on aesthetics and quality and strive to give our guests a holistic experience. Interior, atmosphere and gastronomy meet in classic, contemporary elegance. We want to bring the kitchen and the guest closer together. Guests should feel that our kitchen culture is reflected in the food we serve.

Our menu is composed in such a way that it should embrace every guest's needs. Whether it is for a light snack, a single filling dish or several servings woven together as a coherent menu.

Dates for Wednesday Pasta

October 21

November 4

November 18

December 2

December 16

Find your favorite hook in the wine bar

When afternoon turns to evening, there is plenty of opportunity to find a cozy nook in our wine bar. The wine bar is a gathering place where we invite you to enjoy a cozy and relaxing moment with a drink and some snacks or a good glass of wine. It's always nice to get together over an exquisite glass, and the wine bar combines an atmospheric setting with professional service where taste and quality are in focus. We make a virtue of geeking out on grapes and gin, bubbles and cocktails - this is where the evening starts and ends.

Restaurant opening hours

DRINKS / Cocktails

Every day from 12.00 until closing time

supper

Every day from 17.30 - 20.30
Tables can be booked during the specified time and we serve food until everyone is full

The Badehotel's evening menu is designed for both sharing and enjoying on your own.

We suggest you start small and finish big. The size follows the price. We recommend 2-3 courses per person, less if you enjoy the many snacks.

Gillardeau oysters au naturel with shallot mignonette, Tabasco, and lemon

Gillardeau oysters with rosehip vinaigrette

1 piece 60 6 pieces 300

Artichoke with mint dressing and lemon

100

Two anchovies with butter on brioche

70

Grissini with sea buckthorn cream and pesto

70

2 ham croquettes from Als, made with potato and Gruyère

70

French fries with aioli

60

Three types of olives

40

Sourdough bread with whipped butter

40

Lobster with matcha salsa, aioli, and lime

200

Baked focaccia with artichoke cream, zucchini, and a crispy crumble

150

Ravioli with pumpkin, browned butter, hazelnuts, sage, and light and airy burrata

150

Beef tartare with pickled green tomatoes, hazelnut mayonnaise, and Jerusalem artichoke chips

150

White lasagna with veal ragout, white sauce, and pesto

150

Papperdelle with zucchini, basil, salsiccia, and pistachios

150

Pan-fried flounder with wild spinach, pearl onions, yellow beets, and basquaise 

350

Grilled beef ribeye with mushroom sauce, pommes rossiolées, and green salads

470

Steamed mussels in white wine and cream, served with french fries and aioli

200

Blueberry sorbet with wild blueberries, browned butter cream, and cocoa crumble

120

Profiteroles with hazelnut ice cream and warm chocolate sauce

100

Crème brûlée

100

Three cheeses from near and far, served with crispbread and a sweet treat

140

Pasta Bolognese
Fried fish with remoulade and French fries
Fish cakes with remoulade and French fries

Hjerting Badehotel menu

APPETIZERS

        Croquettes with Als ham, potatoes, and Gruyère
Fried focaccia with artichoke cream, squash, and crispy crumble

appetizer

Ravioli with pumpkin, browned butter, hazelnuts, sage, and light and airy burrata

Main course

Pan-fried flounder with wild spinach, pearl onions, yellow beets, and basquaise 

dessert

Blueberry sorbet, marinated wild blueberries, “
” browned butter cream, and cocoa crumble

600 KR. PER PERSON

LUNCH MENU

Extend your evening

      Gilardeau oysters with rosehip vinaigrette

Artichoke with mint dressing and lemon

Two kinds of petit fours

+ 200 DKK PER PERSON

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