We mix work and pleasure

The restaurant at Hjerting Badehotel provides the perfect setting for everything from business dinners and client lunches to company parties, events, and networking meetings. Here, people gather around the table—whether as part of the workday or to wrap it up.

The kitchen draws inspiration from classic cuisine and focuses on seasonal ingredients, fine craftsmanship, and flavor. Meals can be tailored to the occasion—from a simple lunch to a multi-course dinner.

The restaurant offers a flexible setting where both formal and informal gatherings can take place, and where the meal becomes a natural part of the occasion that brings you together.

We provide the framework—you use it however you like.

Business Dinner
Client Lunch
Company Parties
Events
Networking Meetings

Lunch meetings by the water

Lunch at the seaside hotel consists of open-faced sandwiches and simple lunch dishes, made with high-quality ingredients and a focus on flavor and craftsmanship. These are dishes perfect for midday—and can be enjoyed at whatever pace your meeting or conversation dictates.

Many people use lunchtime as an opportunity for client lunches, networking meetings, or informal conversations. There’s room here for both quick meetings and longer conversations at the table.

The seaside location of the beach hotel—with its views and the light that fills the living rooms—provides a unique setting for lunch. A place to meet in the middle of the day, catch up, and move forward from there.

Business Dinner at the BADEHOTELLET Restaurant

Evenings at the seaside hotel’s restaurant provide the setting for dinners where colleagues, business partners, and guests gather around the table. Here, the kitchen takes a classic approach, letting ingredients, flavors, and the season set the tone.

Dinner can be a natural way to end the day—a place to follow up, continue the conversation, or tie everything together in a peaceful setting by the water.

We place great emphasis on fine craftsmanship and a cohesive experience where food, space, and ambiance come together. The menu can be tailored to suit the occasion—from individual dishes to multi-course meals, depending on what the evening calls for.

Corporate parties and events

Breakfast is served in Badehotellet's restaurant, in what we call the 'Kitchen Rooms'. 

We serve breakfast as a buffet, using mainly homemade products or high-quality ingredients. 

We follow the season based on a traditional Danish breakfast, whether it's yogurt with seasonal berries and muesli, scrambled eggs or home baking. 

Served from 11:30 to 14:30

We want lunch to provide space for calm and relaxed shoulders. That the view and atmosphere invite you to take a break that suits you. The food is simple and made with care, and the meal is intended as a small respite in the middle of the day

Fried Jerusalem artichokes, kefir mayonnaise, pickled shallots with tarragon, and Comté cheese on rye bread

Green asparagus with egg salad and fried capers on toasted rye bread

Christiansø herring with herb-yogurt cream, pickled pearl onions, and cress on rye bread

Eggs and shrimp, lemon mayonnaise, almonds, and pickled onions on brioche

Fanø salmon with dill mayonnaise, pickled fennel, cucumber, shallots, and horseradish on rye bread

Local hangover, lemon and remoulade on rye bread

Fish cakes with remoulade and lemon on rye bread

Apple-glazed pork with pancetta, caramelized onions, and lemon thyme on rye bread

Roast beef with Dijon mayonnaise, pickles, pickled cucumbers, horseradish, and caramelized onions on rye bread

fROKOSTRETTER

Fish 'n' chips with tartar sauce

200

Steamed mussels in white wine, cream, and ‘nduja, served with French fries and aioli

220

Beef tartare with lovage cream, green Tabasco, herbs, and crispy potatoes

150

Baba with Earl Grey ice cream and nectarine

100

White chocolate ice cream with poached rhubarb and caramelized white chocolate

100

Pistachio crème brûlée with chocolate sorbet

100

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

140

Fish cakes with remoulade and French fries

Deep-fried fish with French fries

The Badehotel's evening menu allows you to share and enjoy individually.

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.

Oysters with mignonette made with red wine vinegar and sherry

40

Raw oysters with Tabasco and lemon

40

Artichoke with mint dressing and lemon

60

Endive leaves with feta cream, sun-dried tomatoes, and toasted pine nuts

50

Deep-fried squid with lemon mayonnaise

100

French fries with aioli

60

Three types of olives

60

Chips

40

Roasted and salted almonds

40

Sourdough bread with whipped butter

40

White and green asparagus served with herb mayonnaise, macadamia nuts, and brown butter

150

Fanø Salmon with herb cream, pickled mustard seeds, and frisée salad

150

Baked focaccia with braised leeks, cream cheese, anchovies, and oregano

Beef tartare with lovage cream, green Tabasco, herbs, and crispy potatoes

120
150

Baked Rigatoni alla Vodka

150

Mafaldine with fried squid, gremolata, and harissa

150

Orzo “risotto” with fresh peas and wild garlic

150

Red sole with potatoes, white and green asparagus, herb mayonnaise, macadamia nuts, and browned butter

450

Braised leg of lamb with asparagus and bean cassoulet

300

Entrecôte steak with Béarnaise sauce, served with French fries and green beans

400

Ask the staff about the daily specials on the kitchen’s chalkboard, which are served Sunday through Thursday. Starting at 150 kr.

Baba with Earl Grey ice cream and nectarine

100

White chocolate ice cream with poached rhubarb and caramelized white chocolate

100

Pistachio crème brûlée with chocolate sorbet

100

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

140

Pasta bolognese
Fried fish and chips
Fish cakes with remoulade and fries

              White and green asparagus served with herb mayonnaise, macadamia nuts, and brown butter

Fanø Salmon with herb cream, pickled mustard seeds, and frisée salad

Baked focaccia with braised leeks, cream cheese, anchovies, and oregano

Braised leg of lamb with asparagus and bean cassoulet

White chocolate ice cream with poached rhubarb and caramelized white chocolate

Start with appetizers and finish with petit fours +200 kr.

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