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 Lunches
Company Parties
Events
Networking Meetings
Board 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

We have the facilities for parties, including corporate events. We can seat up to 60 people in the banquet hall, and guests can also stay overnight at the hotel. 

Whether you’re in the mood for a single meal or looking for a more complete evening experience, we’ve got you covered. 

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

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

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

Eggs & shrimp with beef tomato, allspice mayonnaise, crumble, and a side dish on rye bread

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

”Local bakskuld”, lemon and remoulade on rye bread

Chicken salad with mushrooms, crispy chicken skin, apples, and watercress 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 and mushy peas

200

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

200

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

150

Deep-fried haddock, Fanø salmon, endive, and shrimp salad on focaccia with blanquette sauce

220

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

120

Crème brûlée

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 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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