Lunch at the seaside hotel
- A break by the water

Lunch at the seaside hotel consists of open sandwiches and simple lunch dishes, made with good ingredients and with a focus on taste and craftsmanship. These are dishes that are perfect for midday – and can be eaten at a pace that suits each individual.

Many people use lunch as an opportunity to meet up. Some come alone, others come in pairs, and some come in larger groups. There is room here for both a quick lunch and a longer chat at the table.

The seaside hotel's location by the water—with the view and light filling the living rooms—means that lunch often becomes a natural break by the water: a time of day when you can get together, eat well, and continue from there.

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

Head Chef – Kasper Elmholdt

Our open-faced sandwiches are a staple of lunch at the beach hotel. We use classic techniques and high-quality ingredients, and each sandwich is carefully composed to ensure a clear, simple, and well-balanced flavor. You can choose a single sandwich or combine several to create a lunch that suits your day.

Lunch Restaurant opening hours

BREAKFAST

Every day from 11.30 - 14.30
Tables can be booked during the specified time and we serve food until everyone is full

tEA TIME

Every day from 8.00 until closing time

DRINKS / Cocktails

Every day from 12.00 until closing time

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

Potato spread with lovage, Vesterhavsost cheese, pickled mustard seeds, and peas on 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 bakskuld”, lemon and remoulade on rye bread

Chicken salad with pancetta, cornichons, and spring onions on brioche

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 and cream, served with french fries and aioli

220

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

150

Smoked Fanø Salmon with pickled white asparagus, dill mayonnaise, and endive

150

Kefir panna cotta with fresh strawberries, rosehip, and white sauce

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

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