OUR RESTAURANT

The beach hotel's restaurant buzzes with life from early morning until late evening. The day begins at the long kitchen table, filled with home-baked bread and homemade specialties.

Lunch is served in the kitchen rooms, with our open sandwiches and simple lunch dishes. We move with the sun towards the beach rooms for afternoon cake or a good cup of coffee.

Dinner can be enjoyed with several courses in the beach lounges, overlooking the sunset over the Wadden Sea, or in the kitchen lounges with classic evening dishes.

End the evening in our wine bar with a drink, snacks, or a glass of fine wine.

Click on the events below
and see the different menus

Push to the side

Lunch 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.

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.

THE KITCHEN
CHALKBOARD DISHES

Every evening, Sunday to Thursday, there are selected dishes on the blackboard in the kitchen rooms.

Today's chalkboard dishes

from 150 - 250 kr.

See the board in the kitchens or call and inquire about the dishes on phone +45 75 11 70 00

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

Breakfast in the morning

 Every day from 7.00 - 10.00

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

supper

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

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

We serve breakfast as a buffet, using mainly local or homemade products. 

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

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

Poached winter turnip, egg salad, and fried capers on fried rye bread

Christiansøpigen's spiced herring with orange marmalade and glazed carrots on fried rye bread

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

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

Local hangover, lemon and remoulade on rye bread

Fish cakes with remoulade and lemon on rye bread

Roast pork, butter-steamed kale, apples with Dijon mayonnaise, and pork rinds on rye bread

Roast beef, pickles, pickled cucumbers, horseradish, and fried onions on rye bread

fROKOSTRETTER

Fish 'n' chips with tartar sauce

180

Fried haddock on focaccia, Fanø Salmon, lettuce, dill, shrimp and blanquette

200

Tartare with sorrel, sorrel, balsamic mayonnaise, parmesan and pine nuts

150

Chocolate cream, mandarin sorbet, malt oil, mille feuille biscuits, and sea salt

100

Tiramisu

70

Fried brunsviger with caramel sauce and browned butter ice cream

100

Three cheeses from near and far with brioche and sweets

140

Pasta Bolognese

Fish cakes with remoulade and French fries

Deep-fried fish with French fries

We appreciate following the course of the day, especially in the late afternoon when it's time for a refreshing coffee or a fragrant cup of tea, maybe even a fragrant piece of homemade cake?

The Badehotel's fireplace rooms and the Blue Conservatory are ideal spaces for this, with the afternoon sun lying low and casting a soft light into the rooms.

Feel free to come inside.

The seaside hotel's bar offers a large selection of delicious drinks - "shaken not stirred" or just as you prefer, as well as a careful selection of good wines. In addition, there is always the option of a salted snack to satisfy a light hunger.

Meet us here at the end of the day, or before your dinner in the restaurant.

We look forward to meeting you at the bar. 

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 herb vinaigrette

40

Oysters natural with lemon

40

Three types of olives

40

Sourdough bread and whipped butter

40

Gordon bleu snack with beef brisket

50

Artichoke, mint dressing and lemon

60

French fries and garlic mayonnaise

60

Burrata with breadcrumbs, artichoke, and olives

120

Confit Jerusalem artichokes, crispy rye bread, kefir cream, pickled shallots with tarragon and Comté cheese

140

Fanø salmon with basil, pickled salad onions, and horseradish cream with cream

160

Toast with braised leek, cream cheese, anchovies, and oregano

120

Tartar, sorrel, wood sorrel, balsamic mayo, Parmesan, and pine nuts

160

Orzo pasta “risotto” with palm cabbage, hazelnuts, and Comté cheese

150

Pasta mafaldine with veal ragout

150

Pasta spaghetti, cacio e pepe

150

Whole fried plaice with lemon, capers, browned butter, parsley, and potatoes

350

Braised leg of lamb with bean cassoulet and mint

300

Entrecôte steak with béarnaise sauce, French fries, and haricot verts

400

Ask the staff about the blackboard dishes in the kitchen, served from Sunday to Thursday. From 150

Chocolate cream, mandarin sorbet, malt oil, mille feuille biscuits, and sea salt

100

Tiramisu

70

Fried brunsviger with caramel sauce and browned butter ice cream

100

3 cheeses from near and far with brioche and sweet treats

140

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

Oysters with herb vinaigrette

Artichoke, mint dressing and lemon

Gordon bleu snack with beef brisket

              Toast with braised leek, cream cheese, anchovies, and oregano

Fanø salmon with basil, pickled salad onions, and horseradish cream with cream

Braised leg of lamb with bean cassoulet and mint

 Chocolate cream, mandarin sorbet, malt oil, mille feuille biscuits, and sea salt

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