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Would you like to eat with us?

Every day we serve breakfast, lunch, afternoon cake, and we meet for communal dinner every night at long tables.

Do you want to book for more than 15 people? Then please contact us at info@hornbaekhus.com.

Please note that if you can’t book on the desired day in the booking system, it is because there are no more places on the day in question.

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Breakfast

Breakfast is served in the dining room from 8:00 AM to 10:00 AM every morning.
Our breakfast costs 150 DKK. per guest who does not live at the hotel incl. beverages.
For guests staying at the hotel, breakfast is included in the overnight stay.
Please let us know on arrival what time you want breakfast.

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Lunch

Every day from 12:00 PM to 3:00 PM we serve lunch at Hornbækhus with a selection of various types of open-faced sandwiches, including breaded plaice fillet with homemade remoulade, fennel and lemon, or curried herring mixed with ginger chutney and topped with egg, capers, and pickled red onions.

The price is 85 DKK each.

Click HERE to see the menu.

If you are a group of more than 8, we kindly ask you to pre-order your choice of food for lunch at info@hornbaekhus.com.

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Communal dinner

We meet for communal dinner in the dinning room every evening at 7:00 PM.

The kitchen prepares seasonal food without dogma. The style is simple and with a focus on good raw materials. As a starting point, the menu is vegetarian on Thursday and Sunday. Find the menu of the week further down the page.

We offer a vegetarian alternative for today’s meal every day. It is important that you
note the number of vegetarians in the comment field when you book your table.

The price is 150 DKK. for dinner per person and 50 DKK. for dessert. Dessert and coffee can be bought after the meal. Children up to and including 3 years old do not pay.

Remember to reserve your seats in advance.
Please arrive approx. 20 minutes before, so you can have a drink and find a seat
at the long table before the food is served.

We cannot customize the food or guarantee vegan, dairy-free or gluten-free options.
We reserve the right to make changes to the menu.

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Coffee, tea and cake

Every day from 1:00 PM to 5:00 PM we serve homemade cake with coffee in a plunger pot or tea.

Every Sunday you can choose between three different, homemade cakes.

We do not accept reservations for coffee and cake in June, July and August.

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What we eat

  • Monday 28.07
    “Chicken Marengo” in a dish with mushrooms.
    Served with mashed root vegetables and green salad with gremolata.
  • Tuesday 29.07
    Slow braised lamb shank with garlic and root vegetables.
    Served with hokkaido and mashed potatoes.
  • Wednesday 30.07
    Fish of the day with saffron sauce and spinach.
    Served with spicy couscous, leek and green salad with citrus dressing.
  • Thursday 31.07
    Vegetarian Panang curry with chickpeas, carrots, pak choi, onion, garlic and fresh chili.
    Served with rice, red cabbage salad with soy and oil vinegar dressing and broccoli salad with mustard dressing.
  • Friday 01.08
    Greek meatloaf with chicken, thyme and feta.
    Served with lemon roasted potatoes, tzatziki, horiatiki salad with cucumber, tomato, green peppers, green onions, olives and feta.
  • Saturday 02.08
    Red wine braised beef cheeks with carrots, shallots and mushrooms.
    Served with herb mash, green salad with apples and apple vinegar dressing.
  • Sunday 03.08
    Vegetarian chili con carne with beans.
    Served with rice, sour cream, raw marinated zucchini and salsa.
  • Monday 04.08
    Greek stifado made with beef chuck in red wine, cinnamon, garlic, shallots, celery leaves, and carrots.
    Served with mashed potatoes and green salad.
  • Tuesday 05.08
    Larb made with minced chicken, lime, coriander, and chili.
    Served with jasmine rice, cashew nuts, and Asian cabbage salad.
  • Wednesday 06.08
    Baked salmon with lemon, black pepper, and capers.
    Served with warm French potato salad with green beans, tomato, red onion, and bitter greens with a tangy sherry vinaigrette.
  • Thursday 07.08
    Gnocchi with mushroom sauce.
    Served with baked tomato, basil panzanella, and green salad.
  • Friday 08.08
    Oven-roasted drumsticks with mixed vegetables and white wine sauce.
    Served with roasted potatoes and green salad with white wine vinaigrette.
  • Saturday 09.08
    Scanian veal stew made with veal rump and allspice.
    Served with carrots, boiled potatoes, pickled beets, and green salad with traditional ‘grandmother’s dressing’.
  • Sunday 10.08
    Moroccan lentil stew with spices, apricots, and a garnish of lemon zest.
    Served with rice and chickpea salad with fresh coriander and citrus vinaigrette.
  • Monday 11.08
    Biff Lindström with beets and capers.
    Served with pan gravy, parsley roasted potatoes, and green salad.
  • Tuesday 12.08
    Fish of the day with sauce vierge and black olives.
    Served with lemon potatoes and green salad with balsamic and garlic vinaigrette.
  • Wednesday 13.08
    Beef goulash with bell peppers and pickled cucumber.
    Served with mashed potatoes and green salad.
  • Thursday 14.08
    Vegetarian lasagna with roasted zucchini and ricotta cream.
    Served with arugula salad with parmesan, artichoke, and lemon.
  • Friday 15.08
    Chicken meatloaf.
    Served with cream sauce, lingonberries, boiled potatoes, and pickled cucumber salad with Dijon mustard and honey dressing.
  • Saturday 16.08
    Authentic Rogan Josh Indian lamb stew.
    Served with rice, tzatziki, and green salad.
  • Sunday 17.08
    Vegetarian pointed cabbage curry.
    Served with rice and Greek salad with tomato, bell pepper, cucumber, olives, and feta cheese.
  • Monday 18.08
    Fried drumsticks with sage and chorizo on oven-roasted potatoes, leek, onion, and sautéed garlic corn.
    Served with green salad with parmesan and croutons.
  • Tuesday 19.08
    Fish of the.
    Served with Sandefjord sauce, roasted potatoes with bell peppers, red onions, and green beans,
    along with a green salad with pointed cabbage, cucumber, spring onions, and a creamy lemon and dill dressing.
  • Wednesday 20.08
    Lamb and veal kofta skewers with Greek feta, oregano, roasted onions, and eggplant caviar.
    Served with red and green pointed cabbage coleslaw and rosemary roasted potatoes.
  • Thursday 21.08
    Indian curry of cauliflower and chickpeas with masala, cumin, coconut milk, ginger, and chili.
    Served with rice, naan bread, lime, and green salad.
  • Friday 22.08 – SOLD OUT
    Lemon chicken with oven-roasted carrots and charred pointed cabbage.
    Served with steamed potatoes tossed with fresh oregano and butter, along with baked fennel with thyme and summer herbs.
  • Saturday 23.08 – SOLD OUT
    Veal fricassee with peas, carrots, and leek in velouté sauce with chervil.
    Served with steamed potatoes tossed in butter and parsley.
  • Sunday 24.08
    Lentil lasagna with vegetables.
    Served with green salad with roasted chickpeas and lime yogurt cream.