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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.

If you are a group of 10 people or more, please contact us at info@hornbaekhus.com to get an offer for your event.

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.

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.

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 deep-fried breaded plaice fillet with homemade remoulade, crispy fennel, and lemon, or curried herring mixed with chili, ginger chutney, and topped with egg, capers, and pickled red onions.

The price is 85 DKK each.

We also serve a spiced Hokkaido pumpkin soup for 100 DKK.

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.

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.

Afternoon Tea

We serve Afternoon Tea in the flower room every Monday from from 3:00 PM to 5:00 PM November 4 until February 24.

With the Afternoon Tea come scones with lemon curd and orange marmelade, Marie bun with strawberry jam, white chocolate brownie and sandwich with pickled cucumber and cream cheese.

What we eat

  • Monday 03.02
    Turkey thigh in red curry with coconut milk and chilli.
    In addition, edamame bean salad with scallions and apples, basmati rice and salad with peanut vinaigrette.
  • Tuesday 04.02
    Baked salmon fillet with Sandefjord sauce.
    In addition, baked and marinated carrots and beetroot, fried potatoes and green salad.

  • Wednesday 05.02
    Rose-roasted veal culotte with coarse fritters, baked onions, Béarnaise sauce and Chinese cabbage and arugula
    citrus dressing.
  • Thursday 06.02
    Vegetarian vegetable lasagna made with courgettes, aubergine, pepper and tomato.
    Served with garlic roasted fennel and green salad with anise vinaigrette and roasted pumpkin seeds.
  • Friday 07.02
    Fried chicken in dijon cream with fried vegetables, potatoes baked with sesame and salad with popped, wild rice.

  • Saturday 08.02
    Chili of beef cuvette, veal bacon and lots of beans.
    Served with raw marinated courgette, green salad and avocado cream with roasted aubergine.
  • Sunday 09.02
    Vegetarian curry pot with pumpkin, cauliflower, white cabbage, chickpeas, coconut milk and tahini.
    Plus basmati rice, toasted coconut, peanuts, dried banana and salad with passion fruit vinaigrette.
  • Monday 10.02
    Spicy veal meatball in tomato sauce with Cajun potatoes, cream stewed corn and green salad with grilled onions.
  • Tuesday 11.02
    Chicken thighs fried with honey, rosemary and mustard.
    Served in a stock sauce with rice, baked peppers in balsamic and marinated Chinese cabbage.
  • Wednesday 12.02
    Salmon baked with kernels, soy and honey.
    Served with fried potatoes, tomato salad with pearl mozzarella, chive cream and green salad.
  • Thursday 13.02
    Vegetarian moussaka served with green salad with grilled artichoke and Greek salad of cucumber, tomato, pepper, olives and feta.
  • Friday 14.02
    Long-roasted veal fillet in creamy pepper sauce.
    Served with mashed potatoes, sweet and sour, fried onion rings and green salad with lemon/honey dressing.
  • Saturday 15.02
    Marinated chicken fried and served with fried squash and beets, fried potatoes, caesar dressing and heart salad with garlic croutons.
  • Sunday 16.02
    Cauliflower/potato beignets with hummus, grilled and marinated aubergines, spicy bulgur tabbouleh and green salad with beetroot vinaigrette.