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 12 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.

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 breaded plaice fillet with homemade remoulade, fennel and lemon, or chicken salad with tarragon mayonnaise, crispy veal bacon.

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.

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 175 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.

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

Communal Easter Lunch

We invite you to a shared Easter lunch in the grand dining room at Hornbækhus on Sunday, April 5 and Monday, April 6.

We take our seats at 12.30 PM.

We recommend arriving 10 minutes early to find your seat and order drinks before the food is served.

Menu

Herring with Funen Ingrid Marie apples, dill dressing, and capers

Spiced curried herring with egg and pickled red onions

Cold-smoked salmon with chive mayonnaise, radishes, and cucumber

Breaded fish fillet with remoulade, lemon, herb oil, and fennel

Warm lamb meatballs with garlic and feta

Tartlets with chicken in asparagus and parsley

Kale salad with avocado, pomegranate, and blueberries

The price is 350 DKK per person, excluding drinks.

Please note that the menu is subject to change.
Unfortunately, we are unable to accommodate vegetarian requests or allergies for this event.
Registration is binding, and we are unable to offer refunds in case of cancellation.

What we eat

  • Monday 06.04
    Danish-style meatloaf (veal and chicken) with veal bacon.
    Served with boiled potatoes, pickled cucumbers and green salad with mustard vinaigrette.
  • Tuesday 07.04
    Chicken Tikka Masala.
    Served with rice and green salad.
  • Wednesday 08.04
    Fish of the day with seasonal garnish.
    Served with bulgur and green salad.
  • Thursday 09.04
    Mushroom ragout in a creamy sauce.
    Served with rice and green salad.
  • Friday 10.04
    Italian turkey breast with pesto and veal bacon.
    Served with marinated bean salad, fried potatoes, and pea purée.
  • Saturday 11.04
    Hungarian beef goulash.
    Served with mashed potatoes and green salad.
  • Sunday 12.04
    Oven-baked aubergine with tomato, mozzarella, and basil.
    Served with bulgur and green salad.
  • Monday 13.04
    Butter chicken.
    Served with rice and green salad.
  • Tuesday 14.04
    Oven-baked salmon with herb butter and chopped almonds.
    Served with fried potatoes, green beans, and salad with garlic dressing.
  • Wednesday 15.04
    Cabbage bake with minced beef.
    Served with rice and green salad.
  • Thursday 16.04
    Vegetarian spinach lasagne with ricotta.
    Served with raw vegetable salad and green salad.
  • Friday 17.04
    Moroccan lamb and veal meatballs.
    Served with bulgur, tzatziki, and green salad.
  • Saturday 18.04
    Beef stifado.
    Slow-braised in red wine with cinnamon, carrots, celery, and pearl onions.
    Served with mashed potatoes.
  • Sunday 19.04
    Pumpkin risotto with sage pesto.
    Served with pointed cabbage salad with apples and mustard dressing.
  • Monday 20.04
    Traditional chicken with parsley and gravy.
    Served with potatoes, cucumber salad, and green salad.
  • Tuesday 21.04
    Fish lasagne with spinach, leek, and carrots in lemon sauce topped with crispy panko crumbs.
    Served with fresh tomato salad with black olives, red onion, and lemon dressing.
  • Wednesday 22.04
    Beef patty with onion sauce.
    Served with potatoes, pickled beetroot, and green salad.
  • Thursday 23.04
    Moroccan stew with aubergine, chickpeas, and sweet potatoes.
    Served with couscous and green salad.
  • Friday 24.04
    Chicken thighs with turkey chorizo, mushrooms, and olives in a creamy tomato sauce.
    Served with rice and green salad.
  • Saturday 25.04
    Beef stew with pearl onions.
    Served with root vegetable mash, lingonberries, and green salad.
  • Sunday 26.04
    Potato bake with leek and bell pepper.
    Served with garlic-roasted pumpkin and green salad.
  • Please contact us with any questions about allergens at info@hornbaekhus.com