Good evening, We look forward to helping you!
We are a hotel that takes responsibility seriously, and this extends to our kitchen where we prioritize sustainability. This means that vegetables play a significant role in our dishes – although we are not strictly vegetarian. We prefer chicken and fish over beef, but we also hold a deep respect for our traditional recipes, such as our ribeye with béarnaise, a favorite on our menu since 1985. This dish holds special significance for our local patrons and we honor this tradition.
Â
Our culinary approach involves striking a balance between meeting our guests' preferences and considering environmental impact. We aim to make our dishes more eco-friendly without compromising on the quality and flavor that define our cuisine.
When you dine at our establishment, you savor the essence of Nyborg Strand on your plate. Our ingredients are sourced locally whenever possible, and our dishes are prepared with deep respect for the region and its culinary traditions. We handle our ingredients with meticulous care and attention, curating our menu according to seasonal offerings – frequently opting for organic selections.
Proudly holding the bronze Organic Dining Label, we are dedicated to reducing food waste by repurposing usable leftovers into complementary elements for other dishes. Rye bread is transformed into hearty beer porridge, which may then be crafted into delectable muesli rolls. It's all about enhancing and refining rather than wasting.
We are fortunate to have outstanding suppliers, and our surroundings offer an abundance of fantastic wild ingredients. When it comes to wild game, all deer hunted in the Holckenhavn forest are promptly brought to us once they are hunted, approved and processed. We forage wild herbs and mushrooms from the natural landscape surrounding our hotel. Additionally, our hotel gardens thrive with an array of herbs, berries and fruits.
Our passion for ingredients begins well before they reach our cutting boards.
