Dinner

FOCUS ON LOCAL PRODUCE

Welcome to Restaurant Blå !
Our restaurant is open for all visitors every day.

Here you can enjoy a delicious 3 or 4-course menu or experience the full extract with “An Evening at Strandhotellet”.
“Dishes of Today” can be bought for the little hunger.

We prepare our food based on the Danish and French cuisine. We are inspired by the nature and put together menus based on the seasonal ingredients. With the close location near the North Sea, our menus will naturally contain seafood.

If you want to eat several evenings in a row in our restaurant, please contact the reception or the staff in the restaurant, in order to put together another menu. By requesting a larger selection of a la carte dishes, we can recommend our sister restaurant, “Strandingskroen”, which serves high quality French/Danish chrome.

Menu

Start with a glass of bubbles
75 DKK


3-course menu of the month

475 DKK (accompanying wine menu 295 DKK)

Snacks

Hake
Pumpkin & Havgus

Leg of Lamb
Celery & Spearmint

Belgian Waffle
Banana & Peanut butter


4-course menu of the month
575 DKK (accompanying wine menu 395 DKK)

Snacks

Hake
Pumpkin & Havgus

Scallop
Cauliflower & Jerusalem Artichoke

Leg of Lamb
Celery & Spearmint

Belgian Waffle
Banana & Peanut butter


”An Evening at Strandhotellet”

(The full extension – incl. Accompanying wine menu, coffee/tea, avec & Petit Fours)
1495 DKK
(Price without beverages 725 DKK)

Snacks and Bubbles

Hake
Pumpkin & Havgus

Scallop
Cauliflower & Jerusalem Artichoke

Norway Lobster
Caramelized cream

Blue Mussel
Vegetable Oyster & Chives

Leg of Lamb
Celery & Spearmint

Belgian Waffle
Banana & Peanut butter


”Dishes of Today”

(Ordered as a la carte)

Meat or Poultry 295 DKK
Ask the Staff

Fish 295 DKK
Ask the Staff

Belgian Waffle 95 DKK
Banana & Peanut butter

Cheese Plate 115 DKK
4 kinds of cheese with crispy bread

Petit Fours 75 DKK
3 kinds of homemade sweets

 

Children are also welcome in the restaurant.
We have daily two dishes especially for the most important ones – ask the staff.

Book a table