Schønnemann

A curated selection of five distinct herring preparations, from classic pickled to spiced and curried, served with traditional garnishes and fresh rye bread.

Pan-fried pork and veal meatballs, seasoned with nutmeg and onion, served with a rich, creamy white cabbage stew and boiled potatoes.

Generous slices of tender roast beef atop dark rye bread, garnished with crispy fried onions, freshly grated horseradish, and a tangy remoulade sauce.

Thinly sliced, house-cured salmon marinated in dill, salt, and sugar, accompanied by a sweet and tangy dill mustard sauce and crisp rye toast.

Delicately poached freshwater eel served in a fragrant dill and cream sauce, complemented by buttered new potatoes and a sprinkle of fresh dill.

A classic Danish dessert featuring layers of stewed apples, toasted breadcrumbs, and crushed macaroons, crowned with a generous dollop of freshly whipped cream.