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French onion soup
with cognac and cheese croutons                                                    
dkk. 80,00
Cold Green Pea Soup with bubbles from 1/7 to 31/8
Fresh green pea, creame, chervil and crôutons
dkk. 135,00


Cured salmon Sué dois
carved at the table - served twice
dkk. 155,00
Three kinds of herring
with curry salad, egg and capers
dkk. 125,00
Shrimp cocktail
with crisp lettuce, asparagus, trout roe and tomato dressing
dkk. 115,00

Cistrussalted pollack, from 1/7 to 31/8
with lettuce from funen, cream dressing, salted cucumber and dill

 dkk 125,00

Roastet salmon and buttertruffelcabbage from 1/6 to 30/6
Natural herbs and croutons

dkk 125,00
Terrine of foie gras
with apple-lime compote, frissé and toast brioche
dkk. 175,00
Escargots "Burgundy" in garlic
6 pieces
dkk. 113,00
Escargots "Burgundy" in garlic
12 pieces
dkk. 165,00


Klassisk danish lunch

The Inn repast: (only by ordering for min. 2 persons)

Pickled herring, marinated herring and curry salad
scrimps wit mayonaise
Smoked eel with scrambled eggs
Cured salmon with mustard dressing
Butterfried filet of plaice with sauce remoulade
Small steak of beef with cucumber salad and oniens
Four kinds of cheese with pickled nuts, olives and grapes

 dkk 415,00

Main Courses

Butter-fried plaice from Kerteminde "Anglaise"
with stuffing of Norway lobster, spinach and fennel,
sauce beurre blanc and potatoes
dkk. 255,00
Fried turbot in crispy breadcrums,
cauliflower with truffel, spinach Herb créme
dkk. 338,00
Wiener schnitzel of veal
with vegetables, pommes sauté and veal sauce
dkk. 255,00

Chanterelle stuffed cockerel “chasseur” from 1/7 to 31/8
Corn, shallots, salted gourmet bacon, baked onions, parsley potatoes and white wine sauce

 dkk 245,00
Roasted rack of lamb carved by the table - crispy lamb crepiné,
with herbs, apples and grain mustard. Vegetables and lambsauce
dkk. 290,00
Fillet of beef
with vegetables, potatoes and béarnaise sauce
dkk. 265,00
Flambée pepper steak
(min. 2 persons)
vegetables and Madagascar - peppersauce
dkk. 312,00
"Tournedos Rossini"
with fried foie gras, crôutons, vegetables, potatoes and truffle sauce
dkk. 348,00
Vegan maincourse:
Arancini with artischoke and mushrooms fried with hazelnuts
Beluga lenses with spinac and truffeloil. Romescosauce
dkk. 225,00
Flambée pepper steak of tenderloin
(min. 2 persons)
vegetables and Madagascar - peppersauce
dkk. 348,00

Cheese & Desserts

Danish blue cheese
with cognac, butter fried rye bread, onion and pickled nuts
dkk. 95,00

Cheese plate with 4 kinds of cheese
With pickled nuts and olives

 dkk. 128,00

Smoked “blå kornblomst” Danish blue  cheese, from 1/7 to 31/8
blackcurrant compote with port and, butter roasted ryebread

 dkk 95,00
Warm pancakes
with home-made vanilla ice-cream and fruit
dkk. 90,00
Creme brûlée
with home-made sorbet of berries 
dkk. 125,00
2018 winnerdessert of funen chamionship for apprentice chefs by Jeanette Rekvad
Whitechokolatecake and truffelcream, sorrel and white chokolate - dild iscreame
dkk. 130,00

Den Gamle Kro’s summer dessert á la Poul Bocuse, Summer berries from funen, homemade vanilla parfait, berries coulis and crumble from 1/7 to 31/8

 dkk 95,00
Crépes suzette (min. 2 persons)
orange flambéed panckaes with home-made vanilla ice-cream
dkk. 160,00
Irish Coffee dkk. 95,00

The kitchen is open daily from 11 a.m. - 9:30 p.m.

Sunday until 9 p.m.

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