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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 15 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.

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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.

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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 curried herring mixed with ginger chutney and topped with egg, capers, and pickled red onions.

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.

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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 150 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.

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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.

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What we eat

  • Monday 14.04
    Chili con carne with coffee and dark chocolate.
    Served with rice, green salad and sour cream.
  • Tuesday 15.04
    Oven-baked drumsticks with veal bacon, sage and garlic.
    Served with roasted potatoes and green salad with lime dressing.
  • Wednesday 16.04
    Baked salmon with sweet chili and lemon.
    Served with green salad and fried potatoes with green beans, spinach, bell pepper and red onion.
  • Thursday 17.04
    Vegetarian vegetable lasagna with zucchini, eggplant, bell pepper and tomato.
    Served with garlic roasted carrots and green salad with mustard vinaigrette.
  • Friday 18.04
    Chicken satay.
    Served with rice and red cabbage, cabbage salad and peanut sauce.
  • Saturday 19.04
    Roast veal cutlet with coarse fries, baked onions, bearnaise sauce, Chinese cabbage and arugula with citrus dressing.
  • Sunday 20.04
    Cauliflower curry.
    Served with rice and Greek heart salad with tomato, peppers with feta cheese and raita with mint.
  • Monday 21.04
    Bo kho. Spicy Vietnamese beef stew with carrots and potatoes.
    Served with bread and green salad of cabbage, lettuce and coriander with apple oil vinegar.
  • Tuesday 22.04
    Chicken Cacciatore of chicken drumsticks in white wine and tomato sauce with mushrooms and peppers.
    Served with rice and green salad.
  • Wednesday 23.04
    Fish cakes with salmon and seaweed.
    Served with lime, dill remoulade, baked leek, fried potatoes and crispy salad with caper vinaigrette.
  • Thursday 24.04
    Vegetarian musaka.
    Served with green salad, avocado and Greek salad of cucumber, tomato, bell pepper, red onion, olives and feta.
  • Friday 25.04
    Greek meatloaf with chicken, thyme and feta.
    Served with lemon roasted potatoes, tzatziki, horiatiki salad with cucumber, tomato, green peppers, green onions, olives and feta.
  • Saturday 26.04
    Roast veal cutlet with coarse fries, baked onions, bearnaise sauce, Chinese cabbage and arugula with citrus dressing.
  • Sunday 27.04
    Vegetarian curry with sweet potatoes, coconut and chickpeas, vegetables and coriander.
    Served with bulgur and green salad with roasted pumpkin seeds.
  • Monday 28.04
    Italian beef meatballs with baked onions and peppers in tomato cream sauce.
    Served with gnocchi and green salad with basil dressing.
  • Tuesday 29.04
    Pollock with hollandaise.
    Served with roasted potatoes, tarragon baked fennel and leek. Served with green salad with lime dressing.
  • Wednesday 30.04
    Chicken in paprika cream sauce.
    Served with rice, grilled carrots, green beans and green salad with passion fruit vinaigrette.
  • Thursday 01.05
    Mushroom risotto with white wine.
    Served with leek tart and green salad with pear and parmesan dressing.
  • Friday 02.05
    Lamb ragout with red wine and rosemary.
    Served with potato and cauliflower mash. Green salad with grilled eggplant.
  • Saturday 03.05
    Spicy Thai Panang chicken with pak choi, green beans, mini corn and red bell pepper in coconut sauce.
    Served with rice and green salad with soy dressing.
  • Sunday 04.05
    African vegetarian stew with beans and pumpkin.
    Served with bulgur and green salad.
  • Monday 05.05
    “Chicken Marengo in a dish with mushrooms.
    Served with mashed root vegetables and green salad with gremolata.
  • Tuesday 06.05
    Slow braised lamb shank with garlic and root vegetables.
    Served with hokkaido and mashed potatoes.
  • Wednesday 07.05
    Fish of the day with saffron sauce and spinach.
    Served with spicy couscous, leek and green salad with citrus dressing.
  • Thursday 08.05
    Vegetarian Panang curry with chickpeas, carrots, pak choi, onion, garlic and fresh chili.
    Served with rice, red cabbage salad with soy and oil vinegar dressing and broccoli salad with mustard dressing.
  • Friday 09.05
    Greek meatloaf with chicken, thyme and feta.
    Served with lemon roasted potatoes, tzatziki, horiatiki salad with cucumber, tomato, green peppers, green onions, olives and feta.
  • Saturday 10.05
    Red wine braised beef cheeks with carrots, shallots and mushrooms.
    Served with herb mash, green salad with apples and apple vinegar dressing.
  • Sunday 11.05
    Vegetarian chili con carne with beans.
    Served with rice, sour cream, raw marinated zucchini and salsa.