ENGLISH

Open Monday – Saturday from 12 – 24.00

Press “Bordbestilling” to reserve a table.
Switch language to English in upper corner on booking page.

We accept dietary requests. Please note them when making the reservation or by sending an email in advance.

Please do not hesitate to contact us at info@frederikshave.dk or at +45 38883335

Dishes are changing in order to follow seasonal ingredients. You can see updated menu one week before single dishes are being changed.

————

LUNCH

Today’s 3-course lunch menu
450,-
Grilled scallop with lime leaf cream, kohlrabi, Granny Smith, pickled ginger, ponzu, tapioka and coriander shoots

Baked cod with cauliflower purée, confit leeks, mussel sauce, mizuna and onion blossom

Chocolate mousse with Piedmont hazelnuts and vanilla ice cream

“A Bit of Everything” – Danish lunch platter
375,-
Heering, salmonrillette and softboiled eggs and shrimps
Next
Chicken salad, a warm dish and 2 Danish cheeses

À la carte – We recommend two dishes

Christiansøpigen’s herring with CF38 and red onion
150,-

Haven’s fried herring with red onion, capers and apple-onion compote
150,-

Salmon rillette with capers, chives, radish and fennel
150,-

Hand-peeled shrimp with soft-boiled egg and lemon mayonnaise
150,-

Classic chicken salad with cornichons, crispy bacon and pea shoots
150,-

Tartare with pepper cream, crispy chicken skin, redcurrants and dehydrated egg yolk
175,-

Cod fish cakes with pickles and crème fraîche
165,-

~

Coffee parfait with almond crumble, chocolate sauce and fior di latte
130,-

Chocolate mousse with Piedmont hazelnuts and vanilla ice cream
130,-

Visit from the cheese trolley
5 cheeses – 175,-

EVENING

A little something delicious from the kitchen:

1 tin of Rossini caviar with blinis, crème fraîche and red onion – 250,- 

NEW MENU FROM 6/3-2026

Grilled scallop with lime leaf cream, kohlrabi, Granny Smith, pickled ginger, ponzu, tapioka and coriander shoots
170,-

Sautéed king oyster mushroom with mushroom cream, lemon thyme reduction and cabbage chips
160,-

Roasted cauliflower with lemon and skyr siphon, juniper oil and smoked North Sea cheese
160,-

Truffle-stuffed morels with pickled gooseberries and morel sauce
190,-
~

Baked cod with cauliflower purée, confit leeks, mussel sauce, mizuna and onion blossom
295,-

Roasted veal top round with sauce bordelaise, pomme Anna and burnt celeriac purée
295,-

Gratinated potato compote with potato chips, sugar snap peas and lovage
230,-
~

Coffee parfait with almond crumble, chocolate sauce and fior di latte
130,-

Chocolate mousse with Piedmont hazelnuts and vanilla ice cream
130,-

Visit from the cheese trolley
175,-
(Instead of dessert +95,-)

Please note that a surcharge applies to payments made with certain foreign cards and business cards. The surcharge follows the applicable rates set by the card providers.