We celebrate Easter with a classic Danish lunch platter with herring, salmon, fillet of place, lamb, roast pork and cheese – preferably with a foaming draft beer from Nørrebro Bryghus and an aromatic Easter aquavit from Kronborg.
We celebrate Easter with a lunch platter inspired by the delicacies of the season – and a couple of our guests’ favourite dishes.
We spoil you with… Continue reading
Our Head Chef, Jimmi Bengtsson, has composed an autumn platter with some of the season’s delicacies, like smoked breast of duck with blackberry crème and Vesterhavsost with compote of hip rose. The autumn platter is even better with a full-bodied Ravnsborg Rød and an aromatic Kronborg Akvavit.
Our head chef, Jimmi Bengtsson, was inspired by the food festival, Copenhagen Cooking, to compose a scrumptious autumn platter with some of the season’s delicacies:
- Herring marinated in lingonberries
- Cognac cured salmon with sweet mustard sauce
- Pan-fried fillet of plaice with ‘remoulade’
- Smoked breast of duck with blackberry crème
- Roast pork with pickled red cabbage
- Vesterhavsost with compote of hip rose
All at the reasonable price of DKK 215.
Autumn Lunch with Ravnsborg Rød and Kronborg Akvavit
The autumn platter – or our á la carte open-faced sandwiches – taste even better with a full-bodied Ravnsborg Rød from Nørrebro Bryghus or an aromatic Kronborg Akvavit.
We invite you to book your table.
Photo by Christian Liliendahl
Restaurant Kronborg is open 11-17 on Ascension Day, Thursday 17 May 2012.
Restaurant Kronborg is open 11-17 on Ascension Day, Thursday 17 May 2012.
A great opportunity for celebrating the holiday with our delicious spring platter.
The platter offers some of spring’s delicacies:
- Fennel herring with egg salad
- Lemon cured salmon with apple & celeriac crème
- Pan-fried fillet of sole with herb crème
- Vol-au-vent with dilled lamb
- “Blå kornblomst” (organic blue cheese)
All this at the reasonable price of DKK 205.
The spring platter – or our á la carte open-faced sandwiches – tastes even better with an aromatic Kronborg Akvavit.
Feel free to book your table at reservation@restaurantkronborg.dk
Restaurant Kronborg holder åbent kl. 11-17 på Store Bededag, fredag den 4. maj 2012.
Restaurant Kronborg is open 11-17 on General Prayer Day, Friday 4 May 2012.
A great opportunity for celebrating the holiday with our delicious spring platter.
The platter offers some of spring’s delicacies:
- Fennel herring with egg salad
- Lemon cured salmon with apple & celeriac crème
- Pan-fried fillet of sole with herb crème
- Vol-au-vent with dilled lamb
- Blue Cornflower (organic blue cheese)
All this at the reasonable price of DKK 205.
The spring platter – or our á la carte open-faced sandwiches – taste even better with a spicy Kronborg Easter Akvavit.
Feel free to book your table at reservation@restaurantkronborg.dk
Our Head Chef, Jimmi Bengtsson, has composed a spring platter with some of the season’s delicacies, like fillet of sole and vol-au-vent with dilled lamb. The spring platter tastes even better with a smooth and spicy Kronborg Easter Akvavit.
We celebrate Easter – and the arrival of spring – with a scrumptious spring platter with some of the season’s delicacies:
- Fennel herring with egg salad
- Lemon cured salmon with apple & celeriac crème
- Pan-fried fillet of sole with herb crème
- Vol-au-vent with dilled lamb
- Blue Cornflower (organic blue cheese)
All this at the reasonable price of DKK 205.
Easter Lunch with Kronborg Easter Akvavit
The Easter platter – or our á la carte open-faced sandwiches – taste even better with a smooth and spicy Kronborg Easter Akvavit.
Feel free to book your table at reservation@restaurantkronborg.dk
Kronborg Easter Akvavit 2012 has been spiced with cumin, dill, fennel and lemon peel. A touch of Oloroso Sherry adds extra depth and smoothness. Enjoy the full-bodied Kronborg Easter Akvavit with herring or our spring platter.
Vinhuset Norden has just launched its Easter Akvavit 2012, a dark, spicy and full-bodied akvavit. It has been spiced with cumin, dill, fennel and lemon peel. A touch of Oloroso Sherry.
Perfect for the herring at your Easter lunch or our spring plattter.
The Brantevik-herrings are fresh, slightly sweet and pickled. Overnight they have become a favourite among the fans of open-faced sandwiches at Restaurant Kronborg.
The sweet and juicy Brantevik-herrings are a classic from Brantevik in Skåne, Sweden. And at the speed of lightning they have become a favourite among the regulars at Restaurant Kronborg.
Our chef, Jimmi, pickles fat, fresh autumn herrings with salt, Perstorp vinegar and water for about 24 hours. Then he mixes white & brown sugar, chopped yellow & red onions, fresh dill & chives, black pepper and lemon. He layers the herrings in the mixture and leaves them till the sugar melts and produces a fresh, slightly sweet pickle.Nyd Brantevik-sildene med en Kronborg Akvavit.
Enjoy the Brantevik-herrings with a Kronborg Akvavit
If you don’t feel like making your own Brantevik-herrings, enjoy them at Restaurant Kronborg - preferably with a chilled Kronborg Akvavit.
Categoy: Open-faced Sandwiches
Tags: Open-faced Sandwiches, Herring, Brantevik-herring, Classic, Favourite, Jimmi, Kronborg Akvavit, Restaurant Kronborg
Kronborg Akvavit has been spiced with cumin, fennel and a touch of coriander. Try the full-bodied Kronborg Akvavit with herring at Restaurant Kronborg.
Kronborg Akvavit is a classic, crystal clear and full-bodied akvavit. It has been spiced with cumin, fennel and a touch of coriander. It was produced for the first time in 1842 by the family Tvede on their distillery in Elsinore. Kronborg Akvavit tastes great with fish, shellfish, herring and spicy food.
Enjoy your Kronborg Akvavit with our curried herring at Restaurant Kronborg.