"while Mortens Kro could break six forks for the fifth time in a row. The ever-stable lunch, banquet and gourmet restaurant continues to impress at a level that, with almost 25 years on the bag, is unique to not only North Jutland but Danish gastronomy. " Nordjyske newspaper January 2020 overview of this year's reviews of restaurants in North Jutland.

 

 

 

Corvid19 message: We ensure a safe and secure experience in a luxurious setting with large tables, plenty of space between guests, no hustle and bustle. Electronic wine card and disposable menu card, bactericidal hand towel hand out on arrival. Hand alcohol at many stations around the restaurant.

 

 

 

 

AUTUMN MENU 2020

 

STARTER 1

Thin slices of home-smoked cod, served with fresh Swedish löjroe, confit egg yolk of local eco eggs with pepper and lemon, pickled new onions and beets, wild watercress and limfjord oyster's emulsion.

 

STARTER 2

Foamy lobster soup with pumpkin and thyme-served with roasted lobster tails, pickled leeks, dried tomato real baerii caviar.

 

STARTER 3

Danish wild duck from north jutland manisons in duck glaze, served on Jerusalem artichoke tartar with pickled fresh cranberries, marinated mushrooms, apple foam and green leaves.

 

STARTER 4 / MAIN COURSE 1

Bread-fried Brill fillet with “otto” of cauliflower-soured cabbage served with creamy sauce of fjord mussels, flakes of cabbage and fried blue potato.

 

MAIN COURSE 2

Danish deer from Thy National park, creamy venison sauce with pepper, mushrooms and port wine, puree of quinces with juniper berries and pickled rose hips and autumn greens.

 

CHEECE

The evening's selection of French cheese specialties from Philippe Olivier Fromagerie in Boulogne-sur-Mer, presented at the table, many different cheeses served with pickled fresh figs in maidera and homemade fruit bread.

 

TASTING DESSERT by pastry chef Fabian Chevreuil

 

Pre: Mini magnum with hazelnut ice cream- valrhona chocolate and roasted pistachios.

 Carpaccio of conference pear in caramel marinade, served with sprinkles of crushed caramelized almonds, elderberry syrup, profiterols with vanilla ice cream and warm valrhona chocolate sauce with marshmallows.

 

 

SIGNATURE DISHES

 

LOBSTER SALAD: Salad of 1/2 freshly cooked lobster stirred at the table with avocado, baked small tomatoes, dill, blueberries, Jerusalem artichoke chips, sour mango puree and small salads.

298 kr.

 

HOME-SMOKED SALMON OF THE INN: Sliced ​​at the table and served with spinach a la creme with dill, sweet mustard sauce and toast. 198 kr.

 

FRIED BEEF COTTLE of hook-ripened beef sirloin fried with thyme and shallots sliced ​​at the table and served with autumn vegetables, homemade béarnaise sauce and sauce of the forest mushrooms as well as homemade french fries. Mine. 2 persons of the same piece of meat (frying time 30-40 min.). Pr. Person: DKK 398 (min. 2 envelopes).

 

POT-FRIED WILD DUCK  ½ wild duck served venison cream sauce, pickled fresh cranberries, waldorf salad and roasted small potatoes 298, -

 

BLACKBERRY PIE Crispy base with vanilla cream, fresh blackberry shower of homemade blackberry rum - roasted meringue served with white chocolate ice cream and blackberry puree. 168, -

 

 

Head Chef: Morten Nielsen

Chef: Thanh Mølgaard

Pastry chef: Fabien Chevreuil

 

 

 

VEGETARIAN MENU AUTUMN

 

STARTER 1

Smoked celery, confit egg yolk, lemon cream with pepper,

Pickled onions, beets, cress and mustard dip.

 

STARTER 2

Pumpkin soup with spicy pickled leeks, dried tomato,

flowers and pumpkin puree.

(Contains lactose)

 

STARTER 3

Jerusalem artichoke compote, artichoke chips, mushrooms, cranberries,

Green herbs, baked glazed apples with apple foam.

(Contains lactose)

 

STARTER 4

Cauliflower "Otto" with sour cabbage, cabbage flakes,

cheese and truffle with saffron oil.

(Contains lactose)

 

MAIN COURSE

Lentil beuf breaded in Panko and herbs,

quince puree, pickled rose hips, autumn greens and Bearnaise sauce.

(Contains lactose and gluten)

 

CHEECE

The evening's selection of French cheese specialties from Philippe Olivier Fromagerie in Boulogne-sur-Mer, presented at the table, many different cheeses served with pickled fresh figs in maidera and homemade fruit bread.

 

TASTING DESSERT by pastry chef Fabian Chevreuil

 

Pre: Mini magnum with hazelnut ice cream- valrhona chocolate and roasted pistachios.

 

Carpaccio of conference pear in caramel marinade, served with sprinkles of crushed caramelized almonds, elderberry syrup, profiterols with vanilla ice cream and warm valrhona chocolate sauce with marshmallows.

 

Head Chef: Morten Nielsen

Chef: Thanh Mølgaard

Pastry chef: Fabien Chevreuil

 

VEGETARIAN MENU

4 dishes: DKR 698/5 dishes: DKR 798/6 dishes: DKR 898/7 dishes: DKR 998.

A la carte: Starters: DKR 198 Main course: DKR 298. Dessert / cheese: DKR 158.

3 dishes (starter-main course-dessert): DKR 648.

 

 

 

 

 

 

 

COMBINE YOU VISIT IN OUR RESTAURANT WITH A STAY IN OUR SUITES

 

 

 

 

Gourmet Stay

Champagne and appetizer, 5 course seasonal tasting menu with delicious wines,

Selected to match each course.

Coffee/tea with 3 kinds of homemade sweet.

Accommodation in our beautiful suite

Breakfast served privately in the suite.                         2498, - per. person

 

Gourmet weekend with 2 nights, 1 evening dining, 1 lunch

Arrival day:

Champagne and appetizer, 5 course seasonal tasting menu with delicious wines,

Selected to match each course.

Coffee/tea with 3 kinds of homemade sweet.

Accommodation in our beautiful suite

Breakfast served privately in the suite.  

Day 2:

Mortens Lunch for 2 people, 3 pieces of Danish open sandwiches and

1 Mortens Beer, or 1 glass of wine per person.

Accommodation in our beautiful suite

Breakfast served privately in the suite.                         3545, - per person

 

Gourmet weekend with 2 nights

Arrival day:

Champagne and appetizer, 5 course seasonal tasting menu with delicious wines,

Selected to match each course.

Coffee/tea with 3 kinds of homemade sweet.

Accommodation in our beautiful suite

Breakfast served privately in the suite.  

Day 2:

Accommodation in our beautiful suite

Breakfast served privately in the suite.                         3298, - per person

 

 

Romantic gourmet

1/1 bottle of champagne Moet rose and snacks are served in the suite upon arrival

Private dining in the suite with

An aperitifs and appetizer,

5 course seasonal tasting menu

Delicious wine menu, with wines selected to match each course

Coffee / tea with 3 kinds of homemade sweet.

Fire in the fireplace and romantic music on the playlist.

Accommodation in our beautiful suite

3498,- pr. person

private luxury transfere airport/station go and return.

 

 

 

 

 

 

 

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