"while Mortens Kro for the fifth time in a row simce 2007 could take six forks. The eternally stable lunch, party and gourmet restaurant still impresses with a level that with almost 25 years behind it is unique for not just North Jutland but Danish gastronomy."

North Jutland newspaper- January 2020 overview of this year's reviews of restaurants in North Jutland.

 

 

 

 

 

 

 

 

 

 

November- December TASTING MENU

 

Starte 1

Home-smoked Faroese salmon fillet marinated with dill seeds served with confit celery, Brussels sprouts, and leek a la creme with and pieces of fresh scallop - hot anise liqueur - dried summer flowers.

 

 

Starter 2

Rough Jerusalem artichokes cream served with crispy Læsø lobster tails, roasted salted almonds - picked dill, lobster glace with tomato and dried tomato and green herbs in cheese butter.

 

 

Starter 3

Thin slices of North Jutland beef with strips of confit duck, flakes of goose liver terrine, freshly grated truffle, marinated beech hats and puree of rose hips and roasted walnuts.

 

Starter 4 or Main cource 1

Skin fried turbot fillet served with glazed onion and mushrooms - sauce with browned turbot cooked with red wine and port wine whipped with butter.

 

Main cource 2

Rack of deer from Thy national park- turned into trumpet mushrooms served with pickled cranberries- Compote of quinces and vennisson sauce with pepper.

 

Cheese

Cheese trolley with French cheeses specialties from Phillipe Olivier in Bologne sur mer, that for 23 years has delivered cheeses to Morten's inn cheeses, are presented at the table in many varieties - served with Fabien's homemade fruit and nut bread as well as pickled prunes in cognac.

 

 

Sweet in 2 servings

 

Christmas magnum - Homemade mini magnum with Marzipan ice cream - dipped in valrhona chocolate and garnished with dried cherries and gold.

 

Valrhona Nougat delice with maricpan base served with dried rum pickled cherries - liquid chocolate - garnished with gold and crystallized white chocolate as well as cherry sorbet.

 

 

TASTING MENU

4 dishes: DKR 648/ 5 dishes: DKR 748/6 dishes: DKR 848/7 dishes: DKR 898

A la carte: Starters: DKR 198 Main course: DKR 298 Dessert / cheese:DKR 138

 

 

ENJOYMENT PACKAGE

Champagne Veuve Clicquot Vintage 2008 Brut for apperitif.

Tasting menu and accompanying wine menu as well as Nespresso gourmet coffee / Nigiro the

with the pastry homemade sweet.

4 dishes: 1298 kr. / 5 dishes: 1498 kr. / 6 dishes: 1698 kr. / 7 dishes: 1898 kr.

 

THE CLASSIC WINE MENU

Pr. glass 118 kr. Wine menu for 3 dishes: 354 kroner / 4 dishes: 472 kroner / 5 dishes: 590 kroner / 6 dishes: 698 kroner / 7 dishes: 798 kroner.

 

VINMENU DE LUXE

Upgrade your wine menu (for at least 4 people with the same menu):

Wine menu de luxe for 4 dishes: 798 kroner / 5 dishes: 898 kroner / 6 dishes: 998 kroner / 7 dishes: 1098 kroner.

 

 

 

SIGNATURE DISHES

 

LOBSTER SALAD Salad of 1/2 freshly cooked lobster stirred at the table with avocado, baked small tomatoes, basil puree, tomato puree, blueberry and pomegranate apple, picked herbs and small salads. 398 kr.

Purchase 30 grams White Sturgeon caviar 398, -

 

I NNS HOME MARINATED SALMON (GRAVLAX) Sliced at the table and served with spinach a la creme with dill, sweet mustard sauce and toast. 198 kr.

 

 

F RIED BEEF CUTLET of hook-ripened beef tenderloin fried with thyme and shallots, sliced at the table and served with vegetables, homemade béarnaise sauce, red wine sauce with thyme and the inn's homemade french fries. Mine. 2 persons of the same piece of meat (frying time 30-40 min.). Pr. person DKK 398 (min. 2 persons).

 

 

FRENCH CANTTE DUCK 1500G fried on bone with thyme and sour apples - served with duck sauce - glazed red cabbage and puree of quinces and small potato chips. Mine. 2 Persons (baking time approx. 45 minutes) per person 398, -

 

 

BAKED ALASKA

Marcipan base topped with Valrhona chocolate ice cream and sorbet of cherry- Meringue-roasted and flambéed with ialian cherry brandy Nonino Wine star awards winner. 169,-

 

 

VEGETARIAN MANU NOVEMBER DECEMBER

 

STARTER 1

Confit celery, serve with roasted Brussels sprouts, dried summer flowers, leek sauce a la creme with anise liqueur.

 

STARTER 2

Coarse Jerusalem artichokes "cream" with roasted salted almonds, baked and dried tomato, pickled summer green tomato, small herbs. Served with soy ice cream. (Contains lactose, nuts, soy)

 

STARTER 3

Marinated mushrooms with small lettuce, cranberries, rosehip puree, roasted walnuts and winter truffle. (Contains meetings)

 

STARTER 4

Rye flour fried tofu, with red onion puree, glazed pearl onions and mushrooms, served with red wine-port wine reduction with small herbs. (Contains lactose, soy, gluten)

 

MAIN COURSE

Vegan steak of chickpeas and lentils, with quince compote, grilled palm cabbage, asparagus broccoli, Christmas salad, served with bearnaise sauce. (Contains lactose)

 

 

Cheese

Cheese trolley with French cheeses specialties from Phillipe Olivier in Bologne sur mer, that for 23 years has delivered cheeses to Morten's inn cheeses, are presented at the table in many varieties - served with Fabien's homemade fruit and nut bread as well as pickled prunes in cognac.

 

 

Sweet in 2 servings

 

Christmas magnum - Homemade mini magnum with Marzipan ice cream - dipped in valrhona chocolate and garnished with dried cherries and gold.

 

Valrhona Nougat delice with maricpan base served with dried rum pickled cherries - liquid chocolate - garnished with gold and crystallized white chocolate as well as cherry sorbet.

 

 

CHEF: Mr. Morten Nielsen

HEADCHEF: Mr. Thanh Mølgaard

PASTRY CHEF: Mr. Fabien Chevreuil

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Mortens SIGNATURER

is a new experience at Mortens Kro. Morten welcomes

an exclusive evening, with exquisite ingredients prepared and served at your table / Chef´s table.

Morten himself, prepares a luxury menu for you, with the restaurant's signature dishes incl.

The exclusive Canard a la presse.

Hand-forged Duck press in brass from French Louis Talleier, who has been forging since 1887

and hand-made molds and equipment for the French gastronomis´, top restaurants.

Ordered at least 48 hours in advance, served only for 2-4 people per. evening,

Tuesday to Thursday until Christmas. Link to prepayment is sent upon booking.

Can not be booked online or per. telephone. Bookings are accepted at karina@mortenskro.dk

 

MENU

30 grams White Sturgeon caviar with freshly baked blinis, sour cream 48%

from Naturmælk and filet royal of home-smoked salmon.

 

Salad of freshly cooked lobster split

and touched the table.

Basil, tomato and toast.

 

Canard to the press.

Fried landand sliced at the table. The hull is pressed and made into sauce

with cognac. The second is served with

puree of quinces, as well as glazed red cabbage.

 

Cheese trolley with a large selection of French cheeses, from our cheese supplier Phillipe Olivier

i Bourlognie Sur meer. Incl. Mont Dór cheese with toast and freshly grated truffle.

 

Baked Alaska. Macaroni base topped with Valrhona chocolate ice cream and cherry sorbet. Roasted and flambéed with cherry brandy.

 

The pastry chef's petit four with Nespresso Origins coffee or Nigiro The.

 

 

Incl. Champagne and fine wines, among others,

from our "Basement master wine collection",

selected and adapted to your taste.

Price per. person 3998, -.

 

Incl. Accommodation in a suite on the 2nd floor.

Free Parking, and the chef's freshly prepared

breakfast served privately in suite.

Price per. person 5198, -.

 

 

 

 

 

 

 

COMBINE AT DINNER IN OUR RESTAURANT WITH A STAY IN OUT LUXIOUS SUITES ON 2 FLOOR

 

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 privat chef/waiter

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

Free VIP Transfere from airport, port and railway station in Mercedes GLC

Breakfast served privately in the suite.                         3598,- per person

 

 

ULTIMATE STAY MORTENS KRO SUITE.

 

1/1 fl. Champagne Dom Perignon vintage 2008 Served in the suite with 30 g real caviar white surgeon with accessories.

A 7-course tasting menu is served in the restaurant with a champagne welcome - as well as a

7-course deluxe wine menu concluding Nespresso gourmet coffee / Nigiro luxury The with the confectioner's sweet treats.

accommodation in a suite on the 2nd floor above the restaurant with all modern facilities-

The chef's freshly prepared breakfast served in the suite by appointment between 8-10.

4198, - per person for a minimum of 2 people in the suite.

Private transfers to and from airport-train station etc.

 

 

 

 

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