The restaurant is open:

Please note! The Tower is closed between June 1. and August 31. 2019.

Tuesday-Saturday:
11.30 AM – 11 PM

Sunday:

11:30 AM – 17:30 PM
Last entry: 9.00 PM

Mondays closed

Byens bedste 2019

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  • Tilbage



    LUNCH MENU

    11:30 – 16:00 (The kitchen closes at 15.30)

    (The menu varies at Restaurant Tårnet as the seasons change )

     

    TÅRNET’S LUNCH DKK 425,-

    2 open sandwiches
    A large glass of Herlsev Fadøl
    Water ad libitum
    1 coffee/the and 1 cake

     

    OPEN FACED SANDWICHES

     

    PICKLED HERRING DKK 115,-
    With a rustic herbal cream made of yoghurt, herbs, curry and apple. Served with yellow beets and golden sorrel

    The herrings are not industrially made, but salted for 6 months and here served classic with curry

    HAND-PEELED NORTH SEA SHRIMPS DKK 130,-
    North Sea shrimps together with mini romaine marinated in apple vinegar, herbs, crispy green asparagus and asparagus oil

    The North Sea shrimps live in darkness in the depth of the sea. Thus they do not have to be grey to hide. They are pink both when raw and boiled

    HOT SMOKED SALMON DKK 125,-
    Served with burned cucumber, lemon gel, salmon roe marinated in pepper, pea shoots, malt and a cream of fresh cheese touched with dill

    Neither salmon nor herring are any longer to be found in the Danish waters. Today they are fished primarily between the Faroe Islands and Iceland.

    DANISH POTATO DKK 110,-
    New Ditta potatoes, cream of lovage, pickled small salad onions, salty and crunchy Danish cheese (Gammel Knas) and lovage powder

    The potatoes came to Denmark in the 17th century when King Frederik the 5th led the “Potato Germans” in to cultivate the sandy soil in the western regions in order to increase the possibilities for growing crops. Since then the potato has proven to be an important part of the Danish food culture

    LIVER PÂTÉ DKK 120,-
    Liver pâté with crispy bacon, king trumpet mushroom, pickled German turnip and red sorrel

    STEAK TATARE DKK 130,-
    Steak tartare marinated with rapeseed oil and rose pepper. Minces and served with true symphony of onion – pickled, roasted, baked and fermented onion. Moreover a cream of ramsons

    Highly seasoned ground beef eaten raw was launched in Denmark around 1900. At that time the dish was called Beuf à l’Americaine

LUNCH MENU

11:30 – 16:00 (The kitchen closes at 15.30)

(The menu varies at Restaurant Tårnet as the seasons change )

 

TÅRNET’S LUNCH DKK 425,-

2 open sandwiches
A large glass of Herlsev Fadøl
Water ad libitum
1 coffee/the and 1 cake

 

OPEN FACED SANDWICHES

 

PICKLED HERRING DKK 115,-
With a rustic herbal cream made of yoghurt, herbs, curry and apple. Served with yellow beets and golden sorrel

The herrings are not industrially made, but salted for 6 months and here served classic with curry

HAND-PEELED NORTH SEA SHRIMPS DKK 130,-
North Sea shrimps together with mini romaine marinated in apple vinegar, herbs, crispy green asparagus and asparagus oil

The North Sea shrimps live in darkness in the depth of the sea. Thus they do not have to be grey to hide. They are pink both when raw and boiled

HOT SMOKED SALMON DKK 125,-
Served with burned cucumber, lemon gel, salmon roe marinated in pepper, pea shoots, malt and a cream of fresh cheese touched with dill

Neither salmon nor herring are any longer to be found in the Danish waters. Today they are fished primarily between the Faroe Islands and Iceland.

DANISH POTATO DKK 110,-
New Ditta potatoes, cream of lovage, pickled small salad onions, salty and crunchy Danish cheese (Gammel Knas) and lovage powder

The potatoes came to Denmark in the 17th century when King Frederik the 5th led the “Potato Germans” in to cultivate the sandy soil in the western regions in order to increase the possibilities for growing crops. Since then the potato has proven to be an important part of the Danish food culture

LIVER PÂTÉ DKK 120,-
Liver pâté with crispy bacon, king trumpet mushroom, pickled German turnip and red sorrel

STEAK TATARE DKK 130,-
Steak tartare marinated with rapeseed oil and rose pepper. Minces and served with true symphony of onion – pickled, roasted, baked and fermented onion. Moreover a cream of ramsons

Highly seasoned ground beef eaten raw was launched in Denmark around 1900. At that time the dish was called Beuf à l’Americaine

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