Restaurant Krinsen’s menu from 4 March 2026
Served between 6:00 PM and 9:30 PM.

Starters

Beef tartare
Cress – Tarragon – Crispy chips  
149,-

Cold smoked salmon
Horseradish cream – Sourdough croutons – Pumpkin                        
139,-

Celery carpaccio 
Capers – Lemon – Hazelnuts
129,-

Main Courses

Stuffed guinea fowl breast 
Carrot puree – Fried polenta with truffle and sage – Scallops – Creamy chicken sauce 
375,-

Catch of the day – baked fillet 
Sugar snap peas – Parsley – Sauce Nage and herbs                 
345,-

Glazed roots  
Roots – Vegetable Glaze – Crispy Scotch Broccoli
255,–

Hotel Svendborg Signature burger made from minced veal 
Cucumber Relish – Cheddar – French Fries – Aioli
225,-

Desserts & Cheese

Variation of passion fruit  
Meringue – Sorbet – Coulis

129,-                                                                                  

Baked almond tart  
Almond cream – ice cream on hazelnut – Honey tuille
129,-

Three types of Danish Arla Unika cheeses 
Compote – Olives – crispbread
139,-

3-Course Menu

Create your own: 1 starter, 1 main course, cheese or 1 dessert
495,-

Additional courses may be added at 125,- per course (4, 5, 6 …)

Cooking of meat:
As a rule, we prepare the duck breast medium as indicated in the menu description, but please inform your waiter how you would like your meat cooked, and we will accommodate your request. For food safety reasons, the Danish Veterinary and Food Administration recommends that all meat be cooked thoroughly.

A surcharge may apply when using company cards, third-party payment services, or cards issued outside the EU. Information about fees can be found at the bar.