Menus 895-1795 DKK s.i.
terminology: t. = tax, s.n.i. = service not included, s.i. = service included
Hotel: Monday noon and Sunday (from June 1st to September 1st) (summer), lunch from Sunday to Tuesday, Monday evening, Sunday evening (from September 2nd to May 31st) (winter). Gourmet restaurant: Sunday (from June 1st to September 1st) (summer), lunch, Monday evening, Sunday evening (from September 2nd to May 31st) (winter).
Falsled Kro sources local and organic produce in order to offer excellent Nordic cuisine.
Chef Kasper Hasse offers Nordic cuisine created using seasonal produce of the finest quality. The property has its own smokehouse for salmon and breakfast bacon. The property's kitchen garden also provides 80% of the vegetables served in the restaurant. The kitchen is supplied by the orchard and by Falsled Kro's organic kitchen garden, as well as through partnerships formed with local producers selected for their sustainable practices, such as Steensgaard Farm. This farm provides high-quality meats by following organic agricultural methods and ensuring the animal's welfare.