The regional dinner consists of a first course and a main course – however, some inns and hotels serve a main course and a dessert or cheese. And when you hear what is in store for you if you travel on the Schnapps Route and decide to sit down at a table of one of the Schnapps Route inns and hotels your mouth will surely start to water.

For example, in Hotel Pinenhus at Sallingsund you can start with a Limfjord Bouillabaisse made of blue mussels from Glyngøre and wine from Glenholmgård served with homemade malt bread made from ingredients from Fur Brewery. In Hvalpsund Færgekro the first course consists of Limfjord mussels landed in the nearby harbour and cooked as the chef pleases. In Tambohus Kro the first course is blue mussels from Jegindø steamed in white wine and served in white wine cream with root vegetables and herbs. In Struer Grand Hotel they have chosen a first course consisting of two versions of organic duck from Handbjerg with frissé lettuce, almonds baked with Læsø salt, crispy chips, and peanut oil.

Plaice, lamb and veal

But the main courses are not to be sneezed at either: In Hvalpsund Færgekro they have chosen to put a classic on the menu, namely fried plaice with white potatoes, parsley sauce, and homemade blackcurrant jam, while Tambohus Kro serves a variation of lamb and potatoes from Venø, and Rold Gl. Kro offers old fashioned roast veal with cream sauce.

Struer Grand Hotel serves a stew made from Danish bison from Nørre Kærgaard with mushrooms, bacon, and herbs in a strong gravy, Helnan Hotel Phønix in Aalborg offers roast veal with spinach terrine, and in Hotel Thisted you can look forward to a “Hanstholm Plaice”, which is a fried plaice with hot remoulade sauce with root vegetables in brunoise, with cream and served with potatoes from Thy.

The regional dinners are served all year round in most places, but a few places have chosen two menus – one in the period from Easter to August, and another in the period from August to October.

Enjoy your meal on the Schnapps Route!