Hoppe's Restaurant

Grilled salmon and redfish fillets with mustard sauce and fried potatoes.

Labskaus with pickled herring, fried egg, beetroot and gherkin.

Gratinated goat cheese with beetroot-pear compote and caramelized walnuts.

Scampi in tempura batter with a sweet chili dip.

Lobster soup with North Sea shrimp.

Vegan pumpkin cream soup with tempura scampi.

Salad with beluga lentils, carrots, cucumbers, mushrooms, beetroot, peas and nuts.

Fish & Chips with remoulade sauce.

Veal or vegan currywurst with french fries.

Grilled redfish fillet with mustard sauce, butter vegetables and mashed potatoes.

Slow-cooked cod fillet with wild broccoli, truffle dumplings and parsnip chips.

Fish platter with cod, salmon, zander and giant prawns, market vegetables and fried potatoes.

Veal Wiener Schnitzel with fried potatoes and cucumber salad.

Slow-cooked roast pork with gravy, apple red cabbage and potato croquettes.

Wild mushroom risotto with Jerusalem artichoke chips.

Baked celery with almond cream, vegetable jus, quinoa and wild broccoli.

Belgian waffles with vanilla cream.