Restaurant Kellers Park

Menu of the day

Main course DKK 295
2 Courses DKK 375
3 Courses DKK 475
Dessert DKK 105

Ask the waiter for the menu of the day

A la carte

Starters

Cured scallop carparccio
Dill & lemon infused cold pressed oil – pickled mustard seeds – squid ink coral – hazelnut mayonnaise – marinated fennel – dill roasted hazelnuts – caviar
DKK 135

Crispy wonton with vegetable filling
Fermented chili mayonnaise – Asian inspired cabbage
DKK 115

Beef tenderloin tartare mixed with tartar sauce
Fried capers – pickled shallots – crispy onions – cornichons – egg yolk croquette – tarragon mayonnaise DKK 135

Main course

220 g. beef tenderloin from Grambogaard
Butter-blanched vegetables – french fries – creamy garlic sauce
DKK 395

Baked white fish
Seared summer vegetables – browned butter sauce with capers & herbs
DKK 295

Vegetarian
Rigatoni al tartufo – truffle paste – seasonal vegetables
DKK 175

Burger
Beef Patty from Grambogaard – Koryfé cheese & smoked Vesterhavs cheese – lettuce – salad onion – tomato – Dijon mustard mayonnaise – pickled cucumbers – french fries – chili & aioli mayonnaise
DKK 195
Add bacon + DKK 25

Cheese & Dessert

Cheese trolley
Selection of minimum 8 cheeses – homemade compote – crispy bread
DKK 165

Dessert
Fresh strawberries – vanilla marinated strawberries – strawberry ganache – tangy strawberry gel – brûléed marcipan – tuiles – crystalized dark chocolate – vanilla ice cream
DKK 125

Restaurant Kellers Park
H. O. Wildenskovsvej 28, Brejning
7080 Børkop

Opening Hours
We welcome guests every day from 6pm-9pm.

Table Reservation
Telephone: (+45) 7641 1717
Email: hotel.kellerspark@comwell.com

Let's be honest, at Comwell, we love food, and a love of food is an essential part of our DNA. We explore, develop, and renew our culinary offerings, and our passionate colleagues do their best every day to ensure that Comwell's guests always can enjoy meals that are tasty and prepared with a focus on both taste and aesthetics.

High taste quality …
The ingredients are predominantly organic, and we prefer to source from skilled local producers. We do this because we know that the taste is at its best when the carrots have just been pulled up and the parsley has just been picked.

… and less food waste
Food waste is also an important issue for us. Therefore, we often serve food in small portion sizes, which is an effective way to reduce food waste. And if you're still hungry, you can always ask our servers for an extra serving. At the same time, we have increased the number of vegetables and use less, but better, meat.

We look forward to giving you a delicious experience.