Restaurant Solaris

At our new beautiful Restaurant Solaris, you sit in a relaxed atmosphere surrounded by green areas and with a view of Sorø city, Pedersborg Lake, and especially our own vineyard. Here, we grow the Solaris grape, which our restaurant is named after.

Our passion for fresh ingredients is easily noticeable in the expression, taste, and especially on the menu card, all made with the chefs' love for food. Therefore, our skilled kitchen team constantly focuses on good taste, ecology, and the good grape.

At Restaurant Solaris, we can present a wide range of exciting wines, and our sommelier is happy to help with the choice of perfect wines from our wide wine list and other beverages that will complement and enhance the culinary experience.

Autumn menu in September/October

Served from 18.00-21.30.
Saturday the menu varies but in the same style as other days.

Monday/Thursday

Starters:

Soup made from beetroot and beef-bone with bacon-crumble, truffle-oil and pickled beetroot
Marinated coldwater shrimps with cauliflower puree, toasted hazelnut and browned butter

Main courses (served with potatoes of the day):

Roasted upper-thigh of chicken with variation of celeriac, crispy chicken-skin and spiced chicken-sauce with browned butter
Roasted pork-belly with apple-compote, swiss chard, morel-sauce and crispy kale

Desserts:

Hazelnut ice cream with coffee-foam, hazelnut croquante and cacao
Chocolate pie with roasted chestnuts, fresh blackberries and blackberry-snow

Tuesday/Friday

Starters:

Marinated coldwater shrimps with cauliflower puree, toasted hazelnut and browned butter
Rillette of ling-fish with pickled pumpkin, parsley mayonnaise, potato chips and herb-salad

Main courses (Served with potatoes of the day):

Roasted pork-belly with apple-compote, swiss chard, morel-sauce and crispy kale
Marinated turkey with onion puree, roasted parsnip and mushrooms, mushroom-blanquette and pickled chestnuts

Desserts:

Chocolate pie with roasted chestnuts, fresh blackberries and blackberry-snow
Caramel mousse with plum compote, plum ice cream and burnt white chocolate with lemon zest

Wednesday

Starters:

Rillette of ling-fish with pickled pumpkin, parsley mayonnaise, potato chips and herb-salad
Soup made from beetroot and beef-bone with bacon-crumble, truffle-oil and pickled beetroot

Main courses (served with potatoes of the day):

Marinated turkey with onion puree, roasted parsnip and mushrooms, mushroom-blanquette and pickled chestnuts
Roasted upper-thigh of chicken with variation of celeriac, crispy chicken-skin and spiced chicken-sauce with browned butter

Desserts:

Caramel mousse with plum compote, plum ice cream and burnt white chocolate with lemon zest
Hazelnut ice cream with coffee-foam, hazelnut croquante and cacao

2 courses kr. 299,-

2 courses kr. 399,-

Are you vegetarian or vegan? Ask your waiter for customized menu

Every day also:

3 Danish cheeses, with a crispy serving and a sweet compote on the side 119,-

Burger with onion compote, French fries og salat mayo 199,-
Vegetarian alternative: Mushroom steak

Caesar salat with chicken 149,-
Vegetarian alternative: Falafel

Restaurant Solaris
Abildvej 100
4180 Sorø

Opening hours
Restaurant Solaris is open Monday to Saturday from 6 pm - 9:30 pm.
The bar serves food Monday to Saturday from 12 pm - 9:30 pm.

Dinner reservations
Phone +45 5783 5600
Email hotel.soro@comwell.dk

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.

Better taste …
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.