"Sunday Opening" Restaurants in Syddanmark

This centuries-old half-timbered inn offers warm hospitality and garden-grown produce, alongside local meats and seafood prepared with subtle French accents. The cheese trolley is a standout.

At this royal-privilege inn dating back to 1722, chef Jakob Sullestad forages herbs, berries and crabs from the Wadden Sea marshes; the protected building stands by the dike, with beers from Fanø Bryghus on the list.

Chefs John Bech Amstrup and Christian Lebech blend Nordic and French influences at this seaside hotel on the island of Als, open since 2010, with its iconic blue dining room set just meters from the water.

At this boutique hotel restaurant, reopened under new ownership in 2024, French-inspired cooking meets South Jutland produce. Six-course menus unfold in the tower dining rooms, Tårnet, with sweeping fjord views.

Set in a building from 1771 and serving since 1965, this Scandinavian restaurant offers a monthly culturally themed menu by head chef Esben, paired with wines selected by the in-house sommelier.

Where beech forest meets the Great Belt, this hotel restaurant, built in 1967, delivers sweeping views alongside a five-course dinner, rounded out by a sommelier-curated wine list of around 300 labels.

Benjamin Rosendal Mosskov opened Værdsat—meaning “valued”—with a mission to support those rebuilding their lives after burnout, addiction, or PTSD. Smørrebrød defines lunch, while tasting menus lead in the evening.

Beside Schackenborg Castle, this inn has held royal privilege since 1687, with chef Lasse Stork Monska shaping menus around Wadden Sea lamb, Rømø shrimp and marshland pork, served within a converted stable.

This 1805 inn was relocated and rebuilt at the open-air museum Den Fynske Landsby. Contemporary dishes draw partly on ingredients from the museum's own gardens.

This six-room boutique hotel serves a seasonal set menu built around produce from local suppliers, set within bright Nordic interiors of natural materials and soft textiles, and opens during the summer months only.

In the front row of dunes on Denmark’s North Sea coast, this thatched-roof brasserie blends Nordic and French influences with local ingredients. The award-winning wine program contains over 500 labels.

Carsten and Karina Kjær represent the third generation at this eco-hotel, which traces its roots back to 1931. Dinner unfolds with lake views, while the kitchen elevates garden vegetables and other regional ingredients.

Part of Claus Meyer’s restaurant group, this bistro opened in 2018 inside Hotel Odeon, serving Nordic cooking and vegetable-led plates, with a name nodding to Odense native Hans Christian Andersen.

A former railway workshop provides a dramatic stage for Nordic cooking built on organic produce. A close collaboration with Nyborg Destilleri, producers of whisky, gin and rum, shapes both the food and drinks lists.

Set in open countryside near Åkrog Bay, this former farmstead is home to a hotel and restaurant. Seasonal produce shapes classic Danish cooking, paired with thoughtful wines and house IPA from Kunstbryggeriet Far & Søn.

The catch of the day, seasonal vegetables and foraged herbs take center stage at this intimate wave-to-table restaurant. The kitchen bakes its own Frank bread, named after chef Frank Brødsgaard Clausen.

Since 2009, chef Preben Madsen has led this manor cellar restaurant at Sønderskov Museum, cooking beneath whitewashed vaults and original 1614 floor coverings, with menus driven largely by local producers.

Supplied with Icelandic lamb, North Atlantic seafood and reindeer lichen, this restaurant at Nordatlantisk Hus, a cultural hub for Greenland, Iceland and the Faroe Islands, also hosts shrimp-and-wine buffets three days weekly.

This French bistro serves tartare, moules marinières and a thoughtful cheese selection, sharing a 17th-century half-timbered merchant house with a glassblower and small shop, all arranged around a peaceful courtyard.

Set on the shores of Båring Bay with views across the Little Belt, this former seaside hotel dates to 1876 and now operates as a restaurant. The buffet focuses on steamed, smoked and warm-smoked fish.