Restaurant
Delicious food in a unique manor atmosphere
Savour the local cuisine
Broløkke’s restaurant offers a taste of Langeland
The restaurant is mainly dedicated to local ingredients from Langeland, which we combine with farm-fresh ingredients from the island of Funen and the Funen and Lolland-Falster Archipelagos. We also source delicious specialties from our neighbouring Nordic countries, such as truffles from Gotland or scallops from Norway. We season these ingredients with a blend of our own kitchen garden herbs and exquisite spices from around the world.
In short, we invest great care in serving the best of local culinary quality made with dedicated craftsmanship.
A very warm welcome!
The restaurant opening hours:
Tuesday – Saturday from 18:00 – 22:00
The kitchen closes at 22:00
Opening hours during peak season
The restaurant is open every day of the week from and including 26 June to and including 6 August.
Click here and find the restaurant in the main building
We offer
Broløkke offers a new menu every 14 days.
A 5-course menu consisting of:
Appetizer
Entrement
Main course
Cheese
Dessert
3-course menu: DKK 495
Wine-pairing: DKK 495
5-course menu: DKK 685
Wine-pairing: DKK 685
7 servings: DKK 830
Wine-pairing: DKK 685
The 2 extra servings are:
Snacks and bubbly & coffee and sweet
Click here for Broløkke’s wine list
Add-ons and side dishes:
Snacks & bubbly
DKK 125
Caviar, White Sturgeon, 30 g
DKK 450
Fried foie gras de canard with the main course
DKK 125
Broløkke’s kitchen accommodates all kinds of allergens and special diets. Feel free to contact us for more information.
Dedicated to local ingredients
Our inspiration is the culinary extravagance of an aristocratic manor. This is reflected in our dedicated approach to selecting prime produce when composing our menus. Our culinary philosophy is based on classic French cuisine combined with the New Nordic ethos. This entails sourcing local and seasonal ingredients and using the nature that surrounds us.
Meet our Head Chef,
Richard Kaldal
“Our kitchen is infused with craftsmanship. We boil juices, make jams, bake bread, chop venison for house-made sausages, pickle, cook fondues, which is all done from as sustainable a perspective as possible, both economically and climate-wise.”
Richard Kaldal
Visit Kostaldens
Bistro
From Friday to Sunday, you can enjoy lunch and dinner in Kostaldens Bistro or on the terrace with scenic views.
Galleri
