Restaurant
Relaxed gourmet
We want you to experience the special taste of Ærø, that we love ourselves .
Spring and summer – light and fresh
Snack, champagne & 4 course menu DKK 750,-
Winemenu 4 glasses DKK 550,
Spring and summer - light and fresh
In the spring you might experience Ærø lamb, foraged seaweed, fresh salads and wild herbs.
In high summer the local produce is at its best, with berries, rhubarb, beach beets flower, cabbage and local farm vegetables.
Autumn and winter - deep and intense
Autumn and winter bring the darker and deeper nuances, where we enjoy the earthier flavors of root vegetables a.
The wild herbs from the Ærø countryside play a central role in Arnfeldt cuisine the whole year around.
Fresh from the Ærøsk soil
Morten picks up the vegetables several times a week, often stopping to watch as they are gathered or dug, and usually finding time for a chat with growers. It is often then that inspiration strikes, and the ideas for that evening’s menu take shape.
The abiding for the restaurant is that the gourmet experience has to be right, and showcase the intensive flavors and fresh natural ingredients from the island.
We have a selection of exclusive wines, carefully chosen to the changing menus.
Morten Arnfeldt - the man behind the gastronomy
Morten has a background in Michelin-starred restaurant in London, run by Gordon Ramsay, Marcus Wareing & Philip Howard.
From 2000 to 2005 he ran the gourmet restaurant DeGaulle in Copenhagen, and has made his mark on the Danish gastronomy scene – not least in connection with the “Chef’s Meet” at Copenhagen’s renowned Restaurant Kokkeriet.
Opening hours
January, February & March: Closed
April & May: Friday & Saturday
1. June – 5. July: Thursday, Friday & Saturday
6. July – 9. August: Tuesday, Friday & Saturday
10. August – 30. september: Thursday, Friday & Saturday
1. October – 20. December: Friday & Saturday
Remember to book a table – 0045 62522300 or mail@arnfeldthotel.dk
Relaxed gourmet
Morten and Katrine want you to experience the special taste of Ærø that they love themselves.
Spring and summer – light and fresh
In the spring you might experience Ærø lamb, foraged seaweed, fresh salads and the first wild herbs.
In high summer the local produce is at its best, with berries, rhubarb, beach beets flowers, cabbage and local farm vegetables.
Autumn and winter – deep and intense
Autumn and winter bring the darker and deeper nuances, where we enjoy the earthier flavours of root vegetables.
The wild herbs from the Ærø countryside play a central role in Arndfeldt cuisine the whole year round.
Fresh from the Ærøsk soil
Morten picks up the vegetables several times a week, often stopping to watch as they are gathered or dug, and usually finding time for a chat with the growers. It is often then that inspiration strikes, and the ideas for that evening’s menu take shape.
The abiding principle for the restaurant is that the gourmet experience has to be right, and showcase the intensive flavours and fresh natural ingredients from the island.
We have a selection of exclusive wines, carefully chosen to the changing menus.
Morten Arnfeldt – the man behind the gastronomy
Morten Arnfeldt has a background in Michelin-starred restaurants in London, run by Gordon Ramsay, and Marcus Wareing & Philip Howard.
From 2000 until 2005 he ran the gourmet restaurant DeGaulle in Copenhagen, and has made his mark on the Danish gastronomy scene – not least in connection with the “Chefs’ Meet” at Copenhagen’s renowned Restaurant Kokkeriet.