The taste of the Fjord
At Restaurant Sagafjord, we serve food prepared primarily from seasonal local ingredients. The ingredients are carefully selected from local producers around the fjord and its surrounding area. If you want to hear more about the producers of our ingredients, you can see more here.
LUNCH MENU
Served Friday and Saturday at 12:00 PM
(Available in gluten-free, lactose-free, and vegan versions)
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Sagafjord's signature shooting star and trifle dessert 350,-
Kuller in two preparations - seasonal salads and vegetables - crème fraîche sauce with seaweed caviar - organic line-caught blue mussels - sourdough bread
April-May: Rhubarb trifle
June-July: Trifle of summer berries and fruits
August-September: Trifle of late summer berries and fruits -
The taste of the fjord land and trifle dessert 350,-
Organic potatoes - Birthesminde's bacon - herb mayonnaise - pickled onions - old crisp cream - sugar kelp - organic rye bread
April-May: Rhubarb trifle
June-July: Trifle of summer berries and fruits
August-September: Trifle of late summer berries and fruits -
Add-on: today's herring 75,-
April-May: Fried herring - rhubarb compote - herb mayonnaise - pickled onions - tarragon
Served with rye bread - butter - spiced fat
June-July: Curry-marinated herring - whipped crème fraîche - apple compote - pickled onions - roasted buckwheat seeds
Served with rye bread - butter - spiced fat
August-September: Blackcurrant herring - whipped crème fraîche - caper berries - shallots - egg - dill
Served with rye bread - butter - spiced fat -
Children's menu 250,-
Cod - potatoes - coarse remoulade - vegetable sticks - rye bread
Followed by an ice cream dessert
Evening Menu
Served from Thursday to Saturday at 6:00 PM
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Seasonmenu 475,-
Scallop from gentle catch - glass cabbage from Stensbølgård - local herbs - sauce with seaweed caviar
Danish veal rump - spring vegetables - Kirsten's first salads - potato - béarnaise sauce
Pavlova - rhubarb - crème chantilly -
Pescatarian menu 475,-
Scallop from gentle catch - glass cabbage from Stensbølgård - local herbs - sauce with seaweed caviar
Hook-caught haddock from the Faroe Islands - spring vegetables - Kirsten's first salads - potato - blanquette sauce
Pavlova - rhubarb - crème chantilly -
Vegetarian menu 475,-
White asparagus - sauce vierge - sourdough croutons
Cabbage terrine - spring vegetables - Kirsten's first salads - potato - sauce blanquette
Pavlova - rhubarb - crème chantilly -
Children's menu 275,-
Root vegetable chips - almonds - dip
Danish veal rump – spring vegetables – Kirsten's first salads – potato – béarnaise sauce
Ice cream dessert
See upcoming seasons’ menu
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Season menu475,-
Line-caught halibut – line-caught cod – shore crab – onion – rye – coastal herbs
Veal fricassee – tender vegetables – potatoes – browned butter – capers – onions – salad
Cream custard – strawberry – white chocolate
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Pescatarian menu475,-
Line-caught halibut – line-caught cod – shore crab – onion – rye – coastal herbs
Pike-perch – vegetable fricassee – young vegetables – potatoes – browned butter – capers – onions – salad
Cream custard – strawberry – white chocolate
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Vegetarian menu475,-
Cold pea soup – peas – asparagus – sourdough croutons
Vegetable fricassee – tender vegetables – potatoes – browned butter – capers – onions – salad
Cream custard – strawberry – white chocolate
Kids menu275,-Root vegetable chips – almonds – dip
Veal fricassee – tender vegetables – potatoes – browned butter – capers – onions – salad
Ice cream
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Season menu475,-
Monkfish carpaccio – sun-ripened tomatoes – vinaigrette – fresh herbs
Pork cheeks – moss – cabbage – pumpkin – redcurrant – grandmother’s dressing – glaze
Apple trifle – cream – hazelnut
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Pescatarian menu475,-
Monkfish carpaccio – sun-ripened tomatoes – vinaigrette – fresh herbs
Bullhead – moss – cabbage – pumpkin – redcurrant – grandmother’s dressing – blanquette sauce
Apple trifle – cream – hazelnut
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Vegetarian menu475,-
Celeriac carpaccio – sun-ripened tomatoes – vinaigrette – fresh herbs
Braised mushrooms – mash – cabbage – pumpkin – redcurrants – grandmother’s dressing – mushroom sauce
Apple trifle – cream – hazelnut
Kids menu275,-Root vegetable chips – almonds – dip
Pig jaws – moss – cabbage – pumpkin – redcurrants – grandmother’s dressing
Ice cream
SUNDAY
Every Sunday throughout the entire sailing season
COMMUNITY KITCHEN
The first Tuesday of every month – from April to October
Menu
During the winter period, the restaurant on the ship is open every weekend. A la carte food is served and no table reservation is required. The ship does not sail.
See the menu here below
