Danish open-faced sandwiches & lunch courses
At lunch we offer what we believe to be the best open-faced sandwiches in Odense. Among our sandwiches you’ll find danish classics with a touch of modern quisine, own creations and signature sandwiches from the kitchen of Jakob Spolum.
All our open faced sandwiches are made from the very best ingredients, and they originate from a burning passion of making great and tasty food.
If you want you can also try some of our traditional lunch courses, which also are made from the best ingredients we know of.
We’re looking forward to invite you into our restaurant.
Danish open-faced sandwiches
Pepper marinated herring with créme fraiche double & onions 90
Warm fried herring with stewed cabbage 100
Lumpfish roe with cream cheese & crispy chicken
Egg with shrimps, herb mayonnaise & grilled herbs 110
Salad of rooster from Gråsten with chicken chips & bacon crumble 110
Fried plaice from North Jutland with remoulade & grilled lemon 120
Roasted cod roe with celeriac, spinach & fried egg 110
Tartar of Danish beef with black garlic, buckwheat & caramelized beetroot 120
Crispy Danish pork chest with mustard mayonnaise & roasted Tuscan kale 110
Lunch courses
Creamy fish soup with pickled black trumpet mushrooms 120
Hake with spinach, onion soubise & mussel sauce 140
Homemade puffed pastry with sweetbread, mushrooms & chicken cream 140
We recommend 2 servings
Prices are in DKK
Folkene bag din frokost i Odense
Ved Restaurant HOS finder du erfaring der spænder over en stor del af det gastronomiske Danmark, fra restauranter som Ruths Hotel, Munkebo Kro, Sletten, Kok & Vin, Sortebro Kro og Formel B.
Denne erfaring har vi konverteret til vores bud på en skøn restaurant på Kongensgade 65 i Odense: Restaurant HOS.
Hos os møder du sublim og nærværende betjening, smukke lokaler og mad fra de absolut bedste råvarer. Alt sammen i en uformel tone med plads til smil, pjat og en snaps som sidevogn.
Vi håber du vil komme forbi, vi har hjemmelavet snaps på flasken, god mad i køkkenet og et smil på læben.
