Those who have experienced the French brasserie culture at close range will know the very special atmosphere that is in such places. It's about much more than just the food - not least about the setting and the way the food is enjoyed. Instead of focusing on shape and etiquette, it is in the spirit of brassery to serve simple and unpretentious dishes of the best ingredients - and create an informal atmosphere where guests can enjoy and relax.
The Brasserie at Molskroen Strandhotel opened in spring 2014 with one of Michel Michaud's gastronomy champions, in front of the classic French brasserie kitchen. Daniel Simonsen has continued the gastronomic line since 2016 with dishes made of seafood and most recently also with a new expanded steak card. In addition, there are take-away dishes of high quality.
Hovedgaden 31a, Femmøller Strand
Fish and shellfish
White Guide Danmark
A la Carte