Frederiksminde

A delightful destination for a romantic weekend, this 19th Century pavilion is located in a park that was historically the garden of a monastery. Today, the building houses both a classically decorated country house hotel and this charming restaurant. Head Chef Jonas Mikkelsen and his team are passionate about sustainably sourced produce, which is invariably of excellent quality and enhanced by the kitchen’s precise technique and harmonious combinations – organic Lolland chicken with fabulous morels, asparagus and ramson is a prime example.

One MICHELIN Star status

• Frederiksminde is awarded One MICHELIN Star by the Michelin Guide, marking it as a standout in Danish fine dining.

Daily produce from its own kitchen garden and sustainability focus

• The kitchen sources fresh produce daily from its own kitchen garden, with sustainability a core value; the Michelin Guide notes their use of the green clover marker for sustainable practices.

Dramatic fjord-side location with stunning views

• Located high atop Præstø, overlooking Præstø Fjord, offering breathtaking views and proximity to the water (roughly 50 meters from the fjord).

Signature Ingredients

• Home-grown vegetables and greens (from the on-site kitchen garden): Sourced daily from Frederiksminde's own kitchen garden, ensuring peak seasonality and 100% freshness. These vegetables have become a defining feature of the menu, with produce ranging through roots, leafy greens, and herbs that deliver bright Nordic flavors. Preparation often emphasizes light, vegetable-forward presentations that maximize natural sweetness and texture, sometimes showcased as garden-to-table courses. Why special: this garden-to-table approach embodies Frederiksminde's sustainability ethos and the restaurant's commitment to seasonal, local ingredients, central to its signature Nordic cuisine.
• Nordic seafood and fish (local, high-quality catch): While vegetables lead the way, the menu thoughtfully incorporates seafood of the finest quality, reflecting the Nordic coastal terroir. Sourcing focuses on freshness and responsible fisheries, with fish featured in seasonal preparations that highlight clean, pure flavors. Preparation frequently uses minimalistic, precise techniques to let the fish shine alongside vegetables. Why special: seafood adds depth and balance to the menu and demonstrates the restaurant's dedication to high-quality, local produce.
• Local meats and artisanal proteins (from trusted Danish producers): When included, meats are sourced from reputable local producers, offering prime quality and flavor. Preparation employs Nordic cooking techniques to render the best textures and natural flavors, harmonizing with the garden vegetables and seafood. Why special: meats complement the vegetable-forward philosophy and showcase Frederiksminde's commitment to quality, sustainability, and local provenance.