Kap Halsnæs - A taste of Halsnæs at Torup Spisehus

A gastronomic experience with local connections

As part of Kap Halsnæs, Torup Spisehus presents a menu firmly rooted in the local area. Ingredients from farms, producers and suppliers in and around Halsnæs come together in dishes featuring techniques such as fermentation and braising alongside classic preparations.

The menu begins with sourdough bread made with flour from Quartzmølle, accompanied by fresh cheese made from milk from Engmosegaard. This is followed by dishes including French onion soup with onions from Sølager and beetroot tartare with horseradish and fermented wild garlic seed heads.

From vegetables and fish to lamb

Local vegetables play a central role. Cabbage from Byaasgaard is served with whey sauce and fermented plums, while potatoes from Sølager feature in a brandade with cod from Fiskerikajen.

The menu also includes braised lamb with reduced stock and fried cabbage. To finish, milk ice cream made with milk from Engmosegaard is served with honey from Taraxacum.

Kap Halsnæs brings together the flavours of the area

At Torup Spisehus, Kap Halsnæs is about more than what appears on the plate. The menu also tells the story of the ingredients’ journey from local producers to the kitchen, offering guests an opportunity to discover different sides of Halsnæs through its food.