• Festive seasson menu
    SEASON MENU
    See menu here
  • THE FESTIVE SEASSON
    CHRISTMAS AND NEW YEAR 2018
    SEE MORE HER
  • Citys only restaurant with 6 stars in Nordjyske in all 4 rewieus since 2007.
    TOP REWIEU
    BOOK TABEL HER
  • 5 stars for our LUNCH in danish Finacial times
    5 STARS for our LUNCH
    BOOK TABEL HERE
  • by the Danish restaurant guide
    Nominated Restaurant of the year 2017
    for more info
  • See season menu
    WELCOME TO MORTENS INN
    CLICK HERE
  • special offers
    Group dinners for up to 150 people
    see here
  • Morten kok on honnest cooking
    The chef
    Click here
  • Read about Mortens Inn
    THE STORY BEHIND MORTENS INN
    CLICK HERE
  • Open for Lunch tuesday to Saturday from 11.00
    MODERN DANISH "Smørrebrød"
    See menu
  • Our music on spotify
    LISTEN TO OUR TRACK LIST
    Get it here
  • Get offers and bonus
    Download our APP
    Click HERE
  • An international restaurant in Aalborg
    USA TODAY
    click here
Wednesday 11:00 - 01:00

 

 

Morten's Lunch tuesday to saturday from 11.00

Today's 3 pieces chosen by Chef Maria Hartmann only 165,-

LUNCH MENU Christmas 2018


The herring
Old style matured herring in curry and orange. Potato, dill cream and apple.

LOBSTER
Stired Norway lobster tail. Broken potato, herbmayo, cucumber and rye bread. 95 –


The plaice
Paned plaice fillet with sauce tatar, pickled carrot, roast, herbs and crumbs.


+ Supplement for handmade pilled prawns 20, -


The salmon
Salmon salad of hot-smoked salmon. Marinated fennel, small tomatoes, fresh herbs and fennel crumbs.


The egg
Smiling eggs and handmade pilled prawns. Jerusalem artichoke, squash, pomegranate and crispy Jerusalem artichoke .


The Turbot
Paned and crispy turbot filet. Saute pumpkin, thyme, mustard and pancetta. 118 -

The Chicky
Chicken salad of Hopballe chickens with mustard and curry. Cabbage, cress and bacon chrisp.


The Duck
Confited and picked duck. Quince purée, cranberries, pickled red onion and walnuts.


The Pork
Pork breast braised in christmas beer. Orange, spicy, red cabbage and crisp pork skin.


The Pig
Terrine of shank and neck. Spice fat, mustard mayo, beetroot, beech hats and echalotte.


The Ox
Grilled thin steps. Pumpkin, sweet pearloin, pickled cauliflower, horseradish and crisp onion.


The Tatar
"Stirred tartar of oxen filet. Marinated salsifis, beetroot cream, capers and hazelnuts.
 

"Freshly chopped and turned at the table with, rapeseed oil, mustard grains served with capers, hazelnuts, horseradish and quail eag. 158,-

 
The cheese
Arla unika Kry, raw milk cheese. Apricot, celery and roasted almonds.


The Sweet
Christmas cake on a bottom of marcipan served with rice, vanilla, mascarpone, almonds and cherry sauce.


The cake
Pastry Chef Fabien Chevreuils Garteau Marcel with 72% Valrhona chocolate backed without flour.