The best meat restaurants Denmark

A gastronomic Mecca that has made beef its specialty. But not just any beef! Cattle raised in pastures and matured meat. For several years now, the house has been maturing dry. A process that consists of suspending the meat, between 40 and 100 days, in a special cold room, where humidity and temperature are controlled. The cold room is part of the facilities at the slaughterhouse in Lund. This maturation can be described as a drying process, which gives the meat a lot of tenderness and taste.

Ideally located not far from the Øen i søen gardens, the Grill-Letten has made its reputation in Slagelse: this restaurant-grill offers all day long a variety of boards to be tasted with fresh products, the smørrebrøds. Depending on your appetite and budget, the restaurant offers a wide choice of smørrebrøds to suit all budgets. For the amateurs of meat or burgers, the variety of the menu will be of setting, although the originality is not with the meeting. Instead of tasting the food on the spot, you can take it to go (the park is not far)!