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Den Gamle Kro
- the towns Inn for over 150 years
Slotsgade 6
6300 Gråsten
Tel. +45 74 65 15 67
www.1747.dk
mail@1747.dk
Accommodation: see Egely Garni
Skovby Kro
Marianne & Børge Grünfeld
Kegnæsvej 37, Skovby, 6470 Sydals
Tel. +45 74 40 42 62
www.skovbykro.dk
Cave steaks (every evening from 5 pm):
Come and enjoy the caveman’s festive dinner.
Tasty, tender beef, cooked at your table on
a hot 300º granite block. Served with salad,
bread and baked potato.
We welcome our guests to an intimate stay
with real ”Inn food” from a large and varied
menu. The 2 nd Sunday of the month you can
also enjoy the great ”Southern Jutland coffee
table” with at least 29 different homemade
cakes and buscuits (except January).
The restaurant is open daily from 11.30 am -
Sundays and Mondays the kithcen closes at
7 pm.
Morning buffet from 8-10 am. Table reservation
is necessary.
Specialities:
Fish dishes and steaks. 12 lovely rooms.
Opening hours:
Summer:
Daily: 11 am – 11 pm
Kitchen: 11 am - 2 pm & 5 - 10 pm
Winter:
Weekdays: 3-11 pm; Weekends: 11 am - 11 pm
Kitchen: 11 am - 2 pm & 5-10 pm
See also under inns page 84
Southern Jutland Specialities
Tasting local food culture makes your holiday more
colourful, and food from Southern Jutland are no
exception.
Try, for instance, our ‘Solæg’.
Eggs
Salt and pepper
Oil, vinegar
Shallots
Boil the amount of eggs you need for 20 minutes
(put a shallot in the water to give the eggs a beautiful
golden colour). Make a small crack in the egg
shells and put the eggs in very strong brine.
If the brine is strong enough for the eggs to float,
then they will be preserved for two-three weeks. If
you use a less strong brine and change it every day,
the eggs will be preserved almost indefinitely. The
eggs must rest for at least one day before you eat
them.
How to serve the eggs:
Each person shells his egg, cuts it through, lifts the
yolk and fills it with vinegar, oil, salt and pepper
and perhaps mustard. The yolk is put back - upside
down! Each half is eaten as two ‘titbits‘. Serve with
beer and aquavit.
This recipe and many others including tales and
anecdotes from the Southern Jutland kitchen are in
Sven-Erik Ravn’s book ’Sønderjysk Mad Mmm’
(in Danish only).
It is for sale in the tourist office in Sønderborg.
‘Den Gamle Kro’ Inn in Gråsten serves Solæg year
round.
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CAFÉS AND RESTAURANTS