Vi serverer mad som fremtiden kan bære

Restaurant

Du er velkommen til at kontakte vores restaurant & reservere bord men pladserne er få, så vær ude i god tid. Tre retter koster 400 DKK, og det er en forudbestemt menu, der serveres. Vi mener, at vejen mellem jorden og bordet skal være kort og derfor dyrker de fleste af vores grøntsager på gården, og ellers arbejder vi med andre gårde i vores omgivelser. Maden indeholder meget af det grønne, men også kød i en eller anden form. Når vi bruger kød, er det fra dyr, der er gået ud og ikke har spist antibiotika. Vi investerer i en bæredygtig restaurant uden affald, og vi tror på, at det er fremtiden.


Bestil bord på 51 18 70 57 eller info@thenorrmans.com. Glem ikke at oplyse din allergi.


Varmt velkommen til vores restaurant på stevns!

Vi føler os beærede

Out of over 200 restaurants tested by the 360°jury, we are one of 80 restaurants to receive 2 circles in 360°EatGuide 2020



Et par ord

 om våres madfolosofi

fra våres

headchef

Scott Chancellor

"In The Normans kitchen we pride ourselves on running the most sustainable kitchen within our limitations, we do this because we believe it is far more than just a choice but more simply just the way it should be.

We focus on creating relationships with the people that farm and produce our products, We listen to their advice and experience when it comes to carefully choosing what we should put on our menu and ultimately serve to our guests.

It is our belief that everyone should be able to enjoy healthy food and be comfortable but also well educated in where that food comes from. It was with this in mind we chose to start our own kitchen garden on the property. The garden is free for guests to visit and catch a glimpse of what might be dinner that night, see how things grow and become curious in the food cycle that is so often overlooked.

Our menu is comprised of as much produce from our garden that the season will allow and always supported by our great community of farmer friends when we are running low or perhaps they just make it better than us.

What’s in season is what is served and served simply because that is what we believe to be best and in doing so we hope that our guests can leave feeling refreshed and inspired."