The restaurant follows the seasons, so in the winter months, it is often the pickled and preserved fruits and vegetables from summer and autumn, as well as root vegetables, that set the direction for the menu and generally create deeper and more intense flavors.

With spring also comes the first local asparagus and the first foraging trips to local beaches where the kitchen also finds beach herbs, sea purslane, and sea kale.

In the summer months, more and more local fresh produce arrives, such as new baby potatoes, rhubarb, strawberries, and fresh herbs from their own garden, and especially wild herbs in the forests around the castle.

One thing is for sure, no matter when you dine at Broholm, it will be a gastronomic experience.