Nyhavns Færgekro

Frommer's Review

The "Nyhavn Ferry Inn" near the harbor has a long tradition and many loyal fans, of which we include ourselves. The house is old, dating from the final years of the 18th century. Diners enjoy not only their food but also a view of the surrounding 18th-century houses and the canal from the popular summer terrace. Inside, the decor is unusual, with a spiral stairway from an antique tram and a black-and-white "checkerboard" marble floor. Lights serve as call buttons to summon the staff when you want service.

The kitchen prepares a daily homemade buffet of 10 types of herring in different styles and sauces, including fried, rollmops (rolled or curled herring), and smoked. Some people make a full meal of the herring. You can also order smørrebrød -- everything from smoked eel with scrambled eggs to chicken salad with bacon. A true Dane, in the tradition of Nyhavn, orders a schnapps or akvavit at lunch. Denmark has a tradition of making spicy akvavit from the herbs and plants of the land -- Saint-John's-wort from Tisvilde Hegn, sloe-leaf from the wild moors, green walnuts from the south of Funen, and many other varieties. Dinners here are relatively limited, usually configured as a fixed-price menu, with main courses including a choice of either grilled salmon or grilled entrecôte -- nothing particularly imaginative but perfectly adequate and well-prepared.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

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