COVETED MAGAZINE PAGE 171.
WORLD’S FINEST RESTAURANTS //
Sunday, a Climate Friendly Brunch buffet at Cap Horn.
From 10 AM until 1 PM you can taste salads with seasonal vege-
tables, pies, cheese, scrambled eggs, pancakes, sausages, yoghurt,
compote, sourdough bread and cake.
The menu in Cap Horn is inspired by the French and Scandi-
navian cuisine. One of the classic dishes is a pan-fried in butter
and served with new potatoes, seasonal vegetables, and a butter
sauce. During lunch hours the chefs prepare another Danish clas-
sic, smørrebrød. These traditional open-faced sandwiches can be
found in an endless variety. They are usually served cold, with
buttered rye bread on the bottom and on top the preferred vari-
ety of fish or meat and garnishes. When properly combined, the
topping should blend harmoniously with the bread, butter, and
garnishes, rather than compete for attention.
The wonderful hostesses will meet you with a smile and you will
always feel welcome, whether you want to enjoy a cup of coffee,
a glass of wine, a main course or a full menu. It’s a complete ex-
perience with the taste and view of a lifetime.
