For more than 30 years, Puk Larsen, owner and head chef at Rudolf Mathis, has served guests from near and far, a delicious menu of fresh, local fish prepared according to classic French traditions. With the menu changing with the local seasons, guests visiting during spring and summer are likely to find lots of delicious seafood plates as well as plaice, straight in from Kerteminde harbour, on the menu. “We continuously change our menu to match the seasonal products. That’s what we’ve always done, and it means that in the summer we will be serving a wide range of dishes with seafood and fresh, local vegetables. We have a lot of small producers in the surrounding area,” says Larsen.

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