A Danish occasion
St Martin’s Eve, 10 November 2026
St Martin’s Eve is named after Martin of Tours, a Roman soldier who became one of Europe’s best-loved saints. When the town of Tours wanted to make him bishop, he hid in a goose pen. The geese cackled and gave him away. Ever since, poultry has paid the price every 10 November. But why duck, when it was the geese who told on him? For many years goose was too expensive for most Danish kitchens, and duck took its place on the table. Today roast duck with red cabbage, caramelised potatoes, apples and prunes is as Danish as St Martin’s Eve itself.
Nyhavns Færgekro is no exception.
Practical information
When
Tuesday 10 November 2026.
Price
375,- per person for three courses.
Drinks are ordered at the table.
Booking
Book a table online. There is no prepayment; you pay on the evening. We recommend booking a table, as we know from experience that it is a festive evening in Nyhavn.
Larger groups
If you are more than 10, send an enquiry, and we will come back with a proposal.
The menu
Three classic courses
People once read the coming winter in the bird’s breastbone: the darker the spots, the harder the winter. We can’t promise anything about the weather.
What we can promise is red cabbage cooked down in our own kitchen, and an evening that ends with old-fashioned apple trifle and a glass of home-made aquavit.
Starter
Gravlax with home-made mustard and dill sauce, fresh herbs and toasted rye bread
Main course
Roast duck with home-made red cabbage, caramelised potatoes, the Færgekro’s Christmas gravy, apples and prunes
Dessert
Old-fashioned apple trifle with apple compote, crushed macaroons, vanilla cream and redcurrant jelly
375,- per person.
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