From the White Guide Nordic 2018:

Henne Kirkeby Kro

Masters Level 81
Food rating:34/40Service rating:17/20
Chambre separéeParkingTables outsideWheelchair accessVegetarian dishesRooms availableMedlem af Horesta
  • Address: Strandvejen 234, 6854 Henne
  • Phone: +45 75 25 54 00
  • Web:
  • Seats: 35
  • Opening Hours: Thu-Sat 12 noon-4:30 PM, 6 PM-9:30 PM, Closed Sun-Wed
Henne Kirkeby Kro

Relaxed North Sea visit with Paul

Paul Cunningham’s wizardry in the kitchen is currently celebrating exorbitant triumphs everywhere one looks. But is Henne Kirkeby’s similarly magical? We arrive at the low-ceilinged and fully booked inn at 12 noon on the dot to take in the kitchen’s exploits by the light of day. We are briskly escorted to the furthest corner of the establishment by a young crew of waiters, who immediately – in an informal but not unprofessional tone – present the day’s six-course lunch menu and the optional cheeses. The premises are characterised by an airy, minimalistic decor with mile-wide leather designer chairs, white walls with artworks in predominantly dark shades and contrasting explosions of colour from the fresh flower bouquets imported from the North Sea terrain just outside the door. It is exquisite and elegant, aided along all the more by the crisp and distinct acoustics: perfect for intimate conversations with your lunch companions. Two fresh starters arrive in the wake of a glass of apricot-aromatic and acidic albariño from the somewhat overlooked Galicia: a crispy open pie with lumpfish, lumpfish roe, chives and crème fraîche, and a small dark rye bread crisp with tartare and quail egg yolk. Unpretentious and heavenly, the kitchen delights in the quality ingredients, with variations in texture and no-nonsense presentations. The direct style insistent on fresh, top-shelf ingredients permeates the meal, including the next maritime dish: Cod, beurre blanc, pointed cabbage and a handful of Danish shrimp. Rustic and, once again, unpretentious. The citrus of the beurre blanc, the firm bite of the shrimp and the perfectly prepared cod (which falls into clear flakes) join in beautiful sensory symbiosis. The wines are kindly available in half glasses so that you can drive home, but if you aren’t getting behind the wheel and choose to drink away, your glass will be attended to expertly by your skilled waiter. Unfortunately, an oaked 2012 riesling from Trimbach in the dry Alsace style can just barely go toe to toe with a fat-intensive, rich serving of terrine of pork, foie gras, red onion compote, watercress and grilled, oil-drenched bread. Here we would like to see the wine offer a palate-cleansing balance to the heavy and somewhat oversized dish. The next dish is also rich and delicious, the pub classic fish and chips in a tear-jerking version with triple-cooked chips and all the trimmings. The acidic richness is perfectly balanced, not least thanks to a vinegary tartar sauce and a refreshingly sturdy Provencial rosé, which impresses not with its complexity, but rather its hyperbolic drinkability. The dish – and indeed the meal in its entirety – is informal and wonderful in the abode of the ever-vivacious Paul Cunningham...

To read the whole review go to Buy The White Guide Nordic 2018.

  • Henne Kirkeby Kro

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