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Restaurant Gro is located in Varde in the most beautiful surroundings. The restaurant is close to the coast and forests, which makes it possible for you as a guest to experience the Danish idyl as you are dining. In the kitchen, they are preparing tasteful meals with produce from local suppliers. All senses will be stimulated when you are at Restaurant Gro. 

Danish idyl

In the western part of Denmark, where you can visit remarkable places such as the Wadden Sea, you find the wonderful Restaurant Gro, which has a view over Arnbjergsparken, a green oasis in the middle of Varde. The restaurant is a part of Arnbjerg Pavillon, an idyllic hotel, where you can go for extended weekend getaways and minivacations. Restaurant Gro is a must-visit if you seek a dining experience in warm and romantic surroundings.

A restaurant with nostalgia, soul, and charm

In 2021, the charming hotel went through an extensive renovation, which raised the aesthetics to a new level. However, it was important to maintain the hotel’s charm, history, and nostalgia. The interior is furnished with light-coloured objects and the light of the sun can you through the many charming barred windows. When you find a seat at one of the tables, you can enjoy the splendid view over the historical park, which shows itself from its beautiful side throughout the seasons.

Nordic kitchen with a French twist

At Restaurant Gro, the kitchen is Nordic with a French twist. Ecology, animal welfare, and sustainability are all equally important at Restaurant Gro. The kitchen takes pride in making everything from scratch and in using local produce. Among their suppliers, you find Enghavegård, Varde Ådal Lam, and Jordnær Økologi. 

The menu has both à la carte dishes and designed menus. For lunch, you can order classics such as open sandwiches and pan-fried plaice. In the evening, you can get smoked red deer and scallops. In the kitchen, they adhere to high professional standards, which is certainly something you can taste as a guest.

Mushroom-picking and rosehip-collecting

The chefs like to think out of the box and be creative. In the summer, they pickle various foods so they can use their very own products during the winter. Moreover, they have their very own collector, who pick and collect edible treasures for the chefs. The collector can come back to the restaurant with everything from rosehips, sea buckthorn, seaweed, and mushrooms. 


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