Taste the Renaissance - eat, drink, and have fun like it's 1560">
Take a seat at the table with Duke Hans and Queen Dorothea and embark on a sensory journey to the past, where your taste buds are delighted with the flavors of the 16th century while you are entertained with music, juggling, and little surprises along the
At the historic banquet of the Duke Hans Festival, you will have the opportunity to enjoy a unique culinary experience, where the cuisine of the Renaissance from the 16th and 17th centuries is brought to life for modern palates
An evening where history and gastronomy merge into an unforgettable feast for the senses - with whimsical jesters, merry musicians, and little surprises along the way.
Throughout the evening, the Duke Hans Festival will share the stories behind each dish, explaining how spices such as saffron, bitter oranges, and lemons were considered luxury goods, and how trade and travel influenced European gastronomy.
The festival's own master cook (court chef), Anette Prip, has collaborated with other gourmet enthusiasts to create a menu based on authentic Renaissance recipes with a modern twist.
The Master Cook's Banquet Menu, Anno 1560
* A fish symphony of pike and hake with a Polish saffron soup.
* Rice pudding with raisins - a sweet and creamy delicacy.
* Stone-baked bread from the oven - freshly baked and rustic.
* A terrine of capons in a spiced broth of bitter oranges and lemons.
* Spinach cooked in the Hungarian style - a classic preparation of the green delicacy.
* Rustic green salad with summer cabbage and other seasonal greens, fresh herbs, dressed with lemon oil.
* Wine jelly with dried and preserved fruits from the South, served with a honey-based dipping sauce.
You have to buy your own drinks
Read more on the website
At the historic banquet of the Duke Hans Festival, you will have the opportunity to enjoy a unique culinary experience, where the cuisine of the Renaissance from the 16th and 17th centuries is brought to life for modern palates
An evening where history and gastronomy merge into an unforgettable feast for the senses - with whimsical jesters, merry musicians, and little surprises along the way.
Throughout the evening, the Duke Hans Festival will share the stories behind each dish, explaining how spices such as saffron, bitter oranges, and lemons were considered luxury goods, and how trade and travel influenced European gastronomy.
The festival's own master cook (court chef), Anette Prip, has collaborated with other gourmet enthusiasts to create a menu based on authentic Renaissance recipes with a modern twist.
The Master Cook's Banquet Menu, Anno 1560
* A fish symphony of pike and hake with a Polish saffron soup.
* Rice pudding with raisins - a sweet and creamy delicacy.
* Stone-baked bread from the oven - freshly baked and rustic.
* A terrine of capons in a spiced broth of bitter oranges and lemons.
* Spinach cooked in the Hungarian style - a classic preparation of the green delicacy.
* Rustic green salad with summer cabbage and other seasonal greens, fresh herbs, dressed with lemon oil.
* Wine jelly with dried and preserved fruits from the South, served with a honey-based dipping sauce.
You have to buy your own drinks
Entrance fee: 325 DKKoner
