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The focus is on organic, sustainable and local produce that follows the seasons and tells a story of the Jutland landscape they come from.
Located on the ground floor of the 4-star Hotel Fredericia, the restaurant offers a relaxed atmosphere, attentive hospitality and world-class gastronomy.
RYES offers both à la carte and a 3-course menu, where the season’s best ingredients take center stage. You can enjoy modern, organic wines or great classics from the restaurant’s cellar with your meal. At RYES, it’s all about the whole: taste, atmosphere and hospitality in balance.
NORDIC FINISH
The best from the season
SETTINGS FOR THE SPECIAL
WINE & WELLBEING
COCKTAILS & RO
NORDIC FINISH
THE BEST OF THE SEASON
SETTINGS FOR THE SPECIAL
Organic beef tenderloin – Ram onion pesto – Truffle mayo – Roasted pumpkin seeds – Pickled mustard seeds – Pickled fennel North Sea cheese – Mizuna
Salt-baked celeriac – Parsley cream – Celery puree – Roasted celeriac – Steamed saithe – Apple jelly – Fermented garlic – Sauce on roasted lettuce and buttermilk whey
DK organic beef – Rösti – Pickled shallots – Chive emulsion – Jerusalem artichoke chips – Herbs
Seasonal butter fried mushrooms – Sauce à lá creme – UNIKA Gammelknas – Crispy chicken skin – Pickled beech hats – Herbs
Ballotine of ling & langoustine – Pickled Chinese radish – Beach crab bisque – Fennel puree – Roasted garlic panko – Herbs
300g beef fillet steak – Grilled seasonal vegetables – French fries – Tarragon sauce
Baked cauliflower – Cauliflower puree – Roasted hazelnuts – Pickled purple cauliflower – Sesame – Miso
Fresh organic pasta – Seasonal butter roasted mushrooms – Fermented garlic – Sauce à lá creme – UNIKA Gammelknas – Pink pepper
Boneless chicken thigh – Romaine lettuce – Ram onion croutons – North Sea cheese – Pickled fennel – Caesar dressing
Brioche bun – 200g Danish organic steak – Bacon & pink pepper jam – Matured Havarti – Truffle mayo – Pickled cabbage Balsamic glazed onions – French fries – Chipotle mayo
(Also available with chicken, fish or seitan)
“Havgus 12 – The white lady – Drunken dog”
Served with sweet and crispy
Caramelized apple compote – Shortcrust pastry stuille – Salted caramel – Whipped sour cream – Dehydrated apple – Apple cider syrup – Vanilla ice cream
Licorice meringue – Vanilla cream – Raw forest berries – Vanilla ice cream – Dark chocolate – Forest berry syrup
Pie shell – Lemon curd – Licorice meringue – Oat crumble – 70% Dark chocolate – Olive oil ice cream – Cold pressed olive oil
(Choose between cheese or dessert)
Every evening, RYES offers a 3-course menu created from the best seasonal ingredients.
The menu follows the seasons and reflects the chef’s focus on simplicity, taste and local produce.
The menu may change from day to day, but below you can see an example of a 3-course menu you can experience during the winter.
Please contact us to hear what’s on the menu tonight.
Crispy skin
Butter fried mushrooms
Pickled rhubarb
Steamed savoy cabbage
Baked Jerusalem artichokes
Jerusalem artichoke puree
Jerusalem artichoke chips
Truffle sauce
Oven roasted potatoes apart
Natural milk panna cotta with tarragon
Honeycomb tuille of honey from Fredericia
Earl Grey ice cream
Sea salt & bee pollen
Limoncello syrup
WINE & WELLBEING
COCKTAILS & RO
That’s why you won’t just find a wine list – but a carefully curated selection of beverages to complete the dining experience. Our wines range from modern, organic gems with clean, elegant nuances to iconic cellar classics, each chosen for their depth, character and ability to elevate both gastronomy and mood. We are constantly updating the range to not only follow the rhythm of the seasons, but also to include those rare bottles that turn an evening into something special.
In the bar, classic craftsmanship meets modern finesse. Here, cocktails are mixed with precision and personality – refreshed with organic herbs grown in our own garden that add natural depth and harmonious balance. For those who prefer non-alcoholic, we create mocktails with the same passion and craftsmanship. And for the beer enthusiasts, we offer a carefully handpicked selection of specialty beers.
From weddings and birthdays to anniversaries and corporate events. Our experienced team makes sure every detail is on point, from food and wine to atmosphere and service.
The stylish space, inspired by modern New York design, is the perfect setting for both intimate gatherings and larger celebrations with room for up to 180 guests. It combines atmosphere, aesthetics and functionality in an environment that invites you to celebrate life’s great moments.
The kitchen offers New Nordic menus with classic references, created with local and organic ingredients, served with precision, passion and exceptional hospitality.
Whether you’re dreaming of lunch on the terrace, an evening of fine food and wine or a party in the nightclub, our team is ready to create an unforgettable experience.
Soft furnishings and soft lighting come together in an elegant and welcoming environment where guests can relax and enjoy the atmosphere.
The bar serves well-crafted cocktails, both classic favorites and modern interpretations, along with a selection of savory snacks and small plates.
It is the ideal place to start the evening with a welcome drink or round it off with an Irish Coffee in cozy surroundings.
The atmosphere is informal but refined, a place where there is room for conversation, presence and tranquility.
Whether you’re visiting RYES as a hotel guest or a local, the bar invites you to linger a little longer and enjoy the moment in good company.
Thomas Borch is an uncompromising chef with an unwavering passion for gastronomy at the highest level.
With a background in the Copenhagen Michelin scene, he has established himself as a talent who masters both classic craftsmanship and modern technique, while developing a personal, recognizable style that he best describes as “modern, Nordic nostalgia”.
After several years in the capital’s restaurant scene, Thomas has returned home to Jutland to create something new – at Restaurant RYES. Here he combines metropolitan precision with Jutlandic down-to-earthness and transforms the season’s best ingredients into experiences that appeal to the taste buds, soul and senses.
Euan is Restaurant Ryes’ sous chef and sommelier – an attentive host with a keen eye for detail and a natural ability to make guests feel at home.
Originally from Scotland, Euan has long since made Denmark his culinary home. As the former co-owner of Restaurant Ene in Fredericia, Euan has distinguished himself as a skilled and passionate professional with a rare sense of balance between food, wine and atmosphere.
In the restaurant, he combines his technical skills with a warm personality and instinctive hospitality to make every night special. Euan creates experiences that not only taste good – but feel right.
Sanne is Restaurant Ryes’ Restaurant Manager – a calm overview combined with a warm smile that sets the tone for the whole experience. Sanne is responsible for Ryes’ skilled wait staff on a daily basis.
She has many years of experience in both the hotel and restaurant industry and contributes every day to the positive and professional environment that characterizes the restaurant.
Sanne meets guests with genuine interest and makes sure that everything runs smoothly – whether it’s a cozy dinner for two or a larger event like a birthday or wedding to plan.
With her sense of service and natural presence, Sanne creates security and trust from the first meeting. She guarantees that every guest feels seen, welcome and in the best hands.
