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Restaurant Koldingfjord

The hostel has been classed as  stars by Danhostel
Fjordvej 154, 6000 Kolding
Tel.: click here
Restaurant Koldingfjord
At Hotel Koldingfjord we constantly work on the development of our kitchen.
It is important to us that we can offer new experiences every day, which are adapted to our guests requirements and needs and of course, the seasons.

Among other things, it means that we have our own bakery with our own baker/confectioner who bakes fresh bread every day and creates the most delicious cakes. It also means that we have a clear attitude to using Danish seasonal ingredients to the largest possible extent. We like to use ingredients from local producers.
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Number of banqueting rooms:
Number of persons in largest banqueting room:
Number of persons in restaurant:
Generel information
Member of Horesta: Yes
Type: Restaurant
Kitchen: French, Danish
Price level: Medium
Conference: Hotel Koldingfjord

Children's menu
Coach park

Mark of quality
Quality label:
Quality branded restaurants must fulfil a series of requirements on service and quality for golf players:
  • Being able to offer extra early breakfast (bookable the night before)
  • Drying facilities for wet clothes and equipment
  • Locked off areas for golf equipment
  • The possibility to reserve green fees at least 14 days in advance on nearby other quality branded courses which are no more than an hour's drive from the hotel.
  • A minimum of one personnel in reception who has detailed knowledge of the nearby quality branded courses.
  • Information material
The Gastronomy Denmark label is a mark of quality that will guide you to great eateries that uphold and develop Danish cuisine - in the kitchen as well as outside it. Look for the Gastronomy Denmark logo, and you'll be sure to find a restaurant with an ambitious attitude to the food they serve.

A restaurant achieves the gastronomy mark of quality by complying with ten mandatory requirements concerning use of Danish foods and produce, trackability, qualified staff etc. The requirements have been developed in collaboration with leading Danish chefs and producers, and restaurants meet the requirements only when qualified staff members give the guests a food experience to remember.


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