Food with passion and care

At Marienlyst Strandhotel, food is an important part of the experience – and we believe that good taste goes hand in hand with responsibility. That is why we have a strong focus on sustainable gastronomy, where we cherish both the quality of the ingredients and the planet's resources.

We prioritize local, seasonal ingredients, reduce transport, and offer dishes with information about CO₂ consumption. With respect for the sea's resources, we work with NaturSkånsomt fishing and support the reintroduction of turbot in collaboration with Fiskerikajen. Green dishes are becoming increasingly common on the menu, and we are working hard to minimize food waste through collaboration between the kitchen and the rest of the restaurant.

Open to the world – local roots, global outlook
From Marienlyst, we have a view of the Øresund, but our outlook extends further. We are involved in the local community, participate in events, use local suppliers, and donate surplus food to shelters in collaboration with Rema1000. Every month, we also bake cakes for nursing homes. We prioritize local and seasonal ingredients to reduce transportation, support local producers, and follow the natural rhythm of the year. The menu also includes information about the carbon footprint of each dish, allowing guests to make more conscious choices.

We combat food waste
Food waste is one of the biggest climate challenges in the food industry, which is why we are focusing on this issue:

• We plan menus and purchases so that we use raw ingredients optimally.
• The kitchen and other departments work closely together to reduce food waste.
• Surplus food goes to the staff canteen and is donated to local initiatives such as shelters through collaboration with Rema1000.

The result is a dining experience that tastes fantastic and makes a difference. For us, sustainability is not a limitation—it is a source of creativity and quality on the plate.

Food with energy
Food is not just about beautiful presentations and great taste. It is also fuel for energy, vitality, and performance in everyday life. At Marienlyst, we are currently seeing how performance food and the green transition are merging and becoming a natural part of meals—not only for elite athletes, but for all of us who need energy to catch the train, keep up the pace at work, and still have energy left at the end of the day.