Local ingredients

We use 'South Funen Lamb' from Hjelholt in Gudme. The lambs are of a meaty breed with nice fattening, and the meat is a distinctly quality product. Our pork is 'Gourmet Pig' from Svendborg, where the pigs are carefully selected from farms in the local area. After slaughter, the meat is allowed to hook mature, and the pieces we get are always full of good taste and beautiful marbling. All our cold cuts for the breakfast table come from a small organic slaughterhouse, and we have even had our own organic hot dog sausage produced in collaboration with Steensgaard Principlandbrug.

During the season, we collect freshly dug free-range potatoes daily from the potato fanatic Regnar, who lives a few kilometers down the road. Every year we get organic apple juice from the good people in Vedelshave, and our cold-pressed rapeseed oil, which we use for salads and dressings, we get from Peter on West Funen.
With the fantastic suppliers, it is anything but boring to shop locally, and we know both the farmers, butchers, growers and their products intimately. We dare to promise that our surroundings, our kitchen and not least our ingredients make a visit to the restaurant at Gl. Avernæs an experience you cannot get anywhere else.

At Sinatur Hotel & Konference, you will not find beef on our conference menus, but it can be selected for those who prefer it. If you want beef to be served, we ask you to pay a climate surcharge of DKK 25 per person. We donate the climate supplement in full to the Danish Nature Fund, which invests the money in forests.

We get the beef from Spis Min Gris, which places extra demands on animal welfare, only buys cattle from milk production and collaborates with climate-conscious farmers. The animals are killed on the farm where they have lived a good and natural life and had the opportunity to develop their instincts.