Atmospheric restaurant in Middelfart

With large panoramic windows right next to Fænøsund, you get a breathtaking backdrop all year round when you eat in the restaurant at Sixtus. The restaurant is located at the water's edge, and the Hindsgavl forests are the nearest neighbor. This can be seen on the menu, where the best of the Little Belt, the Triangle Region and Funen always have a prominent place.

In the kitchen at Sixtus, the chef enjoys finding his products and ingredients almost as much as he does preparing them. Our selection in the local area makes it anything but boring to shop locally, and we know farmers, producers and butchers - as well as their products - intimately. 

We get our fish - some of which ends up in our own smoking oven - from Danish waters. If the fish is farmed, we only trade with Danish suppliers who have the well-being of the fish - as well as nature - in mind. We get world-class chickens from Hopballe, where a special breed, with plenty of space and specially developed feed, becomes absolutely fantastic, tasty chickens.

We get the finest veal from Grambogård on Central Funen, and we get incomprehensible cheeses from Ryon at Elmegården in Sommersted. There are very few dairymen who can match his craftsmanship. We get gourmet pigs from Svendborg, which have lived a longer life in more space, and it can both be seen and tasted on the meat. Not least, we get whole lambs from Hesselager, which we slaughter ourselves, so we always have the exciting cuts we want to serve. Yes, even the legs turn to taste when we use the lamb from nose to tail.

In short, we get most of it from the middle of Denmark, and the most exotic on the menu is almost our salmon from Hirtshals and the beef from Mariagerfjord.