Panorama Mad & Vin, Silkeborg

A historic dining room on Silkeborg’s main square

Panorama Mad & Vin sits right on Silkeborg’s central Torvet, inside the city’s old town hall, and the sense of history is part of its charm. High windows frame views of the square, so you look out onto everyday life while you eat. The interior leans into classic brasserie style: white tablecloths, neatly set glassware and warm lighting that turns the former civic building into an intimate dining room. From a corner table you can see both the bustle outside and the activity around the bar and open service areas. The name “Panorama” fits the experience more than the architecture; the real panorama here is the constant movement of the square below and the plates leaving the kitchen. In summer, the restaurant extends into a cosy courtyard-style garden where greenery and the murmur of conversation soften the urban setting.

Danish lunch traditions with a gourmet twist

Daytimes are all about the Danish lunch table. Panorama is especially known for elevated smørrebrød, constructed with an eye for colour and texture as much as for flavour. Classic combinations appear with a modern edge: fried plaice layered with remoulade and crisp salad, potatoes on rye with delicate toppings, and toppings that spill generously over the edges of the bread. One of the house signatures is an elaborate beef sandwich that has won national praise, leaning into rich gravy, pickled elements and a carefully cooked patty. Seafood also plays a big role at lunch, with options that might include shrimp, fish fillets and other staples of the Danish cold table. Portions are hearty without being heavy, inviting long conversations rather than rushed meals.

French-inspired evenings and seasonal cooking

When evening comes, the menu shifts towards the French bistro canon. You might find hand-chopped beef tartare prepared with traditional condiments, buttery sauces over fish, or a well-seared beef tenderloin partnered with classic garnishes. The kitchen favours well-known flavour combinations done precisely rather than experimental techniques. Seasonality is reflected through changing accompaniments and specials, drawing on what is best from local suppliers. Fresh herbs, crisp vegetables and rich stocks show up across the menu, giving even robust dishes a sense of balance. Thoughtfully chosen wines support the food, with options by the glass that make it easy to match a single course or a full three-course meal.

Atmosphere, hospitality and a sense of occasion

Despite its central location and polished presentation, Panorama maintains a relaxed, welcoming tone. Staff move easily between Danish and international guests, happy to explain dishes, suggest pairings or adjust courses for different appetites. Linen-covered tables and candles signal that this is a place for occasions, but there is no stiffness in the service. On busy evenings the room hums with conversation, while weekday lunches can feel almost like a quiet refuge above the square. The old-town-hall setting reinforces a feeling of being anchored in Silkeborg’s civic life; eating here connects you with the city’s rhythm as much as with its flavours. Whether you choose a single signature dish or linger over several courses, the experience is designed to feel considered and complete.

Weekends, special menus and local flavour

Weekends bring extra energy. The restaurant is known to host special concepts such as seafood-focused lunches or informal bar-style evenings built around good drinks and shareable plates. In warmer months, the garden space adds another layer, offering outdoor seating that still feels like part of the restaurant rather than an afterthought. Throughout, Panorama Mad & Vin balances its two identities: a guardian of Danish lunch traditions and a French-inspired brasserie. The connection to Silkeborg is tangible in its location and in the way people use the place – as a meeting point, a celebration venue and a spot to savour a long meal in the middle of town. It is this blend of local rootedness and cosmopolitan cooking that defines the restaurant’s character.