Bodilles Kro, Skagen

A time-honoured inn in the heart of Skagen

Bodilles Kro is one of Skagen’s best-known traditional eateries, a low, inviting building on Østre Strandvej that feels more like a village inn than a town restaurant. Step through the door and you enter a distinctly Danish kro world: flagged floors or wooden boards underfoot, soft lighting, and close-set tables that make the space feel intimate rather than formal. The atmosphere is designed around comfort and familiarity, reflecting the inn’s more than 50 years of serving classic Danish food in this northern coastal town. The location makes it an easy stop between the busy harborfront and the sandy beaches that frame Skagen. Many guests arrive straight from a day in the sea breeze, drawn by the promise of filling dishes and a cozy setting sheltered from the weather. Even when it is busy, the space maintains a homely, almost living-room feel, with simple decor that lets the buzz of conversation and the aroma of food take center stage.

Traditional Danish cooking with local touches

The menu centers on familiar Danish staples, prepared in generous portions that match the inn-style setting. Pan-fried plaice, served golden and crisp from the skillet, is one of Bodilles Kro’s signature plates, reflecting Skagen’s fishing-town heritage. Wiener schnitzel made from veal, often paired with classic trimmings, points to the long-standing place of this dish in Danish kro culture. Other favourites lean into comforting home-style fare – meats with rich gravies, potatoes in various forms, and simple seasonal vegetables. Fish and seafood feature prominently, but meat lovers also find hearty options, especially in the evening. Rather than experimental cuisine, the focus is on recognizable flavours, plenty of sauce and sides that feel satisfyingly old-school. This is the kind of menu where diners can settle in for a full, traditional dinner of starter, main and dessert without needing to study unfamiliar ingredients.

Vegetarian and vegan-friendly in a seafood town

Skagen is known for fish, which can make plant-based dining more complicated, but Bodilles Kro has made a point of offering vegetarian and vegan choices. Separate meat-free dishes often center on bean patties, seasonal vegetables and vegan sauces or mayonnaises, giving those who do not eat meat a way to enjoy the kro experience alongside their companions. Desserts sometimes include dairy-free ice creams or fruit-based options that round out a plant-based meal. Menus are typically available in Danish, English and German, making it straightforward for international visitors to understand the dishes and check for ingredients. The overall approach remains rooted in traditional Scandinavian flavours, but with adjustments and alternatives that acknowledge changing dietary preferences. For mixed groups of diners, this combination of classic fish and meat dishes with credible vegetarian plates is a practical advantage.

Courtyard garden and seasonal character

In the warmer months, one of the most appealing features is the enclosed courtyard garden. Hidden behind the main building, this green space is shaded by chestnut and birch trees and furnished with simple tables and chairs. It feels like a sheltered oasis away from the often windy Skagen streets, ideal for long lunches or lingering evening meals when daylight stretches late into the night. On bright days the courtyard highlights the relaxed, informal side of the kro, with the clink of cutlery mingling with birdsong and the rustle of leaves overhead. In colder seasons, dining shifts inside where the coziness becomes part of the attraction, especially after a blustery walk along the coast. The restaurant stays open throughout the year, which makes it a reliable option outside the high summer season when some seaside spots close or reduce their hours.

Events, celebrations and local rhythms

Bodilles Kro also functions as a setting for special evenings that punctuate the year in Denmark. On the first of November, the house marks its own birthday with a focus on Wiener schnitzel, while 11 November brings a traditional Mortensaften menu built around roast duck. Through the year, other themed dinners and events highlight the festive potential of the old inn, from family gatherings to group celebrations. Separate rooms and flexible layouts allow the restaurant to host parties such as birthdays, confirmations or other milestone occasions, maintaining the same straightforward food philosophy: generous platters, familiar dishes and a welcoming environment. For travelers, stumbling upon one of these themed nights offers a window into Danish seasonal customs. Even on ordinary days, the pace of service reflects a made-to-order kitchen, especially when tables order both fish and meat, so meals are best enjoyed without rushing.