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Rabarbergaarden Slottet at Frederiksborg Castle

Organic farm-to-table Nordic cooking in Frederiksborg Castle’s former carriage house, where seasonal local produce meets Danish royal history and garden views.

3.9

Rabarbergaarden Slottet is an organic, farm‑to‑table restaurant tucked into the former carriage house at Frederiksborg Castle in Hillerød. Here, hyper‑local Nordic cuisine meets Danish royal history, with seasonal dishes built around produce from the owners’ own organic farm in North Zealand and selected nearby growers. Expect a relaxed yet polished setting ideal for leisurely lunches, coffee and cake on a castle day out, or a more elaborate dinner on selected evenings.

A brief summary to Rabarbergaarden Slottet

  • Frederiksborg Slot, Møntportvejen 10, Hillerød, 3400, DK
  • +4553717201
  • Visit website
  • Duration: 1 to 2.5 hours
  • Mid ranged
  • Environment icon Indoor
  • Mobile reception: 5 out of 5
  • Monday 10 am-5 pm
  • Tuesday 10 am-5 pm
  • Wednesday 10 am-5 pm
  • Thursday 10 am-5 pm
  • Friday 10 am-5 pm
  • Saturday 10 am-5 pm
  • Sunday 10 am-5 pm

Local tips

  • Aim for an early lunch around opening to enjoy a quieter atmosphere and the best choice from the daily selection of seasonal dishes.
  • Combine your meal with time in the baroque gardens; consider getting coffee and cake to go and enjoy them overlooking the castle lake.
  • If you have dietary requirements such as vegetarian or vegan, mention them when booking; the kitchen works flexibly with seasonal organic produce.
  • For dinner on Friday or Saturday, reserve in advance, as evening service has fewer covers and focuses on a more elaborate menu.
  • Allow extra time to explore Frederiksborg Castle before or after eating; museum admission is separate from the restaurant bill.
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Farm-to-table dining in a royal courtyard

Rabarbergaarden Slottet brings an organic country restaurant into the historic heart of Frederiksborg Castle, transforming the castle’s former coach house and stables into a contemporary dining space. The concept is simple but ambitious: a true soil‑to‑plate kitchen where almost everything begins on the owners’ own organic farm in Vejby or with trusted local producers across North Zealand. Inside, wooden tables, honest materials and unfussy tableware keep the focus on the food while acknowledging the building’s working past. Through the windows you glimpse the castle’s red‑brick walls and the formal baroque gardens, a constant reminder that you are eating within one of Scandinavia’s most important Renaissance ensembles.

Nordic flavours shaped by the seasons

The menu shifts with the Danish seasons, following what the gardens, fields and nearby coastline have to offer. Expect open‑faced sandwiches built on robust sourdough, bright with pickled vegetables, herbs and smoked or cured fish, alongside warm dishes that highlight organic meats and hearty grains. Vegetarian and often vegan options are woven naturally into the line‑up, drawing on roots, brassicas and leafy greens when they are at their best. Portions are thoughtfully composed rather than oversized, with an emphasis on depth of flavour, contrasting textures and careful presentation. Cakes, pastries and simple baked goods play an important role too, making the restaurant as suitable for a mid‑morning coffee stop as for a full lunch.

A day at the castle, anchored by the table

Rabarbergaarden Slottet is designed to slot seamlessly into a visit to Frederiksborg Castle and its surrounding gardens. Opening from late morning, it serves as a natural pause point between exploring the museum’s galleries, wandering along the lake or tracing the geometric paths of the baroque garden. Guests drift in for a light lunch, a glass of wine, or a slice of seasonal cake after touring the castle’s grand halls. The pace is unhurried, and tables tend to be held for longer, lingering meals rather than quick bites. On selected evenings, the restaurant opens for dinner, stretching the experience into a more elaborate multi‑course affair where the soil‑to‑plate idea is explored in greater depth.

Sustainability at the core

Sustainability is woven into almost every aspect of the operation. Produce is predominantly organic, often transported only a short distance from field to kitchen. The kitchen works with whole animals and gluts of vegetables, preserving, fermenting and reimagining ingredients to minimise waste. The drinks list favours low‑intervention wines, juices and seasonal non‑alcoholic options that complement the food philosophy. This approach aligns neatly with the castle’s role as a guardian of Danish cultural heritage: Rabarbergaarden Slottet treats local food traditions with the same respect the museum gives to art and history, yet interprets them with a clean, modern Nordic sensibility.

Atmosphere, service and practicalities

The mood is relaxed and informal, more country kitchen than grand palace restaurant, though service is attentive and knowledgeable about both ingredients and provenance. Families, couples and solo visitors all fit comfortably here, and the layout and entrance are accommodating for wheelchair users and prams. The restaurant keeps daytime hours throughout the week, with lunch and coffee service every day and extended opening on Friday and Saturday evenings. Reservations are advisable at busy times, especially if you want to combine a castle visit with a sit‑down lunch in this atmospheric corner of the estate.

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