Surkaj · Bakery & Café · Tue–Sun
Microbakery in the morning,
café from midday.
Surkaj is our daytime side: Mille bakes sourdough bread and cinnamon buns from nine in the morning, and from midday we open the café with smørrebrød, fish soup, and the day’s small plates. Walk-in, no booking.
Microbakery
Tuesday–Sunday · 09.00–11.30
Sourdough rye bread (whole)
Baked from home-milled rye from Læsø, fermented for 36 hours. Best the day after.
85
Cinnamon bun with cardamom
Butter dough, dark cane sugar, Danish cinnamon, and cardamom ground in the morning.
42
Poppy seed pastry with remonce
Butter-dough poppy seed pastry with marzipan remonce and blue poppy seeds from Mors.
38
Croissant
Classic French butter croissant, made with Birkum butter and Danish wheat.
36
Oat cookie
Crisp oats, walnut, and a touch of sea salt from the boiling huts.
28
Filter coffee (free refills)
Brewed from beans by La Cabra, Aarhus.
45
Café
Tuesday–Sunday · 12.00–16.00
Smørrebrød · herring three ways
Curry, apple, and mustard — on our own rye bread.
165
Smørrebrød · stjerneskud (shooting star)
Pan-fried plaice, white shrimp, mayonnaise, and lemon.
185
Læsø fish soup
Cream, dill, today’s catch from Vesterø Harbour. Served with rustic bread.
175
Three small plates from the day
A small selection from the kitchen — changes daily. Can be extended to five (245 DKK).
165
Cheese board
Three Danish cheeses from Thise and Arla Unika, with compote from the garden and crispbread.
145
Drinks
coffee · cordial · beer · wine
Espresso / cortado / cappuccino
La Cabra beans, roasted in Aarhus.
38
Cordial from the garden
Blackcurrant, mint, a little rhubarb. Alcohol-free.
55
Læsø Bryghus pilsner
Brewery on the island. Draught 33 cl.
65
House white (glass)
Müller-Thurgau, Pheasant’s Tears, Georgia.
95
Tea from A.C. Perch’s
Lapsang, Earl Grey, or Rooibos. With honey from Læsø.
55
Walk-in and take-away
Surkaj runs without booking — drop in, sit wherever you like, or take something with you. We also pack bread and cake for a weekend trip. Order the day before if you want to be sure of a whole rye loaf.