Winter Season’s Specials

Brasserie Kämp serves delicious tastes throughout the winter season. The theme for the upcoming festive season is “The Classic Tastes of Kämp”.

Warmest of welcomes to enjoy the winter season at Brasserie Kämp.


Thu 6.12.2018 Independence Day

Breakfast is served at 7–10.30 and Brasserie is open at 12–02 (kitchen until 01, last reservations at 23.30). The Independence Day’s menu is served in three seatings: at 12–14 (shorter lunch serving), at 15–18 and from 18.30 on. The three course menu is 57 € and with cheeses 63 €.

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Brasserie’s Christmas Lunch

The classic tastes of Christmas will be served at Brasserie’s Lunch from 3.12. on up until 21.12. Three course Christmas Lunch 45 €, two course 37 €.

See week’s Lunch Menu

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24.12.2018 Christmas Eve, Christmas Day and Boxing Day at Brasserie  

On each special day on Christmas, the breakfast is served at 7–10.30. After breakfast, the Brasserie’s Christmas is celebrated on each day at 12–00 (kitchen until 22.30). Three course Christmas menu 62 € and with cheeses 68 €.

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Boxing Week

On Boxing Week we serve the breakfast according to the normal schedule on Mon-Fri at 6.30–10 and on weekend at 7–10.30. Also Brasserie is open normally on Mon-Fri at 11.30–23 (Friday until 00.00) and on weekend at 12–00 (Sunday until 23). On these Boxing Week’s days we serve delicious dishes from our à la carte -list and on Sunday the Sunday Brunch.

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31.12.2018 New Year’s Eve

On New Year’s Eve Brasserie serves breakfast at 6.30–10. Otherwise Brasserie is open at 12–01 (kitchen until 00.00). The New Year’s Eve is celebrated with our three course New Year’s menu 57 € and with cheeses 63 €.

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1.1.2019 New Year’s Day

The first day of 2019 begins with breakfast at 7–10.30. On New Year’s Day Brasserie is open from 12– 23 and we serve our à la carte -list and All Day -menu. 2.–4.1.2019 Brasserie’s breakfast is served according to the normal schedule otherwise Brasserie is open at 11.30–23.00 (Friday 00.00) and serves dishes from the à la carte -list and the All Day -menu.

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