Hovedret

Hovedret is the Danish term for the main course of a formal meal. In Norwegian, the equivalent term is hovedrett. The word in Danish is formed from hoved meaning 'main' and ret meaning 'dish' or 'course'. It is typically served after the forret (appetizer) and before dessert.

A hovedret is usually the largest or most substantial dish of the meal, featuring protein such as roasted or braised meat, fish, poultry, or a substantial vegetarian dish. It is commonly accompanied by side dishes like potatoes, rice, pasta, or vegetables, and is often finished with a sauce or gravy.

In restaurant menus and home dining, hovedret can vary with season and tradition, ranging from traditional roast meats to seafood stews or casseroles. In contemporary settings, vegetarian and vegan hovedretter are increasingly common as main courses.

See also forret and dessert. Etymology and spelling: Danish hovedret; Norwegian hovedrett.