Restaurant services are of moderate quality with little inventiveness. No Danish meals are served. Also none of the hotels have a bar, as a licence to serve liquor is still pending.

No accommodation is presently found in private housing.

As to upmarket and mid-upmarket accommodation there is no competition from near-by destinations. The nearest location with up- and up-mid market hotel accommodation is Pondicherry.

Recommendations

To preserve the Tranquebar market profile in competition with near-by destinations the establishment of down market and mid-downmarket accommodation should be discouraged. Tranquebar is a unique destination on the Coromandel Coast by having no buildings above 3 stories and no dilapidated hotels or hotels in modern Indian styles. This is in stark contrast to such other major destinations ad Vailankanni, Thirukkaidaiur, Nagore, Chidambaram and Poompuhar. Also Karaikal, Nagapattinam and the coastal road has no hotels with pleasant locations, buildings or restaurants.

It is suggested to encourage the development of bed and breakfast accommodation in private houses a number of houses would lend themselves admirably to B&B if slightly refurbished and upgraded. B&B is mainly unknown in South India, and should probably for a start be initiated in unused houses or in annexes. Early morning tea and breakfast can then be brought over from the family home

Traditional Danish dishes should be encouraged in hotel restaurants, notably a variety of Danish open sandwiches (smorrebrod) for lunch, as well as typical Danish dishes such as frikadeller, fiskefrikadeller, kartoffel frikadeller, white fish with mustard sauce, biksemad, bof med log, fried chicken with prunes, aeggekage, cauliflower soup, and as deserts: ablekage and, notably for Christmas, risengrod. Ingredients can be found locally. Where beef or pork is part of the dish, this could be substituted by goat or mutton.