In Relais & Châteaux member properties a whole new generation is now manning the kitchens. These young chefs have learned their trade with the best in the profession, an expertise that isn’t taught in books. Travellers, they have tasted dishes and savoured spices all over the world. Giving free rein to their talent, these young talented chefs astound us today. Upholding the continuity of tradition, they invent the future of gourmet cuisine. The Rising Chef Trophy is dedicated to them with the support of Acqua Panna & San Pellegrino who highlights the taste of these great and surprising courses thanks to its high quality waters.
Restaurant on the seafront. It is a century-old house with yellow walls, bordered by the sea and the woods of Christianslund. Inside, amidst a white and light wood decor, father and son bustle about the open kitchen and exchange with the guests who follow the preparations of the dishes. The cuisine is lively and showcases, within an ever-evolving menu, the best products of this region called “the garden of Denmark”. Fresh fish, seasonal fruits and vegetables are found on beautifully assembled plates, such as the lobster accompanied by pickled white asparagus or the traditional Øllebrød embellished with strawberries, lemon verbena sorbet, and financiers. ... Learn moreless