Far away from Copenhagen, at the beach in western Jutland, you can experience a very rare phenomenon: An old fashioned beach hotel with an extremely good restaurant.
Svinkløv Badehotel is situated right on the beach in a marvellous nature environment. A seemingly quite simple place, but every detail is under control and the place shines like an expertly maintained vintage car.
The gastronomy is understated, carried out by chef Kenneth Hansen, former winner of the danish and nordic chef championships, and the next danish representative in the Bocuse d’Or competition. He is not trying to cook fancy food, he keeps it simple, but at the very highest quality level.
My fish soup (pictured below) was a study in perfection and freshness, contianing fish and crustaceans with varying textures, in a light but still concentrated soup.
The Voul a vent – adopted by the danish gastronomy decades back and since ousted as a kitchy item – was just as elegant, and the bowl of steamed mussels sheer perfection.