Hotel Frederiksminde has it all: the sea, nature, authenticity, tranquility, a vegetable garden, a kitchen that follows the seasons, and a clear sustainability plan. All ingredients are locally sourced—coming from the sea, the shore, the land, and nearby farms. Chef Jonas Mikkelsen is the culinary magician of the restaurant, making full use of the natural riches around him to delight his guests. Naturally, vegetables, herbs, and edible flowers play a major role in the daily offering—and are presented with great taste. For now, the “Essence” menu is still structured in a traditional way, where fish, seafood, and meat share the stage with vegetables. But perhaps, chef, it’s time to also offer a pure plant menu? At We’re Smart, we believe this wouldn’t be a challenge for your talent!
