The philosophy in the kitchen is passion, engagement and respect for the seasons. We adapt and innovate as long as the food is still delicious – the food is not decorated but flavoured. We meet our guests with a very personal and high level of service.
Many known and well-respected head-chefs have worked at our hotel but now it is Philippe Houdet standing behind the pots and pans. Philippe has a background of Michelin classics in both France and here in Denmark; Tour-d’Argent in Paris and Le Pré Catalan in Bois de Boulogne – and, amongst others, Kong Hans, Kommandanten and not in the least Pierre André in Copenhagen.