"For centuries, Odsherred was known as Copenhagen's pantry, supplying ingredients that landed on the city's tables. Chefs still revel in the exceptional ingredients found here, but now, the region is more than just a purveyor. Increasingly it has become a culinary destination in its own right, thanks to a string of exceptional new restaurants that are rooted not just in Odsherred's terroir, but its community and identity as well."
"For Henriksen, Odesherred has provided an unlikely setting for his own restaurants. Turning down a majestic avenue of century-old poplars, I arrive at Anneberg Kulturpark, where the red-brick buildings with crawling vines once housed a mental asylum with 1,000 patients and an equal number of staff. A few years ago, a private investor decided to give the complex a new lease of life and turn it into a hub for food, art, and culinary entrepreneurs."
Odsherred's landscape of rolling hills, beaches, and fertile farmland supplies exceptional ingredients that attract chefs and winemakers. The region has shifted from supplying Copenhagen to becoming a culinary destination with new restaurants rooted in local terroir and community. Anneberg Kulturpark repurposed a former asylum into a hub for food, art, and culinary entrepreneurs. Michelin-starred Mota showcases hyperlocal products including sugar kelp, seaweed beer, and Nordic tempeh, and earned a Michelin star rapidly after opening. Local producers and brewers collaborate with chefs to highlight regional identity and innovative food production methods.
Read at Conde Nast Traveler
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