It’s the nature at Bornholm, both wild and cultivated, that shapes the food. A lot of the vegetables that are used in this kitchen come from a vast garden where the staff grow and harvest daily. A few days a week, they forage and often keep in touch with producers. The wines have a lot of personality and match the food perfectly – they are almost exclusively organic or biodynamic. The teas are based on herbs and leaves from the garden. And naturally, there is compost for leftovers.

90/100 p
Baunevej 18, 3720 Aakirkeby, Denmark
Kyumin Hahn / Nicolai Nørregard