In a quaint, half-timbered beach hotel, guests feast on deep-fried Limfjord oysters with lumpfish roe, and asparagus so fresh that the staff tastes it right out of the soil, on the same day. Food waste is reduced through ancient methods such as pickling and fermenting; other leftovers are turned into animal feed.

88/100 p
Hovedgaden 31a, 8400 Ebeltoft, Denmark
Steffen Villadsen