Availability sets the menu
At the tip of the Skagen Odde peninsula, you’ll find Blink. At first glance, it may seem a little unassuming, but don’t let appearances fool you — this is a restaurant unlike most of what is found today: conscious, ambitious, and almost dogmatic in the conviction that everything centers on the well-being of its employees. Here, dishes are prepared based on what’s available from local farmers, and not all tables are necessarily offered the same ingredients. Some get mackerel, while others get herring. Together with her team, Matilde Grue visits every farm in the area each year. Building relationships and trust has been key to successfully stitching together the logistics chain between local producers.
Photo: Emil Agerskov
• Minimized food waste, as the menu is based entirely on availability
• Cups and ceramics from local pottery
• Lots of freedom for the staff
• No meat or poultry on the menu
• No use of cling film or plastic bags