Molskroen

It’s traditional, yet also forward-thinking and challenging. At Molskroen, the food harmonizes with the pastoral surroundings, even if certain parts of the experience feel both urban and innovative. During the summer Molskoren exclusively work with local producers, something which becomes more difficult during the darker periods of the year. The kitchen has a special relationship with the biodynamic farmer Simon Kahr Jørgensen at Trustrupgaard, where they buy vegetables, herbs, eggs, and flowers. All the fish has to be MSC-certified and caught nearby. In recent years, they have reduced the amount of meat on the menu; the meat used is organic and local, mainly from Himmerlandskød.
Molskroen has a written policy outlining their ambitions and work methods. Long workdays, sometimes up to 12 hours, are compensated by only having a 3-4 day workweek. Interns are paid, and employees receive pensions and private healthcare.