In 1994, Morten Hansen, then a young trainee chef at Restaurant Næsbyhoved Skov, was dreaming about one day realising the full potential of the slightly timeworn but beautiful old establishment. Many might have nurtured the same dream but, 20 years on, the gourmet chef is doing exactly that. “Back in my trainee days, Restaurant Næsbyhoved Skov was a traditional party venue serving a very classic ‘soup, roast and ice cream’ menu,but the location right next to the forest and water is amazing, so I always thought it had potential for something great,” says the chef.

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