• Worth trying

    Molskroen

    Global Masters Level 83
    Chambre separéeBanqueting roomsParkingTables outsideRooms available

    Chef Steffen Villadsen has been responsible for carrying on the proud traditions of Molskroen (Mols Inn) since the beginning of 2016. Lest there be any doubt, let us begin by saying that his high gastronomic ambitions have been realised to the fullest. With a style based on classic French cuisine, Villadsen innovatively combines ingredients in richly detailed and interesting new twists. The first course features Limfjord oysters, quickly fried to intensify the taste of the sea. Savoy cabbage, Høost cheese and toasted wheat berries add deep flavourful notes, while pickled green strawberries add a freshness that plays well against the exotic fruits of a Slovenian orange wine. The wine’s fine acidity and minerality stand up well to the lightly metallic flavour of the oysters. It’s an excellent and creative wine pairing from Restaurant Manager Karina Kannegaard, who came to Molskroen from S’vinbar in Aarhus, bringing with her a number of interesting bottles from the big city. Our waiter playfully “warns” us about the somewhat “nerdy” bottles, but we enjoy the personality, soul and strong storytelling behind the wines, as the small niche winemakers are nicely integrated into the overall composition of the wine menu. Coenobium, the monastery wine from Lazio, is fruity with slightly earthy mushroom notes, making it an excellent match with the next serving’s duxelles of mushrooms and onion. Underneath the duxelles is a piece of perfectly cooked line-caught cod with pickled gooseberries and intensely spiced, paper-thin, crispy slices of ventrèche. A marvellous fumet of smoked fish bones rounds out the excellent flavour of this dish. The service is razor sharp in its choreography where the food is paraded proudly to the table on high-raised platters by a small brigade of chefs. The professionalism shines through, but the chefs also bring the presentation down to earth with personal stories about everything from animal welfare to apprenticeship anecdotes. Exclusivity is evident in the decor, with golden copper lamps, light wooden floors and black wooden furniture with cognac leather. And although the service is often reminiscent of a fine French restaurant, the warm smiles of the wait staff remind us that we are still in Jutland after all. The main course is a cut of succulent rabbit saddle with fried foie gras, crisp pickled Nashi pear and a piquant Madagascar pepper glaze that provides a sharp contrast to the sweet pear and deliciously rich foie gras. Slightly bitter walnuts and fresh celery ensure that the dish touches on the full spectrum of tastes, resulting in perfect harmony. A visit to Molskroen is a consummate dining experience that expertly combines classic virtues with contemporary trends. Delicious flavours and French cuisine remain the solid foundation of the inn, even as refreshing new ideas from near and far wash in from Ebeltoft Bay.

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The Nordics

The Nordics

By White Guide

The Nordic countries are a geographical and cultural region in Northern Europe and the North Atlantic...


There is no better time than NOW to visit Baltic restaurants

There is no better time than NOW to visit Baltic restaurants

WHITE GUIDE BALTIC: Today at an event in Tallinn, Estonia, the names of the White Guide 160 Best Baltic Restaurants were announced

Compared to last year, the number of recommended restaurants has increased in all three countries, from 60 to 160. Estonia, being the smallest of the three Baltic countries, has the largest representation in the guide.

‘When it comes to gastronomy, the Baltic region is going through a very dynamic phase right now,” says Aivar Hanson, publisher of the guide in the Baltics. This development started a bit earlier in Estonia but Latvia and Lithuania are now catching up fast. Restaurants all over the region are now transforming from simply offering food to offering really exciting culinary experiences. In Latvia and Lithuania, these places are emerging as we speak”.

Both of last year’s two best restaurants in the Baltic region evolved further during the year and ended up switching places in the ranking. NOA Chef’s Hall in Tallinn, Estonia takes the top spot this year, while Vincents in Riga, Latvia comes in second. Third place is shared between two newcomers: Nüman in Kaunas, Lithuania, and Alexander Chef’s Table, the Tallinn winter restaurant of the esteemed restaurant Alexander located at Pädaste Manor on Muhu island.

“We have followed the development in the Baltic countries closely for four years now. It’s evolving fast and we keep track of all the developments – and will report them on the website. There is no better time than now to visit Baltic restaurants,’ concludes Hanson.

CLICK HERE TO READ MORE


Tracking the forefront of gastronomy – in Copenhagen, Stockholm…and worldwide

Tracking the forefront of gastronomy – in Copenhagen, Stockholm…and worldwide

12 FORWARD: Where are the most interesting meals to be found and enjoyed today? The eateries, chefs and food-related initiatives that break new ground in culinary arts and hospitality?

So far, 24 of them are listed in 12forward, a new digital service guiding passionate gastromads and professionals to the significant scenes worldwide, where they can enjoy cutting-edge culinary experiences, and better understand where food-forward is heading. 12 eateries in each city, currently 14 cities and 20+ in the pipeline. Olso and Helsinki are both under review.

Curious to taste the future?
12forward by White Guide can be downloaded as a freemium from the App Store and Google Play, and is available at 12fwd.com


The Global Gastronomy Awards 2017, highlighting "Sustainability-Forward"

The Global Gastronomy Awards 2017, highlighting "Sustainability-Forward"

WHITE GUIDE: With Dan Barber as its 2016 laureate, the Global Gastronomy Awards will take place in New York City on September 25th. After ten years in Stockholm, the ceremony moves to the home turf of the previous year’s winner, which makes Mexico City, home to 2017 awardee Enrique Olvera and his restaurant Pujol, our next location.

Ten years of forward gastronomy, reaching beyond the plate

Over the past decade, the Global Gastronomy Award has honored some of the world’s most celebrated and forward-thinking chefs, from Ferran Adrià (Catalonia) in 2007, to Dan Barber (New York) in 2016 (see press release for the full list). Each award winner not only excels in gastronomy, but has pioneered initiatives that reach far beyond the plate. Some have found solutions to current problems by reviving nearly-lost forms of knowledge, while others have innovated to improve the environmental impact or achieve social change through gastronomy.

A holistically sustainable approach to food is not only a product of gastronomy’s ongoing evolution, but a necessity if we are to safeguard the well-being of the planet and the humans who inhabit it. Reflecting this concern, the Global Gastronomy Awards are intended to support a few of the most outstanding initiatives in the field.

Read the entire text


Global Gastronomy Award 2017 is awarded to Enrique Olvera

Global Gastronomy Award 2017 is awarded to Enrique Olvera

GLOBAL GASTRONOMY AWARD: Moving Mexican cuisine forward, and expanding our notion of food itself. 

For the 11th year running, White Guide proudly presents the Global Gastronomy Award. The distinction is awarded to a chef or another gastronomical dignitary of international stature at the apex of his or her orbit, serving as a role model and inspiration within contemporary gastronomy, taking it forward – and beyond.

The award ceremony will take place at a special event in New York this fall.

Global Gastronomy Award 2017 – in collaboration with Electrolux:
ENRIQUE OLVERA, Pujol, Mexico City, Mexico.

For having elevated Mexican classics and beloved street food to new heights, bridging modesty and sophistication, hindsight and modernity – and for bringing the rich spectrum of regional fare into the limelight, including indigenous and ancient delicacies, whose secrets he has successfully unlocked.

Read the press release in its entirety HERE


Announcing the top 341 restaurants in the Nordics!

Announcing the top 341 restaurants in the Nordics!

WHITE GUIDE: Today the launch of White Guide Nordic 2017-18 in Copenhagen was celebrated with a trend seminar, prize ceremony and gala dinner. The launch was joined by more than 200 journalists, policy makers and restaurant professionals.

2017-18 is the fourth edition of the guide, and includes the 341 best restaurants in Denmark, Sweden, Norway, Finland, Iceland, the Faroe Islands and Greenland.

The list is topped by Geranium in Denmark, followed by Esperanto, then Fäviken Magasinet in Sweden and Maaemo in Norway, and at no. 5 we have Søllerød Kro in Denmark, moving up from last year's spot at no. 11.

For the full release and lists, click here!


White Guide Nordic 2017-18 Launch, Trend Seminar & Gala Dinner

White Guide Nordic 2017-18 Launch, Trend Seminar & Gala Dinner

Serving up the Nordics – with Nordic Forward and Global Gastronomy

The 2017-18 edition of the White Guide Nordic will be released on Monday, June 26 – featuring almost 350 restaurants in Denmark, Finland, Iceland, Norway and Sweden, including the Faroe Islands, Greenland and Svalbard.

To better synchronize with the growing gastrotourism to the region in its full seasonal bloom, the launch has been moved to early summer instead of late autumn.

In previous years the White Guide Nordic has been released in Oslo, Helsinki and Stockholm - this will be its first release in Copenhagen, with a Nordic Forward Trend Seminar, the White Guide Global Gastronomy Award laureate announcement and the White Guide Nordic dinner.

Nordic Forward Trend Seminar

2004 turned out to be a defining year for the Nordic gastro scene when 12 top chefs came together to put the Nordic region on the gastronomic world map and the New Nordic Manifesto was born. A new generation of Nordic chefs have made their mark from New York to Hong Kong and Bolivia, spreading the gospel of the manifesto. Now the hype is over, but the impact is huge – and continues to grow. All over the world we see the principles of the New Nordic Manifesto applied to national, regional and local cuisines. This is creating a richly varied global gastronomy, helping us to combat environmental threats and climate challenges, and instilling pride in local assets and traditions and affecting how they are translated into new insights and initiatives the world over. New Nordic fast-forward – the New Global?

White Guide Nordic Dinner
Chef Kamilla Seidler was born in Copenhagen, and is the executive chef of Restaurant GUSTU in Bolivia. GUSTU’s objective is to endow youth with abilities and knowledge to start their own businesses, creating a value chain that constantly vitalizes Bolivian cuisine. Kamilla was awarded Latin America’s Best Female Chef in 2016 and GUSTU is ranked N°14 by "Latin America’s 50 Best Restaurants". Kamilla is spearheading the White Guide Nordic gala dinner together with Hotel- & Restaurantsskolen. 

13.30 Doors open Nordic Forward Trend seminar
14.00-17.00 Nordic Forward Trend seminar

16.30 Doors open White Guide Nordic 2017-18 reception
17.00-18.30 White Guide Nordic 2017-18 reception
Global Gastronomy Award announcement
White Guide Nordic countdown

18.30-22.00 White Guide Nordic dinner by Kamilla Seidler (Gustu, Bolivia)

Address: Copenhagen Hospitality College (Hotel- & Restaurantskolen)
Kjeldgaardsvej 1, 2500 Valby
 

TREND SEMINAR | SPEAKERS | BUY TICKETS


  


White Guide announces the top 341 restaurants in the Nordic countries

Each day thousands of restaurants all across the Nordic region do their best to entertain and delight the palates of their guests. But who are the best of the best? Today we announce the 340 top restaurants that made it into the 2017-18 edition of the White Guide Nordic.


WHITE GUIDE: Sweden's Best Restaurants 2017 announced

WHITE GUIDE: Sweden's Best Restaurants 2017 announced

WHITE GUIDE: Yesterday the annual White Guide Gala was held, introducing the new Swedish White Guide 2017-18 as well as the winners in several gastronomical prize categories. For the first time, the gala was held in Gothenburg, on Sweden’s west coast.

Before the gala and prize announcements, a trend seminar was held at Chalmers University of Technology. The theme of the day was ”the green from the blue”, focusing on sustainable fishing practices, ”blue farms” of seaweed, algae or mollusks, the possibilities of cooking and utilizing seaweed, algae and plankton, and much more.

At the gala, the top 31 restaurants in the uppermost two gastronomic categories were presented, and prizes were awarded in categories such as Merroir, Terroir, Best Restaurant, Worth a Journey, Best Sustainable Gastronomy, Best Wine Experience and many others. For the second year running, Sweden's best restaurant is Esperanto in Stockholm, this year taking home both the Restaurant Culture and Gastronomy categories. 

The gala, which was livestreamed at whiteguide.se, was followed by a Merroir Dinner planned and cooked by Magnus Ek of Oaxen Krog, this year’s Merroir Award recipient.

The full press release with this years restaurants, prize winners and statements can be downloaded (in Swedish) HERE.

Photo: David Back.


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