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process it has been important to stick to the traditional way of doing things. “The bread is hand-made even though we have a factory, because we don’t want to compromise with the baking time, the quality of the bread or the ingredients. The general idea behind the bread is the same as it has always been. Our rye bread weighs two kilos and is baked for almost two hours. Sure, we could do this faster and be more efficient, but we don’t want to, because the time spent on the bread is what makes it so special,” says Bylov Sørensen.
take great pride in living up to your expectations and making sure you get a good experience at their place.
Although the bread baking follows the same procedure, it never gets boring and predictable. Over the years new varieties have been added, as the chefs like to experiment with different ingredients to create new recipes and make sure the bread always develops.
“We don’t serve these fancy, small portions you find so many other places. Our portions are big and the collations don’t look like flower arrangements, because it is very important for us that what you see is what you get. We don’t want to cheat anyone.”
Another essential feature at restaurant Gilleleje Havn is honesty. So whenever you stop by to enjoy a meal, you can be certain of one thing: you are not going to leave the restaurant feeling hungry. Bylov Sørensen and the rest of the staff at the restaurant
Even though the restaurant has become a well-respected name in Scandinavia it is still very important for the owners to hold on to the local roots. Therefore, they try as far as possible to use local produce and
Honesty is key at Gilleleje Havn. The portions are big, the rye bread always fresh, and what you see is what you get.
This year’s experiment is a new gin
work together with other local producers. In an attempt to stay innovative, restaurant Gilleleje Havn has this year been inspired to make gin together with the alcoholic beverage company Schumacher – a gin with the taste of buckthorn, since Gilleleje is one of the few places in Denmark where you can harvest buckthorn, explains Bylov Sørensen. “We are always looking for new experiments, so this year we decided to try to make gin. It is all very new, but the first responses we have had from our customers have been very positive, so hopefully this will become a success as well.” For more information, please visit: www.gillelejehavn.dk
With stunning views across Zealand’s largest, most beautiful fishing port, Gilleleje Havn can host 150 people for dinner parties and private events.
Issue 67 | August 2014 | 69