Molskroen is located in beautiful surroundings ten minutes outside of Ebeltoft.
Restaurant of the Month, Denmark
Bringing new energy and beautiful food to the table Steffen Villadsen took over the role as head chef at Molskroen with a mix of dread and determination to prove himself worthy. A year later, the determination has prevailed; Villadsen has swayed both critics and guests with his beautiful dishes, creativity and passion. Scan Magazine talks to the 35-year-old about the challenges and joys of taking over one of Denmark’s most-renowned gourmet eateries. By Signe Hansen | Photos: Molskroen
When Villadsen took over the kitchen at Ebeltoft’s beautiful old Molskroen inn last year, he stepped into the shoes of some of Denmark’s best-known chefs. But despite, or rather because of, his lack of fame, the new head chef has managed to make quite a splash. Indeed, it is starting to look like Villadsen’s tenure as head chef might end up being a 106 | Issue 100 | May 2017
defining phase not just in his own career but in the history of Molskroen too. “I think one of the most significant changes the owners of Molskroen made when they offered me the job was that they chose to go with a head chef who was younger and less well-known,” explains Villadsen. “The other, more
well-established, names had nothing to prove when they started here, whereas I had everything to prove.” The result of Villadsen’s energetic and passionate attitude has been not just happy guests but also rave reviews. The Danish White Guide, for instance, describes a visit to Molskroen as “an all-encompassing experience that beautifully combines the classic virtues with the contemporary and trendy”.
Respect and inspiration It is not the first time Villadsen has been working in one of Denmark’s top gourmet restaurants. Before deciding