Scan Magazine, Issue 104, September 2017

Page 118

Scan Magazine  |  Restaurant of the Month  |  Denmark

Restaurant of the Month, Denmark

Not just a run-of-the-mill experience What sounds more idyllic than an old mill house by a stream in a forest by the sea? How about having a restaurant and plentiful picnic opportunities thrown in? Møllehuset in Frederikshavn, Denmark, gives you the opportunity to explore all your Disneyesque dreams – or just enjoy a wonderful meal. By Louise Older Steffensen  |  Photos: Møllehuset

Alfred Pichler moved from Austria to Denmark 30 years ago after meeting Lise, his Danish wife-to-be. Three decades later, they are an integral part of the Bangsbo community near Frederikshavn, as the proud managers of the 400-yearold mill house. Pichler speaks impeccable Danish with a North Jutland twang and talks lovingly of his adopted region. “We have a bit of everything around here,” he explains. “There’s the sea and the beaches, which most people know about, and Frederikshavn has the longest palm beach in Denmark. But Bangsbo, where we are, also has a lot of interesting historical and cultural sights to explore, like the Bangsbo Bunker, the museums and the botanical gardens.” When the 17th-century watermill burnt down in 1881, it turned out to be a blessing in disguise for the local population. 118  |  Issue 104  |  September 2017

The mill house was turned into a leisurely retreat for the people of Frederikshavn. The timber-framed building’s position next to the stream and its backdrop of luscious green forest and rolling hills made it an ideal candidate for Victorian romanticism, and Møllehuset’s career as a restaurant began. The icing on the cake came in 2005, when Alfred and Lise, a professional chef and restaurant manager respectively, took over the restaurant following extensive renovations. “We have lots of locals that we know really well,” says Pichler. “But today, we also have quite a few international regulars who make a point of swinging by every year on their Jutland holiday.” The building itself may draw in visitors, but it is the excellent food and service that bring people back again. “What I really love about managing our own res-

taurant is the freedom to experiment and listen to people’s suggestions,” Pichler explains. “Someone suggested that we should pack picnic baskets for people to take to the beach or into the forest. That’s become one of our most popular summer options. We’ve also started making smørrebrød to pre-order for people on their way to Skagen, for example.” Those wishing to explore Bangsbo further can combine dinner at Møllehuset with a stay at the old Lisboa hotel just up the road – a popular solution for conferences and parties, in particular weddings. “We try to accommodate everyone here,” Pichler concludes. “Everyone deserves a taste of Bangsbo.”


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