Scan Magazine | Culinary Profile | Restaurant Oksen
and then we have families popping in, of course, and lots of returning customers of all kinds, which is always a good sign.” As part of the renovations, Restaurant Oksen added several private rooms for meetings and conferences of up to 65 people as well as private gatherings for all the big life events, which fit up to 150 people. “We’ll work with the client to sort out exactly the kind of experience and menu they’re looking for, depending on the type of day, their individual likes and dislikes and, naturally, the occasion,” Pedersen explains. “Some of the things I value most about the restaurant are the friendliness and competence of the staff. Guests are in safe hands, and that’s one of the things we get great feedback on.” Restaurant Oksen has a great mix of international and local staff. “One of our
coolest colleagues is a lady who came to Denmark from Syria as a refugee, who works in our kitchen now and has picked up everything really quickly,” says Pedersen. “And then we have people from all over Europe as well as people from the local area, many of whom have been here for ages.” Members of staff are encouraged to develop and improve their skills through continual education. “At the moment, one of our managers is completing her diploma programme in management, for example.”
Much at steak When asked whether the stereotype that steaks are just for men holds true, Pedersen protests emphatically. “We have lots of groups of women come in and order steak. Most people love a good piece of meat, and they’re for everyone who wants them.” Restaurant Oksen serves a large variety of steaks weighing
in at everything from 200 to 750 grams, so you should not leave the place hungry. All the meat is of the highest quality and left to mature in the restaurant’s own fancy meat drying cabinet. “Apart from our staff, I think the quality of the meat served is what keeps people coming back.” Pedersen struggles to pick out one dish on the menu above the rest. “It’s all pretty good, to be honest,” he laughs. “People do have favourites, though. We have guests who have picked the same item with the same trimmings since the restaurant opened. I remember quite a few faces from my first days here who still come in today. That’s really nice feedback to get.” Web: www.oksen-horsens.dk Facebook: RestaurantOksen Instagram: @RestaurantOksen
Issue 105 | October 2017 | 19