3_0_ScanMag_66_July_2014_Text_Svetlana:Scan Magazine 1
Scan Magazine | Special Theme | Danish Summer Experiences
why people come here for a stress-free getaway. ”People arrive here either by ferry or by crossing a bridge and I think there’s a psychological element to that – it’s as if they leave their worries and everyday life on the mainland and completely relax when they arrive here. You can tell just by looking at them,” says the hotel manager and continues, “It’s a bit like time stands still. Many of our visitors have lots of plans to go sightseeing when they first arrive but then end up abandoning them for a day on the sunny terrace with a newspaper and a view of the sea.” Not only the guests, but also the staff at the hotel, follow a philosophy of focusing on the present, says Bech Amstrup: “We focus on the guests who are here today rather than those who’ll arrive tomorrow.” All of these things combined mean that the majority of guests at Dyvig Badehotel are now familiar, returning faces. This intimate atmosphere is perhaps most poignantly embodied by Bech Amstrup’s three-year-old cocker spaniel, Konrad, who has become something of a mascot for the hotel and jokingly been nicknamed Sir Konrad von Dyvig. “He has almost become the essence of Dyvig and a
Good, local ingredients are the main focus at the hotel’s two restaurants.
bit of a highlight to our guests. When people return we hear comments like ‘Look at how much he’s grown!’,” says Bech Amstrup. The ingredients are key No getaway is complete without good food, and Dyvig Badehotel runs two restaurants, each with a different focus, to offer something for every taste. The gourmet restaurant Vigen offers two- to sevencourse menus, while restaurant Skipperstuen is a brasserie that serves up Danish and French classics, from lobster to Wiener Schnitzel. Both restaurants are based on the same premise: “Our focus is to let the ingredients speak for themselves. We use simple, seasonal ingredients that change
monthly and as much as possible are sourced from the local area,” says the hotel manager. He adds that the choice to run both a gourmet restaurant and a brasserie is consistent with the overall ambition of Dyvig Badehotel: “We’re open to everyone, both locals and visitors, and want our guests to have options while they’re here.” While the hotel has become popular with far-away guests, it stays embedded in local traditions, and among its recurrent events is the popular South Jutlandic cake table.
For more information, please visit: www.dyvigbadehotel.dk
Left: Manager and experienced chef John Bech Amstrup is on-site year-round to ensure the high standards of quality at the hotel. Middle and right: The atmospheric boutique hotel has been decorated with careful attention to style and detail.
Issue 66 | July 2014 | 81
Promoting Brand Scandinavia. Featuring interview with Lars Mikkelsen.