Scan Magazine | Issue 68 | September 2014

Page 83

Scan Magazine | Hotel of the Month | Denmark

sickness he was forced to find a different passion in life. He fell in love with the liveliness of hotel environments and became motivated and inspired by food once he began studying to be a chef. He loved it so much that when he arrived in Alsace, France, as a young man to work in a kitchen and was turned away once the owner realised that he had not yet completed his culinary training, Pedersen put on his most dazzling smile and struck up a bargain: he would work the first few months for free to prove his work ethic and talent. He was allowed to stay on and has been an unstoppable force ever since. “Our diverse style combines the old and the new, which means that our visitors get a chance to truly relax while they’re here,” says Pedersen. “There are only about 200 permanent residents in this beach town, so no matter how famous the guest, everyone has a chance to be anonymous.” Ample rooms and 19th century charm The hotel boasts heaps of comfortable rooms, each of them unique in its décor. The bridal suite, one of the most popular rooms, has its own terrace and an amazing view over the fjord. Regardless of your personal taste, you will find a room here that is perfect for you. If you choose to host a conference or event at Norsminde Kro, you can book any of the venue’s different meeting and party rooms. In one of them, you can sit at the original table from the late 1800s where the Alrøe family served up food and drink to waylaid sailors waiting for better weather. As they sat and enjoyed each other’s company, they looked up to check the status of the wind on a nautical instrument mounted on the ceiling. What they did not know was that Mr. Alrøe, not Mother Nature, controlled the wind meter. The arrow only pointed to the desired wind direction when the business-savvy Alrøe deemed the sailors had spent enough money at the bar. Ethical gourmet food Whether or not you spend the night here, the inn has a plethora of food options to

Top: Pedersen and his executive chef collaborate on every aspect of their elaborate menu. Bottom: Each of the inn’s rooms is decorated in its own unique style.

Issue 68 | September 2014 | 83

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