e:
E S IN U IQ CE UN IEN ARK ER NM P EX DE lT
ia
c pe
S
m he
Photo: John Olsen
Down the rabbit hole at Anneberg Kulturpark’s art, culture and culinary retreat In the heart of Denmark’s spectacular UNESCO Geopark Odsherred – a protected landscape in the north of Sjælland – lies Anneberg Kulturpark, surrounded by forest, fjord and fields. By Lena Hunter
For a century, the complex of 48 buildings and stunning parkland functioned as a mental hospital. With its own church, fire station, assembly hall and public baths, the park encouraged wellbeing via space, calm and natural beauty. In 2019, under the direction of owner Gitte Klausen, Anneberg Kulturpark opened 15 of the buildings to the public, continuing the values of joyful community as a powerhouse of arts and crafts, wellness, cultural history, gastronomy and sustainable food production. The park houses a diverse artist community named Kunstnerfløjen, whose studios and workshops are open to visitors. 34 |
Issue 142
|
May 2022
Newly-opened restaurant MOTA, helmed by Michelin chef Claus Henriksen, was nominated as Breakthrough of the Year 2022 in The Danish Dining Guide. Meanwhile, two cultural museums, an on-site brewery, a sculpture park and a calendar of festivals, events and tours are just part of Anneberg Kulturpark’s rich offering. Local, clean, gourmet cuisine Placing Anneberg firmly on the international culinary radar, restaurant MOTA embodies the Nordic food philosophy of hyper-locality and sustainability. As such, Henriksen’s signature dishes make use of Odsherred’s rich harvest of wild herbs
and ingredients. Nearby fjords and coastlines provide crabs, oysters, mussels and seaweed, while organic vegetables are sourced from the park’s many gardens, farmsteads and wild forests. In fact, the seaweed deserves a special mention. “This has become ‘the place’ for Danish seaweed,” says Klausen. “We’re a stone’s throw from three different coastlines, which support a variety of species. Sustainable seaweed supplier Dansk Tang was one of the first food companies to come. They’re the first and only in Scandinavia delivering fresh and dried seaweed to restaurants.” Dansk Tang delivers to Michelin spots all over the Nordics, including the pearl of its dining scene, noma. Yet no restaurant is closer than MOTA. That’s not the only uncompromising standard under MOTA’s roof. Beyond Henriksen’s exquisite food, the interior alone is worth a visit. The
