Anyone who has followed me for some time knows that, despite my page being called Copenhagen Foodie, I travel the world in pursuit of extraordinary gastronomic experiences. However, I must admit that I’ve been narrow minded in exploring Denmark beyond Copenhagen. This year, I made it my mission to change that.
That goal led me to Falsled Kro for 24 hours. This nearly 300-year-old inn, located on the island of Fyn, is about a two-hour drive from Copenhagen. It is known for its rich history, serene atmosphere, warm hospitality, and classic French cuisine. With just 28 rooms spread across charming old cottages the inn offers a peaceful retreat.
We arrived late on a Friday afternoon, unfortunately missing the renowned afternoon cake spread crafted by Elisabeth Madsen, one of Denmark’s finest pastry chefs. A serious oversight on my part as work got in the way. A mistake I will not repeat.
Since tranquility is at the heart of the experience here, we began with an excellent pisco sour by the fireplace before dinner.
A Classic French Feast with Nordic Touches
Dinner was served in a modern dining room overlooking the fjord, beginning with three small snacks. The standout was a delicate fish soufflé with sauce nage and Gastro Unika Gold caviar—a bite that was both luxurious and deeply comforting. The crispy potato rösti with cured egg yolk and the light, airy crouton with freshly grated truffle were equally satisfying.
At Falsled Kro, bread is treated as a course in itself. We were served two varieties: a sage-infused pot-roasted bread and a fluffy brioche. Both were excellent, but my favorite was the crunchy pot-roasted bread—so simple, yet delicious.
While the menu leans heavily toward classic French cuisine, a few Nordic influences made their way onto the plate. A prime example was the king crab with green tomatoes and champagne sauce. The vibrant acidity of the tomatoes played beautifully against the rich, buttery crab—proof that great ingredients, when handled correctly, need very little embellishment.
Next came a substantial portion of cod, served with spinach, chives, and mustard seeds in yet another luscious, butter-laden sauce. The addition of salted lemons cut through the richness and gave the dish a well-balanced finish.
Butter-forward sauces continued to make appearances throughout the meal, though they took a step back in the next course. Danish squid with raw fennel and a touch of Pernod provided a much-needed contrast—light and aromatic, yet still indulgent.
The Joy of Familiar, Well-Executed Flavors
The theme of classic, beautifully executed dishes carried on with the next plate: winter truffles, roasted hazelnuts from Piemonte, potato crème, and fried parsley. The truffle and hazelnut combination is a time-honored one, delivering deep umami and crunch. The parsley, however, felt like an unnecessary addition.
For our first main, we enjoyed an exquisite piece of sweetbread stuffed with chicken, paired with a lingonberry sauce. The craftsmanship was evident, and the flavors were spot on—rich, earthy, and subtly sweet.
The final savory course was pink-roasted lamb with winter vegetables and a delicate jus. Another classic, another well-executed plate. Sometimes, simplicity is the best approach, especially when the ingredients speak for themselves.
A Dessert Worth Skipping Cheese For
Falsled Kro is famous for its cheese cart, and while I can appreciate its appeal, I knew I had to save room for dessert. After all, with one of Denmark’s most talented pastry chefs in the kitchen, how could I not?
And I was right.
The dessert was nothing short of stunning—both visually and in terms of execution. The level of detail and precision was reminiscent of the skills that earned Elisabeth Madsen gold at Bocuse d’Or. I love seeing competition-level technique translate into an actual dining experience rather than just being showcased at a culinary contest.
The dish itself? A bright elderflower sorbet, paired with crisp Jerusalem artichoke and a dusting of matcha powder. Refreshing, unexpected, and utterly delicious.
The Verdict: Classic, Comforting, and Almost Michelin-Worthy
Tranquility and relaxation are at the core of Falsled Kro’s experience, and the menu reflects that—classic flavors, executed with precision, using top-tier ingredients. It’s the kind of place that could earn a Michelin star in the future. Head Chef Simon Juel has only been leading the kitchen for a year and a half, but given time, I believe he will take Falsled Kro to that level.
However, if there’s one thing that needs improvement, it’s the speed of service. From the moment we sipped our pre-dinner cocktail to the time we left, more than 4.5 hours had passed. That’s simply too long. I would have loved to end the night with another drink by the fireplace, but by the time dinner was over, I was too exhausted.
A Perfect Ending: Breakfast in the Old Inn
As expected, breakfast was just as impressive as dinner. I was especially pleased that we enjoyed it in the old part of the inn, which is full of charm and character. If you visit, I highly recommend requesting a table in this section for dinner as well—especially in winter when the fjord views are limited after dark. The atmosphere here is simply magical.
It was therefore also a perfect ending to our 16 hours at Falsled Kro. A place where more time is definently needed.
Practical information
Location: Falsled, Denmark
Head Chef: Simon Juel
Menu: 3 tasting menues possible 10 courses $350
Booking: www.falsledkro.dk
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