Head chef, Mulla Yalcin
For Mulla, gastronomy is fundamentally about respect.
Respect for the ingredients, for the craftsmanship and for the landscape from which the food comes.
His cuisine is based on seasonal ingredients and close collaboration with local producers.
As he himself says:
‘My job is really to convey the ingredients that the suppliers offer – whether it’s cabbage from the neighbouring farm or game from the fields around us. The food should reflect the place where you are.’
The cuisine is based on French techniques and Nordic simplicity, where taste, precision and quality are allowed to shine through. For many years, Hotel Frederiksminde has worked with a responsible kitchen, where sustainability, seasonality and consideration are a natural part of everyday life. The collaboration with Mulla further strengthens this direction.
The vision remains to:
• reduce waste
• strengthen collaboration with small, local suppliers
• work with organic and locally sourced ingredients
• create dining experiences with genuine presence and respect for nature
A person with a connection to the earth
Mulla has a solid background in Danish gastronomy with experience from AOC, Kong Hans Kælder, FRANK and Formel B, among others, and has previously run his own restaurant in Copenhagen. Today, he lives with his family and finds peace in nature, where both hunting and photography play a major role. His dream has long been to get closer to nature and become part of a local community where relationships with ingredients and suppliers are personal and close.
We look forward to sharing this new chapter
With Mulla Yalcin as head chef, we want to continue Frederiksmindes’ gastronomic heritage – with a focus on honesty, nature and craftsmanship – while inviting you even closer to the story behind each dish.
The suppliers
“Since we obviously cannot be 100% self-sufficient, our suppliers are of great importance.
Without the best ingredients, you can not create the best meal. And our suppliers are the best.
Many of them are local, small producers who are carefully selected based on our vision of sustainability and animal welfare. ”
– Jonas Mikkelsen
Jonas Mikkelsen
Headchef and partner, Jonas Mikkelsen has a past on both Kommandanten and Svinkløv Badehotel. He is recognized by food critics around the country as one of Denmark’s greatest talents. This is seen by top recommendations from the three largest newspapers of Denmark, and by more than one nomination for ‘dish of the year’ – an award which became his in 2012.
In the ‘2012 Nordic Challenge’, a competition for the greatest chefs of the North, he came out victorious.
In 2016 his kitchen was awarded the highly craved Michelin star.
Nature
“Nature has a great influence in the way I think about and cook food.
It was when I started at Frederiksminde and began to work surrounded by nature, I found out who I am as a cook and what kind of food is closest to my heart.
We forage wild herbs, mushrooms and vegetables ourselves. Something we serve immediately, others we preserve or dry for winter. Nature can be seen in all our dishes.
I love sharing my passion for nature and food with all the guests at our small hotel.”
– Jonas Mikkelsen
The Vegetable Garden
We started our kitchen garden in 2014 with Carsten, a local farmer.
Carsten visited Frederiksminde in early spring and loved the passion for herbs and vegetables he saw in the kitchen, therefore he offered us a piece of his farmyard. Since then, our kitchen garden has grown year after year and the number of vegetables from our own production has multiplied.
We grew everything ourselves. Chefs and apprentices alike have carefully planted every single seed and cutting. Some with great results and some with lesser, but we are constantly learning, and enjoy to see our farm thrive.
In spring and summer the vegetables plated in the evening are harvested in the morning.
In 2020, in collaboration with Idrætshøjskolen Bosei, we laid out our own kitchen garden on the edge of Faksinge forest, just a few kilometers from the hotel. Sustainable local cooperation between two institutions.
It is our skilled gardener, David, who sows and harvests the vegetables that you can enjoy here at Frederiksminde later in the day. The goal is that in time we will only serve home-produced vegetables in our michelin restaurant in Frederiksminde, and we are already well on our way.
