Category: the Restaurant

The head chef

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.

Wine

The wine

Welcome to our wine cellar, which is rooted in tradition with a touch of the progressive.

Our philosophy is built on respect and care for nature, which we believe produces the finest product. A skilled farmer is like a skilled chef: the most important thing is the raw ingredient, which means healthy grapes from healthy soil, treated with humility.

We are not dogmatic about organic or biodynamic farming, but our team of sommeliers selects wines that we can vouch for both in terms of quality and conscience, and which we are keen to promote.

Our mission is to convey a sense of time and place, in harmony with our kitchen and the local produce that the surrounding countryside provides us with.

Wine should be treated as an agricultural product; the joy of it lies in the moments we share, not in labels and high price tags.