Sustainability is with us everywhere, also in the kitchen at Hans Christian. We recycle e.g. leftovers for new bread and have a 23 year old sourdough that we take care of! We use whole raw materials, i.a. sticks to our purees. And preferably pick up seasonal ingredients as locally as possible. We get our organic meat from Grambogaard and fresh fish from Strandby (or the chef's own freshly caught!). And picks herbs in the chef's large, lush herb garden.
The wine list has several organic and biodynamic wines, and we experience many guests have taken the wines to heart because they are pure. All wines on the menu are selected from the menu - and based on the sommelier's experience with the guests' wishes for grapes and brand.
If you are lucky enough to stay at the hotel, you should of course look forward to Comwell's breakfast buffet, which always offers special local specialties. And Funen is great for our snazzy brownies and smoked cheese with radishes!
Upon Comwell's acquisition on January 1, 2020, the hotel came under loving renovation. And Friis and Moltke's red brick building from 1980 now has an inviting, modern vibe that exudes city hotel. For it has really succeeded in giving the red bricks an elegant back-and-forth. And make the overall impression up-to-date, cool and cozy! From the ceiling hang clusters of elegant FLOS pendants, in the middle of the restaurant is a long, rustic wooden table surrounded by a wonderful mix of Danish FDB chair classics. And HAY's stylish tables, chairs and lounge furniture divide the restaurant into various intimate spaces.
As a special conference hotel, we are geared to make everything clap for parties, even the very large ones of this kind. Contact us and hear more about how we make your big day unforgettable.
The hotel is centrally located - just a stone 's throw from the train station, motorway and airport - and right in the middle of the butter hole of sights, including H.C. Andersens Hus and Brandts Klædefabrik. And every Wednesday and Saturday, there is a market right outside at Sortebrødre Plads, where the hotel director himself trades with his wicker basket.