Dennis took over the restaurant in the summer of 2008, and together with Michelle, he has created a place where guests can experience gastronomy and a sense of home all at once.
This philosophy is also reflected in the kitchen, where local produce always plays the leading role. The pork is from Lundegård near Ørtoft, the veal is supplied by Nr. Vesterskov, a rural residential and day care centre near Sæby. Potatoes and strawberries come from Jensens Jordbær, and a new collaboration has started with ”Mettes Økologiske Marker” from Understed, who supply the vegetables. In the forest, the couple gathers wild herbs and mushrooms themselves, while Dennis often contributes venison from his own hunting. Fruits and berries come directly from the couple’s own orchard. All of this contributes to good dishes that taste of the region and a love of nature.
A lunchtime visit quickly reveals that the popular open-faced sandwich buffet is a real draw. Here, tables are filled with locals and tourists side-by-side, with loud chatter, conviviality, and contented smiles.
Sustainability and ecology are naturally integrated where possible, and the same applies to the people behind it.
The restaurant's chef, Mathias, completed his apprenticeship at the establishment in 2015. Now he has returned – clear proof that Frøken Madsens Spisehus is not just a workplace, but a place where one belongs.
“We pamper our guests and wish to create an environment and authenticity”. Whether you are a child or an adult, a former resident of Sæby returning home, or a new guest in town, you should feel at home with us., Dennis and Michelle tell us. So, it's not just the kitchen that's being pampered, but also the guests, with the warm atmosphere that can be felt in every corner.
