Falsled Kro has 19 unique rooms which are situated at the Inn, Sognegaarden und Ryttergaarden right next to the 1000m2 big herb garden. Many of the rooms have a fireplace, bath tub and private terrace. Some of the rooms have a stunning view at the sea, some have their own winter garden or balcony.
The island of Fyn is called the garden of Denmark – with its lovely elderflowers and dazzling gardens with apple trees. Especially the south of Fyn is known for its many berries and vegetables, which we are lucky to be benefitting from in the kitchen of Falsled Kro. The history of Falsled Kro goes far back and the lovely, old Inn is today internationally known for its gastronomy and caring service.
Falsled Kro is located on Sydfyn – Denmark’s garden. Fields and meadows surround the inn. We are close to forest and sea and thus close to all kinds of raw materials. We even have our own herb garden, and we expand the large vegetable garden at Sognegården every year.
We can’t get enough. It’s really everything a chef can dream of, a complete pantry right outside the door. But in order to make full use of this, there is a great deal of knowledge left over from the common kitchen, which must be rediscovered.
Not just how to boil, pickle, dry and store berries, vegetables, stone fruits, herbs and flowers for the cold months, but also a deeper knowledge of the individual varieties. When to pick and harvest them and how best to use them.
That is why we have started to create an Almanac Kitchen, where the course of the year is planned in relation to a gastronomic calendar with this one aim in mind, to get the best out of our raw materials all year round.
Since we cannot (for now, at least) grow and breed everything ourselves, this also requires us to build and foster a network of local and trusted suppliers and farmers. Much useful knowledge about breeding animals has also been lost on the altar of efficiency. For us, it’s not about finding the hen breed that gives the most eggs, but the one that gives the tastiest eggs. Basically very simple.
Cooking according to a gastronomic almanac also means that there are times of the year when a given ingredient might be used in our kitchen, out of season. But then it will be either pickled, boiled or dried.
As with the old country road inns, there is also a large element of self-sufficiency in this. In order to achieve a deep understanding of the surrounding nature and its gifts, a high degree of control over the origin and quality of all products is required. This is the innermost essence of Almanak Køkkenet.
This project has nothing to do with nostalgia. It is forward-thinking and modern. In reality, it also simply reflects our guests’ gastronomic dreams, great taste experiences and credibility in relation to the raw materials used. And it is clear that we will make the most of our position as a road inn.
Contrary to the big city, both we and our guests live right in the middle of nature. The guests must really be able to experience that difference in every imaginable way, not least when they sit down at the table. Otherwise, we have done something wrong. So come and taste the difference!
Fortunately, the inn’s history goes all the way back to 1744, when Count Conrad Ditlev Reventlow received royal permission to keep a tavern and burn brandy – the king then received 4 reigsdalers annually for his trouble.
A long and eventful history began until the inn was bought by Lene and Sven Grønlykke in 1969. And after a thorough renovation, Falsled Kro opened its doors in March 1971 with Michel Michaud and Jean-Loius Lieffroy at the stove. A completely new gastronomic era began in Denmark.