Schackenborg Slotskro, located in Møgeltønder, Denmark, offers a gourmet dining experience with a focus on local ingredients and classic French techniques, earning a five-star rating. The inn, part of a foundation working to revitalize Schackenborg Castle, features a Michelin-inspired menu crafted by the young chef Alexander Kretzmann.

The seven-course gourmet dinner (995 kroner) showcases the flavors of Southern Jutland. The meal starts with snacks such as a tart with Rømø shrimp and a havgus soufflé with summer truffle. The first snack was a small tart with local Rømø shrimp, and the other snack was a very solid cheese soufflé made from havgus topped with a summer truffle from Piedmont. The standout dish is a flash-fried scallop with trout roe, peas, new potatoes, asparagus, and lovage oil, topped with a vin jaune sauce.

The menu continues with luxurious dishes like stuffed turbot garnished with white asparagus and oscietra caviar, paired perfectly with a buttery Meursault. After that was a luxurious serving of stuffed turbot garnished with white asparagus and oscietra caviar, as well as a fumet (fish sauce) cooked on the turbot’s fried bones and saturated with plenty of butter.

The Gråsten chicken en crépinette, prepared with mushrooms and candied sweetbreads in caul fat, is served with morels and carrots and paired with a Pommard. The buck’s well-spiced back fillet has been grilled quickly so that it is still nice and red, and it is accompanied by a nicely thick and juicy grilled green asparagus.

The meal concludes with a rhubarb dessert featuring mousse, compote, ice cream, and sauce, complemented by a crispy lentil base. A rhubarb mousse with inserts of -compote, accompanied by a rhubarb ice cream on crème fraîche and a rhubarb sauce flavored with vanilla and the aromatically sweet red Brachetto wine from Piedmont.

The breakfast at Schackenborg Slotskro is also a highlight, featuring freshly baked buns made with a twenty-year-old sourdough starter and local charcuterie. The inn also offers a small a la carte menu with egg dishes. With delightful value, good local ingredients, service, and an ambitious wine menu are on Schackenborg’s side.