Name: Molskroen
Address: Hovedgaden 168400,Ebeltoft, Ebeltoft, DK
Telephone: +45 86 36 22 00

The story

Crafted with passion, served with love

A Historic Inn with Serious Culinary Ambitions

Since 1923, Molskroen has stood as an architectural landmark on Femmøller Strand, just outside Ebeltoft — a three-winged yellow timber-framed inn where the hills of Mols Bjerge meet a clean stretch of coastline. The inn's own words describe it well: a place created "to make room for calm, reflection and presence — a historic pocket of time in nature's most beautiful surroundings." That unhurried atmosphere has always been the backdrop, but the kitchen has long been the main event.

White Guide Masters Level Recognition

The White Guide awarded Molskroen its prestigious Masters level distinction — the guide's highest tier — describing an evening of "masterful food, excellent wines and service" that completes "the perfect inn experience." The six-course signature menu, offered all-inclusive, drew particular praise for the way classic dish names conceal genuinely inventive thinking. A crab salad with ramsons mayonnaise, paper-thin cucumber and a spoonful of osietra caviar was singled out as one of the evening's highlights, paired with an Egon Müller Saar Riesling that brought everything into sharp focus. The cheese course — an interpretation of Havgus with hazelnuts, browned butter and garden herbs alongside a Leroy Bourgogne — was described as "a match made in heaven." Between courses, guests are walked to the water's edge with a glass of Taittinger champagne, and later invited to tour a wine cellar stocked with crown jewels from Burgundy and Bordeaux.

The Kitchen Today

From October 2025, head chef Fahd Ibrahim leads the kitchen. His connection to Molskroen runs deep: he began his career here as an apprentice under Michel Michaud before spending eight years at Søllerød Kro, rising to assistant head chef and contributing to that kitchen's recognition as Restaurant of the Year. His return closes a full circle. "My kitchen is built on a few but strong values," he has said. "Above all, it's about flavour — everything starts and ends there. I treat ingredients with respect and work at nature's pace, so we can use the best of each season." Director Sarah Evar describes him as "a strong driving force" for maintaining and building on Molskroen's position at the highest level.

Sustainability as a Foundation

Molskroen's Nordic fine dining approach is grounded in a genuine commitment to sustainable gastronomy. The restaurant has held the Michelin Green Clover — awarded in 2021 and retained since — and in 2020 was named Best Nordic Seafood Restaurant by the 360°Eat Guide, which recognises restaurants for sustainable gastronomy across the Nordic countries. Local vegetables appear in abundance throughout the menus, and the kitchen follows the rhythm of the seasons rather than working against it.

The Full Experience

Beyond dinner, Molskroen offers rooms, stay packages, afternoon tea and seasonal events including summer shellfish days on the terrace. The Signatur Klassisk menu — the flagship gastronomic offering — can be combined with an overnight stay for those who want to make the most of the setting. It is the kind of place where the meal, the landscape and the hospitality are designed to work as one.

Recognition

Awards & accolades

2026

White Guide

Masters level

Ambience

A glimpse inside

Details

At a glance

White Guide 2026 — Masters level

Cuisines Brunch, French, Nordic

Services Accomedation, Banqueting Rooms, Bar, Breakfast, Catering, Dinner, Events, Fine Dining, Good vibe, Lunch, Outdoor Seating, Parking, Private Parties, Private Room, Semi-Private Dining, Table Service, Takeaway, Vegetarian

History

On the record

2026

White Guide — Masters level

You are met by idyllic surroundings when you step into the three‑winged yellow timber‑framed inn with bright rooms and a view of the water. The hospitality is discreet but ever‑present and meticulously arranged from the presentation of the champagne wagon to the coffee with the well‑chosen after‑dinner drink. An extravagant six‑course menu with everything included costs 2600 kr., which is what one calls a find in this masterclass. The six dishes are today crab salad, steamed plaice, lobster, beef Wellington, cheese dish and strawberry tart, but behind the classic names of the menu hide small gems of good ideas for rethinking. The crab salad is one of the evening’s highlights, with crab meat mixed with ramsons mayonnaise, covered by a paper‑thin layer of cucumber and garnished with lightly bitter small leafy greens and a perfectly matching spoonful of salt‑enhancing osietra caviar. The fat, bitterness, cucumber’s special chlorophyll flavor and the caviar’s salt rise to a higher unity with the fine fruity sweetness of Saar Riesling Scharzhof 2018 from Egon Müller. Overall, the match between wine and food is perfect. For example, the special structure and bitterness in our 2014 Loire rosé glass does something magical with the green peas and a green herb sauce of lemon balm, lemon verbena and parsley, both included in the slightly more modest plaice serving. Many of the dishes are classic, but each has a twist that is both tasty and inspiring, such as the generous appetizers offering half a raspberry with caviar, crown and buttermilk or a perfectly small bao with subdued Indian lamb curry and raita. The three appetizers are where head chef Steffen Villadsen plays and lets the world bring inspiration, e.g., a perfectly creamy pork knuckle with crispy corn kernels, wheat berries and chili. Otherwise, the menu ensures that classic dishes are not diluted, but local vegetables are incorporated in large quantities, with flavors faithful to the fine tastes of the raw ingredients. The menu’s second major highlight is an interpretation of Unika cheese Havgus, served with hazelnuts, browned butter sauce and a good amount of garden herbs. Together with the white glass of Bourgogne 2014 from Leroy, the cheese course becomes a match made in heaven of richness and umami that meets the wine’s own notes with fresher sharpness. It is a meal that satisfies, so halfway we are sent on a walk to the water with a small glass of Taittinger champagne to digest, and later, to make room for dessert, we receive a tour of the wine cellar, which offers crown jewels from both Burgundy and Bordeaux in vintages that are almost indispensable. An evening of goodness with masterful food, excellent wines and service completes the perfect inn experience.

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Established

Location

Find us

Hovedgaden 168400,Ebeltoft
Ebeltoft, Denmark
+45 86 36 22 00
molskroen@molskroen.dk
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