Stammershalle Badehotel

The story

Crafted with passion, served with love

A Food Icon on Bornholm Since 1911

Perched just thirty metres from the granite cliffs between Gudhjem and Tejn on Bornholm's north coast, Stammershalle Badehotel has drawn guests to its dining room for well over a century. Originally built in 1911 by a German wholesaler who later flew guests directly from Berlin for seaside cures, the hotel has long since evolved into something far more compelling: a destination restaurant that the White Guide has recognised at Masters level, and whose wine programme has earned Wine Spectator's Best of Award of Excellence. These are not incidental honours — they reflect a kitchen and a cellar operating at a genuinely high level.

The Kitchen: Seasonal Craft Without Dogma

Chef Steffen Michelsen brings a background in classical French bistro cooking to a menu that is firmly rooted in the Scandinavian seasons without being constrained by Nordic doctrine. Wild herbs thread through every course, adding lift and complexity to preparations that respect the ingredient first. The menus change regularly and run from a compact four-course format (DKK 675) to a seven-course grand gourmet menu (DKK 995), with a pescetarian version available throughout. On the à la carte side, dishes such as lobster with butternut and Thai basil, garfish with sea buckthorn and fish glaze, and guinea fowl with onion, almond and green asparagus illustrate the kitchen's range. The White Guide's reviewers singled out an opening snack — a waffle with silken cep cream dusted with tarragon — as setting a high bar for the evening, and praised a cardamom ice cream on burnt white chocolate crumble with chervil as a dessert of top quality.

The Wine: A Cellar Worth the Journey Alone

Owners Henriette Lassen and Henrik Petersen have built a wine culture that is central to the Stammershalle experience. Henrik's personal passion for wine and spirits is evident in a cellar that balances classical depth with natural wines introduced by sommelier Mathias Voller, formerly of Dragsholm Slot. Three wine pairing tiers — Stammershalle, Cellar and Grand Cru — allow guests to calibrate the evening to their own ambition, with the Cellar menu reaching back to bottles from 2006 and 2008. The wine tasting events, pairing eight selected wines with a four-course dinner, draw on this same depth.

The Full Evening

The signature "whole evening experience" — sparkling wine and snacks on arrival, seven courses, a matched wine menu, coffee and petitfours — captures what Stammershalle does best: unhurried hospitality in a light, atmospheric dining room looking out over the Baltic toward Christiansø. Sunday Bubble Brunch, a breakfast buffet built on local Bornholm produce, and occasional pianist evenings on the hotel's Steinway grand piano complete the picture of a place where regulars return from across the island and far beyond.