In the middle of winter, we gather around the campfire for a lunch where fire, raw materials and narrative merge.

In the tent on the beach, lunch is prepared directly over an open fire. The raw materials are supplied by Økobo.dk from Bjørnø — biodynamic vegetables and meat of absolute excellence, grown with respect for the land, the sea and the rhythm of the seasons.

As the food slowly takes shape over the flames, the story of Bjørnø is told — a small island in the South Fyn Archipelago, which in these years has blossomed forward as a beacon of modern ecology at a very high level.
Here quality is not a buzzword, but a practice that begins in the ground.

Ekobo's vegetables are cared for and cared for by a Michelin chef who has chosen to let his professionalism begin before the plate -- in the field. The result is raw materials with depth, character and flavor, created for fire.

Along the way, knowledge, techniques and stories are shared, and you'll get recipes and inspiration with home, so the experience can live on in your own kitchen.

We eat together around the campfire -- simple, warm and honest.