Scan Magazine – August 2018

96 | Issue 115 | August 2018

Scan Magazine | Hotel of the Month | Denmark

From strict missionary guesthouse to luxury hotel — the former home of Countess
Anna Ahlefeldt-Laurvig-Lehn has returned to its former glory as Stella Maris
Hotel de Luxe. With its enchanting location, magnificent settings and innovative
gastronomy, the hotel is fully worth a visit in its own right.

By Signe Hansen | Photos: Stella Maris de Luxe

It was Countess Anna Ahlefeldt-Laurvig-
Lehn who, around 1916, gave the striking
white estate facing Svendborg Sund its
apt name Stella Maris, meaning ‘the star
of the sea’. As the name suggests, both
the building and its location are out of the
ordinary. And so too is the service of the
hotel it houses — so much so, that Stella
Maris Hotel de Luxe was this year named
by Trivago as the best four-star hotel in
Denmark. “We have people visiting just
for the experience of staying at the hotel
itself — treating themselves to a break
from everyday life with a gourmet dinner

and a day in beautiful surroundings,” ex-

plains hotel director Vibeke Halse. “But, of

course, we also have people who stay for

longer, and a lot who choose to celebrate

special events here. It doesn’t matter why

you are visiting, the hotel is sure to add an

extra dimension to the whole experience.”

The Stella Maris Hotel de Luxe opened

up in 2014. Previously, the building had,

for five decades, served as a missionary

hotel with daily worship, prayer and a

strict no-alcohol policy. Today, however,

visitors to the waterfront hotel can enjoy

Svendborg’s star of the sea

all aspects of life, including quality food

and wine.

Island produce

At the tip of the charming town of

Svendborg, the archipelago of southern

Funen is one of the main attractions within

the vicinity of Stella Maris Hotel de Luxe.

Part of the archipelago is the Vejrø resort,

the sister hotel of Stella Maris Hotel de

Luxe. Previously a deserted island, Vejrø

has today been transformed into a stylish

luxury resort with its own organic farm.

The products of this farm also supply

Stella Maris Hotel de Luxe’s chef Thomas

Skovsmose-Falck. “Right now, during

the summer season, we receive a large

part of our produce from Vejrø, especial-

ly vegetables, but also lamb and pork,”

explains Halse. “It makes sense because

they have a fairly big organic production.

Hotel of the Month, Denmark