30 DISH
CLOCKWISE, FROM
TOP LEFT: Stedsans’
chefs have been having
fun concocting new
drinks using plants from
the forest and gardens;
Flemming Hansen has
been running restaurants
for nearly two decades;
fire, dirt ovens and
smokers are used to
create incredible meals
at Stedsans in the Woods.out, but our aim is to become the world’s most
sustainable restaurant.”
Wild blueberries, mushrooms, and edible
wild herbs are all foraged from nature (at least
one dish on every six-course meal uses only
foraged ingredients) and the pair also have
a hectare of gardens, including a medicinal
plant garden with all kinds of herbs, an annual
plot with carrots, beets, kale and lettuce, and
several small permaculture gardens with
perennials such as fruit trees, spinach, sea
cabbage, berry bushes, edible flowers...
“We are so lucky our garden and the forest
supply us with most of the plants we serve. I
am crazy about having a lush beautiful garden
to pick ingredients from,” says Mette. The
majority of other ingredients haven’t travelled
far either – meat comes from a local supplier;
Nava the cow (a neighbour’s) produces their
milk, used to make yoghurt; cheese comes
from a little organic dairy nearby; a friend
supplies eggs when the couple’s own chickens
can’t keep up with the demand; the lake is a
great source for fresh fish; and when the time
comes the pair will slaughter their own pigs.
Flemming and Mette create the menu