My cuisine is inspired by a cross between Scandinavian influences and the diversity in our local products. My menu has been designed around themes of ancestral smoking or fermentation techniques and flavors that are reminiscent of our natural surroundings. From there, I explore.
I explore our surroundings to find organic farmers who distribute locally. I explore nature itself to unearth new and innovative flavors. I experiment with the processes involved in bringing out the qualities of raw ingredients and preserving them. Together, this leads to an original cuisine guided by feeling, the land, the seasons, and our local producers.
Thanks to the endless possibilities, ever-changing seasonal products, and ambitious ideas, my menu continues to evolve, shaped by my desires.Frédéric MetzgerChef, Landscape Høtel
Emil's organic garden
100 steps from the garden to the plate
48° Nord is the first hotel to be built on certified organic farmland. In other words, even the finest blades of grass and the smallest berries growing on the Landscape Høtel's property are of the highest quality. We strive to live a life as close to nature as possible and to feature it in our kitchen. However, that does not mean that we plate it and serve it to you as-is.
This is why we grow and harvest from our own vegetable garden. Emil's passion for landscaping is reflected in it, and chef Frédéric Metzger seeks inspiration and new flavors from it. Their varying influences have transformed it into a place that encourages expression and experimentation.
Growing our community
We do not aim to be self-sufficient from our vegetable garden alone. We also purchase from small, talented organic producers within a 50-kilometer radius of the hotel(except for tea and coffee). For us, bringing out the quality of their products in our kitchen is just as rewarding as sharing the fruits of our harvest with you. This is how we have made ethical and eco-responsible approaches part of who we are here at 48° Nord.