Tracked on 1 list across 1 authority.
An old mill dating from 1669 provides the setting for this timelessly elegant restaurant, where experienced chef Christoffer Sørensen serves up top-quality ingredients – perhaps lobster from Limfjord or pigeon from France – in highly refined, personalised dishes. Vegetables and seafood are a focus, accompanied by deep, intense sauces, and the elaborate construction of the dishes is matched by the intensity of the flavours. You might find a tartlet made from potato skins, delicately combined with pickled elderflowers and caviar, or a dessert crafted from leftover bread, a tribute to øllebrød rye bread porridge.
Lille Mølle appears on 1 of the lists Mouga tracks, and written up on 1 more. Here's the full trail, dated and linked to each source.
