Molskroen A/S

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16 Hovedgaden, Ebeltoft, Denmark
86 36 22 00
Molskroen A/S - Oysters
Molskroen A/S - The restaurant
Molskroen A/S - Confit de carnad
Molskroen A/S - The view of the beach
Molskroen A/S - The hotel and restaurant
Molskroen A/S - Version of burger with lobster and potatoes on top
Molskroen A/S - The dining room

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Molskroen A/S Ebeltoft Reviews

tj1777 tj1777
369 reviews
Michel Micaud current restaurant Apr 18, 2015
We are driving along the coastline of Mols and it is a bit late so we decide to go for lunch along the road. During the last week we have been eating at three different restaurants which used to be run by the grand old man of gourmet cooking in Denmark Michel Michaud. So what would be more natural than having our last meal of the trip in the restaurant where Michel Michaud is currently running the kitchen?

The inn has just been taken over by new owners and they have renovated the place so it has a very well maintained. The restaurant is located right down at the water so from the restaurant room we can have a look at the water in the distance. You could stay a night here and then have your meal at the restaurant and just head up to your room when you are full and satisfied after the full menu.

We arrive in the early afternoon so we are mainly looking for some late lunch and not the full menu instead we just go for a couple of dishes from the menu. The restaurant is pretty quiet and the only a few other guests and the group sitting next to. Well the group isn’t really guest considering one of them is the owner entertaining a couple of friends who has come to visit them. Thanks to the low number of guest the service is pretty quick and they have plenty of time to chat a bit about the restoration of the hotel and restaurant complex and how they are already pretty busy with guest stopping by at this fairly remote location especially during the weekend.

It is the last meal of the gourmet trips around the Danish country side so what could be more natural than have a couple of oysters as a starter. The oysters arrives quickly and for oysters they are good - though I am not sure I have ever been fully convinced why this is considered one of the main delicacies of the ocean - though it has had millennium to become a favor of the Danish country kitchen since you find lots of oyster shells in garbage at the oldest locations of the first inhabitants of Denmark.

For the main I go for one of the dishes listed as a Michaud classic - the confit de canard. The duck leg was cooked perfectly and it comes with some fried potatoes and garnish. They also served a special burger which isn’t really the usual sucky stuff you can get at McDonalds. The buns in the burger were replaced with potato roesti and the burger itself were not made out of beef instead the beef had been replaced by a langoustine and the salad had gone through an upgrade as well before they put it into this upscale version of a burger.

The meal was good and the location was excellent for a quick lunch before we continued the drive towards the ferry.
Confit de carnad
Version of burger with lobster and…
The dining room
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