eye

alquiler goletas charter

eye lo descubrió en enero de 2013

E-Mail:. mets@metsyachting.com/info@metsyachting.com

listas: EUROPA_turquia, escapadas, nadar, naturaleza y paisaje, servicios, viajar diferente...

etiquetas: alquiler, barcos, charter, fitur 2013, goletas

Juvet comprises an existing quaint farmhouse, a barn, and seven separate cabin structures scattered in a virgin scenery. Each cabin features floor-to-ceiling glass windows, overlooking the craggy Norwegian setting, with a view of either the farm, river, valley, mountains or the ravine.

Designed by Norwegian Architect Firm Jensen & Skodvin, the rooms are of modern design that blend into the landscape, creating a harmonious marriage where Nature and modern design bring out the best in each other.

listas: EUROPA_escandinavia, a probar o visitar, arquitectura-ingeniería, diseño, dormir, escapadas, naturaleza y paisaje, relax_salud_spa, viajar diferente...

como en casa

eye lo descubrió en octubre de 2012

Specifically designed by the owners to feel like a home rather than a hotel, Ett Hem provides just 12 stylish rooms and suites. Guests are treated like special friends and can help themselves to goodies in the fridge, open a bottle of wine, take the dog out for a walk and even borrow the car. Superbly comfortable rooms, a spa, a library, a bar and a lunch and dinner menu enhance the low-key, yet elegant ambiance.

listas: EUROPA_escandinavia, dormir, escapadas, noche, viajar diferente...

eye lo descubrió en octubre de 2012

Finn Juhl’s own house is a textbook example of his project as an architect and as a furniture designer. The house at Kratvænget 15 in Charlottenlund, north of Copenhagen was built in 1942. It is situated in rural surroundings on a 1700 m² site adjoining the park at Ordrupgaard. The house is composed of two blocks standing at right-angles to each other. In one block is a large living room and a small study, while the second block houses the kitchen, dining room, bedrooms and bathroom. The two blocks are joined by an entrance hall which opens to the garden. The house is an early example of open-plan, with a characteristic view through its rooms. Although each room has its own clear function, it is always possible to look from one room to the next as you walk through the house and there is always a view of the garden. The ceilings are painted in pale light yellow and when they reflect the light from outside, they resemble the roof of a tent with light shining through. The house is brick-built and the façade is plastered in a grey-white shade which offers it a soft, matt effect. Therefore the house appears light against the contrasting dark woodland backdrop. Finn Juhl ‘thought’ in rooms, i.e. he thought from the inside to the outside. The facades were secondary and were to express the ideas behind the floor plan. Furthermore there had to be a balance between walls and windows. Finn Juhl had an excellent sense of how to integrate rooms with each other and how the light should work. The interaction between the rooms in the house and its outside surroundings were also important to the architect. The garden was designed by the landscape architect Troels Erstad.

listas: EUROPA_dinamarca, a probar o visitar, arquitectura-ingeniería, contemplar, cultura museos arte, diseño, escapadas

etiquetas: monocle

eye lo descubrió en octubre de 2012

listas: EUROPA_dinamarca, a probar o visitar, arquitectura-ingeniería, cultura museos arte, diseño, escapadas, monocle

etiquetas: monocle, olafur eliasson

thefabday.blogspot.com.es/2012/03/copenhagen-hotel-alexandra.html

The best way to step in the heart of Copenhagen is to drop your suitcase at the retro boutique hotel Alexandra. A concentrate of what you will find in town ... a warm atmosphere, some Danish vintage furniture from 30s to 50s and a friendly service. The hotel opened in 1910 proposes 61 rooms which are decorated as a tribute to the Danish most important designers such as Hans Wegner, Arne Jacobsen, Borge Mogensen and Finn Juhl. Last weekend we booked the room 450 with its Papa Teddy Bear chairs designed by Hans J. Wegner in 1951. Some friends recommended me to select a room facing the side street in order to avoid the traffic noise on the main boulevard. The hotel is centrally situated and it's the perfect base camp to visit by foot the city's historical and shopping sights. In the morning a classical breakfast is served in the vietnamese restaurant connected to the hotel ( no room service, no mini bar, a freshly squeezed orange juice at extra cost and no traditional danish breakfast are my main critics about the buffet style breakfast and the hotel accommodation ). For three nights in a Classic Danish Design room we paid 4,315 DKK ( 580 € ) including breakfasts and the welcome drinks. Please note that they will also charge you an unbelievable fee of 3.75 % on the total invoice paid with your foreign credit card !?! Anyway, the hotel will be the perfect address to start your city exploration and a fabulous week-end.

listas: EUROPA_dinamarca, a probar o visitar, arquitectura-ingeniería, diseño, dormir, escapadas, monocle, muebles

etiquetas: monocle

eye lo descubrió en agosto de 2008

listas: EUROPA_dinamarca, dormir, escapadas, viajar diferente...

etiquetas: monocle

eye lo descubrió en octubre de 2012

listas: EUROPA_dinamarca, dormir, escapadas

etiquetas: monocle

eye lo descubrió en octubre de 2012

de traveler.es

En un pueblecito a tres horas de Copenhague, en una idílica posada de 1790, muy cerca de la otra costa (la occidental), aparece el Henne Kirkeby Kro, y todo indica que este será el próximo gran súper éxito de la cocina danesa. Lo que en inglés llamarían un ‘restaurant as a destination’ porque, además, tiene un puñado de preciosas habitaciones (desde 1.975 coronas, unos 262 €). Su nuevo chef, Paul Cunningham (ex delrestaurante The Paul) debe ser la envidia de todos los cocineros del mundo, con esa magnífica cocina que, prácticamente, está en el huerto. En realidad, el jardín es la cocina, y el jardín son 4.000 metros cuadrados de flores, hierbas aromáticas, cebollitas, rábanos... Literalmente, del huerto a la boca. Por dentro, esta cabaña es de ese minimalismo nórdico, romántico y rústico, en el que no sobra ni falta nada. Las ostras se sirven en cuencos transparentes y las florecillas y las hierbas silvestres embellecen los pescados de los fiordos. Después, para hacer la digestión, la cercana playa de Henne, a un cuarto de hora en coche, puede ser una muy buena opción.

Almuerzos de jueves a sábado, de 12 a 15 horas, unos 345 Dkr.(47€)por un menú de tres platos; cenas de miércoles a sábado, de 18 a 21:30 h, unas 875 kr.(117€)450 coronas por un menú de cuatro platos, sin bebida (calcula unas 250 coronas).

listas: EUROPA_dinamarca, beber, comer, comer_OSTRAS, dormir, escapadas, viajar diferente...

etiquetas: monocle

honestcooking.com/2011/06/30/review-malling-schmidt-new-nordic-resta...

eye lo descubrió en octubre de 2012

Honest Cooking paid New Nordic Chef Thorsten Schmidt and his wife Rikke Malling a visit this June to sample the spring summer menu at the recently moved Malling & Schmidt in Aarhus, Denmark.
By Kalle Bergman

When Malling & Schmidt first opened in Aarhus, Denmark back in 2005 they did it in humble surroundings. A small restaurant in the centre of the city that could only cater to a very limited amount of diners every night. But with the smashing success of the original restaurant, the establishment has now moved to a grander venue – a restored patrician villa in the outskirts of the city is the new domicile for this Jutland branch of the New Nordic movement. Honest Cooking paid Chef Thorsten Schmidt and his wife Rikke Malling a visit this June to sample the spring summer menu at the recently re-opened Malling & Schmidt in Aarhus, Denmark.

Asparagus And Mackerel
Entering Malling & Schmidt, a large open kitchen dominates the room and from most parts of the dining area guests have a good view of Thorsten and his small kitchen staff working the plates. The interior is very minimalistic. A few ultra clean design items scattered around the lounge and dining room. Light wooden notes, non-matching water glasses, and a knitted napkin is what meets you at the table. It is clear what they are looking to achieve with this mix of new and old – a down to earth quirkiness to break up the inherit stiffness of the house. Where the imposing grandness of the building commands an exclusive corporate feel – the small details tell us that Thorsten and Rikke are anything but stuck up. It works quite well, but I’d like to see even more personality in the interior – the place is so very much about the heart and soul of the owners. Have they been forced to compromise on interior design to cater to the local business diners? Maybe. But luckily, there is no compromise in the food.

Undoubtedly Thorsten Schmidt is one of the most talented Chefs of the New Nordic movement. And as a part of the Nordic Food Lab, you can certainly see that his culinary philosophy is inspired by the other big names in the region. But Thorsten Schmidt is absolutely no Redzepi clone. He has his own way of approaching the Nordic flora and fauna, and his style of cooking is more down to earth and romantic than his famous Copenhagen colleague.

Raw Langoustine
The spring / summer tasting menu starts with a few snacks in the lounge. Smoked potato chips, quails egg nest and smoked strawberries. Visually effective, tasty, not too demanding. It’s not “blow me away” snacks – but they’re fun, interesting and a good indication of what’s to come.

Green asparagus from Samsø with cottage cheese, smoked mackerel, wild garlic and green grass oil kicks off the evening, and it does it in a very elegant manner. The thinly sliced asparagus and wild garlic sits on top of a small piece of smoked mackerel swimming in a bubbly pool of asparagus foam. A beautiful combination, velvety smooth with the fatty smoked flavors of the mackerel in perfect harmony with the freshness of the asparagus. The final touch with the grass infused oil also adds a suprising summer note to the dish.

Another hugely successful appetizer follows. A single raw langoustine tail served with local flowers and herbs, herbal broth and an unripe gooseberry lobster sauce. The presentation is absolutely gorgeous. The buttery sweetness of the langoustine with underlying earth tones and minerals pairs perfectly with the powerful sauce and the acidity of the gooseberries. It is one of those magical “ohhh and ahhh” moments all around the table.

Potatoes And Cheese
The dinner continues in the spirit of fresh and vibrant. Even the heavier dishes are light, almost feminine in their touch. Like the new potatoes and lovage with vintage Svendbo cheese and hay smoked egg yolk. It is truly a testimony to the talent of Thorsten Schmidt that he can lift such a rustic and simple dish into an almost perfect balance between nostalgia and elegance. It is fine dining comfort food, stunningly combined with smoke, sweetness, richness and earthiness. Applauds.

Among the desserts, the ice cream made from unripe corn, ground fresh wild herbs and rosehip flower stands out. The presentation is excellent, each guest is given a mortar filled with herbs and flowers – and then its up to us to grind our own herbs to the desired consistency, before the ice cream is added to it. And what a wonderful dish. The herbs and flowers are fresh and fiery, and then the corn ice cream – thick, buttery and with that distinctive corn flavor. It is an unexpected match. Absolutely brilliant.

The other dishes range from very good to utterly amazing, with the slight exception of the turbot with peas and mint, which fell a little outside the Nordic realm in my book. The rest of the menu is exhilarating.

Flowers And Herbs Waiting To Be Ground
Thorsten Schmidt’s philosophy is extremely present in all the dishes, perfectly mirroring what he wants to achie

listas: EUROPA_dinamarca, a probar o visitar, comer, escapadas

etiquetas: monocle