Saxild Skagen

In Saxild, in Anna and Michael Ancher's garden, they primarily create organic Danish lunch dishes that are vegetable-based. They call it "kind of classic" with a twist or ten.

Behind Saxild, there's a seaweed and foraging expert, an art historian with an interest in historical cooking, and a chef from Ruth's Hotel.

They have composed the following poem about Saxild:

The dough is sour - the baker is not.

The food is wild - so are we.

The menu is green - but we have experience.

The farm is beautiful - especially with you in it!