Visual Bornholm
Published by Visual Media ApS
Designed by Miru Studio
Cycling northwards along the former railway bed from Allinge, your trip will take you to the former railway station building in Sandvig, now called Pension Langebjerg. Besides housing a cosy, informal guesthouse with 16 rooms, the lovely, well-situated building includes a restaurant founded on the local Bornholm pantry right outside the windows. You can be sure the food served by the resident chef took the shortest route possible from farm to fork. The Taste of Bornholm can’t get more authentic than when the chef has personally been out in the field selecting the fresh vegetables. The menu is planned in close cooperation with a skilled organic farmer from Olsker in North Bornholm, and its colours and varieties depend on the available seasonal produce. It is supplemented by lamb from Hammershuslam, goat’s meat or rabbit meat, raised and fed on the rocky slopes of the Hammer peninsula only a few hundred metres from the restaurant.
A four or five-course menu and a children’s menu are prepared every day and change each week, and they always include a vegetarian or allergy-friendly alternative. The restaurant is ideal for families with children, and the large guesthouse garden (3,000 m²) has plenty of space for unbridled play for restless feet. Indoors, the restaurant seats 48, but also has al fresco serving on the lawn or former railway platform. Food is served from 5 pm, and the restaurant is a popular destination for hikers who have just finished their alpine-like ramble through the magnificent landscapes in the area, including the final section of the High Heath Trail, and other scenic hikes. Table reservations are recommended, but not required.
The house wines include carefully selected bottles of their own imports from winegrowers in northern Spain, or wines produced from Italian or French grapes imported by a small wine merchant in Elsinore. The criteria by which the wines are selected are the same as the food: local, sustainable and high quality.
The old building was refurbished by the owners themselves, Jakob and Clara Beier Lund. They have meticulously sought to establish a contemporary, comfortable setting that re-creates and evokes the ambience of an old station building from 1912. Most importantly, they have created a cosy, informal setting for guests who dine and/or spend the night here. The personal touch is crucial to the host couple, who aim for a stylish, authentic atmosphere that embodies a welcoming feeling of visiting a private home. Entirely in the spirit of a guesthouse: pleasant, intimate and practical.
