Restaurant Havnen Kerteminde

12/09/2026: The food, overall, was highly commendable. However, the ambiance left us rather puzzled. The establishment appears to harbor grand illusions of being an exclusive, high-cuisine destination, yet the actual setting, interior, and service failed to receive that particular memo. The staff’s hospitality could best be described as volatile. We were treated to a fascinating performance of mood swings - one moment warm and welcoming, the next inexplicably arrogant. While some tables enjoyed non-stop devotion, other customers were treated as if they wore invisibility cloaks. Adding to the theater was a table of elderly patrons who clearly mistook the dining room for their private living room. They made a remarkably loud entrance and treated other guests to a series of rude stares. Whether they were merely auditioning to look wealthy and posh or were indeed well-known, high-society regulars remains a mystery. Either way, basic hospitality dictates that all paying customers are treated with equal respect. Being young and quiet does not automatically imply a smaller bank account, nor should it qualify anyone for second-class treatment. Having dined at numerous Michelin-starred establishments worldwide, we have never encountered a service style quite this unwelcoming. It is a genuine pity, as the kitchen certainly does its part. If your ambition is to attract an international clientele—and not just cater exclusively to your circle of locals and regulars—favoritism is a rather poor business model. P.S. You might want to bear in mind that, occasionally, truly wealthy guests do walk into restaurants without dressing like a "wannabe rich guy." Do try to be prepared for that shocking revelation. :-)

03/09/2026: You just have to experience it for yourself. I was a bit disappointed with the portions and the preparation of some of the items. For example their hollandaise..