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!