The enchanting Aero Island, a charming Danish gem nestled in the Baltic Sea, is a captivating fusion of history and modernity. This tiny isle effortlessly blends a nostalgic atmosphere with vibrant contemporary entrepreneurship and a strong commitment to sustainability. Travelers are drawn to its unique character and the innovative spirit that thrives amidst its picturesque landscapes.

Colorful, quaint beach huts adorned in delightful stripes and solid colors grace two separate stretches of sandy shores. These charming retreats, often passed down through generations, evoke a sense of nostalgia. Meandering cobbled streets in Aeroskobing, one of the island’s three towns, showcase vibrant buildings dating back to the 18th century. Visitors can explore an array of shops offering everything from luxurious linen garments to natural body care products. Each morning, stepping out from the cozy Aero Guest House and Cafe, I was greeted by the warm glow of cast-iron street lamps and the mouthwatering aroma of freshly baked goods wafting from the nearby bakery. This bustling main street is a favorite spot for residents, who park their bikes and indulge in local loaves of bread and pastries.

Further exploration of Aero reveals Sobygaard, a magnificent restored manor house with remnants of a once-thriving castle moat. The manor welcomes visitors to its expansive public spaces, which frequently host tantalizing contemporary art exhibitions. Cyclists will revel in Aero’s well-maintained, single-lane roads that stretch across the island’s undulating landscape, flanked by verdant pastures and charming thatched houses bursting with blooming roses. A visit to the breathtaking Voderup Cliffs, standing at a remarkable 100 feet, offers benches perfect for contemplation, where one can soak in the uninterrupted views of the horizon where the sea meets the sky. In the coastal town of Soby, I enjoyed the annual summer outdoor art exhibition, which this year showcased the theme of Re/Upcycling, featuring thought-provoking eco-friendly artworks crafted from found objects by both established artists and budding art students.

Aero’s commitment to innovation and creativity is truly remarkable. One of the island’s electric ferries, the primary mode of access to this stunning locale, operates without emissions, primarily powered by energy from nearby wind turbines. The island’s sustainability efforts have even garnered recognition from the European Union, highlighting its impressive achievement of generating over 100 percent of its electricity from wind sources. Additionally, an extensive network of solar panels—one of the largest globally—along with biomass from organic materials, primarily fuels the island’s heating needs. With aspirations to achieve carbon neutrality by 2025, Aero stands as a beacon of environmental stewardship.

Upon disembarking the ferry in the lively harbor town of Marstal, I was immediately captivated by Aero’s unique blend of creativity and sustainability. After a morning of cycling on another island, I was eager to find a cozy restaurant that offered a warm atmosphere and a delightful selection of vegetarian options. Situated on Kirkestraede, Marstal’s bustling summer walking street, Marstang Mad and Vin, which opened in June 2022, perfectly fit the bill and exceeded my expectations.

As I settled into one of the inviting outdoor tables, I experienced the island’s renowned hospitality—every passerby greeted me with warmth, making me feel like part of the community. The culinary magic crafted by co-owners Camilla Sommerfelt and Ida Munter was nothing short of extraordinary. As a passionate foodie, I was eager for something unique, and Marstang Mad & Vin did not let me down. I ventured out of my comfort zone with small, tapas-style dishes like cabbage with cream cheese and grated egg yolk, and beetroot with feta cheese. I was initially skeptical about these vegetables, but after Camilla’s enthusiastic recommendation and the allure of freshly baked sourdough with local butter and balsamic vinegar infused with blackberries, I decided to embrace the culinary adventure. What arrived at my table was a visual feast: the beets, ultra-thinly sliced and artfully arranged atop the feta, adorned with delicate onion flowers, and the cabbage, perfectly grilled in rich butter, garnished with vibrant egg yolk that resembled blossoms. My preconceptions about these vegetables transformed in an instant. I saved room for the much-anticipated dessert, referred to as the “cake of the week,” which turned out to be a stunning pistachio raspberry cake lavishly adorned with pink icing and dotted with nuts and berries. Each creation by Camilla and Ida was a delightful surprise, bursting with flavor and creativity.

Curiosity piqued, I asked Camilla about the culinary philosophy shared by her and Ida. She explained, “Our approach is to keep it simple—focus on local ingredients that are sustainable, fun, and incredibly flavorful.” Their collaboration fosters a dynamic menu where they experiment with ingredients and share responsibilities; while Ida, a vegetarian, dreams up innovative uses for fresh produce, Camilla delves into meat preparations. In a place renowned for its entrepreneurial spirit and environmental consciousness, Marstang Mad and Vin shines as a must-visit destination overflowing with surprises and culinary delights.

In a recent conversation with Camilla and Ida, we delved into their passion for food, sustainability, and their beloved Aero Island.

1- How do you prioritize locally-sourced ingredients in your culinary creations?

We take great pride in knowing the origins of our ingredients. We are familiar with the farmers and producers, and we have witnessed firsthand how they care for their animals. This close relationship allows us to influence what we want, ensuring that our ingredients are “short-traveled” (kortreist), as we say in Norway. This approach not only enhances freshness but also minimizes our carbon footprint, making it a sustainable choice.

When it comes to sourcing, if we can’t find what we need on the island, we seek out the nearest suppliers, almost exclusively within Denmark. Given our location on a small island in a Nordic country, our options are limited, prompting us to frequently update our menu to reflect seasonal availability. At the start of the year, we collaborate with suppliers like Solbo Gront and Nyttehaven to strategize the types of vegetables we need for the upcoming seasons. They cultivate a diverse range of vegetables, allowing us to request almost everything we need, provided it can grow in Denmark—such as beetroot, cabbage, garlic, fennel, chili, tomato, and herbs like dill, thyme, and parsley.

The team at Solbo Gront feels like family to us. We have known them for years, and their farm is our sanctuary away from the hustle and bustle of daily life. Anne, the owner, can instantly sense if we’ve had a hectic week and will prepare the best seats in the garden for us to unwind. We enjoy feeding the animals—pigs, cows, and chickens—and exploring new varieties of tomatoes and harvesting our own beets, pumpkins, and onions.

All of our local farms provide weekly updates on what’s ready for harvest or before they send animals to slaughter, enabling us to request precisely what we want and plan our menu accordingly. For instance, we put out a call for mushrooms, and our friends at Nyttehaven experimented with growing oyster mushrooms in coffee grounds. Initially, they thought it was a failure, but soon they discovered that the mushrooms had grown remarkably well, yielding three enormous specimens weighing over two pounds each. Within thirty minutes, we had those mushrooms in our kitchen, ready to inspire our next dish.

We practice a zero-waste approach, ensuring that almost all food scraps are utilized, either in stocks or through pickling and fermentation methods.

2- In what other ways does your restaurant demonstrate environmental friendliness?

We have chosen to serve wine on tap from Siefert Vine, which represents a highly sustainable approach to wine sales. This method allows us to import significantly more wine per pallet—over 43 percent more—compared to traditional bottled wine, resulting in a substantial reduction in CO2 emissions and transportation waste. Each keg is equivalent to 27 bottles, eliminating the need for glass bottles, corks, aluminum, and cardboard packaging. The kegs themselves contain 35 to 40 percent recycled plastic from previously used kegs, making them a more sustainable option, as all the plastic used is PET, one of the most easily reusable and degradable plastics on the market. This innovative approach allows us to transport a greater volume of wine while minimizing our environmental impact.

3- How do you draw inspiration for your menu creations?

When crafting our menus, we find inspiration in nature and the changing seasons. We strive to incorporate as much locally-sourced produce as possible, while also drawing ideas from the flora found in local forests and along the coastal beaches. Our goal is to inspire diners to experiment with vegetables and seafood in new ways, fostering a sustainable cooking mindset that transcends typical supermarket offerings.

4- Can you share some of the locally-sourced ingredients you utilize in your dishes?

In our weekly specials, we prioritize incorporating locally-sourced produce to complement our selection of fish and meats, including lamb, beef, pork, and chicken. Recently, we sourced a whole lamb from a local supplier, allowing us to create a variety of dishes featuring different cuts. We partner with Aero Fisk, which specializes in helping us find locally-sourced fish that are in season, such as lobster, langoustine, mussels, cod, halibut, and flatfish.

5- Why did you choose to feature cabbage and beets, ingredients that aren’t typically favorites among diners?

These ingredients naturally thrive in Denmark, and we relish the opportunity to challenge diners’ perceptions. Our culinary philosophy centers on utilizing high-quality produce prepared with honesty. I love serving our cabbage dish to those who claim to dislike cabbage, as it provides an opportunity to showcase how proper preparation and complementary flavors can transform their experience. We’ve yet to encounter anyone who has not enjoyed our cabbage dish, which consists solely of well-prepared cabbage and cheese. Our aim is to inspire people to recreate these dishes at home, and we’re always happy to share our recipes.

Customers have shown great enthusiasm for our diverse small dishes, with many returning to try something new each visit.

6- What are some of the standout items on your menu that diners rave about?

This summer, our most popular dishes included the exquisite beetroot carpaccio paired with feta cheese and the grilled cabbage served with cream cheese and cured egg yolk. Additionally, our weekly specials garnered significant attention and praise.

Here are examples of our weekly specials:

• Lamb with feta cheesecake, where the cheesecake is infused with herbs and topped with beets. We sourced an entire lamb from a local provider, allowing us to serve various cuts. Some, like the loin, are perfectly pink, while others, such as the leg, are slow-roasted to perfection. We believe in the sustainability of utilizing a whole animal—if every guest were to order the same cut, we’d need to source and process far more animals. By serving a whole lamb, we can satisfy many diners.
• Chicken confit accompanied by grilled pumpkin and a luscious plum sauce.
• Pork tenderloin paired with apple sauce, creamy potatoes, and a fresh green salad.

7- How frequently does your menu change throughout the year?

During the summer, our menu features a selection of small dishes, alongside a charcuterie and cheese board, as well as a main dish and a cake that changes weekly. In winter, we transition to a three-course menu that also changes weekly. This frequent rotation allows us to continually challenge our creativity and stay aligned with seasonal offerings.

Here are examples from our three-course menu:

1.

• Oven-roasted brussels sprouts drizzled with a zesty lemon sauce and topped with grated Vesterhavs cheese.
• Pork belly, crispy and succulent, served with fermented red cabbage kimchi, potatoes, and a sweet glaze.
• “Risalamande” cake featuring a burnt almond crust with cherry sauce gelée.

2.

• Caramelized leeks sautéed in browned butter, garnished with parsley, hazelnuts, and parmesan.
• Chili con carne served family-style with pea purée and crunchy nachos.
• Apples enveloped in caramel and wrapped in flaky puff pastry.

3.

• Rich Jerusalem artichoke soup flavored with truffle purée and topped with pan-fried scallops.
• Beef tenderloin accompanied by onion compote, leek and parsley purée, and a red wine glaze, served alongside smashed potatoes crowned with pickled mustard seeds and pearl onions.
• Spiced Christmas cake drizzled with cream cheese glaze and adorned with a medley of cranberries and lingonberries.

8- What inspires the creative desserts you serve?

Our desserts can be inspired by various sources, including seasonal local fruits, flowers, captivating online images, recipes we’ve experienced, or even spontaneous ideas that come to us during quiet moments.

Some examples of our delightful desserts include:

• A creative twist on the traditional Danish summer dessert “koldskal” (sweetened buttermilk), transformed into a cheesecake adorned with elderflower and marigold.
• A honey and cardamom cake, lavishly topped with whipped cream cheese, fresh figs, and honey-roasted walnuts.
• Classic panna cotta infused with sea buckthorn syrup and garnished with vibrant wood sorrel.

9- How was your wine list curated?

Our wine list was meticulously crafted in collaboration with Gourmet Wine in Svendborg, which helped bring our vision to fruition. Most of our selections originate from Italy, France, Spain, and Germany, with a particular focus on fresh, vibrant wines. We offer around 30 different wines by the glass, allowing guests to savor exceptional wines without the commitment of an entire bottle and to experience a variety of flavors throughout their meal. Given our diverse selection of small dishes, offering a range of wines is essential for an optimal dining experience.

10- What do you cherish about life on Aero Island?

Having both grown up in bustling cities, we find the tranquil charm of small-town life incredibly comforting. Our love for nature has made living in close proximity to it a significant draw for us. We appreciate everything from local gossip to the familiarity of knowing the individuals behind the counters in local shops. From a culinary perspective, it’s a joy to have access to so many fantastic locally produced ingredients, allowing us to draw endless inspiration from our surroundings.

11- What activities and sights should visitors prioritize while on Aero Island?

When visiting Aero, our top recommendation is to take your time exploring every facet of this enchanting island. From the historic architecture of quaint towns to the stunning beaches and serene forests, there are countless experiences waiting to be discovered. Aero offers a blend of luxurious accommodations and breathtaking natural beauty. We suggest a mix of both—consider staying in charming shelters or glamping huts at Teglvaerkspladsen while venturing into nature. Don’t miss Aero Bryggerim (the local brewery) and Denmark’s only cigar plantation, Aero Cigar. Take a scenic walk past Sobygaard to Vester Molle for panoramic views of the island. Enjoy a round of golf at Aero Golf Club and take in the spectacular sights from Skjoldnaes Lighthouse. Wrap up your visit with a relaxing shower at Arnfeldt Hotel or Hotel The Monica. Be sure to explore Aeroskobing: visit the Aero Whiskey distillery, savor coffee at Kobmandsgaarden, and wander through the charming shops in town. Our deep affection for Marstal shines through, where the soul of the island truly resides. Stroll along the piers to admire the historic industrial sites and take in the enriching experience at Marstal Sofartsmuseum. Don’t forget to stop and engage with the locals; their stories are worth hearing.