Here he has created a huge, circular walkway of coloured glass panels to crown ARo S, the contemporary art museum, propelling visitors through a rainbow-tinted world above the rooftops.“We don’t have any mountains in Denmark” says ARo S’s director Erlend Høyersten, an imposing Norwegian sporting skull rings and a fedora.The imaginative museum delves deep into personal stories through letters and mementos, beside film footage, guns, portholes and other items recovered by divers.Beyond, a vast stretch of dunes is being transformed into a memorial where 25 triangular stones are planted in the sand, each one symbolising the prow of a sunken ship.
Centuries ago it was the exclusive reserve of the Royal family, and a treasonable offence to eat one of its prized bivalves.I keep my eyes peeled for the round, native oyster – slow-growing, low in salt and rated as one of the best in the world. gode datingsider Horsens It is not easy, since oysters look just like stones underwater.Get there soon to tour the Heath Robinson-style distillery, sip the nectar and drink to the future of Jutland.Getting there British Airways (03; ba.com) has 11 flights weekly from Heathrow to Billund, from £41; the airline also flies from London City and Humberside, operated by Sun Air of Scandinavia. Staying there Hotel Oasia, Aarhus (00 45 8732 3715; hoteloasia.com; smalldanishhotels.com). Visiting there Aro S, Aarhus (00 45 8730 6600; dk). Substans, Aarhus (00 45 8623 0401; restaurantsubstans.dk).
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Because Aarhus, Denmark’s second city, at the heart of the Jutland peninsula is now racing towards 2017 status as European Capital of Culture.In the build-up, the thumb of land sticking up from Germany into the North Sea has devised plenty of ways to lure visitors, often bringing its food and drink pioneers to the fore.Burgeoning Aarhus may not have Noma or Geranium, but last year three of its restaurants earned a Michelin star: Substans, Frederikshoj and Gastromé.At Substans, an enjoyably low-key place with whitewashed walls, scrubbed wooden tables and waiters with beards and tattoos, chef Rene Mammen follows Nordic principles by using only organic, seasonal ingredients.Almost a century ago, the Battle of Jutland took place in those choppy waters, 100km out to sea on 31 May-1 June, 1916, pitting the British against the German navy.
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Twenty-five ships sank and over 8,600 died, the majority British sailors.
“People need a perspective to look up at; this changes the experience of the city.” The rooftop also houses raised vegetable beds and bee hives which supply the stylish museum restaurant.
You can have an excellent, affordable lunch there (a three-course set menu is about £20), between viewing the wide-ranging exhibits over 11 floors.
His seven-course tasting menu is like a voyage through the Jutland countryside, bringing wild herbs, berries, lumpfish roe, truffles, langoustine or veal to your table.
Gustatory pleasures in Jutland are abundant and varied, but it is worth heading northwest (about three hours’ drive from Aarhus and half that from Billund) past scattered thatched houses, modern bungalows and white Lutheran churches to the gourmet hotspot of Limfjorden, a long, snaking sea inlet where artisan producers specialise in anything from ducks to bison, lamb, crabs or the delicious Thise cheese, organic of course.