Gastronomic Institute – Knudhule Badehotel

Idyllic lakeside hotel near Ry in the Sea Highlands celebrates 10 years

The year is 2013. Business partners Dean Jespersen and Anders Kalstrup look each other in the eye. With a subtle nod, they confirm that their good gut feeling is mutual. The reason is the old hostel property they’ve just been shown — with its stunning location among rolling hills, lush forests, and the breathtaking Knudsø lake. Soon after came handshakes and signatures. The dream of opening a seaside hotel in this spot on the edge of Ry had taken a big step forward.

A Wallet’s Decision

Dean Jespersen takes a seat at a table by the hotel’s bar, overlooking Knudhule Strand and Knudsø. Ten years ago, it took a good dose of imagination to picture a seaside hotel here. But the two friends had an unshakable belief in the project that no one could take from them. Financially, they couldn’t be too picky, so the number of potential properties was extremely limited, Dean recalls:

— “The hostel was simply what we could afford back then. And it definitely needed some love and care. The rooms had dark paneling, worn-out floors, peeling paint on the walls, and old bunk beds. We couldn’t afford professional craftsmen, so my co-owner Anders Kalstrup and I had to roll up our sleeves if this place was ever going to resemble a seaside hotel. After a month of working from morning till night, we were ready to open the doors to our new hotel,” says Dean Jespersen.

Ten Orders of Iberico Pork, Please!

Though Anders and Dean could probably impress instructors at a trade school with their craftsmanship, their real strengths lay in their culinary skills and experience. Before launching their seaside hotel venture, they had for several years run the restaurant Gastronomisk Institut in Silkeborg — a place known for simple, uncomplicated, and flavorful food, with a strong focus on good service. Anders and Dean believed in the concept and hoped to win over the local community with the same approach:

— “People welcomed us warmly from the start. We really want to be known for making great food that satisfies our guests. For example, there’s an elderly couple who have been coming here once a week since the beginning. One day the man suddenly says to me that if I can get hold of some Iberico pork, he and his wife will come back with ten guests,” Dean Jespersen recalls.

Even though Dean had plenty to do, he wanted to make the effort to meet the couple’s wish:

— “It’s really important to us to take care of our guests and provide great service. I made some calls and found a supplier who could get us Iberico pork. We ended up creating a small special dinner for the couple and their guests. I think they had a fine evening — they’re still coming here, after all,” says Dean with a small smile, his gaze drifting out toward the lake through the window.