When visiting Odense Congress Center, we guarantee food with attitude and great taste, always made with devotion using local, organic produce as well as exciting and varied menus throughout the year.
"We prioritise sustainability, which means we use local and seasonal ingredients in our menus. For example, our pork is from Svendborg Gourmet Pigs, while our lamb is from plump lambs that graze in the South Funen archipelago and our beef comes directly from 2 Danish farms, Kildegården and Himmerlandskød." says Head Chef Lars Andersen.
The menu naturally changes during the year, so our guests always get fresh, seasonal ingredients, and organic produce is of course the highest priority.
"We aspire to becoming Denmark's first Congress Centre of our size to receive the E . Most of our dairy products are organic and the produce, where possible, is local and organic. One fun example is herbs. They are vital, although not always given the credit they deserve. Our herbs are sourced directly from Rosborg on Funen, an employee owned and run organic horticulture centre and we are sparring partners in the development of new products." says Lars Andersen, who works closely with all his local producers.
A recurring theme, at Odense Congress Center is both quality and organic. For example, guests have access to dispensers, throughout the day, of chilled, local and organic cloudy apple juice as well as organic juices such as rhubarb, elderflower and cranberry.
The small details always make a difference, but, without exception, there must never be compromise on quality.
"Often, a conference will allow just 45 minutes for dining. During that time we can serve a menu that will provide delegates with a pleasant experience and positive energy for the rest of the day. Whether you have 4 or 2,000 guests, we guarantee that the food is the same high quality." explains Lars Andersen.
However, we do not simply begin and end with organic produce and sustainability. We bring our kitchen closer to the guests, and our chefs often cook the food in the company of the guests.
"It provides an enjoyable atmosphere and a positive experience for the guests when we serve their meals directly. In addition, we are closer to the guests, and get their immediate reactions, which makes us even better." says Lars Andersen.
In short, at Odense Congress Center, the food has come closer to nature, and the kitchen has come closer to the guests.
And the result? You and your guests will taste the difference.
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