Book

Fra jord til bord

Fra jord til bord

Oplev en unik jord-til-bord oplevelse på Vejrø, hvor et selvforsynende mikronet danner fundamentet for maden – udforsket i praksis fra mark til køkken.

  • Beskrivelse

    På Vejrø praktiseres jord-til-bord som en levende proces, der udfolder sig i fællesskab og i takt med årstiden. Øen fungerer som et selvforsynende mikronet, hvor energi, regenerativt landbrug og gastronomi er tæt forbundet.

    Som gruppe inviteres I helt ind i processen – fra marker og haver til køkken og langbord. Det er en oplevelse, hvor maden ikke blot serveres, men deles og forstås i et fælles, sanseligt møde.

    I får indsigt i den filosofi og den madfaglige viden, der ligger til grund for alt fra regenerativt landbrug og sæsonplanlægning til fermentering, tilberedning og sammensætningen af hvert måltid.

    Det er en oplevelse, hvor maden ikke blot serveres, men forstås. Hvor forbindelsen mellem jordens sundhed, energiens kredsløb og det, der til sidst lander på tallerkenen, bliver sanselig og tydelig.

  • Inkluderet

    • Sejlads tur/retur mellem Kragenæs Havn og Vejrø Marina

    • Overnatning i suite

    • Personlig velkomst og introduktion til jord-til-bord

    • Guidet oplevelse i marker og haver

    • Indblik i regenerativt landbrug og sæsonplanlægning

    • Adgang til køkkenet og jord-til-bord-middag

    • Morgenmad med hjemmelavede og lokale råvarer

    • Fri adgang til øens natur og fællesområder

  • Progam

    Dag 1: Fra jord til køkken

    • Ankomst til Vejrø og check-in i suite

    • Personlig velkomst og introduktion til øens jord-til-bord-filosofi

    • Guidet oplevelse i marker og haver med øens landmænd og gartnere

    • Indblik i regenerativt landbrug, sæsonernes rytme og den årlige dyrkningsplan

    • Tid i køkkenet med Vejrøs kokke med fokus på råvarer, fermentering og tilberedning

    • Flerserveret jord-til-bord-middag med historiefortælling ved bordet

    Dag 2: Fordybelse og forståelse

    • Morgenmad baseret på øens og sæsonens råvarer

    • Tid til ro, natur og fordybelse

    • Mulighed for gåture, refleksion, bevægelse og samtaler

    • Check-out og afrejse

Book nu

Sign up for our newsletter

A Letter from Our Founder

For most of my life, I have been driven by curiosity.
Curiosity about people, business, nature and how things work – but perhaps even more importantly, how they could work better.

Over the years, I have been fortunate enough to build successful businesses. Success, however, has a way of changing the questions you ask yourself. At some point, it is no longer about what else you can build. It becomes about what you want to leave behind.

That question became the beginning of Fournais.

Not because I wanted to create another company, but because I wanted to create places that demonstrate a different way forward. Places where nature, business and people are no longer seen as separate, but as parts of the same living system.
For too long, we have accepted the idea that protecting nature requires sacrifice – that responsibility comes at the expense of comfort, beauty or quality of life. I have never believed that. I believe the opposite.

When we work with nature instead of against it, everything becomes stronger.

Healthier landscapes produce healthier food. Thriving ecosystems create resilient communities. Beautiful places inspire people to care for them. Responsible businesses can restore far more than they consume.

When I first came to Vejrø, it was a forgotten island. The buildings were deteriorating, nature had been neglected and opportunities had disappeared. It reminded me that decline is rarely inevitable – it is simply the result of countless decisions made over time. If that is true, then regeneration is also a decision. One made every single day.

Today, Vejrø tells a different story. Not because the work is finished, but because every year the island becomes healthier, richer and more alive than the year before. To me, that is the true meaning of regeneration. Not perfection, but continuous improvement.

That philosophy now guides everything we do at Fournais. Whether we restore landscapes in Denmark, cultivate ancient olive groves in Mallorca, develop renewable energy systems, create places for hospitality and wellbeing, or establish environments where knowledge can be tested and shared, I do not see separate businesses. I see one connected ecosystem, where soil, water, energy, food, biodiversity, human health and knowledge constantly influence one another.

Nature has always understood this. Perhaps it is time that we do too.

Fournais exists to explore what becomes possible when we stop treating nature as a resource and begin recognising it as the system that sustains us. Not through theories or promises, but through real places that people can experience. Places where ideas become landscapes. Where agriculture restores biodiversity. Where energy creates resilience. Where hospitality contributes to wellbeing. And where every project becomes an opportunity to learn, improve and inspire others.

My hope has never been to build something extraordinary for ourselves. It has always been to build something meaningful that others can learn from.

If Fournais can help demonstrate that healthier ecosystems, stronger communities and better businesses are not competing ambitions, but outcomes of the same well-designed system, then we have achieved something worthwhile.

Because I believe the future is not something we inherit.
It is something we cultivate.

Kim Fournais
Founder, Fournais

JORD

Book bord

Vegetariske retter er markeret med et (v)
Vegetarian dishes are marked with a (v).

Alle priser i Danske Kroner
All prices are in DKK incl. VAT

Der tage forbehold for ændring i menuen, da den følger sæsonens grøntsager
We reserve the right to make changes to the menu, as it follows the season’s vegetables.

RESTAURANT JORD 

Vi arbejder i øjeblikket på at forbedre menuen til JORD med afsæt i en kompromisløs jord-til-bord-filosofi.

Råvarerne dyrkes, høstes og forædles med respekt for naturens rytme – grøntsager fra Vejrøs marker, kød fra øens dyr, friskfanget fisk, vilde urter og fermenterede elementer fra eget køkken.

Fermentering, ild og langsom tilberedning er bærende teknikker. Menuen formes af sæsonen og det, jorden giver os netop nu.

Det, der gror her, serveres her.