In the heart of Funen, where biodynamic fields stretch as far as the eye can see, we invite you to a very special culinary experience under the bright summer sky. Here, where vegetables are harvested the same day they're served, and where every bite tells the story of the earth's natural rhythm and generosity.

In a unique collaboration between mainland and island, former head chef Ivan Pnacek from Il Buco and Martin Peter Leth from Økobo on Bjørnø create a fine dining menu with 15 servings. Imagine the crispness of fennel from Palleshavegaard's fields meeting authentic island produce from Bjørnø - all harvested the same day it's served.

Surrounded by the fields that have given life to your meal - either under the open sky if weather permits, or in the farm's sheltered spaces - we offer an evening with Denmark's finest biodynamic farming and honest dishes from two skilled chefs. As evening light falls over the rolling fields, each dish is served as a tribute to nature's generosity.

Your hosts

Ivan Pnacek, former head chef at Il Buco, has developed a culinary philosophy built on deep respect for seasonal ingredients and almost exclusively Danish produce. Martin Peter Leth from Økobo, formerly at Søllerød Kro and sous chef at Falsled Kro, now runs organic self-sufficiency on 92 hectares on the small island of Bjørnø, where cattle graze year-round and everything from vegetables to meat is produced on site. Together with Mathias from Palleshavegaard, who carries on a proud biodynamic tradition since 1952, the three chefs and producers create an evening where authentic ingredient quality and sustainable food philosophy meet.