Engel & Hein
Engel & Hein is in its own way a child of Fanø Vesterland. A story about two residents of the greater Copenhagen area who were attracted to the nature, the peace, the wind and the people that characterize the small, big island west of southwest Jutland. And a dream to offer something special to the people who come to visit.
When we go out to eat, we expect the food and the taste to be the main focus. It should be the foundation of any restaurant. But what are the next layers made of?
For us, the mood, the atmosphere and the host are important. Engel & Hein is therefore designed as an extension of our living room, where we feel very comfortable. And you must too.
We are inspired by very different eateries that have in common that the taste is expressed in the food and that we feel like something special when we visit. Thomas and Åse from Restaurante Patria in southwest Spain have shown how uncomplicated food and loving hospitality can bring it all together. At a different size and in a different part of the world, Christian Gustafsson Cazón from Per Thøstesen's Bistro Boheme continues to show and teach us how to make service a breeze without losing the elegance of dedicated personal service. And visiting Mads Battlefeld's Sushi Anaba should be a priority for anyone who cares about both food and service. The calm, the simplicity and the overall experience (besides the food) is something very special.
The above inspiring restaurants are very different from each other. And we are not a version 2 of one, nor the second, nor the third place. But we take a small part from the places that are close to our hearts and that is Engel and Hein. A no-fuss place with space to think about food, but also with high ceilings and space to hold a feast for many people - or just stop by, enjoy a few simple and uncomplicated portions, drink a coffee and eat a little piece of cake. Just like we ourselves like to do wherever we are.
We hope that our guests take a little piece of us and Engel & Hein with them into their lives. We want to be remembered for our food, our space and our atmosphere. And together we create unforgettable culinary moments, big or small.