People, flour and culinary moments

TV chef Semi Hassine travels with the German trade journal "Handwerksblatt." The destination: Landskrona and the island of Ven. Located at the southernmost tip of the Swedish region of Skåne, this charming, gently rolling landscape and people with heart and spirit are truly impressive.

Seven o'clock in the morning in Hattingen. It is not quite light yet. Despite the early hour, Semi Hassine full of energy. The Chef with Tunisian roots travels to a Scandinavian country for the first time. The trip goes to Southern Sweden to the city Landskrona and to the island Fri.

There's room in even the smallest kitchen: Robert Bobbo Nielsen, Semi Hassine and David Parrott (from left to right) made a great kitchen team right from the start. Photo: © DHB

First, we take the ferry from Puttgarden to the Danish port of Rödby. The subsequent Car ride across the Oresund bridge is a first Aha experience The road runs eight kilometers across the sparkling blue strait. Since 2000, this architectural masterpiece has connected Denmark with Sweden.

45 minutes later, in the middle of a picture-book Swedish landscape, the Maryhill Estate on. The Estate from 1867 became an exclusive Hotel and Resort The opening took place in November 2024. Surrounded by a historical flair with a modern lifestyle, it has CEO Robert "Bobbo" Nilsson and his kitchen team has made it its mission to offer guests a cuisine style in a Combination of tradition and innovation to serve. Bobbo himself is a award-winning chef.

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Cooking creates togetherness


Niels Mouritzen and cook Kathrin Baake show their guests on the tour Photo: © DHB

With Semi and the Irish chef and Chef David Parrott The CEO finally takes the time to be back in the office the next day. outdoor kitchen Whether it's tuna tartare with salted lemon or a grilled Iberico Secreto with chili and olives (the Recipes can be found below!), the German chef is enthusiastic about the Balance of ingredients and the Balance of dishesAnyone who experiences the interaction of the three chefs will realize: As soon as the knives clack on the wooden boards, the grill is lit and the aroma of herbs is in the air, the Kitchen Style now place to meetMemories are shared, ingredients are served, and a moment of lived joy is created.

Far too soon, it's time to say goodbye. With a view of the nearby coast and brief impressions of the fishing village of Ålabodarna at the foot of the estate, Semi promises to return with his family. Before heading to the island of Ven, there is time to explore Landskrona. Cafés and small galleries line the cobbled streets of the town. Charming courtyards enchant with their floral splendor. With a view far across the Øresund, Landskrona as a place with maritime charm and plenty of cosiness.

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Island with a view


After gathering, Kathrin prepares a multi-course meal using the collected ingredients, complemented by game or fish from the island of Ven. Photo: © DHB

A visit to Landskrona would be incomplete without a visit to the Ven Island The ferry ride to Bäckviken harbor takes only thirty minutes. There, Niels Mouritzen, founder of the "House of Ven" and owner of the Restaurants "Turistgården" on Semi. True to his life motto "Don't waste time, just do it," he throws Semi's luggage into the trunk and heads off to the bike rental station. Over 1.600 bikes are on the road on the 12-kilometer-wide (mostly) car-free island.

While Niels says goodbye until the evening, Semi cycles around the island. Ven is especially known for his beautiful Cliffsthat fall directly into the sea. White Beaches and pleasant Coffees complete the picturesque picture. A short stop at the Tycho Brahe Museum is a must-see. In the middle of the island, the lovingly constructed museum in a church is dedicated to the astronomer Tycho Brahe. Long before telescopes existed, he was considered an extremely precise observer of the sky. The German chef immediately fell in love with the adjacent Renaissance herb garden "Uraniborg"Plants such as sage, mint, marjoram and thyme grow lushly, modeled on 16th-century gardens.

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Visit with heart


Photo: © DHB

In Fri can some of the around 370 inhabitants on nutritious soil Agriculture One aspect that allows them to Durum wheat Durum wheat helped to establish Ven on Skåne's culinary map. Britta Ossler and their grandchildren work in their mill and bakery "Hven Durum" to ensure that it stays that way. The 83-year-old miller and baker She was very well prepared. The Swede speaks a little German. She meticulously wrote down possible questions in advance.

In summer, long queues form in front of the bakery. The rolls and their cinnamon rollsOf course, Semi also gets a taste. "For me, they were the world's best cinnamon rolls I've ever eaten." Or to put it in the words of Karlsson on the Roof, the lovable children's book character by Swedish author Astrid Lindgren: "World's best cinnamon roll – period." Every day, Britta Ossler still stands in the bakery, grinding wheat in the adjacent mill, and is at one with herself, nature, and its products. "I won't soon forget my encounter with Britta." Only three hugs later, Semi, with a heavy heart, mounts his bike. The German chef Kathrin Baake and an "edible land".

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Use what nature offers


Britta Ossler is still standing in her bakery on the island of Ven. In addition to bread and cinnamon rolls, she offers a warm smile for every customer. Photo: © DHB

Kathrin Baake earned her philosophy degree by working in the kitchen. Love eventually brought her to Sweden. Before that, she earned a Michelin star at "Bloom in the Park" in Malmö. Head chef at "Turistgården" Together with Niels she follows the Guiding principle "Edible Land"Only locally sourced culinary offerings are served. Guided beach walks are also offered. Foraged produce such as seaweed, wild herbs, berries, and flowers are freshly prepared with fish, shellfish, or local game under an open-sided tent set between wheat fields and landscaped gardens.

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Once again, when we sizzle together, it becomes clear that Cooking is a strong unifying element "I don't have any recipes for these dishes," Kathrin explains when asked. "Since I don't know what nature will offer me the next day, I always decide spontaneously what to cook for the guests at 'Turistgården'." And as the evening sun slowly sets over the fields, Kathrin, Niels, and Semi lose track of time over a meal made with natural ingredients. According to Semi's taste, the journey to the Øresund should never end.

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Recipes – simply cook them!Tuna tartare with salt-lemon mayonnaise and pickled chili
Ingredients (for four servings)
Yellowfin tuna – 350 g
Salt lemons – 1 medium
Mayonnaise – 2 tablespoons
Red chilies (the variety you like best) – 1 or 2, depending on size
Limes – 1
Extra virgin olive oil
Salt
Black pepper
Mizuna leaves

Start by thinly slicing the chilies. You can leave the seeds in if you like it hotter. Place them in a small bowl, squeeze over some lime juice, and add a small pinch of salt. Set aside until needed.

Tip: Grate the lime before juicing, as you will need the zest later.

For the mayonnaise: Cut the lemon zest into small cubes (the finer the better). Mix with the mayonnaise, a little salt, and pepper.

Now for the tuna: Cut it into approximately 1 cm cubes. Place it in a bowl and toss with a little olive oil, lime zest, lime juice, and a pinch of salt and pepper. Season to taste.

To serve:
Spread mayonnaise on the plate and distribute the tuna on top.
Top with the pickled chilies and finish with mizuna leaves and a drizzle of fresh olive oil. Serve with crusty bread and enjoy.


Burrata with tomatoes and basil
Ingredients (for four servings)
Burrata – 4 pieces
Tomatoes (preferably mixed in colors and sizes) – 400 g (100 g per person)
Extra virgin olive oil
Balsamic vinegar
lime
Reduced balsamic vinegar
Salt
pepper
Fresh basil leaves

Start by slicing the tomatoes. Slice large tomatoes, halve or quarter small ones. There are no hard and fast rules here—big or small, whatever you like. The main thing is to have fun. Place them in a bowl and marinate with a good pinch of salt and pepper, olive oil, balsamic vinegar, and lime juice. Let it sit for about 10 minutes before serving. Taste and adjust to your liking.

To serve: 
Arrange tomatoes at the bottom of the bowl or plate. Place burrata on top and spoon some of the tomato marinade over it. Drizzle with reduced balsamic vinegar and season the burrata with salt and pepper. Finish with fresh basil leaves. Enjoy.


Grilled Secreto with Gremolata, Chilies and Olives
Ingredients (for four servings)
Secreto – 600 g
Paprika powder – 1 tablespoon
Smoked paprika powder – 1 teaspoon
Garlic powder – 1 tablespoon
Cumin powder – 1 tablespoon
Red wine vinegar – 1 tablespoon
Neutral oil (e.g. rapeseed or sunflower oil) – 1 tablespoon
Parsley – 100 g
Garlic – 1 clove
Lemon – 1
Red chilies – 2
medium-sized olives (pitted) – 40 g
Extra virgin olive oil
Salt
pepper

Marinate the secreto with paprika, smoked paprika, garlic powder, cumin, red wine vinegar, oil, and salt. Let it marinate overnight, but even a short time is better than none.

For the gremolata, finely chop the parsley, add lemon zest, grated garlic, salt, pepper and olive oil.

Slice the chili and olives, place them in a small bowl and mix with lemon juice and salt.

Grill or fry the Secreto. Let it rest for about 5 minutes after cooking.

To serve:
Cut the Secreto into thin slices and arrange them in a single layer on the plate. Top with gremolata and chili-olive mix. Garnish with mixed herbs, arugula, or some kale.


Fried cod with lemon-herb-butter sauce
Ingredients (for 4 servings)
4 nice pieces of cod (preferably with skin), approx. 180 g each
Parsley – 20 g
Chervil – 10 g
Dill – 10 g
Chives – 10 g
Capers – 10 g
Salt lemon – 1 medium
1 large shallot
White wine – 400 g
butter – 250 g

Peel and finely chop the shallot, then add it to a saucepan with the white wine. Reduce by about half. Meanwhile, finely chop all the herbs and set aside in a bowl. Finely chop the capers and salted lemon juice and also set aside.

Once the wine has reduced, remove from the heat and stir in the butter, a little at a time. Emulsify with an immersion blender until the sauce is glossy and slightly thick. Keep warm over low heat (not too hot, or the sauce will separate).

Now prepare the fish: Lightly salt the cod on both sides. Heat a pan (preferably nonstick), add a little oil, carefully place the cod skin-side down, and reduce the heat to medium. Depending on the thickness, cook mainly on the skin-side down for 4–5 minutes, until the skin is crispy and the fish is 75% cooked. Carefully flip, add 1 tablespoon of butter, and cook for another 2–3 minutes.

To finish the sauce:
Add chopped herbs, capers, and salt and lemon to the sauce. Taste and adjust seasoning if necessary.

To serve:
Remove the fish from the pan and drain briefly on kitchen paper. Place it on a plate and pour the sauce over it.

Simple and delicious. Now it's time to enjoy!

Landskrona and Ven with chef Semi Hassine Arrival:
Scandlines Puttgarden – Rödby
scandlines.de

Overnight:
Maryhill Estate
193 Ålabodsvägen, Skåne County, SE  
Double room including breakfast from 313 euros per night 
maryhillestate.com

Hotel Öresund Conference & Spa in Landskrona
Double room including breakfast from 195 euros
Sofia Albertina Plats 5, Landskrona, Skåne, SE 
hoteloresund.se

Landskrona: Landskrona is a town and the seat of Landskrona Municipality in the county of Skåne in southern Sweden. The Øresund Bridge between Malmö and Copenhagen connects the countries, and Landskrona is just a 50-minute train ride from Kastrup Airport in the Danish capital.
ilandskrona.se

Citadel allotment garden
Citadellvägen 21, Landskrona, Skåne, SE
ilandskrona.se/en/visit/parks-and-gardens

Citadel – Citadel of Landskrona
The citadel is one of the best-preserved 16th-century fortresses in Scandinavia and was built sometime between 1549 and 1559 by the Danish King Christian III as a defensive fortification. In the 19th century, the citadel was used as a prison, initially for prisoners of war, later for life prisoners and women. Today, the citadel is a recreational area, featuring a museum, exhibitions, a craft shop, and a café. Guided tours are available in the summer and at other times by prior arrangement. 

Landskrona, Skåne County, Sverige 
ilandskrona.se/en

Ven Island/Kathrin Baake 
Ferry to Ven:
Board the ferry from Landskrona to Ven, the port of Bäckviken, and enjoy a 30-minute ride with stunning views across the Sound.

Skeppsbron, Landskrona, Skåne County, Sverige  
ventrafiken.se

The island of Ven
Ven is the small island between Sweden and Denmark, known for its beautiful cliffs that drop directly into the sea, white beaches, picturesque holiday homes, cozy cafes, and fun hills for cycling. Take the half-hour ferry from Landskrona, rent a bike, grab a map, and go exploring. There's plenty to do on this magical island. Enjoy organic ice cream from Hvens Glassfabrik, visit the observatory and exhibits at the Tycho Brahe Museum, sample Sweden's best whiskey in Backafallsbyn, or explore part of the island on an alpaca. And if you're looking for a different kind of accommodation, why not try glamping in northeastern Ven—tents with a few of life's little luxuries?
ven.se

Cycling on the island of Ven 
8:50 a.m. - Central European Summer Time  
Vens Cykeluthyrning  

5 bikes with 7-speed and front baskets are booked.  
When you arrive in Ven by ferry, you will find the bike rental on the right side of the road, just over the first hill following the main road.  

Vens Cykeluthyrning
20 Landsvägen, Skåne County, SE, 260 13
venscykeluthyrning.se

Church of St. Ibbs 
The old church of St. Ibb, dating back to 1200, is beautifully situated at the top of Church Hill with breathtaking views of the strait. This church is the only one of two still in use. The new church, All Saints' Church, opened in 1899, was deconsecrated in 2003, and now houses the Tycho Brahe Museum.  
Church of St. Ibbs
Kyrkvägen, Sankt Ibb, Skåne, SE, 26013 

Tycho Brahe Museum  
Admission is free  
The Tycho Brahe Museum houses one of the most important figures in science, the Skansk/Danish nobleman Tycho Brahe. At the end of the 16th century, he owned an advanced research center with a castle and observatory on the island of Ven. 

Tycho Brahe Museum
186 Landsvägen, Skåne County, SE, 260 13
landskrona.se/tycho-brahe-museet

Hven Durum - Bakery/Shop
Durum wheat was one of the first brands Ven put on Skåne's culinary map, and the project is spearheaded by Britta Ossler and her grandchildren. The wheat grown on the island is then processed in the bakery's own mill, and the flour is used for baking. Top sellers include durum wheat bread and cinnamon rolls, and it's also possible to buy durum wheat flour to go. Those who wish can buy a cup of coffee at the bakery to enjoy the rolls straight from the bag. Simple, unpretentious, and natural—just like the venerable one.

Hven Durum - Bakery/Shop
Landsvägen 192 Sweden, Landskrona , Skåne, SE
facebook.com/Hven-Durum

Stures Krog in the harbor of Kyrkbackens  
At Sture's Tavern in Kyrkbacken harbor, you'll experience a true summer restaurant. The owners are often in the kitchen, always involved, and take great responsibility for the food served. Delicious and well-prepared meals are prepared here! 
stureskrog.se

Hven Backafallsbyn  
Spirit of Hven is a distillery, hotel, gourmet restaurant, and pub on the island of Ven in the Øresund Strait. The bar is every whisky lover's dream, serving over 500 different whiskies.  

Ghost of Hven Backafallsbyn
Norreborgsvägen 55, S:t Ibb, Skåne iän, Sverige
backafallsbyn.se

The Edible and Drinkable Land: Ven – Walking on the Beach, Gathering Food
Few places boast such a large, exciting, and diverse range of ingredients as the island of Ven. The soil and unique microclimate provide the finest fresh ingredients, making every meal a delight. Join a guided tour to pick your own ingredients such as seaweed, kale, wild herbs, berries, and flowers. Add delicious fish, shellfish, and local game for an exclusive tasting journey through Ven's nature. The team from the House of Ven—a historic inn—will host this culinary cooking evening.

Skåne County, SE
houseofven.com

Kathrin Baake, Houaw od Ven  
Just as Tycho Brahe transformed Ven into a center of astronomy, Kathrin Baake transformed it into a culinary destination. She is drawn to Ven by its natural abundance and creates dishes directly from the island's resources. 

We celebrate Ven's natural generosity  
Kathrin, a German-born philosopher, financed her studies by working in kitchens and eventually became head chef at restaurants like Ambience Vindåkra and the Michelin-starred Bloom in the Park. Turistgården - House of Ven 

Turistgården - House of Ven
Skåne County, SE
houseofven.com

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