When you can taste a place: On Lilleø, fruit is shaped by the sea, the light and time

In the middle of the Småland Sea lies Lilleø, one of Denmark's smallest inhabited islands. Here, apples and pears thrive through a unique interaction of sea, soil, and climate. The salty sea air, long summer days, cool nights, and mineral rich soil give the fruit an intense aroma, a crisp texture, and the delicate balance of sweetness and acidity for which Danish apples are renowned. These are exactly the kind of ingredients we want to bring into our kitchens.

There is, however, another remarkable reason why Denmark is known for producing some of the world's finest apples. During the growing season, Denmark receives as much daylight as Burgundy. At the same time, the apples mature in a cool climate, close to the northern limit of where they can be cultivated, where the difference between daytime and nighttime temperatures is significant. As a result, Danish apples develop greater aromatic intensity and brighter acidity than apples grown further south.

A partnership that has grown over many years

Since 2003, Claus Meyer has worked alongside the island's fruit growers to preserve and develop Lilleø's historic orchards. Today, the fruit is grown organically, and the partnership is built on a shared commitment to caring for the land, the craft, and the varieties that flourish here.

For us, working closely with growers is about far more than sourcing ingredients. It is about knowing them. Knowing where they come from, who grew them, and the choices made along the way.

When we understand the story behind our ingredients, it becomes easier to let their quality speak for itself.

Fruit with a Sense of Place

We often talk about seasonality. But just as important is a sense of place. The fruit grown on Lilleø could not be cultivated in quite the same way anywhere else. The island's unique microclimate gives the apples their distinctive character, much like a landscape shapes the identity of a wine or a cheese.

It is this connection between the ingredient and the place where it is grown that we hope to bring to every meal. Not because it should be complicated, but because you can taste the difference.

From orchard to table

Every year, around 20 tonnes of organic fruit from Lilleø make their way to Meyers' canteens and production kitchens. Here, apples and pears become a natural part of the seasonal menu, at the very moment they are at their best.

Working with seasonal Danish ingredients is a fundamental part of our approach to food. It delivers better flavour, shortens the journey from orchard to table, and supports the growers who are committed to quality and responsible cultivation.

Great ingredients begin with great growers

At Meyers, we believe a great meal begins long before the chef turns on the stove. It starts with the people who care for the land, work in rhythm with the seasons, and give nature the time it needs.

That is why we prioritise long term partnerships with growers who share our commitment to cultivating food with care for flavour, for nature, and for the people who will gather around the table.

When we choose our ingredients with care, we also invite a small part of the landscape they come from to the table.