New duo revives The Old Stable at The Green Museum.

The new tenant Morten Jensen signs the agreement with director Anne Bjerrekær from The Green Museum.

The new tenant Morten Jensen, together with previous tenant Kim Thygesen, will ensure local culinary expertise and wonderful experiences at restaurant Den Gamle Stald at Det Grønne Museum.

After months of excitement and intense searching, there is good news to report regarding Den Gamle Stald at Det Grønne Museum on Djursland. The iconic restaurant, which has been a gastronomic gathering point for both locals and visitors for years, has now found its new duo.

Chef Morten Jensen, a local man with many years of experience in gastronomy, will be the new tenant of Den Gamle Stald. Jensen's culinary talent and innovative approach to cooking have made him a popular name in the food world on Djursland.

Together with Morten Jensen, the well-known Kim Thygesen, former tenant of the restaurant, will join the restaurant as part of the team. Thygesen, who is known for his deep knowledge of the local community and passion for gastronomy, will bring his expertise and experience to Den Gamle Stald.

The new duo, who previously worked together at both restaurant Mellemrum and restaurant Komfur, are determined to revive Den Gamle Stald and bring it back to its former glory. With their deep roots in the local community and their passion for good food and hospitality, they are ready to welcome both old acquaintances and new guests back to the restaurant.

The official reopening of Den Gamle Stald is planned for the Easter holidays, and both museum visitors and local residents can look forward to experiencing the restaurant's new chapter. At Det Grønne Museum, we look forward to hosting a number of unforgettable gastronomic experiences in collaboration with the new team, and we encourage everyone to come by and taste what they have to offer, because as the museum's director, Anne Bjerrekær states.

“Jeg er super glad for, at vi har fundet et nyt stærkt hold med et godt kendskab til museet og Djursland til at drive restauranten. Vi glæder os til at arbejde sammen med dem begge – og i særdeleshed er vi begejstrede over, at der fortsat er fokus på gode råvarer, historiske madoplevelser og bæredygtig gourmet.”