Frejas Sal

Freja's Hall

Tent for the civic restaurant The Cultural Landscape for the service of organic vegetarian food.

Old dannebrog flags and hardwood trunks from forests in Southern Jutland.

Hight: 360 cm, length: 800 cm, width: 630 cm


















Freja's Hall



Freja's Hall is enormous. It is so high that it is not to say what is ceiling and what is sky. And so wide that the only thing that stops you from walking is the salty lake! Memories and dreams are wonderful too: green, lush landscapes and solidarity with life itself!


All this is described in the first verse of the danish national song and it's also what the tent Freja's Hall is built of and built around: Freja's Hall is held by hardwood trunks from forests in Southern Jutland, the cloth is old Dannebrog flags and in the tent is served organic, vegetarian food.


The hardwood trunks and the Dannebrog flags form the largest possible space as it expands from imaginations of forest halls and the flag that descended from heaven, and now weighs in the wind, which has sweeped over sea and land.

The meals are prepared and served by the civic restaurant The Cultural Landscape, which was born and raised in Southern Jutland and which now has its own space to tour with and invite to. The tent was used for the first time in september 2015 in Sculpture Village Selde.







Fried Beetroot with parsley sauce and potatoes

- served in cabbage leafs

For 5 persons



Fried beetroot

10 beetroot (the long type), rape oil

Peel the beets and cut them into ½ cm thick slices lengthwise. Put them in a bowl, pour over some rape oil and turn them well around so they are covered in oil on sides and edges. Place them in one or more greased baking sheets in one layer. Heat the oven to 180 degrees and put in the beets. Bake them for 30 - 40 minutes or until they to look fried but not black. Switch the plates along the way, so they will roast evenly.


Parsley sauce

100 g hazelnuts, 1 bunch parsley, 1 clove garlic, juice of ½ lemon, 1 ½ cup cream, rape oil, salt, ½-1 dl water

Place the hazelnuts on a non-greased baking sheet in one layer. Heat the oven to 180 degrees and put in the nuts. Bake them for 10 minutes. Take them out and let them cool. Roll them in a clean tea towel until the peel comes off (it can be difficult to get off the peel completely). Put the peeled nuts in a blender along with the rinsed parsley, garlic, lemon juice, cream, a little rape oil, salt and maybe water, depending on how liquid you want the sauce.



Potatoes for 5, salt

Clean the potatoes and boil them in salted water, let them cook for 5 minutes, turn off the heat and leave them until they are tender.



1 pointed cabbage

Cut out the cabbage stalk from the bottom with a pointed and sharp knife. Take off the outer leaves and compost them. Carefully release the cabbage leaves, as far as possible without breaking them. Put a spoonfull parsley sauce in a leaf, add a potato and a few slices of fried beetroot. Dip the potato and beets in the sauce and eat it like this or roll the leaf around the content and eat the whole thing as a package.


Bon appetite!


The civic restaurant The Cultural Landscape and author Marianne Jørgensen serves the new national dish in Freja's Hall at the fernisage of Scuplture Village Selde the 5. of september 2015. Photo: Karen Havskov