Having reviewed this hotel back in 2004 and loved it, we recently returned for an off-season short break, and was disappointed.
The hotel was having building works undertaken, so the front was a bit of a mud bath with noisy earth moving equipment driving around as they were replacing drainage. The corridors were also being redecorated and had wooden ramps and temporary lighting slung along them - not very romantic.
We upgraded to a junior suite for a bit more luxury, however it was smaller than most hotel rooms we've stayed in. There was a bulb broken over the bathroom sink, which shows the maintenance was behind, and the complimentary fruit basket I spoke about last time was nowhere to be seen. For a four star hotel I would have expected a mini bar and tea/coffee making facilities. However, I can't complain as there was a complimentary bottle of red wine and two bottles of water. There was free wired internet access in the room.
We were also very disappointed with the new hotel restaurant, “The White Lady”. I don't expect to be completely ignored by waiting staff when we enter, and have to find our own reserved table, especially when they're not busy.
There was only the choice of two set menus, and then having ordered pheasant, to be served pork and be insistently told it is pheasant was just plain outrageous.
The hotel grounds were as spectacular as ever. Breakfast was as fabulous as last time, but rush to enjoy it as checkout was a slightly early 10am.
- Official Description (provided by the hotel):
- Hindsgavl Slot er kontrasternes slot. Her kan du opleve en enestaende kombination af et klassisk slot, et moderne hotel og et nuanceret dansk slotskokken. De unikke rammer for ophold, ferie og fest holdes i haevd af et personale, der er drevet af en faelles ambition om at gore dit ophold til en ganske saerlig oplevelse. Pa Hindsgavl Slot kan vi lide at gore tingene ordentligt og helt fra bunden. Derfor har vi bl.A. Vores egen kokken- og krydderurtehave i slotsparken, som forsyner vores slotskokken, nar arstiden tillader det. Vores hang til perfektionisme byder os ogsa at ga i detaljer; f.Eks. Er vi af den overbevisning, at jordbaer skal spises om sommeren og vildt helst om efteraret. Vi ser frem til at byde velkommen! ... more less
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