Restaurant Lyst in Vejle, Denmark, is more than just a place for culinary experiences. It is an expression of a modern understanding of hospitality, architecture and teamwork. In a podcast episode of Restaurant-Ranglisten.de, Matthias Deutsch, part of the front-of-house team at Lyst, gave a comprehensive insight into the concept of this extraordinary establishment, its working culture and the differences between the understanding of service in Denmark and Germany.

Architecture and concept: a restaurant as a total work of art

The Lyst restaurant building is an architectural statement. Designed by internationally renowned artist Olafur Eliasson and architect Sebastian Behmann, it combines tradition and modernity. "The building consists of three silos and was originally intended to look like chewing gum that you stick to and that pulls strings," said Deutsch. The brick façade, whose colours range from green at the base to blue at the top, reflects the elements of sea and sky. The theme of curves and circles also dominates the interior: "It's all about circles and curves to get away from this angular feeling," explained Matthias Deutsch.

The architecture is not just a backdrop, but an active part of the guest experience. Guests enter the restaurant via a small bridge, are welcomed by a campfire and experience the first few minutes as a staging: "We start with a drink while we take a short tour of the building," says Matthias Deutsch. The bricks in the building were also arranged individually using a computer system - each row of bricks is unique.

Guest experience: elements, rooms and menu as a dynamic concept

The experience at Lyst is characterised by movement and change. Guests pass through various rooms - from the circular bar to the main room with a view of the fjord and special zones such as the ice room and the fire room. The menu and presentation are based on the four elements of fire, water, earth and air, which are rebalanced daily. "A very big goal for us at Lyst is that we change the experience from day to day. When a guest comes back the next day, they should feel a change," says Matthias Deutsch in the Restaurant-Ranglisten.de podcast.

A central instrument is the so-called barometer: Glass hemispheres are placed on a round board to symbolise how strongly the respective elements are represented in the menu - depending on the weather, available products and creative impulses from the team. "We want to change as much as possible. We can change up to six courses a day," said Deutsch, describing the flexibility of the menu. Nevertheless, there are constant cornerstones, signature dishes and tried-and-tested processes that offer stability.

Service culture and teamwork: a new understanding of hospitality

In the Lyst restaurant, the boundaries between kitchen and service are blurred. Uniforms are standardised and there are no badges. This understanding of teamwork is actively encouraged: Chefs and service staff take on tasks on a reciprocal basis, and workshops convey mutual understanding. "All of our chefs are also very interested in wine. It can also happen that a chef spends longer in service because he gets on well with the guests," continues Deutsch. This openness not only influences the atmosphere in the team, but also the guest experience: "If the chef announces the food and sees a half-empty glass of water, he is encouraged to pour more." The aim is to create an equal, competent working relationship that is also visible to the outside world - for example by being honoured with the Service Award 2024 in the Michelin Guide for the Nordic countries.

Comparison between Germany and Denmark: Relaxation and professionalism

Matthias Deutsch has worked in both Germany and Denmark and recognises striking differences. While French traditions and formal structures have long prevailed in Germany, service in Denmark is more relaxed without losing any of its professionalism, he says: "Here, you get away from the idea that you have to wear a suit and a tight tie. You can provide this service, but you can also respond spontaneously to the atmosphere." At the same time, he sees that Germany is increasingly adapting the Nordic style - with a focus on the product, proximity to the guest and a more relaxed, yet experienced service culture. However, he also sees challenges in Denmark, for example when it comes to structure and mise en place, which is often handled less strictly there than in Germany.

Professional career and motivation: From Berlin to Vejle

Matthias Deutsch can look back on a varied career. After training as a chef and working in renowned restaurants such as "Einsunternull" in Berlin, Schloss Schauenstein and Geranium, he moved to Denmark. Family ties, personal reasons and a love of the city of Aarhus were the deciding factors. Appreciation for the service profession, which often takes a back seat to chefs in the public eye, is a personal concern for him: "I don't think chefs get too much attention. Service gets too little. It's an art to create an experience for the guest that goes beyond the food."