At The Ferryman in Flensburg, Scandia accompanies the cooking of owner and chef Hauke Schmidt. After spending much of his life working in kitchens in faraway countries, Schmidt brought those experiences back to a restaurant shaped by a distinctly Danish idea of hygge: good food, carefully chosen drinks and time spent together. Scandia feels especially natural here — Scandinavian in spirit, understated in appearance and designed for a table where the people matter as much as the setting.

Scandia shows how. Its brushed matt surface and gently curved form create continuity across a large table without introducing the visual weight often associated with a complete cutlery setting. The repetition gives the table structure, but the quiet finish keeps the atmosphere easy and approachable.

Not candles or obvious Nordic symbolism. In Scandia, the connection is more subtle: tactile matt steel, restrained curves and a design that supports the table rather than dominates it. It creates the kind of setting that can be carefully composed while still inviting guests to settle in, share food and stay longer than planned.

Because its design depends on consistency rather than contrast. When many pieces are placed together, the brushed surfaces absorb light softly and the curved silhouettes begin to repeat almost unnoticed. Instead of creating more visual noise, the larger setting creates a calmer and more coherent backdrop for the meal.

That Scandinavian hospitality does not have to mean culinary isolation. Hauke Schmidt’s experience in kitchens abroad sits comfortably alongside The Ferryman’s Danish-inspired sense of hygge. Scandia reflects a similar openness: its design is unmistakably restrained and northern in character, yet neutral enough to accompany food and influences from far beyond Scandinavia.