Cafe Shop

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Søndag fik vi atter lejlighed til at sidde ned med de sympatiske brødre til en snak om deres forhold til Odense og Fyn i det hele taget.
“Vi er meget taknemmelige for den varme modtagelse vi har fået her i Odense. Det har været en fantastisk respons, vi har fået på restauranten,” siger Askin.

Tager man udgangspunkt i tidligere succes med restauranter flere steder i landet, så er det typiske scenarie åbning i Odense efterfulgt af Fredericia. Først derefter plejer Svendborg og Odense at komme i rækkefølgen. Men Askin var aldrig i tvivl om, at de ville til Odense, når de skulle åbne et spisested uden for Fyn. Især Askin har nydt mange gode stunder i det fynske.

”Jeg har et helt specielt forhold til Restaurant Odense. Cirkusrevyen har i flere årtier haft en special forestilling hvert år i Odense, og her har jeg været med de seneste 17 år. Det er altid en fornøjelse at komme her til byen. Jeg synes, at der er højt til loftet og en lun humor på Fyn,” fortæller Askin begejstret.

Han afslører, at han tit har tilbragt gode stunder på Sezer, og det derfor var et rent drømmescenarie, da lokalerne blev ledige med MEATs flytning til Styggekrumpen i Skibhusvej.

”Jeg har ofte fået en frokost her og nydt freden. For mig er det Odenses bedste torv. Jeg vil sammenligne det lidt med skibhustorv i Odense,” lyder det fra den kendte komponist og tv-kok Askin.
”Vi har været på udkig i et godt stykke tid efter de rette lokaler i Odense. Men forløbet viser, at hvis man venter tålmodigt og længe nok, så skal det nok komme. Vi føler jo lidt, at det her er smørhullet i Odense. Det er et roligt torv uden trafik, og der er sådan en skøn atmosfære især om sommeren, hvor gæsterne kan sidde uden for,” forklarer Askin.

I forhold til selve Sezer plads og bygningen i sig selv passer den også perfekt til Sezer.

”Den type restaurant vi er fungerer bare bedst i ældre huse. Der må gerne være noget historie. Vi har jo vores fars gamle malerier hængende i restauranten. Der er billeder og minder overalt.

I Odense gæster Askin hyppigt deres tre spisesteder. Det bliver mere kompliceret i forhold til Odense, men det er ikke ensbetydende med, at det ikke er helhjertet, at man åbner i Odense.
”Vi kommer her med hjertet og vores sjæl. Den her restaurant er vores nye familiemedlem, og den behandler vi derefter. Vi vil forsøge at komme her så ofte som muligt. Vi vil planlægge nogle møder her, og når vi er i sommerhus tæt på Fyn, så er der altså ikke så langt med en færgeoverfart og en times kørsel fra Odense,” siger Askin.

”Det bliver da lidt mærkeligt at have en så betydningsfuld restaurant, hvor man ikke bare lige kan smutte forbi til frokost. Men vores direktører Askin har fået sammensat et meget sikkert team med Soner som køkkenchef, Askin som daglig leder og Anne som restaurantchef. Så på den front har vi helt ro i maven over, at tingene kommer til at glide i vores ånd,” lyder det fra Askin.

Det er dog ikke, fordi Askin kommer til at kede sig lige foreløbig. De skal snart i gang med optagelserne til en ny tv-sæson af Egnsretter og derefter en ny sæson af Spise med Pris.

”Vi hæfter en ende på vores to sæsoner med egnsretter. Vi kører rundt i Odense, som vi egentlig slet ikke har berørt ud over, at vi spiste en enkelt shawarma i et af programmerne. Men nu vil vi sætte et ordentligt punktum. Og så kommer der en ny sæson Sezer, som vi endnu ikke ved, hvad vi kommer til at gøre der,” lyder det fra Askin.

Når man kommer ind på, at de to brødre er blevet folkeeje på de populære tv-programmer, så lyder det nærmest samstemmende;
”Hvis man havde sagt til os, at vi ville komme til at lave dem i 10 år, så havde vi sagt, at folk var skøre. 

 

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