At first glance, the æbleskivers look exactly as described: covered in chocolate syrup, a warm, pancake-esque aroma drifting up from them. Pihu Jain / Daily Nexus
Of all the places to set up a small Danish town, our coastal locale of Santa Barbara might seem to be an odd choice. Why not on the East coast, where most European settlers made their mark? For Benedict Nordentoft, Jens Møller Gregersen and Peder Pedersen Hornsyld, Santa Barbara was the perfect choice. In 1911, they founded Solvang (“sunny field” in Danish) to preserve Danish culture. Now, more than a hundred years since its founding, the preservation of Danish culture has withstood the test of time, especially present in the local delicacies.
Whenever my friends from out of town visit, I can’t help but take them to Solvang. Not only does the scenic drive serve a glittering coastline and hills full of goats and cows, the roughly 45-minute drive provides a transformative space wherein you find yourself transported from the energetic, saltine air of Isla Vista to the sweet, sunshiney fields of Solvang.
I’m not the biggest fan of sweets, but my boyfriend certainly is. When he visited, I knew there was only one thing to do: try the infamous æbleskiver, a traditional Danish stuffed pancake ball dessert served at Æbleskivehuset. At first glance, the æbleskivers look exactly as described: covered in chocolate syrup, a warm, pancake-esque aroma drifting up from them. They are larger than you might expect, roughly the size of a tennis ball. The first bite is a warm, soft and chocolatey surprise, with a certainly large kick of cardamom and herbs that I was not expecting. I was not the biggest fan, as the sweetness got overwhelming after a few bites, but my boyfriend was more than happy to finish them off.
For me, the sweet treat that’s hard to beat in Solvang is the Danish Mill Bakery’s Danish princess cake. My roommate introduced me to it earlier this year and its creamy, delicious taste is something I now crave day in, day out. The cake has a very sweet, thin and chewy exterior that yields a massive amount of deliciously fresh cream, all on top of a base of soft and sweet cake. It’s an incredibly light dessert, unlike any I’ve ever had, and I highly recommend you try as soon as possible, especially in Solvang.
The novelty of Solvang never gets old. The colorful buggies, Danish style cottages, warm aromas drifting from the local bakeries, delicious wines and the most refreshing gelato I’ve ever tasted, always keep me coming back for more. As I finish out my time at UC Santa Barbara, my trips to Solvang are some of the most memorable moments I’ve had here.
Visiting that town, first in my freshman year, and now as a senior, I am brought back to the hope I first felt moving to the West Coast, how inventive and amazing I found Santa Barbara to be. A city full of history, yet still fresh in its youthful energy and invigorating seascapes. I still feel that way, and though it’s sad that my time here is ending, I am more overwhelmingly grateful for the experiences I’ve had here. Solvang, just like my experience here at UCSB, has been wonderful and is something that will continue to stand the test of time in my life. If you’re bored on a random morning, have a car with a full tank or battery and nothing better to do, hit the road to Solvang and try the delicious treats it has to offer immediately. You won’t regret it, and will certainly walk away with a clear mind, a bounce in your step and a desire to return.
A version of this article appeared on p. 12 of the May 7th, 2026 print edition of the Daily Nexus.
