Imagine, if you will, a culinary haven just north of Copenhagen. This is Restaurant Jordnær. It is not just a place to eat. It is a story told in flavors.
Restaurant Jordnær means “down to earth”. But its ambitions reach for the stars. Literally. It boasts two Michelin stars. Eric and Tina Vildgaard run this harmonious restaurant. They blend high food quality with excellent service.
Gentofte Hotel houses Restaurant Jordnær. The hotel dates back to the late 15th century. It was renovated in 2008. The restaurant offers a different feel from the hotel. Its interior is intimate and modern. Well-spaced tables, timber, plank floors, and Nordic design create a superb atmosphere.
Chef Eric Kragh Vildgaard honed his skills in Denmark’s best restaurants. He spent three years at Noma. Eric focuses on simplicity. He emphasizes the actual product. He avoids using too many ingredients. This creates picturesque plates with intense flavors. Restaurant Jordnær combines Nordic, French, and Asian elements.
Tina manages the service. Her charming style matches the kitchen’s. Michelin awarded her the “Welcome and Service Award”. She creates memorable dining experiences.
Passion drives Chef Eric Kragh Vildgaard’s cuisine. He accepts no compromises with produce. Consider the Norway shrimp dish. It features Icelandic wasabi and horseradish sauce. King crab combines with blue mussels and vadouvan spices. Fresh turbot with langoustine is layered with black truffle. The dishes have pure and harmonious flavors.
Restaurant Jordnær took Denmark by storm. Michelin awarded it a star in its first year. In 2020, it earned its second star.
Guests experience perfection at Restaurant Jordnær. This perfection is in flavors and service. Expect the best Scandinavian products. They are combined with international flavors. Dishes respect ingredients. Taste intensity excels. It is a harmonious experience. The restaurant has a true “Down to Earth” philosophy.
The tasting menu is pescatarian. The wine pairings consist solely of white wines. The staff is very welcoming.
Consider the amuse-bouches. They include cheese tarte and king crab. The Danish lobster comes with yuzu and trout roe. Spanish bluefin tuna is aged in beeswax. There is also shrimp salad with caviar. Each bite is an explosion of flavor.
Main courses include scallop and Norwegian langoustine. Lobster panna cotta is an unusual choice. Hamachi belly is served on top of an oyster. Chawanmushi features king crab and red shrimp. The bread is a brioche and milk bread hybrid. The langoustine tail is finished on a Japanese charcoal grill. Danish Dover sole is poached and grilled.
Desserts include Italian meringue and strawberries with lychee mousse. Petit fours conclude the meal.
Restaurant Jordnær is more than a meal. It is an unforgettable journey. It engages all the senses. You will experience food and service at their finest. It’s worth a journey indeed.