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Jordnær, a beacon of fine dining located in the serene suburb of Gentofte, just outside Copenhagen, has rapidly ascended to the upper echelons of the global culinary scene. Since its opening in 2017, the restaurant has captivated the hearts of diners and critics alike, culminating in the prestigious award of three Michelin stars in 2024, just seven years after its inception. This remarkable achievement is a testament to the vision and skill of its founders, Chef Eric Vildgaard and his wife, Tina, who have together crafted a dining experience that is both refined and deeply personal.
Eric Vildgaard’s journey to becoming one of Denmark's most celebrated chefs is as compelling as the dishes he creates. His path was far from conventional; in his youth, Vildgaard found himself entangled in a life of crime, but he discovered a refuge in the kitchen. Cooking became his salvation, and it wasn’t long before his talents were recognized by some of the most prestigious kitchens in the world, including the legendary Noma in Copenhagen, where he worked under René Redzepi. His time at Noma, along with stints at other top Danish restaurants, honed his skills and instilled in him a deep respect for ingredients and simplicity.
In 2017, alongside his wife Tina, Eric opened Jordnær, which means "down to earth" in Danish. The name reflects their approach to both food and service—rooted in authenticity, unpretentiousness, and a profound connection to nature. Located in the historic Gentofte Hotel, which dates back to the late 15th century, the restaurant offers a tranquil setting that perfectly complements the culinary artistry that unfolds within its walls.
Dining at Jordnær is an experience that engages all the senses. From the moment you are seated, it’s clear that every detail has been meticulously considered. The evening began with a series of amuse-bouches that immediately set a high standard. The Romanesco with Comté and King Crab with Jabasco & Sake were a masterful blend of texture and flavor, each bite revealing the precision and creativity of Chef Vildgaard’s kitchen. Particularly memorable was the Lobster with Yuzu & Sansho Pepper, a dish that harmoniously balanced the citrusy brightness of yuzu with the subtle heat of sansho pepper.
A standout moment came with Jordnær’s unique take on Takoyaki, traditionally made with squid, but here reimagined with lobster. The result was a dish that retained the comforting essence of the original while elevating it with the sweetness and succulence of lobster—a true testament to Vildgaard’s innovative spirit.
The Scallops with White Currant & Rose was another highlight. Served raw and delicately adorned with rose petals, this dish was as visually stunning as it was delicious, showcasing the chef’s ability to marry natural flavors with subtle floral notes.
What truly sets Jordnær apart, however, is the seamless integration of exceptional cuisine with world-class hospitality. Tina Vildgaard, who oversees the front of the house, ensures that every guest feels welcome and cared for. Her warm and professional demeanor, recognized by a Michelin Nordics award for service, adds a personal touch to the dining experience that is both rare and deeply appreciated.
The wine pairings at Jordnær are equally noteworthy. For those looking to enhance their dining experience, the restaurant offers various options, including an all-champagne pairing. This choice proved to be a delightful complement to the meal, with each glass carefully selected to match and elevate the flavors of the dishes. The champagne pairing added a layer of luxury and finesse to the evening, further solidifying Jordnær as a destination for true culinary indulgence.
The main courses at Jordnær continued the theme of excellence. The King Crab with Vadouvan & Mussels was a symphony of flavors, where the aromatic spices of vadouvan perfectly complemented the tender, sweet crab. The Dover Sole with Watercress & Noilly Prat was a revelation—cooked to perfection with a texture that was both springy and delicate, and a depth of flavor that lingered long after the last bite. The Langoustine with Sakura provided a delicate, floral finish that was both unexpected and delightful.
The meal concluded with two exquisite desserts: Milk with 'Honey Dew' Melon & Lavender and Fraise des Bois with Rhubarb & Hip Rose. The former was light and fragrant, playing with textures and aromatics, while the latter was a celebration of summer, with the tartness of rhubarb perfectly balancing the sweetness of the wild strawberries.
Jordnær is not just a restaurant; it is an experience that transcends the ordinary. From the extraordinary journey of its chef to the impeccable execution of each dish, Jordnær embodies what it means to dine at the highest level. Whether you are a seasoned gourmand or new to the world of fine dining, Jordnær is a destination that should be at the top of your list. It is a place where every meal tells a story—a story of passion, redemption, and the pursuit of culinary perfection.
10 / 10
