KING CRAB, YOGHURT, DILL
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LOBSTER, HIPROSE, MYOGA
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HAMACHI, SMOKED SOY, PLATINUM CAVIAR
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SQUID, ROSE KIMCHI, SHITAKE
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NORWEGIAN SCALLOP, GOOSEBERRY, FINGER LIME
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JAPANESE MILK BREAD, BUTTER FROM AABYBRO
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HAMACHI, KATSUOBUSHI, NASHI PEAR
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RAW SHRIMP, WHITE MISO, BELUGA-SEVRUGA CAVIAR
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MONKFISH, PICKLED LIME, RED KOSHO
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COD, HAZELNUT, BAERII CAVIAR
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QUAIL, BLACK TRUFFLE, GRILLED BUTTER
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MANDARIN, VANILLA, HONEY
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WALNUT SORBET, TRUFFLE MOUSSE, BLACK CARDAMOM
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MADELEINES
STICKY TOFFEE PUDDING
PÂTE DE FRUITS
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I first heard about @restaurant_aure , it wasn’t just the food that caught my attention. It was the story. An 18th-century gunpowder house, auctioned off to fate, and a team of dreamers, @emmanoerbygaard and @nicky.arentsen, holding their breath, wondering if they’d even get the keys... and just months later, a Michelin star shines above their door.
Next April, on my Achefabroad Scandinavia Tour, we’ll step inside that story.
Aure isn’t about excess. It’s about intention. Every ingredient - wild duck, lime-kissed lobster, platinum caviar — is given space to breathe. The flavors feel alive. There’s restraint here, but also a quiet confidence that lingers long after the last bite.
I love that the walls of this place have history, that the team built something extraordinary out of a moment that nearly slipped through their fingers.
And soon, I’ll be bringing you along to taste it for yourselves. For full details please see the link in my bio. DM me here to book your seats.
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Michelin Guide - ⭐️
La Liste -
W50B -
Best Chef Awards -
OAD -
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#Worlds50Best #LaListeRestaurants #OADTopRestaurants #MichelinDining #BestChefAwards #FineDiningExperience #GastronomyLovers #CulinaryArt #ModernGastronomy #TastingMenu #RestaurantTour #FoodTourExperience #CulinaryTravel #DestinationDining #AchefabroadTours #InstaGourmet #FoodieTravel #GlobalFoodie
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