Dinner at Restaurant Jordnær

Dinner at Restaurant Jordnær

at Jordnær on 20 December 2020
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Just time for a quick drink in the kitchen.Thanks again for an epic meal🙏🏻
.
With all the hype that @ambassadorbonvivant has been laying on ⭐️⭐️ @restaurantjordnaer recently, I had very high expectations for our meal there. But I’m glad to say that Eric Vildgaard and the team absolutely smashed it. The focus is on seafood here of exceptional quality that is treated with precision and love. King crab, hamachi, trout roe, “Fjord” shrimps, mahogany clams, scallops, lobster, langoustine, oysters, cod, turbot, mussels are all represented on the 21 course menu. And of course caviar & truffles by the bucket load. Eric always says, “only the best for our guests”, and that’s what everyone gets. He has been known to have a stern word with any of his chefs that don’t put enough (!) caviar on a dish. The service is as refined as the food, with the chefs serving every dish in an intricate ballet of carefully choreographed moves that would put any 3 star restaurant to shame. Yet at the same time it is a friendly and jovial service and not one bit a stuffy or stiff experience. The menu is carefully balanced so as to leave you perfectly satisfied and not wanting for another few dishes but at the same time not waddling out stuffed to the gills. Having turned a corner as a younger man heading down the wrong path in life, to get from where he was to where he is now is truly remarkable and my hat is off to him. He says that the true achievement for him personally is not the two Michelin stars but finding love and a successful balance between a family life with six kids and a busy and happy restaurant that despite the current situation seems to be unreliant on the international clientele that so many destination restaurants seem to be. But to have a supportive and loyal local community of dinners. It was truly a pleasure to eat there and I’ll be back as soon as I can.
.
Michelin Guide - ⭐️⭐️
OAD - ‘recommended’
W50Best -
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide #foodlepro #influencer #oadtop100 @theworlds50best

Just time for a quick drink in the kitchen.Thanks again for an epic meal🙏🏻
.
With all the hype that @ambassadorbonvivant has been laying on ⭐️⭐️ @restaurantjordnaer recently, I had very high expectations for our meal there. But I’m glad to say that Eric Vildgaard and the team absolutely smashed it. The focus is on seafood here of exceptional quality that is treated with precision and love. King crab, hamachi, trout roe, “Fjord” shrimps, mahogany clams, scallops, lobster, langoustine, oysters, cod, turbot, mussels are all represented on the 21 course menu. And of course caviar & truffles by the bucket load. Eric always says, “only the best for our guests”, and that’s what everyone gets. He has been known to have a stern word with any of his chefs that don’t put enough (!) caviar on a dish. The service is as refined as the food, with the chefs serving every dish in an intricate ballet of carefully choreographed moves that would put any 3 star restaurant to shame. Yet at the same time it is a friendly and jovial service and not one bit a stuffy or stiff experience. The menu is carefully balanced so as to leave you perfectly satisfied and not wanting for another few dishes but at the same time not waddling out stuffed to the gills. Having turned a corner as a younger man heading down the wrong path in life, to get from where he was to where he is now is truly remarkable and my hat is off to him. He says that the true achievement for him personally is not the two Michelin stars but finding love and a successful balance between a family life with six kids and a busy and happy restaurant that despite the current situation seems to be unreliant on the international clientele that so many destination restaurants seem to be. But to have a supportive and loyal local community of dinners. It was truly a pleasure to eat there and I’ll be back as soon as I can.
.
Michelin Guide - ⭐️⭐️
OAD - ‘recommended’
W50Best -
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide #foodlepro #influencer #oadtop100 @theworlds50best

Amazing petit fours
.
With all the hype that @ambassadorbonvivant has been laying on ⭐️⭐️ @restaurantjordnaer recently, I had very high expectations for our meal there. But I’m glad to say that Eric Vildgaard and the team absolutely smashed it. The focus is on seafood here of exceptional quality that is treated with precision and love. King crab, hamachi, trout roe, “Fjord” shrimps, mahogany clams, scallops, lobster, langoustine, oysters, cod, turbot, mussels are all represented on the 21 course menu. And of course caviar & truffles by the bucket load. Eric always says, “only the best for our guests”, and that’s what everyone gets. He has been known to have a stern word with any of his chefs that don’t put enough (!) caviar on a dish. The service is as refined as the food, with the chefs serving every dish in an intricate ballet of carefully choreographed moves that would put any 3 star restaurant to shame. Yet at the same time it is a friendly and jovial service and not one bit a stuffy or stiff experience. The menu is carefully balanced so as to leave you perfectly satisfied and not wanting for another few dishes but at the same time not waddling out stuffed to the gills. Having turned a corner as a younger man heading down the wrong path in life, to get from where he was to where he is now is truly remarkable and my hat is off to him. He says that the true achievement for him personally is not the two Michelin stars but finding love and a successful balance between a family life with six kids and a busy and happy restaurant that despite the current situation seems to be unreliant on the international clientele that so many destination restaurants seem to be. But to have a supportive and loyal local community of dinners. It was truly a pleasure to eat there and I’ll be back as soon as I can.
.
Michelin Guide - ⭐️⭐️
OAD - ‘recommended’
W50Best -
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide #foodlepro #influencer #oadtop100 @theworlds50best #copenhageneater #jordnaer #copenhageneats

Friis-Holm White - Honey - GASTROunika Osetra Classic
.
With all the hype that @ambassadorbonvivant has been laying on ⭐️⭐️ @restaurantjordnaer recently, I had very high expectations for our meal there. But I’m glad to say that Eric Vildgaard and the team absolutely smashed it. The focus is on seafood here of exceptional quality that is treated with precision and love. King crab, hamachi, trout roe, “Fjord” shrimps, mahogany clams, scallops, lobster, langoustine, oysters, cod, turbot, mussels are all represented on the 21 course menu. And of course caviar & truffles by the bucket load. Eric always says, “only the best for our guests”, and that’s what everyone gets. He has been known to have a stern word with any of his chefs that don’t put enough (!) caviar on a dish. The service is as refined as the food, with the chefs serving every dish in an intricate ballet of carefully choreographed moves that would put any 3 star restaurant to shame. Yet at the same time it is a friendly and jovial service and not one bit a stuffy or stiff experience. The menu is carefully balanced so as to leave you perfectly satisfied and not wanting for another few dishes but at the same time not waddling out stuffed to the gills. Having turned a corner as a younger man heading down the wrong path in life, to get from where he was to where he is now is truly remarkable and my hat is off to him. He says that the true achievement for him personally is not the two Michelin stars but finding love and a successful balance between a family life with six kids and a busy and happy restaurant that despite the current situation seems to be unreliant on the international clientele that so many destination restaurants seem to be. But to have a supportive and loyal local community of dinners. It was truly a pleasure to eat there and I’ll be back as soon as I can.
.
Michelin Guide - ⭐️⭐️
OAD - ‘recommended’
W50Best -
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide #foodlepro #influencer #oadtop100 @theworlds50best #copenhageneater #jordnaer #c

White Truffle - Hazelnut
.
With all the hype that @ambassadorbonvivant has been laying on ⭐️⭐️ @restaurantjordnaer recently, I had very high expectations for our meal there. But I’m glad to say that Eric Vildgaard and the team absolutely smashed it. The focus is on seafood here of exceptional quality that is treated with precision and love. King crab, hamachi, trout roe, “Fjord” shrimps, mahogany clams, scallops, lobster, langoustine, oysters, cod, turbot, mussels are all represented on the 21 course menu. And of course caviar & truffles by the bucket load. Eric always says, “only the best for our guests”, and that’s what everyone gets. He has been known to have a stern word with any of his chefs that don’t put enough (!) caviar on a dish. The service is as refined as the food, with the chefs serving every dish in an intricate ballet of carefully choreographed moves that would put any 3 star restaurant to shame. Yet at the same time it is a friendly and jovial service and not one bit a stuffy or stiff experience. The menu is carefully balanced so as to leave you perfectly satisfied and not wanting for another few dishes but at the same time not waddling out stuffed to the gills. Having turned a corner as a younger man heading down the wrong path in life, to get from where he was to where he is now is truly remarkable and my hat is off to him. He says that the true achievement for him personally is not the two Michelin stars but finding love and a successful balance between a family life with six kids and a busy and happy restaurant that despite the current situation seems to be unreliant on the international clientele that so many destination restaurants seem to be. But to have a supportive and loyal local community of dinners. It was truly a pleasure to eat there and I’ll be back as soon as I can.
.
Michelin Guide - ⭐️⭐️
OAD - ‘recommended’
W50Best -
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide #foodlepro #influencer #oadtop100 @theworlds50best #copenhageneater #jordnaer #copenhageneats

"Rødgrød"- Sheeps Cream - Hiproses
.
With all the hype that @ambassadorbonvivant has been laying on ⭐️⭐️ @restaurantjordnaer recently, I had very high expectations for our meal there. But I’m glad to say that Eric Vildgaard and the team absolutely smashed it. The focus is on seafood here of exceptional quality that is treated with precision and love. King crab, hamachi, trout roe, “Fjord” shrimps, mahogany clams, scallops, lobster, langoustine, oysters, cod, turbot, mussels are all represented on the 21 course menu. And of course caviar & truffles by the bucket load. Eric always says, “only the best for our guests”, and that’s what everyone gets. He has been known to have a stern word with any of his chefs that don’t put enough (!) caviar on a dish. The service is as refined as the food, with the chefs serving every dish in an intricate ballet of carefully choreographed moves that would put any 3 star restaurant to shame. Yet at the same time it is a friendly and jovial service and not one bit a stuffy or stiff experience. The menu is carefully balanced so as to leave you perfectly satisfied and not wanting for another few dishes but at the same time not waddling out stuffed to the gills. Having turned a corner as a younger man heading down the wrong path in life, to get from where he was to where he is now is truly remarkable and my hat is off to him. He says that the true achievement for him personally is not the two Michelin stars but finding love and a successful balance between a family life with six kids and a busy and happy restaurant that despite the current situation seems to be unreliant on the international clientele that so many destination restaurants seem to be. But to have a supportive and loyal local community of dinners. It was truly a pleasure to eat there and I’ll be back as soon as I can.
.
Michelin Guide - ⭐️⭐️
OAD - ‘recommended’
W50Best -
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide #foodlepro #influencer #oadtop100 @theworlds50best #copenhageneater #jordnaer #copenhageneats

Sheeps Milk - Sorrel - Rapeseed
.
With all the hype that @ambassadorbonvivant has been laying on ⭐️⭐️ @restaurantjordnaer recently, I had very high expectations for our meal there. But I’m glad to say that Eric Vildgaard and the team absolutely smashed it. The focus is on seafood here of exceptional quality that is treated with precision and love. King crab, hamachi, trout roe, “Fjord” shrimps, mahogany clams, scallops, lobster, langoustine, oysters, cod, turbot, mussels are all represented on the 21 course menu. And of course caviar & truffles by the bucket load. Eric always says, “only the best for our guests”, and that’s what everyone gets. He has been known to have a stern word with any of his chefs that don’t put enough (!) caviar on a dish. The service is as refined as the food, with the chefs serving every dish in an intricate ballet of carefully choreographed moves that would put any 3 star restaurant to shame. Yet at the same time it is a friendly and jovial service and not one bit a stuffy or stiff experience. The menu is carefully balanced so as to leave you perfectly satisfied and not wanting for another few dishes but at the same time not waddling out stuffed to the gills. Having turned a corner as a younger man heading down the wrong path in life, to get from where he was to where he is now is truly remarkable and my hat is off to him. He says that the true achievement for him personally is not the two Michelin stars but finding love and a successful balance between a family life with six kids and a busy and happy restaurant that despite the current situation seems to be unreliant on the international clientele that so many destination restaurants seem to be. But to have a supportive and loyal local community of dinners. It was truly a pleasure to eat there and I’ll be back as soon as I can.
.
Michelin Guide - ⭐️⭐️
OAD - ‘recommended’
W50Best -
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide #foodlepro #influencer #oadtop100 @theworlds50best #copenhageneater #jordnaer #copenhageneats

Beetroot - Rhubarb - Goatmilk
.
With all the hype that @ambassadorbonvivant has been laying on ⭐️⭐️ @restaurantjordnaer recently, I had very high expectations for our meal there. But I’m glad to say that Eric Vildgaard and the team absolutely smashed it. The focus is on seafood here of exceptional quality that is treated with precision and love. King crab, hamachi, trout roe, “Fjord” shrimps, mahogany clams, scallops, lobster, langoustine, oysters, cod, turbot, mussels are all represented on the 21 course menu. And of course caviar & truffles by the bucket load. Eric always says, “only the best for our guests”, and that’s what everyone gets. He has been known to have a stern word with any of his chefs that don’t put enough (!) caviar on a dish. The service is as refined as the food, with the chefs serving every dish in an intricate ballet of carefully choreographed moves that would put any 3 star restaurant to shame. Yet at the same time it is a friendly and jovial service and not one bit a stuffy or stiff experience. The menu is carefully balanced so as to leave you perfectly satisfied and not wanting for another few dishes but at the same time not waddling out stuffed to the gills. Having turned a corner as a younger man heading down the wrong path in life, to get from where he was to where he is now is truly remarkable and my hat is off to him. He says that the true achievement for him personally is not the two Michelin stars but finding love and a successful balance between a family life with six kids and a busy and happy restaurant that despite the current situation seems to be unreliant on the international clientele that so many destination restaurants seem to be. But to have a supportive and loyal local community of dinners. It was truly a pleasure to eat there and I’ll be back as soon as I can.
.
Michelin Guide - ⭐️⭐️
OAD - ‘recommended’
W50Best -
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide #foodlepro #influencer #oadtop100 @theworlds50best #copenhageneater #jordnaer #copenhageneats

Takoyaki - Langoustine - GASTROunika Beluga Sevruga
.
With all the hype that @ambassadorbonvivant has been laying on ⭐️⭐️ @restaurantjordnaer recently, I had very high expectations for our meal there. But I’m glad to say that Eric Vildgaard and the team absolutely smashed it. The focus is on seafood here of exceptional quality that is treated with precision and love. King crab, hamachi, trout roe, “Fjord” shrimps, mahogany clams, scallops, lobster, langoustine, oysters, cod, turbot, mussels are all represented on the 21 course menu. And of course caviar & truffles by the bucket load. Eric always says, “only the best for our guests”, and that’s what everyone gets. He has been known to have a stern word with any of his chefs that don’t put enough (!) caviar on a dish. The service is as refined as the food, with the chefs serving every dish in an intricate ballet of carefully choreographed moves that would put any 3 star restaurant to shame. Yet at the same time it is a friendly and jovial service and not one bit a stuffy or stiff experience. The menu is carefully balanced so as to leave you perfectly satisfied and not wanting for another few dishes but at the same time not waddling out stuffed to the gills. Having turned a corner as a younger man heading down the wrong path in life, to get from where he was to where he is now is truly remarkable and my hat is off to him. He says that the true achievement for him personally is not the two Michelin stars but finding love and a successful balance between a family life with six kids and a busy and happy restaurant that despite the current situation seems to be unreliant on the international clientele that so many destination restaurants seem to be. But to have a supportive and loyal local community of dinners. It was truly a pleasure to eat there and I’ll be back as soon as I can.
.
Michelin Guide - ⭐️⭐️
OAD - ‘recommended’
W50Best -
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide #foodlepro #influencer #oadtop100 @theworlds50best #copenhageneater #jordnaer #cop

Turbot - Truffle - Yuzu Kosho
.
King Crab-Mussels - Vadouvan
.
With all the hype that @ambassadorbonvivant has been laying on ⭐️⭐️ @restaurantjordnaer recently, I had very high expectations for our meal there. But I’m glad to say that Eric Vildgaard and the team absolutely smashed it. The focus is on seafood here of exceptional quality that is treated with precision and love. King crab, hamachi, trout roe, “Fjord” shrimps, mahogany clams, scallops, lobster, langoustine, oysters, cod, turbot, mussels are all represented on the 21 course menu. And of course caviar & truffles by the bucket load. Eric always says, “only the best for our guests”, and that’s what everyone gets. He has been known to have a stern word with any of his chefs that don’t put enough (!) caviar on a dish. The service is as refined as the food, with the chefs serving every dish in an intricate ballet of carefully choreographed moves that would put any 3 star restaurant to shame. Yet at the same time it is a friendly and jovial service and not one bit a stuffy or stiff experience. The menu is carefully balanced so as to leave you perfectly satisfied and not wanting for another few dishes but at the same time not waddling out stuffed to the gills. Having turned a corner as a younger man heading down the wrong path in life, to get from where he was to where he is now is truly remarkable and my hat is off to him. He says that the true achievement for him personally is not the two Michelin stars but finding love and a successful balance between a family life with six kids and a busy and happy restaurant that despite the current situation seems to be unreliant on the international clientele that so many destination restaurants seem to be. But to have a supportive and loyal local community of dinners. It was truly a pleasure to eat there and I’ll be back as soon as I can.
.
Michelin Guide - ⭐️⭐️
OAD - ‘recommended’
W50Best -
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide #foodlepro #influencer #oadtop100 @theworlds50best #copenhageneater #jor

Another big highlight this year, which also made it to my top 20 list, was this piece of forbidden fruit served at ⭐⭐ @restaurantjordnaer - takoyaki filled with langoustine and topped with caviar and truffle - what can I say apart from: You have to try it! Make sure to check out my top 20 via the link in my bio.

Skagerak Cod - Dashi - Myoga
.
With all the hype that @ambassadorbonvivant has been laying on ⭐️⭐️ @restaurantjordnaer recently, I had very high expectations for our meal there. But I’m glad to say that Eric Vildgaard and the team absolutely smashed it. The focus is on seafood here of exceptional quality that is treated with precision and love. King crab, hamachi, trout roe, “Fjord” shrimps, mahogany clams, scallops, lobster, langoustine, oysters, cod, turbot, mussels are all represented on the 21 course menu. And of course caviar & truffles by the bucket load. Eric always says, “only the best for our guests”, and that’s what everyone gets. He has been known to have a stern word with any of his chefs that don’t put enough (!) caviar on a dish. The service is as refined as the food, with the chefs serving every dish in an intricate ballet of carefully choreographed moves that would put any 3 star restaurant to shame. Yet at the same time it is a friendly and jovial service and not one bit a stuffy or stiff experience. The menu is carefully balanced so as to leave you perfectly satisfied and not wanting for another few dishes but at the same time not waddling out stuffed to the gills. Having turned a corner as a younger man heading down the wrong path in life, to get from where he was to where he is now is truly remarkable and my hat is off to him. He says that the true achievement for him personally is not the two Michelin stars but finding love and a successful balance between a family life with six kids and a busy and happy restaurant that despite the current situation seems to be unreliant on the international clientele that so many destination restaurants seem to be. But to have a supportive and loyal local community of dinners. It was truly a pleasure to eat there and I’ll be back as soon as I can.
.
Michelin Guide - ⭐️⭐️
OAD - ‘recommended’
W50Best -
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide #foodlepro #influencer #oadtop100 @theworlds50best #copenhageneater #jordnaer #copenhageneats

Brioche
.
With all the hype that @ambassadorbonvivant has been laying on ⭐️⭐️ @restaurantjordnaer recently, I had very high expectations for our meal there. But I’m glad to say that Eric Vildgaard and the team absolutely smashed it. The focus is on seafood here of exceptional quality that is treated with precision and love. King crab, hamachi, trout roe, “Fjord” shrimps, mahogany clams, scallops, lobster, langoustine, oysters, cod, turbot, mussels are all represented on the 21 course menu. And of course caviar & truffles by the bucket load. Eric always says, “only the best for our guests”, and that’s what everyone gets. He has been known to have a stern word with any of his chefs that don’t put enough (!) caviar on a dish. The service is as refined as the food, with the chefs serving every dish in an intricate ballet of carefully choreographed moves that would put any 3 star restaurant to shame. Yet at the same time it is a friendly and jovial service and not one bit a stuffy or stiff experience. The menu is carefully balanced so as to leave you perfectly satisfied and not wanting for another few dishes but at the same time not waddling out stuffed to the gills. Having turned a corner as a younger man heading down the wrong path in life, to get from where he was to where he is now is truly remarkable and my hat is off to him. He says that the true achievement for him personally is not the two Michelin stars but finding love and a successful balance between a family life with six kids and a busy and happy restaurant that despite the current situation seems to be unreliant on the international clientele that so many destination restaurants seem to be. But to have a supportive and loyal local community of dinners. It was truly a pleasure to eat there and I’ll be back as soon as I can.
.
Michelin Guide - ⭐️⭐️
OAD - ‘recommended’
W50Best -
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide #foodlepro #influencer #oadtop100 @theworlds50best #copenhageneater #jordnaer #copenhageneats

Hamachi - Sesam- Ponzu
.
With all the hype that @ambassadorbonvivant has been laying on ⭐️⭐️ @restaurantjordnaer recently, I had very high expectations for our meal there. But I’m glad to say that Eric Vildgaard and the team absolutely smashed it. The focus is on seafood here of exceptional quality that is treated with precision and love. King crab, hamachi, trout roe, “Fjord” shrimps, mahogany clams, scallops, lobster, langoustine, oysters, cod, turbot, mussels are all represented on the 21 course menu. And of course caviar & truffles by the bucket load. Eric always says, “only the best for our guests”, and that’s what everyone gets. He has been known to have a stern word with any of his chefs that don’t put enough (!) caviar on a dish. The service is as refined as the food, with the chefs serving every dish in an intricate ballet of carefully choreographed moves that would put any 3 star restaurant to shame. Yet at the same time it is a friendly and jovial service and not one bit a stuffy or stiff experience. The menu is carefully balanced so as to leave you perfectly satisfied and not wanting for another few dishes but at the same time not waddling out stuffed to the gills. Having turned a corner as a younger man heading down the wrong path in life, to get from where he was to where he is now is truly remarkable and my hat is off to him. He says that the true achievement for him personally is not the two Michelin stars but finding love and a successful balance between a family life with six kids and a busy and happy restaurant that despite the current situation seems to be unreliant on the international clientele that so many destination restaurants seem to be. But to have a supportive and loyal local community of dinners. It was truly a pleasure to eat there and I’ll be back as soon as I can.
.
Michelin Guide - ⭐️⭐️
OAD - ‘recommended’
W50Best -
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide #foodlepro #influencer #oadtop100 @theworlds50best #copenhageneater #jordnaer #copenhageneats

GASTROunika Osetra Imperial - Miso - Currant Branch
.
With all the hype that @ambassadorbonvivant has been laying on ⭐️⭐️ @restaurantjordnaer recently, I had very high expectations for our meal there. But I’m glad to say that Eric Vildgaard and the team absolutely smashed it. The focus is on seafood here of exceptional quality that is treated with precision and love. King crab, hamachi, trout roe, “Fjord” shrimps, mahogany clams, scallops, lobster, langoustine, oysters, cod, turbot, mussels are all represented on the 21 course menu. And of course caviar & truffles by the bucket load. Eric always says, “only the best for our guests”, and that’s what everyone gets. He has been known to have a stern word with any of his chefs that don’t put enough (!) caviar on a dish. The service is as refined as the food, with the chefs serving every dish in an intricate ballet of carefully choreographed moves that would put any 3 star restaurant to shame. Yet at the same time it is a friendly and jovial service and not one bit a stuffy or stiff experience. The menu is carefully balanced so as to leave you perfectly satisfied and not wanting for another few dishes but at the same time not waddling out stuffed to the gills. Having turned a corner as a younger man heading down the wrong path in life, to get from where he was to where he is now is truly remarkable and my hat is off to him. He says that the true achievement for him personally is not the two Michelin stars but finding love and a successful balance between a family life with six kids and a busy and happy restaurant that despite the current situation seems to be unreliant on the international clientele that so many destination restaurants seem to be. But to have a supportive and loyal local community of dinners. It was truly a pleasure to eat there and I’ll be back as soon as I can.
.
Michelin Guide - ⭐️⭐️
OAD - ‘recommended’
W50Best -
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide #foodlepro #influencer #oadtop100 @theworlds50best #copenhageneater #jordnaer #co

Danish Lobster - Grapefruit - Fermented Asparagus
.
With all the hype that @ambassadorbonvivant has been laying on ⭐️⭐️ @restaurantjordnaer recently, I had very high expectations for our meal there. But I’m glad to say that Eric Vildgaard and the team absolutely smashed it. The focus is on seafood here of exceptional quality that is treated with precision and love. King crab, hamachi, trout roe, “Fjord” shrimps, mahogany clams, scallops, lobster, langoustine, oysters, cod, turbot, mussels are all represented on the 21 course menu. And of course caviar & truffles by the bucket load. Eric always says, “only the best for our guests”, and that’s what everyone gets. He has been known to have a stern word with any of his chefs that don’t put enough (!) caviar on a dish. The service is as refined as the food, with the chefs serving every dish in an intricate ballet of carefully choreographed moves that would put any 3 star restaurant to shame. Yet at the same time it is a friendly and jovial service and not one bit a stuffy or stiff experience. The menu is carefully balanced so as to leave you perfectly satisfied and not wanting for another few dishes but at the same time not waddling out stuffed to the gills. Having turned a corner as a younger man heading down the wrong path in life, to get from where he was to where he is now is truly remarkable and my hat is off to him. He says that the true achievement for him personally is not the two Michelin stars but finding love and a successful balance between a family life with six kids and a busy and happy restaurant that despite the current situation seems to be unreliant on the international clientele that so many destination restaurants seem to be. But to have a supportive and loyal local community of dinners. It was truly a pleasure to eat there and I’ll be back as soon as I can.
.
Michelin Guide - ⭐️⭐️
OAD - ‘recommended’
W50Best -
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide #foodlepro #influencer #oadtop100 @theworlds50best #copenhageneater #jordnaer #copen

Oyster - Horseradish - Nasturtium
.
With all the hype that @ambassadorbonvivant has been laying on ⭐️⭐️ @restaurantjordnaer recently, I had very high expectations for our meal there. But I’m glad to say that Eric Vildgaard and the team absolutely smashed it. The focus is on seafood here of exceptional quality that is treated with precision and love. King crab, hamachi, trout roe, “Fjord” shrimps, mahogany clams, scallops, lobster, langoustine, oysters, cod, turbot, mussels are all represented on the 21 course menu. And of course caviar & truffles by the bucket load. Eric always says, “only the best for our guests”, and that’s what everyone gets. He has been known to have a stern word with any of his chefs that don’t put enough (!) caviar on a dish. The service is as refined as the food, with the chefs serving every dish in an intricate ballet of carefully choreographed moves that would put any 3 star restaurant to shame. Yet at the same time it is a friendly and jovial service and not one bit a stuffy or stiff experience. The menu is carefully balanced so as to leave you perfectly satisfied and not wanting for another few dishes but at the same time not waddling out stuffed to the gills. Having turned a corner as a younger man heading down the wrong path in life, to get from where he was to where he is now is truly remarkable and my hat is off to him. He says that the true achievement for him personally is not the two Michelin stars but finding love and a successful balance between a family life with six kids and a busy and happy restaurant that despite the current situation seems to be unreliant on the international clientele that so many destination restaurants seem to be. But to have a supportive and loyal local community of dinners. It was truly a pleasure to eat there and I’ll be back as soon as I can.
.
Michelin Guide - ⭐️⭐️
OAD - ‘recommended’
W50Best -
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide #foodlepro #influencer #oadtop100 @theworlds50best #copenhageneater #jordnaer #copenhageneats

Scallop - White Currants - Roses
.
With all the hype that @ambassadorbonvivant has been laying on ⭐️⭐️ @restaurantjordnaer recently, I had very high expectations for our meal there. But I’m glad to say that Eric Vildgaard and the team absolutely smashed it. The focus is on seafood here of exceptional quality that is treated with precision and love. King crab, hamachi, trout roe, “Fjord” shrimps, mahogany clams, scallops, lobster, langoustine, oysters, cod, turbot, mussels are all represented on the 21 course menu. And of course caviar & truffles by the bucket load. Eric always says, “only the best for our guests”, and that’s what everyone gets. He has been known to have a stern word with any of his chefs that don’t put enough (!) caviar on a dish. The service is as refined as the food, with the chefs serving every dish in an intricate ballet of carefully choreographed moves that would put any 3 star restaurant to shame. Yet at the same time it is a friendly and jovial service and not one bit a stuffy or stiff experience. The menu is carefully balanced so as to leave you perfectly satisfied and not wanting for another few dishes but at the same time not waddling out stuffed to the gills. Having turned a corner as a younger man heading down the wrong path in life, to get from where he was to where he is now is truly remarkable and my hat is off to him. He says that the true achievement for him personally is not the two Michelin stars but finding love and a successful balance between a family life with six kids and a busy and happy restaurant that despite the current situation seems to be unreliant on the international clientele that so many destination restaurants seem to be. But to have a supportive and loyal local community of dinners. It was truly a pleasure to eat there and I’ll be back as soon as I can.
.
Michelin Guide - ⭐️⭐️
OAD - ‘recommended’
W50Best -
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide #foodlepro #influencer #oadtop100 @theworlds50best #copenhageneater #jordnaer #copenhageneats

Mahogany Clam - Gooseberry - Geranium
.
With all the hype that @ambassadorbonvivant has been laying on ⭐️⭐️ @restaurantjordnaer recently, I had very high expectations for our meal there. But I’m glad to say that Eric Vildgaard and the team absolutely smashed it. The focus is on seafood here of exceptional quality that is treated with precision and love. King crab, hamachi, trout roe, “Fjord” shrimps, mahogany clams, scallops, lobster, langoustine, oysters, cod, turbot, mussels are all represented on the 21 course menu. And of course caviar & truffles by the bucket load. Eric always says, “only the best for our guests”, and that’s what everyone gets. He has been known to have a stern word with any of his chefs that don’t put enough (!) caviar on a dish. The service is as refined as the food, with the chefs serving every dish in an intricate ballet of carefully choreographed moves that would put any 3 star restaurant to shame. Yet at the same time it is a friendly and jovial service and not one bit a stuffy or stiff experience. The menu is carefully balanced so as to leave you perfectly satisfied and not wanting for another few dishes but at the same time not waddling out stuffed to the gills. Having turned a corner as a younger man heading down the wrong path in life, to get from where he was to where he is now is truly remarkable and my hat is off to him. He says that the true achievement for him personally is not the two Michelin stars but finding love and a successful balance between a family life with six kids and a busy and happy restaurant that despite the current situation seems to be unreliant on the international clientele that so many destination restaurants seem to be. But to have a supportive and loyal local community of dinners. It was truly a pleasure to eat there and I’ll be back as soon as I can.
.
Michelin Guide - ⭐️⭐️
OAD - ‘recommended’
W50Best -
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide #foodlepro #influencer #oadtop100 @theworlds50best #copenhageneater #jordnaer #copenhageneats

Smoked Fresh Cheese – Kohlrabi – Trout Roe
.
With all the hype that @ambassadorbonvivant has been laying on ⭐️⭐️ @restaurantjordnaer recently, I had very high expectations for our meal there. But I’m glad to say that Eric Vildgaard and the team absolutely smashed it. The focus is on seafood here of exceptional quality that is treated with precision and love. King crab, hamachi, trout roe, “Fjord” shrimps, mahogany clams, scallops, lobster, langoustine, oysters, cod, turbot, mussels are all represented on the 21 course menu. And of course caviar & truffles by the bucket load. Eric always says, “only the best for our guests”, and that’s what everyone gets. He has been known to have a stern word with any of his chefs that don’t put enough (!) caviar on a dish. The service is as refined as the food, with the chefs serving every dish in an intricate ballet of carefully choreographed moves that would put any 3 star restaurant to shame. Yet at the same time it is a friendly and jovial service and not one bit a stuffy or stiff experience. The menu is carefully balanced so as to leave you perfectly satisfied and not wanting for another few dishes but at the same time not waddling out stuffed to the gills. Having turned a corner as a younger man heading down the wrong path in life, to get from where he was to where he is now is truly remarkable and my hat is off to him. He says that the true achievement for him personally is not the two Michelin stars but finding love and a successful balance between a family life with six kids and a busy and happy restaurant that despite the current situation seems to be unreliant on the international clientele that so many destination restaurants seem to be. But to have a supportive and loyal local community of dinners. It was truly a pleasure to eat there and I’ll be back as soon as I can.
.
Michelin Guide - ⭐️⭐️
OAD - ‘recommended’
W50Best -
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide #foodlepro #influencer #oadtop100 @theworlds50best #copenhageneater #jordnaer #copenhagene

"Fjord” Shrimps - GASTROunika Baerri Selection - Japanese Waffle
.
With all the hype that @ambassadorbonvivant has been laying on ⭐️⭐️ @restaurantjordnaer recently, I had very high expectations for our meal there. But I’m glad to say that Eric Vildgaard and the team absolutely smashed it. The focus is on seafood here of exceptional quality that is treated with precision and love. King crab, hamachi, trout roe, “Fjord” shrimps, mahogany clams, scallops, lobster, langoustine, oysters, cod, turbot, mussels are all represented on the 21 course menu. And of course caviar & truffles by the bucket load. Eric always says, “only the best for our guests”, and that’s what everyone gets. He has been known to have a stern word with any of his chefs that don’t put enough (!) caviar on a dish. The service is as refined as the food, with the chefs serving every dish in an intricate ballet of carefully choreographed moves that would put any 3 star restaurant to shame. Yet at the same time it is a friendly and jovial service and not one bit a stuffy or stiff experience. The menu is carefully balanced so as to leave you perfectly satisfied and not wanting for another few dishes but at the same time not waddling out stuffed to the gills. Having turned a corner as a younger man heading down the wrong path in life, to get from where he was to where he is now is truly remarkable and my hat is off to him. He says that the true achievement for him personally is not the two Michelin stars but finding love and a successful balance between a family life with six kids and a busy and happy restaurant that despite the current situation seems to be unreliant on the international clientele that so many destination restaurants seem to be. But to have a supportive and loyal local community of dinners. It was truly a pleasure to eat there and I’ll be back as soon as I can.
.
Michelin Guide - ⭐️⭐️
OAD - ‘recommended’
W50Best -
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide #foodlepro #influencer #oadtop100 @theworlds50best #copenhageneater

Hamachi Sunazuri – Truffle - Ramson
.
With all the hype that @ambassadorbonvivant has been laying on ⭐️⭐️ @restaurantjordnaer recently, I had very high expectations for our meal there. But I’m glad to say that Eric Vildgaard and the team absolutely smashed it. The focus is on seafood here of exceptional quality that is treated with precision and love. King crab, hamachi, trout roe, “Fjord” shrimps, mahogany clams, scallops, lobster, langoustine, oysters, cod, turbot, mussels are all represented on the 21 course menu. And of course caviar & truffles by the bucket load. Eric always says, “only the best for our guests”, and that’s what everyone gets. He has been known to have a stern word with any of his chefs that don’t put enough (!) caviar on a dish. The service is as refined as the food, with the chefs serving every dish in an intricate ballet of carefully choreographed moves that would put any 3 star restaurant to shame. Yet at the same time it is a friendly and jovial service and not one bit a stuffy or stiff experience. The menu is carefully balanced so as to leave you perfectly satisfied and not wanting for another few dishes but at the same time not waddling out stuffed to the gills. Having turned a corner as a younger man heading down the wrong path in life, to get from where he was to where he is now is truly remarkable and my hat is off to him. He says that the true achievement for him personally is not the two Michelin stars but finding love and a successful balance between a family life with six kids and a busy and happy restaurant that despite the current situation seems to be unreliant on the international clientele that so many destination restaurants seem to be. But to have a supportive and loyal local community of dinners. It was truly a pleasure to eat there and I’ll be back as soon as I can.
.
Michelin Guide - ⭐️⭐️
OAD - ‘recommended’
W50Best -
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide #foodlepro #influencer #oadtop100 @theworlds50best #copenhageneater #jordnaer #copenhageneats

King Crab - Sake - Wasabi
.
With all the hype that @ambassadorbonvivant has been laying on ⭐️⭐️ @restaurantjordnaer recently, I had very high expectations for our meal there. But I’m glad to say that Eric Vildgaard and the team absolutely smashed it. The focus is on seafood here of exceptional quality that is treated with precision and love. King crab, hamachi, trout roe, “Fjord” shrimps, mahogany clams, scallops, lobster, langoustine, oysters, cod, turbot, mussels are all represented on the 21 course menu. And of course caviar & truffles by the bucket load. Eric always says, “only the best for our guests”, and that’s what everyone gets. He has been known to have a stern word with any of his chefs that don’t put enough (!) caviar on a dish. The service is as refined as the food, with the chefs serving every dish in an intricate ballet of carefully choreographed moves that would put any 3 star restaurant to shame. Yet at the same time it is a friendly and jovial service and not one bit a stuffy or stiff experience. The menu is carefully balanced so as to leave you perfectly satisfied and not wanting for another few dishes but at the same time not waddling out stuffed to the gills. Having turned a corner as a younger man heading down the wrong path in life, to get from where he was to where he is now is truly remarkable and my hat is off to him. He says that the true achievement for him personally is not the two Michelin stars but finding love and a successful balance between a family life with six kids and a busy and happy restaurant that despite the current situation seems to be unreliant on the international clientele that so many destination restaurants seem to be. But to have a supportive and loyal local community of dinners. It was truly a pleasure to eat there and I’ll be back as soon as I can.
.
Michelin Guide - ⭐️⭐️
OAD - ‘recommended’
W50Best -
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide #foodlepro #influencer #oadtop100 @theworlds50best #copenhageneater #jordnaer #copenhageneats