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King Crab from Kirkenes, lightly steamed, foamy blue mussel sauce, tarragon and vadouvan
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Japanese milk bread and brioche hybrid served with Danish double fermented butter from Aabybro dairy farm
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Red Fish Kinome, pickled Hokkaido pumpkin, matsutake & Soubise
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Day two of my best of Copenhagen mini tour and we had an absolutely stunning meal at... More
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King Crab from Kirkenes, lightly steamed, foamy blue mussel sauce, tarragon and vadouvan
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Japanese milk bread and brioche hybrid served with Danish double fermented butter from Aabybro dairy farm
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Red Fish Kinome, pickled Hokkaido pumpkin, matsutake & Soubise
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Day two of my best of Copenhagen mini tour and we had an absolutely stunning meal at ⭐️⭐️ @restaurantjordnaer . If this restaurant doesn’t get three Michelin stars in the next guide I’ll be shocked. Dish after dish of precise, complex yet comforting seafood dishes from Eric @evjordnaer and the team alongside some of the world’s best hospitality with Tina @tina_kragh making everyone feel like they were dining in their home rather than their restaurant.
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Michelin Guide - ⭐️⭐️
OAD - 14
W50B - 57
Best Chef Awards - 39 (2022)
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#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best @oadtop100 @thebestchefawards
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