Jordnær Gentofte

2021 BEST EXPERIENCES #[instagram] 4️⃣ @restaurantjordnaer
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Why Jordnaer? ~ well, they don’t only have the one of the best power couples 👩‍❤️‍👨 in the biz! (@evjordnaer @tina_kragh ), they do deliver a hospitality that is warmth as a Christmas 🎄 home. Their menu, which consists of the 20 most pristine seafood bites ever! Is one of my best menus this year, even with no meat proteins (which I love), this menu delivers a level of purpose and personality that is worth it of 3 🌟🌟🌟 (they have only two now, but I bet not for long). This waffle with caviar and fjord shrimps is an example of the art that they put on the plate. My only visit so far but I already making plans to be back in two months because is so good and worthy of a special journey. Less

Steamed cod, caviar, truffle, fig escabeche and beurre blanc with vin jaune @restaurantjordnaer
- a dish so full of deliciousness that it went straight to my top 10 best dishes of the year. You can see my full list via the link in my bio
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#foodie #foodies #foodporn #instafood #food #hungry #foodart #theartofplating #eattheworld #lefooding #gastronogram #dailyfoodfeed Less

Just time for a quick drink in the kitchen.Thanks again for an epic meal🙏🏻
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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.
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Michelin Guide - ⭐️⭐️
OAD - ‘recommended’
W50Best -
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#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide #foodlepro #influencer #oadtop100 @theworlds50best Less

Beluga caviar from @gastrounika served with miso and blackcurrant oil at ⭐⭐ @restaurantjordnaer in Gentofte. Remember to purchase your Easter eggs from your favourite supplier this year .
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#foodie #foodies #foodporn #instafood #food #hungry #foodart #theartofplating #eattheworld #lefooding #gastronogram #dailyfoodfeed #luxury #easter #eastereggs #jordnær Less

Another picture from the recent collaboration dinner with @restaurantjordnaer and @restaurant_aoc, this time by @chef_minivild and his amazing team. Mahogany clem, gooseberry juice and geranium oil. I wish both restaurants all the best in these unbeliably hard times
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#foodie #foodies #foodporn #instafood #food #hungry #foodart #theartofplating #eattheworld #lefooding #gastronogram #dailyfoodfeed #luxury Less

There are good restaurants, there is great restaurants, and sometimes there is extraordinary experiences.
Jordnær is the latter.
The last years I have followed the restaurant scene in Copenhagen quite closely, getting familiar with names, chains, and paper reviews. And the place in Gentofte, Jordnær, made a stir quite quickly, and it made my to-do list quick as well. It open in 2017 and already ten month after opening it received the first star. Prices for the menu quickly became in the very expensive end and when they received their second star in February of 2020, I immediately booked a table for the following month.
I have got a new Job and we wanted to celebrate, so we splashed out and went all in. Eric Kragh Vildgaard is brother to Torsten Vildgaard, who have been a big part of NOMAs success and had his own Studio (which we tried as well when he was there, and it was amazing). Eric have been in several kitchens before starting Jordnær, among other NOMA.
I had read up quite a lot on the experience, so we had a preconception of what was going to happen, and that preconception quickly disappeared.
Jordnær is situated in the humblest surroundings, a three-star hotel in the ARP Hansen chain. And you are meet with a typical hotel reception (coca cola vending machine and lifestyle magazine on the sofa table on the reception).
You are meet by staff from the restaurant and lead into the more fine-dinning room that is the restaurant. The wife of the power couple that leads the restaurant Tina Kragh Vildgaard is responsible for front of house. And what a service. You could not put a finger on that experience. Even when I accidently dropped the fried and battered leaf of herb it was exchanged faster from the kitchen then you could blink your eye.
Perfect sommelier and very good interior design. White tablecloth and dark heavy drapes made the perfect frame for this experience.
The wine tasting had elements of “naturale” wine flavors (we got an amazing champagne we bought at Rosforth & Rosforth afterwards – Charles Dufour Bistrøtage I don’t remember the vintage) – perfect wines, mostly variation of white – and I think one red from a cooler climate (cant remember it)
The food – oh my god the food – it was out of this world. Mostly centered around shellfish and with a lot of broth, foams, liquids and generous amounts of caviar. technically it seemed to have a lot from the Japanese kitchen. The balance was perfect, so was the plating’s. Small pieces of art, in perfect patterns. No meat – I think it’s an ethical decision. The meat was not missed either.
The whole experience was amazing. But a few dishes I remember now and stood out. There was the signature dish of the raw pawns with horseradish and dill. The lobster, grape and fermented asparagus was surprising and amazing.
We booked the table right after they received their second star, and the menu was not changed or pricing changed (it is today) – it was one of the most expensive meals I have had, and it was worth every kroner. I will go here again.
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This restaurant comes somehow out of nowhere.
To get there takes a short train ride and walk from the center of town. The neighbourhood is affluent with lots of stately villas, but the hotel which houses the restaurant is a nondescript building which does not really look inviting. However all of this falls away when you enter the dining room. The heavy ceiling beams, painted light grey, the dark but warm wooden floors and chairs, and the tables covered with white cloth create an instant welcoming but also elegant environment. Chef Eric Kragh Vildgaard and Restaurant Manager Tina Kragh Vildgaard created something really special there.
The ingredients are local, but the execution and plating French and Japanese influenced. Chef Eric also has the courage to focus and celebrate the main ingredients instead of loading a dish with extra flavours. The execution is precise and flawless. All of this creates an extraordinary food journey which keeps you interested throughout the 18 courses and slightly disappointed when it ends as you wished it could go on a little longer.
The menu as of the time of visiting was composed mainly of seafood and fish and only one meat course, the mallard. Most of the dishes were outstanding. There were simple but at the same time had great layers of flavours.
A good example was the Raw Shrimp with Horseradish and Dill. Five shrimp lying on a dill-oil cream sauce are topped with one wasabi flower. The sweetness of the shrimp was encased by the dill and the wasabi flower delivered a strong punch as a contrapoint. Other, less talented and more timid Chefs would have added 2-3 more flavours and texture for fear of creating something boring. This plating is flawless beauty and precision.
The brioche is another study in courage were the chefs add butter all the way to the limit where the dough breaks and one has to start again. The trick is to stop just before. Amazing.
Some other dishes like the Turbot with Yuzu Kosho and Truffle is a highly complex construction which superficially reminds one of a hand roll in a sushi place. Here the turbot is seasoned with yuzokoshi and then wrapped in black truffle to create the illusion of a nori wrapper. Stunning and very tasty.
Where all of this is coming from is unclear. Chef Eric cooked at Noma, Sollerod Kro and Almanak and says he has not yet been to Japan which makes this food even more surprising. Chef Eric had some deviations in his young life, but it is absolutely clear that with his wife at Joednær he found his calling. How they can manage their six kids on the side will remain an enigma.
I was deeply impressed. This wife/husband team will go places beyond where they are already. This is going to even further complicate my life as there is another MUST-GO stop in Copenhagen.

PS: When riding the train back to the center of town I couldn't help myself smiling about the doomsday choir for the Guide Michelin. If they found this place after only 10 months, they cannot do everything wrong. Here is it to that! Less

Bread and butter @restaurantjordnaer - the team has tested how much egg yolk and butter they can mix into the dough. As of now, it's 50 percent flour, 25 percent egg and 25 percent butter. That obviously gives a wonderfully buttery bread on which you can spread even more of the lovely butter from Aabybro Mejeri
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#foodie #foodies #foodporn #instafood #food #hungry #foodart #theartofplating #eattheworld #lefooding #gastronogram #dailyfoodfeed #luxury Less