Gastromé
Aarhus, Denmark
⭐1 Star
The Experience
From Michelin Guide
One of the city’s most elegant restaurants, Gastromé sits within a smartly refurbished villa dating from 1911. The focus here is on the glass-walled kitchen, where luxurious ingredients – including those from their mini farm – are prepared using complex, modern techniques. The result is refined, elegant cooking that has a wonderful balance of both textures and flavours – some leaning towards local traditions and others of a more international bent. You might find grilled scallop with dashi, tomato and radish or wood pigeon with blackberry, pickled beetroot and parsnip.
Unique Things
From Visitor Experiences
Here are three unique and unconventional aspects of the Michelin-starred restaurant Gastromé in Aarhus:
1. Integration of a Large Own Garden for Ingredients
Gastromé has its own 2-hectare garden where they grow many of their vegetables, herbs, and fruits used in the kitchen. This direct farm-to-table approach strongly influences the dishes and ensures freshness and seasonality, which is quite distinctive for a Michelin-starred restaurant in an urban setting.
2. Combination of French and Nordic Culinary Styles in a Laidback Atmosphere
The restaurant uniquely blends French and New Nordic cooking styles, creating gourmet cuisine that respects seasonal and local Scandinavian ingredients while maintaining a relaxed and warm ambiance. This balance between fine dining and a comfortable atmosphere is an unconventional approach in the Michelin scene.
3. Leadership by a Business Psychologist to Enhance Guest Experience
Gastromé is managed by CEO Nanna Panduro, who has a background in business psychology. This unusual leadership choice contributes to a special and well-considered guest experience, emphasizing not just food quality but also the overall emotional and psychological comfort of diners.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Gastromé in Aarhus reflect its focus on New Nordic cuisine, seasonal and local produce, and ingredients from its own mini farm. Key ingredients and their significance include:
Local Scandinavian herbs and root vegetables: These are central to Gastromé’s New Nordic philosophy, often sourced from their own garden or local farmers, providing fresh, seasonal flavors that highlight the region’s terroir.
Seafood such as scallops and halibut: Signature dishes include grilled scallop with dashi, tomato, and radish, and preparations featuring big halibut, showcasing the restaurant’s emphasis on high-quality, fresh seafood from local fishermen.
Wood pigeon: Used in refined dishes paired with blackberry, pickled beetroot, and parsnip, this ingredient exemplifies Gastromé’s blend of local game and creative flavor combinations.
Berries and apples: These fruits, often from the restaurant’s own mini farm or local sources, are incorporated into dishes to add natural sweetness and acidity, balancing savory elements and reflecting the seasonal cycle.
Baerii caviar: Featured in starters, this luxurious ingredient adds a refined touch and highlights the restaurant’s use of premium, elegant components in their tasting menus.
These ingredients are used with complex, modern techniques to create balanced dishes that combine local tradition with international influences, embodying Gastromé’s philosophy of respecting nature and emphasizing the best qualities of each ingredient.