Gastromé

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.

A villa dining room, with the kitchen as theatre

• A smartly refurbished 1911 villa, the glass walled kitchen is the focal point.

Luxurious ingredients, executed with modern technique

• The kitchen leans into complexity and refinement, texture and flavour kept in balance.

A mini farm in the story

• The sourcing mentions a mini farm, folded into a menu that reads as modern, not pastoral.

Ingredient stars, menu and Michelin anchored

• Scallop, paired with dashi, tomato, daikon, a clean Nordic and Japanese overlap.
• Cod with fermented celeriac, pickled pear, acidity used as structure.
• Shellfish, lobster, langoustine, cockles, as a recurring centre of gravity.
• Caviar and potato cream at the chefs table, a luxury signature kept blunt and direct.

Format

• A seasonal progression that starts with snacks, then moves through savoury courses and a dessert run.
• Chefs table seating is offered, set directly in front of the kitchen.

Dish anchors (current menu examples)

• Scallop from Frøya, tomato dashi, daikon.
• Cod, fermented celeriac, pickled pear.
• Monkfish, brown crab, parsley root.

Michelin context

• Refined modern cooking in a refurbished 1911 villa, with a glass walled kitchen and a pull toward luxurious ingredients, including produce from the restaurant’s mini farm.