Jordnær
Gentofte, Denmark
⭐3 Stars
The Experience
From Michelin Guide
Chef-Owner Eric Kragh Vildgaard is the driving force behind this remarkable dining experience, demonstrating enormous technical skill across his procession of bold and creative dishes, all founded on seafood and vegetable produce of the utmost quality. The cooking varies between the wisely restrained (the pure, precise hamachi, ponzu and wasabi) and the hyper-detailed (the stunningly plated, multi-layered chawanmushi). Tina oversees the charming service in this stylish and sophisticated oasis, which is expertly run at every turn.
Unique Things
From Visitor Experiences
Only third restaurant in Denmark with three Michelin stars: Jordnær is notable for being just the third restaurant in Denmark to achieve the prestigious three Michelin stars, highlighting its exceptional culinary status in a country known for its high gastronomic standards.
Run by a married couple with top global chef ranking: The restaurant is uniquely operated by Eric Vildgaard, ranked No.3 in the global Best Chef 2024 list, and his wife Tina Kragh Vildgaard, who manages the welcoming and charming service, creating a family-driven, intimate dining experience.
Luxurious seafood focus with hyper-detailed plating and a Scandinavian aesthetic: Jordnær emphasizes the finest seafood and vegetable produce, featuring luxury ingredients like caviar and lobster in multi-layered, artistically plated dishes such as chawanmushi, all served in a bright, rustic Scandinavian setting that contrasts with typical hotel-restaurant pairings.
Ingredient Stars
From Visitor Experiences
The most honored and signature ingredients at the Michelin three-star restaurant Jordnær in Gentofte are:
Seafood (especially lobster and oysters): Lobster is featured in a signature dish with white asparagus juice and pink grapefruit jelly, showcasing delicate Nordic flavors. Oysters are served assertively with horseradish and dill, emphasizing freshness and refinement.
Caviar: Used as a luxury ingredient to elevate dishes such as cold Atlantic tuna with soy and wasabi, adding a touch of opulence and umami.
Vegetables (notably white asparagus): White asparagus juice appears in key dishes, highlighting seasonal Nordic produce and complementing seafood elements.
Japanese-inspired ingredients (hamachi, ponzu, wasabi): These are integrated with precision and delicacy, reflecting the restaurant’s blend of Nordic, French, and Japanese culinary influences.
These ingredients are significant as they represent the restaurant’s focus on the highest quality seafood and vegetable produce, prepared with technical skill and creative plating to deliver a refined Nordic dining experience with international influences.
Menu & Pricing
Current Offerings & Prices
Tasting Menu
- 7-course menu: DKK 2,200 (approximately €290)
Signature Dishes
- Aged Comté Tartlet: DKK 245 (approximately €32)
- King Crab Tartlet: DKK 295 (approximately €39)
- Spanish Tuna: DKK 395 (approximately €52)
- Chawanmushi with King Crab: DKK 595 (approximately €78)
Other Options
- Wine Pairing: DKK 1,200 (approximately €157) per person