Ti Trin Ned

The elegant Ti Trin Ned affords beautiful sea views – and it is the sea, the kitchen garden and the surrounding land that inspires the menu. Sourcing is central to their ethos, with top quality ingredients providing an excellent base for the original, understated dishes, which showcase strong classical techniques and real depth of flavour. As well as wine flights, you can also accompany the cooking with either juice or beer pairings.

• A design-led dining room on the water in Kanalbyen, built around long views over the Lillebælt Strait and a calm, modern room.
• Dishes named with deliberate understatement that belies the technical load, for example ‘squid, potatoes and elderflower’.
• A long-format tasting menu presented as ‘Our World’ (DKK 2000, minimum three hours), supported by both wine and juice pairings.

The menu’s signature ingredient set leans hard into the sea and the cold larder, with lobster, crab, caviar, scallops, turbot and squid recurring across the current ‘Our World’ line-up. On the land side, it pushes Nordic acidity and forest notes through ingredients like sea buckthorn, spruce, gooseberries and mushrooms, then ties the meal together with breads, potatoes and truffle.

A one-star restaurant on the waterfront in Fredericia’s Kanalbyen, with views over the Lillebælt Strait. The kitchen’s tasting sequence is presented as ‘Our World’, a long, sea-led menu built around local produce, served in a minimalist style that hides heavy technique under simple dish names. The current menu is listed at DKK 2000 and is expected to take at least three hours. Michelin’s own examples of the house language include combinations like ‘squid, potatoes and elderflower’ and ‘rhubarb, øllebrød and honey’, and the restaurant offers wine and juice pairings to match.