My most recent trip to CPH was a special adventure – an opportunity for me and my youngest son to enjoy some of the world's finest meals – and Jordnær hit extremely high marks for us both. It was wonderful to speak with Chef Eric about the beauty of a young palete and to enjoy certain dishes that were making their menu debut that evening. The first dish pictured, Asparagus with Almond and Caviar, almost didn't make the table because of produce that didn't meet Chef's standard. Both he and Tina were exceptional hosts and the entire staff were wonderful, accommodating and seemed to enjoy serving a budding fine dining aficionado and his father.
Many restaurants laud the quality of their ingredients – at Jordnær, they live and embody their proteins and produce. If it isn't the best, it's not on the menu. Chef Eric commented "we serve a fish and shellfish based menu not to make a statement about meat but because this is the best of what we can offer you." Lobster and langoustine from Norwegian waters delivered daily, six different forms of caviar, foraged herbs and flowers all complimented exceptional saucework. Dishes were both light and rich concurrently, allowing flavor to shine through without sacrificing substance.
The non-alcoholic drink pairing was especially interesting and featured a variety of fresh juices combined with distilled "liquors" that were 0 proof. Most went far beyond complementing the dishes, they highlighted flavors and opened the palete wide up.
The main purpose of our trip was a meal at noma but I am extremely pleased that we decided to add Jordnær to the schedule. The restaurant reminds me that food is a simple combination of ingredient and flavor – when both are at their peak, a restaurant will shine. The restaurant's service was flawless and, while not as interactive as some meals, featured tableside saucing, cocktail preparations and most dishes served by members of the kitchen staff. It's not every 8 year old who can sit for a 4.5 hour white tablecloth meal but when the food is on point and the team is engaging, we could have sat forever.
Standout dishes from my son and I:
The opening crab bite (the "juciest" crab he had ever had")
Otoro and caviar bite
Rosette Waffle – technique and flavor at their peak
Asparagus
Lobster
Langoustine (exceptional cook, only described as perfect – prepared over Japanese charcoal)
Honey dessert – among the most beautiful, delicious and technically impressive I've ever been served.
The full meal:
https://imgur.com/a/jordn-r-cph-3-michelin-2022-38-50best-eb7czdX
by brooklynite
8 Comments
Plating here is unreal, same with Geranium.
Have to give it a try along with Kadeau next time I’m in Copenhagen, crazy the amount of top-tier options in such a small city.
Wow amazing food and amazing son! Very cool that he was able to enjoy a meal like that.
Thank you for posting a photo of the dining area. I would have assumed that based on the quality of the food and service, a jacket/coat would be highly recommended. The attire of the other guests doesn’t appear any more formal than dinner at a country club.
Fantastic photography and story. Really looks delicious and certainly one of the most beautifully plated tasting menus I’ve ever seen.
Thank you!
Incredible photography.
Incredible plating and also Photos. Wow
Wonderful photography! What were you shooting on? I always worry about bothering people with a full frame camera, even on silent shooting mode.
Slightly confused by some parts of the review:
> The first dish pictured, Asparagus with Almond and Caviar, almost didn’t make the table because of produce that didn’t meet Chef’s standard.
This seems to contradict a later sentence:
> if it isn’t the best, it’s not on their menu.
So the dish either shouldn’t have been plated, or it did meet standards and there has been some miscommunication.
Also, I don’t know if I’d agree with dishes being ‘light and rich, concurrently’, as while not forming a strict dichotomy, they do tend to be one or the other. For instance, the scallop dish is the epitome of a light, fragrant dish. While flavoursome, I wouldn’t call it rich (unlike the takoyaki).
Otherwise, great photos! It’s a truly wonderful restaurant.