Restaurant Gastromé opened in 2014 and already gained its first Michelin star in 2015. It is located in Aarhus, the second largest city of Denmark and the largest city of Jutland, in the old part of the town called the Latin Quarters. The restaurant itself is housed in a remarkable building: the town’s first bus station.

The main dining area seats around 40 guests and the chambré separeé can host up to 16 guests. The interior of the restaurant is made by the owners together with other local designers. It is clean but warm, with lots of wood and bright colours.

Gastromé serves a mix of Nordic and French cuisine. The chefs follow the seasons for their ingredients and they have their own garden, 2 hectares big, where they grow a lot of their vegetables and herbs for the restaurant. They got the garden at the beginning of 2018 and the influence was immediately visible in the dishes.

At Gastromé guests can choose between two menus: a long signature menu (with around 15 dishes) and a shorter ‘full throttle’ version (with features around 13 servings). At Gastromé you will find dishes such as “Slow cooked Halibut with watercress Jerusalem artichoke and lemon confit”, “Local pork with foie gras sauce” and “Mandarin, white chocolate, vanilla and Tonka beans”. The cooking is pure yet refined, focussing on techniques that bring out the best flavours from the ingredients. Less is more here and unnecessary elements are removed from the plates.

The service team is very attentive, professional and enthusiastic. All the staff members at Gastromé are very knowledgeable and humble. The Chef sommelier Alexander Nielsen and sommelier Joakim Tomassen pairs up the food at Gastromé with razor sharp precision. Not only one pairing, but dish after dish the menu was paired up with some extraordinary combinations. So be sure to have the wine pairings when you visit!

Gastromé offers a gourmet style cuisine, combing the French and Nordic cooking style, in a laidback atmosphere in Aarhus city. Locally-grown herbs, fruits and lots of vegetables are blended into delicious dishes that are brilliantly paired with often natural wines.

The Menu

The Team

Interior

Written by Alexander