Restaurant Jordnær, meaning down to earth, is an intimate restaurant housed in the actual Gentofte Hotel. The building dates back to the late 15th century but was restored in 2008. Even though it appears modern, it still has clear references and charms from the past. Chef Eric Kragh Vildgaard and Restaurant Manager Tina Kragh Vildgaard write an interesting story with their stylish culinary approach. A story rooted in French traditions but executed with as much as possible Danish ingredients.
The restaurant opened in 2017 and is housed in the northern suburbs of the city, on the ground floor of the Gentofte hotel. Once inside the restaurant you feel a totally different story than the rest of the building. The interior boosts the intimate feeling the owners wanted to create. The appealingly rustic modern restaurant is set up with well-spaced tables, grey-painted timbers, attractive plank floors, Nordic designer furniture and superb mood lighting are key for the atmosphere. Jordnær took everyone in and outside Denmark by surprise when Michelin awarded the then unknown restaurant in the northern suburbs of Copenhagen a star during its first year of opening. In 2020 Jordnær was awarded with his second star.
Chef Eric Kragh Vildgaard worked in Denmark’s best restaurants, including Sollerod Kro, Almanak and three years at Noma. The restaurant’s name might be mean ‘down to earth’, but the chefs’ dishes impress with a high level of excellent gastronomy. It is all about the art of not using too much different products in one dish, but to focus on the actual product instead. This way, the chef creates picturesque plates by simplicity but always full of intense flavours. Jordnaer impresses with a remarkable skill of combining Nordic, French and Asian ingredients in full harmony. The enthusiastic chefs deliver dishes one by one into the dining room and are ready to explain all details and show their passion.
Passion for the right product in the right combination is what drives the cuisine of Chef Eric Kragh Vildgaard. He knows what he wants and no compromise is accepted with produce, as tasted in several dishes. Like with the Norway shrimp dish, served raw with wasabi from Iceland and a horseradish sauce. King Crab is combined with blue mussels and vadouvan spices. Brilliant in all its simplicity: fresh turbot with langoustine and layered with black truffle. Such a precise dish with pure and harmonious flavours. His wife Tina is in charge of the service, a professional and personal service which perfectly matches the kitchen style. She was awarded this year with the “Welcome and Service Award” from Michelin Nordics for her charming service, which helps to create a truly memorable dining and wine pairing experience.
Jordnær is about perfection – in flavours and in service. Expect to taste some of the very best products from Scandinavia combined with International flavours. All served in dishes that respect the ingredients, and that truly excel in taste intensity. A great harmonious restaurant experience with a true ‘Down to Earth’ philosophy!
Written by Sven & Frank