Restaurant Jordnær (Gentofte, Denmark) | Influencer Restaurant Review by Alexander The Guest
AI-Generated Summary: Alexander The Guest’s Restaurant Jordnær Restaurant Review Video
Highlights of the Menu and Alexander’s Review of the Dishes:
- Aged Comté Tartlet – A one-bite appetizer with a shell made from aged Comté, topped with romanesco broccoli, goat cheese, and toasted almonds.
- Alexander’s Review: Interesting textures with a nice crunch. A solid start to the meal.
- King Crab Tartlet – Filled with king crab, mussel cream, sake emulsion, and Japanese Tabasco sauce, garnished with seasonal wild and farmed herbs.
- Alexander’s Review: Beautiful presentation.
- Spanish Tuna – Marinated in wasabi and soy sauce emulsion, topped with kaluga caviar.
- Alexander’s Review: The dish was impressive in both taste and presentation.
- Rossette Waffle – A shell made from Japanese beer-batter dough filled with a salad of shrimp, crème fraîche, and chives.
- Alexander’s Review: Beautiful, delicious bites. Alexander noticed improved textures compared to previous visits.
- Scallop with Rose and White Currants – Diced hand-dived scallops with gooseberry gel, finger lime, and a sauce made of white currants and rose oil, topped with petals from Japanese clove.
- Alexander’s Review: Enjoyed the floral flavors, but some of the flowers were too bitter, overpowering the scallops.
- Langoustine Essence – A tartar made from langoustine tail and claw meat with jelly made from langoustine bouillon, tomato, cognac, and vanilla, topped with Sicilian Marinda tomato water and olive oil.
- Alexander’s Review: Clever dish with great textures and layers.
- Danish Black Lobster – Served with timut pepper, panna cotta made from sheep cream and white asparagus, grapefruit gel, and a warm reduction of citrus juice and sugar.
- Alexander’s Review: Described as a “bittersweet symphony.”
- Hamachi Fish – Dry-aged for 11 days and served in two preparations: three pieces from the loin and a ravioli made with the belly, filled with wasabi and French Gillardeau oyster, paired with a ponzu sauce and sesame oil.
- Alexander’s Review: A creative and well-executed dish.
- Chawanmushi with King Crab – A classic Japanese savory egg custard with crab legs, raw shrimp, and Ossetra caviar, garnished with sancho leaf and split with mandarin oil and fresh wasabi.
- Alexander’s Review: A beautiful dish, though he felt bad destroying the stunning presentation.
- Langoustine and Sakura – Grilled langoustine tail brushed with kosho oil and served with a beurre blanc sauce made from sakura vinegar and spicy Yuzu Kosho oil.
- Alexander’s Review: While he appreciated the plate’s design, he missed some intensity and punchiness in the flavor.
- Danish Dover Sole – Grilled on binchotan, accompanied by grilled green peas and a dashi reduction.
- Alexander’s Review: High-quality ingredients, expertly prepared. He admired the focus on perfection, even if it meant sourcing ingredients from Japan.
- Honeydew Melon Dessert – Honeydew melon infused with lemon verbena, served with milk ice cream, freshly whipped sheep’s cream, and a lavender sauce.
- Alexander’s Review: Light and refreshing dessert.
- Wild Strawberries and Rhubarb – Wild strawberries from France with rhubarb sauce and a scoop of hip rose sorbet.
- Alexander’s Review: Superb finish to the meal.
Overall Experience:
- Alexander was highly impressed with the presentation, describing Chef Eric’s creations as “ready-made for Instagram.”
- He noted that the fusion of Nordic and Japanese flavors was fascinating, with an emphasis on using only the best ingredients, even if it meant sourcing them internationally.
- Despite the elegant, sophisticated dining experience, he occasionally felt some courses lacked texture and intensity.
- The service had improved since his last visit, with more of a personal touch, though he thought the restaurant could benefit from one or two more skilled servers.
Restaurant Jordnær is a highly acclaimed fine dining establishment located in Gentofte, a suburb of Copenhagen, Denmark. Opened in 2017 by chef Eric Kragh Vildgaard and his wife Tina Kragh Vildgaard, Jordnær has quickly risen to prominence in the culinary world. The restaurant’s name means “down to earth” in Danish, reflecting its philosophy of providing elegant yet approachable cuisine.
Housed in a modest three-star hotel, Jordnær offers a warm and inviting atmosphere that contrasts with its prestigious culinary status. The restaurant features a bright dining room with comfortable chairs and dark wood floors, creating an elegant yet unpretentious setting. Chef Vildgaard’s cuisine is deeply rooted in Nordic traditions while incorporating innovative techniques and global influences.
Jordnær offers a tasting menu that changes seasonally, showcasing the finest local ingredients with a particular emphasis on seafood. Signature dishes include monumental-size langoustines, turbot, and king crab fished from local waters. The restaurant is also known for its extensive use of caviar, a specialty of Chef Vildgaard.
Address
Gentoftegade 29, 2820 Gentofte, Denmark
Customer Feedback
Jordnær has received widespread acclaim from diners and critics alike, earning three Michelin stars and ranking No. 38 on The World’s 50 Best Restaurants list for 2022. Guests frequently praise the restaurant for its exceptional culinary artistry, attentive service, and overall dining experience.
Many reviewers highlight the quality and creativity of the dishes, particularly noting the generous use of caviar and the freshness of the seafood. The warm and approachable atmosphere, despite the restaurant’s high-end status, is often mentioned as a positive aspect of the experience. Diners appreciate the personal touch provided by Tina Vildgaard’s front-of-house management and the opportunity to interact with Chef Eric Vildgaard.
