Restaurant Jordnær (*) – Copenhagen, Denmark

I've just got back from a trip to Copenhagen, primarily to visit Restaurant Jordnær, Geranium, and noma. The former was my favourite of the three, so thought I'd share my thoughts, abridged as they are for now.

Restaurant Jordnær achieved 3 Michelin star status earlier this year, and represents a head chef (Eric Vildgaard) and a small yet talented team at the peak of their powers. With one of the most well-conceived menus I've ever seen, there are no weak links here. Tina – Eric's wife – is maitre d', and immediately makes you feel at home. From the chefs discussing each course with you, to Eric fielding questions and giving a behind-the-scenes look at the kitchen, Jordnær is an earnest approach to fine dining without conceit.

They know that their produce is exceptional, that their techniques are refined, and – above all – that the flavours and cadence of the menu will (hopefully) blow you away. It did for me.

Courses:
1. Takoyaki (served as the sixth and final appetizer)
2. Rosette waffle (served as the fifth appetizer)
3. Romanesco and Comté (first appetizer)
4. King Crab, Jabasco and Sake (second appetizer)
5. Lobster, Yuzu and Sansho Pepper (third appetizer)
6. Bluefin Otoro, Myoga and Caviar (fourth appetizer)
7. Scallops, White Currant and Rose
8. Essence of Langoustine, Tomato and Vanilla
9. Gillardeau Oyster, Horseradish and Dill
10. Vendace Roe, Smoked Cream and Nettles
11. Hamachi, Ponzu and Wasabi
12. Chawanmushi
13. Bread and Butter
14. King Crab, Vadouvan and Mussels
15. Dover Sole, Water cress and Noilly Prat
16. Langoustine and Sakura
17. Milk, Honey Dew Melon and Lavender
18. Fraise does Bois, Rhubarb and Hip Rose
19. Petit-fours, Madeleines