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The magic occurs when different food cultures meet, and the biggest melting pot of them all — United States of America — was the inspiration for this menu. Guests could sinking their teeth into all-American classics such as rib-eye and clam chowder and experience Nordic produce cooked with pure, American inventiveness.

This autumn our chefs explored the Mediterranean region and handpicked an array of exotic ingredients and classic dishes. The guests at Nordisk Spisehus had the pleasure of enjoying the very best from ‘the hot countries’, accompanied by local produce and our very own innovative Nordic approach. One of the highlights from the menu was a new take on tzatziki, which we had transformed into a fresh dessert.

What happens when you merge exotic Asian ingredients with fresh Nordic produce and creations? Brand new and unique flavors of taste will arise! In the spring 2019 the guests could experience a menu in which Oriental met Nordic in a unique gastronomic experience. The menu included, among other things, a wonderfully fresh and simple dish with hand dived scallops from the shores of Norway accompanied by Japanese grape seaweed and the unique citrus fruit, yuzu.

At Nordisk Spisehus, you get a unique restaurant experience that activates, provokes, and impresses all of your senses. With the “The five senses” menu, our guests were treated to high gastronomy through servings developed by our Head Chefs in cooperation with Catalan Master Chef, Jordi Artal. The menu included a Catalan-inspired serving of halibut in combination with squid-tuile and a cava reduction.

Shellfish on the grill, a foamy sauce on Limfjord mussels and the chefs’ fresh take on strawberries and cream. In summer 2018, guests at Nordisk Spisehus had the chance to savour culinary reinterpretations of classic, Danish summer dishes. The courses were light, fresh and incredibly tasty, featuring ingredients such as rose hip and elderflower, which our chefs gathered themselves in the woods and on the beaches of Aarhus.

This winter, guests at Nordisk Spisehus had the opportunity to experience 3-star Michelin dishes from one of the biggest stars on the Belgian culinary scene. Peter Goossens from the Hof van Cleve restaurant has been called ‘The Godfather of Modern Belgian Cuisine’. His contributions to the Nordisk Spisehus menu included a pineapple, blood orange and pistachio dessert.

One of the pioneers within the world’s wildest molecular gastronomy, Joshua Hermias, paid Aarhus a visit to show the Chefs of Nordisk Spisehus some of the techniques he uses at the Michelin restaurant “Minibar by José Andrés” in Washington D.C. His visit allowed guests the opportunity to try cauliflower in a new, moulded version, chicken shawarma, and a pre-dessert with deep fried doughnut ice cream.

Nordisk Spisehus’ chef Kasper Pelle Christensen travelled to magnificent Milan to share a kitchen with possibly the greatest female Italian chef. Viviana Varese was on our menu with two signature dishes from Alice Ristorante – a wonderfully tasty dish composed of sweetbread, beetroot and yoghurt and a sublime dessert with chocolate, coffee, almonds and savoury Timut pepper.

On Saturday 21 January, Aarhus took over the reins as European Capital of Culture after the Spanish coastal town of San Sebastián. At Nordic Spisehus, we celebrated this event by treating our guests to three exquisite dishes from San Sebastián’s exceptional Michelin restaurant, Mugaritz. Our menu included an exclusive dish with langoustine, pig’s tail and Ibérico ham.

This fall, guests at Nordisk Spisehus had the pleasure of enjoying gourmet dishes from three restaurants, all of which are among the top ten on the list “World’s 50 Best Restaurants”. Our chef and restaurant manager travelled to Vienna to visit renowned chef, Heinz Reitbauer, at the world’s ninth best restaurant, Steirereck. Guests at Nordisk Spisehus were afterwards treated to Steirereck’s wonderful signature dish with poultry, onions and potatoes.

Fresh and green spruce shoots, the first asparagus and tasty Rømø shrimps. The menu ‘Copenhagen’ was inspired by Danish nature and developed in collaboration with the skilled people from Michelin-star restaurant Kokkeriet in Copenhagen. The guests at Nordisk Spisehus could experience Kokkeriet’s beautiful and seductive dessert “King of Denmark” among other tasty offerings.

In the coldest, darkest months of the year, guests at Nordisk Spisehus were taken on an exotic Michelin voyage, experiencing one of the greatest gastronomic trends of our time – South American cuisine. Head chef, Kasper Pelle Christensen, had acquired recipes from two of Brazil’s most creative Michelin restaurants, Maní and Tuju. Guests were also treated to a course from Claus Meyer’s restaurant Gustu in Bolivia. The menu included such delicacies as pickled sugar pumpkin and the national dish of Brazil, feijoada. These offbeat, exotic flavours formed a fascinating contrast to Nordisk Spisehus’s own Nordic creations.

During the late summer, guests at Nordisk Spisehus had to look no further than M.P. Bruuns Gade to get the feel of relaxing holiday and luxurious summer in Southern Europe. Together with three-star Michelin restaurant Akelarre in Spain and two-star Michelin restaurant Belcanto in Portugal, Nordisk Spisehus’ skilled team of chefs and waiters created an utterly sublime menu with the best gastronomy has to offer in the North and the South. The menu featured Akelarre’s critically acclaimed fish dish with cod and Belcanto’s dish with the fairy tale title “The goose that lay the golden egg”.

Over the years, Nordisk Spisehus has collaborated with more than 40 Michelin-star restaurants. Three of these collaborations struck a special cord with us – namely, the three-star Michelin restaurants, which our guests have rated the highest through the years: Eleven Madison Park, Michel Bras and El Celler de Can Roca, the latter recently being celebrated as the World’s Best Restaurant 2015. In our menu ‘Greatest Michelin’, we focused on the best dishes for these three Michelin restaurants, giving our guest a chance to enjoy lemon sole accompanied by fennel and bergamot, frog’s leg ragout and an absolutely marvellous dessert based on spring vegetables.

For the Copenhagen Michelin-theme, Nordisk Spisehus brought together some of the very best features of Danish gastronomy. Five of the country’s best Michelin restaurants were proudly presented on the menu, and reinterpretations of renowned dishes from Clou, Studio, Kadeau, Kokkeriet and Søllerød Kro were praised and applauded by the Nordisk Spisehus guests. The guests were served a menu that exuded nature and authenticity, and the whole culinary experience was further elevated by the simple and raw Nordic atmosphere with patinated gold in a unique interplay with images of weathered wooden planks.

For the Tokyo & Barcelona-theme the guests at Nordisk Spisehus were in for a treat. With a unique and outstanding menu, appealing to all senses, the guests had to eat with their fingers, chopsticks and cutlery. The meeting between Tokyo & Barcelona, two of the world’s leading gastronomic cities, who each have high profiled Michelin-restaurants and chefs, provided the setting for this spectacular Michelin-theme at Nordisk Spisehus. The guests enjoyed dishes from Barcelona such as ABaC and Enoteca but also the fanciful and daring tapas restaurant Tickets. From Tokyo, the guests experienced Nordisk Spisehus’ own interpretations of dishes from consolidated Michelin-restaurants such as Nihonryori Ryugin and the flourishing Amour.

Tribute was paid to a series of Michelin-restaurants when Nordisk Spisehus presented distinguished dishes from five of the world’s most acclaimed Michelin-restaurants elBulli, El Celler de Can Roca, The Fat Duck, Geranium and Michel Bras. Every dish was interpreted by Nordisk Spisehus with respect and affection for their role models within avant-garde cuisine. The guests could enjoy an irresistible cod and oyster tartar with crispy salad and lightly smoked veal marrow composed by elBulli, elected the best restaurant in the world for many years. The dishes were beautifully accompanied by carefully selected wines, which highlighted the refined tastes.

The atmosphere oozed of exotic ingredients from the traditional Italian kitchen combined with an evocative décor inspired by the picturesque streets in Rome. The menu was composed of classic Italian dishes with a Nordic twist, such as breast of veal with tuna-emulsion, creamy polenta with parmesan and panna cotta with creamy sorbet and crisps. The wine menu offered the best Italian classics and a couple of exciting new surprises. Nordisk Spisehus held a theme night with a distinguished visit from the Michelin-chef Giulio Terrinoni, who in corporation with Nordisk Spisehus’ kitchen, created six  Michelin-worthy dishes for the guests.

The guests enjoyed delicious dishes from super trendy and recognized restaurants in New York, all of which have been honered with stars in the prestigious Michelin-guide: ACME, Gordon Ramsey, Ai Fiori, La Bernadine and Jean Georges. A New York-menu characterised by authentic flavours – for example, a mouth-watering dish inspired by La Bernadines famous seafood consisting of lean tuna, salmon, ginger and lime with a delicate contrast of creamy foie gras. Complimented by a razor-sharp wine menu, solely composed by wines from “The Big Apple” and the USA, had  the guests sense the atmosphere of the vibrant big city, New York.

The Nordic fall inspired a forest theme and an intriguing menu with moose tatar, smoked marrow, wild boar and pigeon accompanied by the finest late summer ingredients. The walls of the restaurant were decorated with thematically linked pictures from the Nordic forests, and audio tracks of Nordic, wild animals mixed with the background music – a true nature experience for all the senses.