“We like to call what we do culinary collaboration,” says Signe Høyer, communications officer at Nordisk Spisehus. “Our chefs serve up a menu that is partly our own dishes, inspired by techniques we’ve learnt from our collaborations, and partly a selection of dishes served at a Michelin restaurant somewhere else in the world. Our chefs travel to the restaurants and learn the intricacies of their culinary style, and then they bring some of their best dishes home for people to sample in Aarhus.” The ground-breaking concept is the brainchild of the restaurant’s owner, Aarhusian entrepreneur Frantz Longhi.

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