Restaurant JORDNÆR, located in the picturesque Gentofte commune near Copenhagen, is the brainchild of chef Eric Kragh Vildgaard and his wife Tina Kragh Vildgaard, the main goal of which is to throw out all the experience and ambition gained on a plate where taste is always the top priority.
JORDNÆR, translated to English means “Down to Earth” which, in Danish, also means a way of being humble — in this case in relation to the nature around us.
The restaurant was born as the “seventh child” of the couple — they already have six children, and JORDNÆR has taken an important place in their family.
In 2017, nine months after the restaurant opened, JORDNÆR received its first Michelin star, and in 2020, a second one.
Eric Kragh Vildgaard is known as one of the most interesting chefs in Copenhagen who, together with Tina and her team, has accomplished an impressive feat in an incredibly short time, based on many years of experience in gastronomy and a turbulent life path that has brought him many ups and downs.
In the Photo: Chef Eric Kragh Vildgaard
“At the age of 16, I was sent on a voyage for troubled youth, where I was assigned to prepare meals for the crew. I never thought that I would enjoy cooking so much, — tells Eric Vildgaard. Cooking gave me a moments of peace and joy, which I could share with the crew. As I used to bring people sad, even being a small kid, there instead of being angry I was happy. And when I was cooking happy, I got a lot of happy feedback. I understood that vice versa if you’re angry, people will be angry at you. Nobody likes angry person. That was the moment I realized that cooking was my call of life. But then a lot of things changed. Young mind can’t always accept such turnabout at once and in my case it took some time. My brother Torsten had a very big influence on my later life. He was always been my inspiration and pick”.
The dream of becoming a chef began to come true. Eric worked hard, completely immersed in his favorite business, his talent began to be noticed very quickly.
His path to life was found in a combination of love for cooking and his great love — his wife Tina.
In the Photo: Eric & Tina Kragh Vildgaard
“When I met Tina, everything started to have sense. I found someone to live for. She showed me the way how to cook from the heart. Everything in life is about love. Without love we’re nothing”, — continue Eric.
“When we decided to open a restaurant, we didn’t have enough money for that and we needed to start from the bottom. We were lucky enough to find a partners in a face of ARP-Hansen Hotel group, who gave us this opportunity. We signed a contract, but the only issue was how to call the restaurant. The idea came when Tina and me visited a house of our friend in Sweden. It was an old house, rebuilt from the stable, and it’s called Jordnær. So he asked why wouldn’t we take this name for the restaurant. First I thought to myself “what a strange name”, but then on a way back home it made me feel that it’s not too bad! And that’s true. Jordnær is not only about the name — it’s about the way of being, the way of acting. I has may aspects and many meanings”.
Everything Eric does, every creation is a feast for the eyes and taste buds, all of his dishes are perfectly balanced and distinguished by their elegant simplicity.
- King Crab – Blue Mussels – Sake
- Hamachi Sunazuri – Truffle – Ramson
- Balfegó Tuna – GASTROunika Platinum – Shoyu
Wine accompaniment to these appetizers: Ulysse Collin Les Maillons Blanc de Noirs Extra Brut Champagne
The same elegance is present in the entire interior of the restaurant. Light colors of the walls and furniture, a fireplace burning in the middle of the hall, a luxurious vase with dried flowers, fine glass decorations, traditional Scandinavian lamps create a unique beauty and charm.
- Rosset Waffle – GASTROunika Baerri Selection – Fjord Shrimps
- Scallop – Finger Lime – White Currants
In terms of drinks, JORDNÆR offers a large selection of bottled wines, as well as champagne and wine pairings, consisting of 7 positions — “The Companionship” and “The Cellar Selection”, consisting of 5 white wines, 1 red wine and 1 sweet wine. One of the favorites is the Champagne pairing, which consists of 7 positions from classic champagne houses and articinal grovers.
In addition to wine accompaniment, non-alcoholic one can also be offered to the guest. (In the Photo — Verve Lemon Sour)
“A progressive restaurant has ambitions to reach the very top, but this does not mean an eternal hunt for the legendary Michelin stars. We never cook for the Michelin, we cook for our guests and we are happy when the guests are happy. But if you ask a chef if he’s not chasing Michelin stars deep down, and he says no, then he’s lying”, — Eric smiles.
- Langoustine Essence – Marinda Tomatoes – Olive Oil
Wine pair: Ulysse Collin Les Pierrières Blanc de Blancs Extra Brut Champagne
Each meal, according to Eric, reflects his soul and his life path.
- Smoked Cheese – Quail Egg Yolk – Kalix Löjrom
Wine Pair: Domaine Zind Humbrecht
Riesling Alsace Clos Häuserer 2018
- Raw Shrimps – Wasabi – Dill
The concept of the menu is completely meat-free, although Eric himself is not a vegetarian. Also, there are no herbs in the meals, they are only for decoration.
- Asparagues – Grape – Lobster
- GASTROunika Beluga Huso Huso – Walnut
Sparkling Jasmine — non-alcoholic pairing
- Hamachi Akami – Sesame – Ponzu
- Bread & Butter
Wine pair: Domaine Rolet Pere & Fils Arbois Blanc Tradition 1997
- Grilled Langoustine-Yuzu Kosho – Koji
Champagne accompanying this serving: Krug Brut Champagne 2006
- Cod – Vin Jeaune – Truffle
Da Hong Pao Ice Tea — non-alcoholic refreshing tea.
The final part of the dinner is represented by 2 desserts and Petit Four.
- Yuzu – Mandarin – Sheepmilk
- Truffle – Hazelnut – Salted Caramel
Wine pair: Schloss Lieser Niederberg Helden Riesling Auslese 2018
Before the final sweets, the trolley of fresh Herbal teas is appearing, while the guest is offered to choose the desired composition himself.
Compliments from the chef — chocolates and mini-cakes, Madeleine and Canelé.
As a chef, Eric is always the first to arrive and the last to leave. He does not feel superior to others and, in addition to his main job, is not ashamed to do the rough work or cleaning.
Eric Kragh Vildgaard: “Everything is possible when you do it with heart. I like when people doubt me. It a challenge and we need to proof our dreams, showing we can realize them. I lost everything in my life many times, but now I’m fortunate enough to keep what I have. JORDNÆR is about being humble about what we have. We are a success story and I am very proud of our team. And we strive to be even better tomorrow than today”.
Menu — 2700 DKK
Wine pairings:
“The Companionship” — 2200 DKK
“The Cellar Selection” — 3000 DKK
“Because everything is better with champagne” — 2800 DKK
“The clear vison” — 1250 DKK
Restaurant Jordnær
Address: Gentoftegade 292820, Gentofte
Contacts: 45 22408020; info@restaurantjordnaer.dk
Opening hours: Tuesday to Friday 18.00 – 00.00
Instagram: @restaurantjordnaer
Editor-in-chief: Patricia Kolari
Text Writer: Marina Timoshevskaya
Technical Director: Evgeny Fedorov
Photos: EATWEEK GUIDE
