GASTROunika CAVIAR AMBASSADORS

ERIC KRAGH VILDGAARD

Head Chef, Jordnaer

“The purity and freshness of GASTROunika caviar makes a world of difference in how we are able to work with it. It hits all the right notes.”

Michelin Guide

At the passionately run ‘Down to Earth’, many of the ingredients are foraged by the talented chef, Eric Kragh Vildgaard, whose beautifully crafted, minimalistic plates of food have subtle, harmonious flavours. The enthusiastic chefs deliver dishes and are happy to chat. It’s worth opting for the wine pairings.

RASMUS MUNK

Head Chef, Alchemist

“The clean complexity and depth of this range of caviar is what makes it so special.”

Gastronomy, drama, art and spectacular visuals blend to create the Alchemist universe. A fine dining experience is the core of the restaurant – but keeping with the idea of Holistic Cuisine the servings are augmented by performers, installations and the architecture itself.

KYUMIN HAHN

Head Chef, Kadeau

“To be able to work with caviar that has exceptional flavor and follows our philosophy of pure and unadulterated is a gift.”

Michelin Guide

The backbone of our cuisine is the nature of Bornholm – the wild as well as the cultivated. We care for the traditions, yet strive to renew. We are ambitious and thorough, yet we will always be playful and ever exploring. Our cuisine is regional, yet we are inspired by the whole world. We follow the rhythm of the years and the cycle of the seasons. During growing season, we work intensively with nature’s changing supply, preserving as much as possible in the process.

POUL ANDRIAS ZISKA

Head Chef, Koks

“It’s rare to find a caviar that matches our dishes so perfectly.”

Michelin Guide

Meet at the lakeside fermenting hut for an aperitif with a view; you’ll then be delivered to the picturesque and energy-efficient former farmhouse and forge for an intimate dining experience. The creative menu uses sustainably farmed seaweed, organic vegetables, locally caught seafood and free-range Faroese meat, with an emphasis on traditional techniques.

BRIAN MARK HANSEN

Head Chef, Søllerød Kro

“This GASTROunika caviar is wonderful to work with and has amazing nutty tones.”

Michelin Guide
A characterful 17C thatched inn by a pond in a picturesque village, with a delightful courtyard terrace and three elegant, intimate rooms. In keeping with the surroundings, cooking has a classical heart but is presented in a modern style. Dishes have deceptive depth and the wine list is a tome of beauty.

KRISTIAN BAUMAN

Head Chef, Koan
Head Chef, 108

“Everything about this GASTROunika caviar makes me want to use it in as many dishes as possible.”

Michelin Guide

A former whale meat warehouse with floor-to-ceiling windows and water views; bare concrete and a semi-open kitchen give it a cool Nordic style. There’s a Noma alumnus in the kitchen and plenty of pickled, cured and fermented ingredients on the ‘no rules’ menu, from which you pick as many dishes as you like.

JONAS MIKKELSEN

Head Chef, Hotel Frederiksminde

“GASTROunika caviar inspires me to make better food. It is absolutely the cleanest caviar i have worked with.”

Michelin Guide
The creative modern cooking here uses superb seasonal ingredients in original yet well-judged combinations and the dishes are precisely crafted and attractively presented. Many ingredients are from the garden that this airy hotel summer room overlooks, so its chefs are encouraged to be gardeners as well as cooks.