GASTROunika CAVIAR AMBASSADORS

RASMUS MUNK

Head Chef, Alchemist

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

Michelin Guide
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.

BRIAN MARK HANSEN

Head Chef, CoRi
World Champion 2023, Bocuse D’or

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

A world champion in culinary arts and one of Denmark’s most respected chefs, Brian Mark Hansen is renowned for a cuisine rooted in classical traditions, exceptional technical precision, and a modern approach to flavor. His passion for sauces, fermentation, and outstanding ingredients has made him a prominent figure on the Danish gastronomic scene, culminating in his victory at the Bocuse d’Or in 2023.

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, Paz

“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.

KRISTIAN BAUMANN

Head Chef, KOAN

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

Michelin Guide

This elegant restaurant provides a hugely engaging experience from start to finish, with its technically accomplished and completely original cooking. The heritage of Korean-born chef-owner Kristian Baumann influences the flavours and techniques across the 17 course tasting menu. He leads the team in an open kitchen, delivering creative, refined dishes built around superb ingredients. Service is professional yet relaxed, and the whole event is perfectly choreographed.

JONAS MIKKELSEN

Head Chef, Magny

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

Michelin Guide
Just off the Nyhavn Canal sits Magny, housed on the ground floor of an apartment block behind a vintage-looking wood façade, and named after the chef’s grandmother. The seasonal multi-course menu offers dishes such as turbot soup with caviar, morels and kelp, followed by pork with mustard and grilled lettuce.

NICKY ARENTSEN

Head Chef, Aure

“This Caviar brings craftsmanship, flavor, and quality together in perfect harmony.”

Michelin Guide

An 18th Century gunpowder store is the home for this restaurant in the semi-wild waterside area of Margretheholm. Its unassuming exterior and pared-back dish presentation belie the supreme skill and enormous amount of flavour in each course. Exceptional produce is given the space to shine thanks to refined, thoughtful combinations; just-cooked monkfish, for example, is enhanced by smooth pumpkin purée and a classic beurre blanc spiked with just the right quantity of red kosho. The service team run the show with charm and ease.