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.


Head Chef, Søllerød Kro
World Champion 2023, Bocuse D’or 


“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.


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.


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.


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.


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.