A Foodie’s Guide to Copenhagen: Restaurant Jordnær’s Eric & Tina Vildgaard

Copenhagen had long been a bucket-list destination for me as a lover of food, wine and fine-dining, and when I finally planned the trip, I knew I wanted to do it right. A lot of thought went into where to eat, and I was set on having at least one truly special fine-dining experience. I ultimately chose Jordnær, the three-Michelin-starred restaurant from chef Eric Vildgaard and his wife, Tina Kragh Vildgaard, who is the restaurant’s maître d’.

What stood out in the research, and what led me to choose Jordnær, was how consistently people spoke about the hospitality—often described as unmatched—and the food, which was repeatedly characterized in the simplest terms: genuinely delicious.

I had the opportunity to sit at the chef’s table in the kitchen, where a beautiful place was set just for me; it was honestly one of the best “shows” I’ve ever experienced. Over the course of the meal, nearly every member of the team came over to present a dish, which created a level of connection that really does feel rare at this level of dining. It also felt atmospherically lighter than other three-Michelin-starred experiences I’ve had. The team genuinely seemed to be having fun. There was music playing in the kitchen (ABBA and other hits) and a general sense that everyone was enjoying what they were doing. It made the whole evening feel more relaxed and natural, without losing any of the precision you expect at this level.

The cooking at Jordnær is New Nordic with a clear Japanese influence, shaped by Eric and Tina’s travels. Fish is very much the focus, and throughout my meal, there were no meat courses; instead, dish after dish highlighted pristine seafood, often paired with caviar. What stood out most, though, was the flavor and exceptional sauce work. It was the first three-Michelin-starred experience I’ve had where every course, start to finish, actually delivered.

Jordnær is deeply ingredient-focused, with a clear emphasis on sourcing, sustainability and purity, and that philosophy carries through to the restaurant’s exceptional Champagne program. Their mantra “Because everything is better with Champagne” captured me immediately; as someone who loves Champagne, I knew this was my kind of place. The list highlights both iconic houses and smaller producers with equal care.

After my meal, I followed up with Eric and Tina to learn more about their journey, from Eric’s unconventional path into the kitchen (including time on the streets and as René Redzepi’s right-hand at Noma) to the influences behind his cooking and how they see Copenhagen’s dining scene today. Here, they share their perspective—and where they actually like to eat, when they’re not in the kitchen.

What makes the dining scene in Copenhagen so special right now?

Eric & Tina: Copenhagen has become one of the most exciting food cities in the world because it’s authentic, layered and constantly evolving without losing its soul. It used to be pretty rough, and it went all the way from being a neglected one to being celebrated. Places like Kong Hans Kælder and Frank's Kro were already championing the best organic produce and real Danish quality, but now you have world-class spots like Geranium alongside the new energy from younger chefs. It’s a city where craftsmanship, seasonality and joy at the table matter more than trends. We’re proud to be part of the three three-Michelin-starred restaurants here alongside Geranium and Noma—and other signature restaurants. It shows how far the scene has come.

Was there a specific moment that first made you fall in love with food—and ultimately inspired you to open Jordnær?

Eric: My first real moment with food was at 13, on a ship for troubled kids. I was bored out of my mind, so I baked a cake for the crew with whatever I could find. Making people happy through food felt better than anything I’d known before. Later, I worked everywhere from flipping burgers to Noma, but life pulled me back into the wrong crowd, until Tina gave me the ultimatum: gangster or family man. I choose family. Meeting her and having our kids saved me. We opened Jordnær in 2017 in the Gentofte Hotel with almost nothing—just belief in each other. A friend suggested the name “Jordnær”—which means “down-to-earth”—because that’s exactly who we are. No pretense.

Tina: For me, it was watching Eric come alive in the kitchen. We built this together as true partners—he runs the kitchen, I run the front of house. The moment that inspired everything was seeing him choose us and pour that same intensity into cooking for guests instead of the streets.

Is there a particular philosophy that shapes the way you approach hospitality at Jordnær?

Tina: Hospitality at Jordnær is warm, genuine and personal—“one size fits one.” We want every guest to feel like they’re being hosted in our home, not just served in a restaurant. I received the Michelin Nordic Welcome & Service Award because we focus on making people feel seen and cared for, in a way that is never stiff or pretentious. Eric’s food is beautiful and brutal; the service has to match that warmth, so the whole evening becomes a memory.

Eric: Everything we do is for the guest. “If better is possible, good is not good enough” is our mantra. We cook the food we would love to eat ourselves and create the environment we’d want as guests. Making people happy through food and service is what changed my life—now it’s what we give back every night.

When you have a night off, where do you actually like to eat in Copenhagen?

Eric & Tina: We are only open Tuesday through Friday, so we can have real family time with our six kids. When we have a night off, we love places that feel alive and unpretentious. We often go to Restaurant Levi for the beautiful Japanese-Italian crossover, Frank's Kro for hearty, nostalgic Danish comfort food in a relaxed setting, or Fishmarket for the absolute freshest seafood with crisp wines. Rosetta Østerbro’s handmade pasta is a favorite when we crave rustic Mediterranean, Gosht for vibrant Middle Eastern mezze and lamb, and Fu Hao for bold, authentic Chinese in a no-fuss setting. Casually, we love wandering Torvehallerne market, grabbing coffee at Coffee Collective, or browsing Foodgear for kitchen inspiration. These are the spots where chefs actually go and where you taste real quality and joy.

What other tasting menus in the city would you recommend?

Eric & Tina: If someone already has a reservation with us, we’d recommend pairing it with something that offers a different but equally special experience. Geranium is one of the very best in the world—more cerebral and beautiful in a different way. Or for contrast, something like Levi or Rosetta for beautiful flavors without the full tasting-menu intensity. For a relaxed, opulent nightcap, Nimb Bar at Tivoli Gardens is perfect for caviar and Champagne.

Are there any new restaurants in Copenhagen that you’re especially excited about right now?

Eric & Tina: We’re really excited about the energy from the next generation. Udtryk, opened by our former second-in-command, earned a Michelin star in just 41 days; that makes us proud. Places like Texture and the new Sushi Anaba location also show how Copenhagen keeps pushing forward with precision and sustainability. The scene is full of young talent building on what came before.

What are the three meals or food experiences that travelers shouldn’t miss in Copenhagen?

Eric & Tina: We wouldn’t miss—

1. Torvehallerne food market: Walk around, taste the best local produce, seafood and street food; it’s the heartbeat of Danish food culture.
2. A proper Danish classic done right at Frank’s Kro; it's heartwarming and nostalgic.
3. Fresh seafood straight from the source (at Fishmarket or someplace similar) paired with great wine, plus a stop at a pioneering roastery like Coffee Collective for exceptional coffee. And of course, end the evening with Champagne and caviar somewhere special. These experiences show you the layers of Copenhagen: quality, craftsmanship and pure joy.

Do you have a favorite ingredient to cook with right now—and what would be your ideal glass to pair with it?

Eric: Right now I’m obsessed with purity—taking one great ingredient and distilling it to its essence. Seafood and vegetables from our incredible local producers are everything (langoustine, caviar, fresh herbs, even something as simple as a perfectly balanced cucumber salad can give me goosebumps). I love acidity, crunch and texture that lets the natural sweetness shine without cluttering the palate.

For Champagne, our program is built around “Because everything is better with Champagne.” We have pairings featuring everything from grower Champagnes like Ulysse Collin to prestige cuvées from Krug, Salon, Bollinger, Taittinger Comtes de Champagne, Dom Pérignon and more. My ideal glass right now would be something with precision and minerality that cuts through seafood beautifully—like a great Blanc de Blancs or a Krug Grande Cuvée. If I could always have a bottle open, it would be one of the iconic prestige cuvées we love on our list (maybe a Salon or a Bollinger R.D. for its depth).

You use beautiful plateware at Jordnær—are there particular studios whose work you especially admire?

Eric & Tina: Denmark’s ceramic tradition is world-class, and we’ve always invested heavily in beautiful plateware because the plate is part of the story. Early on, we could only afford ten special ceramic plates for forty guests, but we bought them anyway—they’re the ones we’d admired for their elegance and how they make the food float. There’s a Japanese influence in our plating and tableware too—minimal, refined, letting the ingredients take center stage. We admire the craftsmanship of Danish and Scandinavian ceramicists who create pieces with that same down-to-earth purity and quiet beauty. The Danish ones are: Zelmer Olsen Glass, Gurli Elbækgaard and Silver Zoo (for silverware).

What’s the most memorable meal you’ve ever had, outside of Denmark?

Eric: The most memorable recent meal was at CoCo Dining in Saigon with Tina and the kids. I tasted Chef Vuong’s “Salad Not Salad”—herbs, edible flowers, cucumber—made by someone with a tough background like mine, and it moved me to tears. It was so pure, so full of love. Beautiful food from hard lives reminds me why we do this.

Which destinations around the world have inspired your work most—and where in the world do you feel the dining scene is most exciting right now? Where are you hoping to travel next?

Eric: Travel inspires us constantly—Asia has been huge lately (Vietnam, Phu Quoc). My brother Torsten (also a Michelin-adored chef) is my biggest inspiration; his work with places like Frantzén opened my eyes. Right now, the dining scene feels electric in parts of Asia for its precision and respect for ingredients, but Copenhagen still holds a special place for us. Next, we’re always dreaming of family trips that combine food, culture and just being together—maybe more of Asia or somewhere new that surprises us. The world is full of beautiful souls making food with intention.