We had previously visited Johan Burich-Holck's first restaurant, the Bib Gourmand accredited Marv & Ben (M&B). As he has now opened a new restaurant, The Pescatarian, we absolutely had to visit!

Ida Nielsen, Bailli of Jutland, wished us a warm welcome.

Head Chef and co-owner, Jesper Steffen ‘knows his stuff’ having previously been the creative Chef at M&B with an extraordinary CV including The Studio, Kokkedal Castle and Almanak.

The Pescatarian’s concept is seafood, fruit and vegetables, focusing on sustainability and organic produce. As modern as you can be.

RECEPTION

Cucumber and smoked salmon
Jerusalem artichoke waffle and pikeperch
Apple slice, dab, raspberry
Champagne De Vallois Brut NV

MENU

Scallop, kohlrabi, wasabi
Riesling Kabinett Feinherb 2019
Dr H Thanisch, Mosel, Germany

Potatoes, onions
Afterglow cheese
[Ed. Pasteurised goat’s milk cheese
from Blakesville Creamery, Wisconsin, USA]
Poppelvej ‘Rookie’ Grenache 2022
McLaren Vale, Australia

Squid, blue mussel
wild garlic, capers
‘Lune à boire’
Domaine Kreydenweiss, Alsace, France

Black chanterelle
egg yolk, dashi
Ritual Pinot Noir 2018
Casablanca Valley, Chile

Pollock
celery, oregano
Bourgogne Chardonnay 2021
Luzy-Macarez, Burgundy, France

Blackberries
almonds, buttermilk
Fosso della Rosa 2022
(Grape: 100% Brachetto)
Giovanni Almondo, Piedmont, Italy

At the end of dinner was the traditional line up of kitchen and service brigades. Chargé de Missions Peter Krarup invited Maître Rôtisseur Bent Aggestrup to give his feedback.

Bent praised the apple slice canapé as innovative, very tasty with the Champagne. The black chanterelle was superb. Throughout the wine pairings were unusual, definitely raising the gastronomic experience. Service was excellent, the team managed very well especially considering the narrow space plus a full à la carte restaurant.

Bailli Délégué Jørgen Krenk awarded staff the Bailliage of Denmark service pin for first-class service at a Chaîne event.

Fun fact: Bent Aggestrup was Jesper Steffen’s teacher at cookery school during his basic training.

Torben Søemod
Conseiller Gastronomique