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A glass cube extension called Doris juts toward Flesborg Fjord, where you can watch the chef work up close while water fills the frame behind him. Paul Proffitt, British-born and Michelin-starred, runs this fine dining room inside an old fjordside villa, where modern cuisine leans on local produce with a streak of childhood nostalgia that keeps things from getting too reverential. The parquet floors and light wood help, too.
The awards strongest first
- Michelin Guide 1 Star
One number, weighted & current 86
How we scoreThe dishes from the writeups
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Aged dairy cow tartare
“in dishes such as dripping served with a buttery brioche, aged dairy cow tartare or a surf 'n' turf of sirloin with oyster cream.”
Michelin Guide -
Sirloin with oyster cream
“in dishes such as dripping served with a buttery brioche, aged dairy cow tartare or a surf 'n' turf of sirloin with oyster cream.”
Michelin Guide
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