Four new 2 Star and seven new 1 Star restaurants in the MICHELIN Guide Nordic Countries 2020

The MICHELIN Guide Nordic Countries 2020 is launched today and confirms the great culinary potential of the Nordics countries. Hosted by the International Director of the Michelin Guides, the ceremony was held for the first time in Norway, in the host city of Trondheim which for years has been witnessing an evolution of its gastronomic scene.

Please find translated pressreleases into Swedish, Danish, Norwegian and Finnish language as attachment in the bottom of this email.

Covering Denmark, Finland, Iceland, Norway and Sweden, this year’s guide features four new 2 Star restaurants: re-launched Alchemist in Copenhagen, Denmark, by Rasmus Munk, which goes straight into the guide with 2 Michelin Stars; Jordnær, in Gentofte, north of Copenhagen, led by highly driven chef Eric Kragh Vildgaard; Aloë in Älvsjö, set just outside Stockholm, Sweden, run by friends Daniel Höglander and Niclas Jönsson; and RE-NAA in Stavanger, Norway, under the leadership of the eponymous Sven Erik Renaa.

In addition to gaining 2 Stars, Jordnær also receives the Michelin Nordic Countries Welcome & Service Award 2020 offered by Ferrari Trento, where the charming Tina Kragh Vildgaard leads the smooth, faultless service and helps to create a truly memorable experience.

Commenting on the new 2 Stars, Gwendal Poullennec said: “While they are all very different, what they share is a real passion for sourcing and seasonality. Alchemist is a 50+ course immersive experience which brings plenty of originality to the table; Jordnær sees well-crafted, delicate dishes; Aloë brings together flavours from around the globe; and Re-Naa focuses on precise, creative cuisine.

Seven restaurants have been newly awarded 1 Star. Norway is a big winner, with four new distinctions: organic-focused Bare in Bergen; Japanese counter restaurant Omakase by Vladmir Pak in Oslo; elegant Speilsalen, in a luxurious hotel in Trondheim; and Under in Lindesnes, where you dine under the sea with stunning views of the passing sealife.

Also receiving 1 Star are Etoile in Stockholm, Sweden, with its intriguing global cuisine; Inari in Helsinki, Finland which serves largely plant-based dishes; and the re-launched DILL in Reykjavik, Iceland, where chef-owner Gunnar Karl Gíslason has returned from New York.

Winner of the Michelin Nordic Countries Chef Mentor Award 2020 offered by Michelin Nordic is Rasmus Kofoed of Geranium in Copenhagen. He is a culinary ambassador for Denmark and provides great encouragement for young chefs through his work in the Bocuse d’Or competition.

Winner of the Michelin Nordic Countries Sustainability Award 2020 offered by Danske Bank is Magnus Ek and his team at Oaxen Krog and Oaxen Slip in Stockholm, Sweden. Their daily work encompasses all elements of sustainability and includes supporting animal welfare, as well as promoting biological diversity and the use of sustainable resources.

Poullennec said: “Today, sustainability is moving increasingly to the forefront of people’s mind, and nowhere more so than in the Nordic Countries, where they have really embraced sustainability as a way of life. Nordic chefs lead the way when it comes to focusing on local ingredients; taking on a zero-waste, nose-to-tail approach; and reducing both food and packaging waste. They are setting the standard for the rest of the world to follow.”

This year, additional information has been introduced to the Michelin website (www.guide.michelin.com) to highlight Nordic restaurants that are actively following a sustainable ethos. For those taking steps to work in a greener way, there are details on their initiatives. In addition, industry role models, who are at the forefront with their sustainability practices, are highlighted by a new green symbol and their vision outlined via a quotation from the chef.

This year there are four new ‘Bib Gourmand’ restaurants. A ‘Bib’ is Michelin’s distinction for good quality, good value cooking and proves very popular with readers. Two of these Bib Gourmands are in Stockholm, Sweden: stylish modern brasserie Allegrine, and the younger sister of 2 Star Gastrologik, Speceriet. A ‘Bib’ also goes to Venetian-inspired Barabba in Copenhgaen, Denmark, as well as neighbourhood restaurant Nolla in Helsinki, Finland, an advocate of zero-waste.

The Michelin Guide Nordic Countries caters for every type of gastronome, from business traveller to tourist, and recommends the best places to eat and stay across all categories of comfort and price. The guide lists Starred restaurants first, followed by restaurants with a Bib Gourmand, and then restaurants classified with the Plate symbol, which signifies good cooking.

MICHELIN Guide Nordic Countries 2020 at a glance:

Two restaurants with 3 Stars

13 Two Star restaurants, including four new additions

47 One Star restaurants, including seven new additions

30 Bib Gourmand restaurants, including four new additions

156 Plate restaurants, including 19 new additions

For the full list of Starred restaurants in the Nordic Countries please see the separate Michelin Nordic Countries Guide Awards List 2020.

Images from the MICHELIN 2020 Star Revelation ceremony are available via the following link: https://contentcenter.michelin.com/mtp/2020/index.jspz

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Facebook: https://www.facebook.com/guideMICHELINfr/

Press contact at Michelin Nordic: Lotta WRANGLE
Mobile: 0046 72 250 07 40, Mail: lotta.wrangle@michelin.com

About Michelin:
Michelin, the leading mobility company, is dedicated to enhancing its clients’ mobility, sustainably; designing and distributing the most suitable tires, services and solutions for its clients’ needs; providing digital services, maps and guides to help enrich trips and travels and make them unique experiences; and developing high-technology materials that serve a variety of industries. Headquartered in Clermont-Ferrand, France, Michelin is present in 170 countries, has more than 125,000 employees and operates 67 tire production facilities which together produced around 190 million tires in 2018. (www.michelin.com)

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Today, sustainability is moving increasingly to the forefront of people’s mind, and nowhere more so than in the Nordic Countries, where they have really embraced sustainability as a way of life. Nordic chefs lead the way when it comes to focusing on local ingredients; taking on a zero-waste, nose-to-tail approach; and reducing both food and packaging waste. They are setting the standard for the rest of the world to follow
Gwendal Poullennec, International Director of the Michelin Guides