Domestic Aarhus

I had a very nice evening at Domestic, with the 4-dish meny and alcohol-free pairings. In addition to the 4 main servings, there were several other plates served. Only one dish (a slightly too cold and chewy cured white fish) was less than excellent. Interesting homemade alcohol-free beverages (the meat pairing beverage could've been less sweet though). Very nice staff. The dessert was particularly delicious.

We had a great time at this restaurant. A lot of thought goes into each course. You can feel that Ben and the whole team love what they are doing, collaborate closely with their suppliers and work with local products in a very innovative way. Mind-blowing. Also very important: We felt very welcome and enjoyed the friendly atmosphere to which Magnus contributed a lot.

We had our wedding at Domestic in the spring and had an absolutely amazing experience. Highly recommended. First of all, the food was top notch (two of the guests said it was the best meal of their lives). Then, the service also exceeded our wildest expectations - both before the party, where we experienced great flexibility, responsiveness and genuine curiosity. And during the party, where the kitchen and waiters were super sweet, attentive and passionate. Finally, I would like to mention the place and the atmosphere, which is cozy, elegant, and without being pretentious. 5/5!

Maden er deres Michelinstjerne værdig - fedt koncept. Men stemningen og ikke mindst den nærværende, personlige og professionelle betjening gjorde aftenen til noget særligt. Klar anbefaling herfra - vi kommer gerne igen

Locals "celebrate" their hometown. The restaurant, whose former use ranges from a school to a dairy, has held a Michelin star since 2017 and received a green star in 2021. I had reservations. Would I encounter my arch-enemy, a disciple of Redzepi, in Mejlgade, known for its hip and urban ambiance? As soon as I entered the dining room, it was obvious: fermentation takes up a lot of space here, and that's to be taken literally. Everywhere you look, slightly dusty jars of pickles. Head chef Christoffer Norton greeted us personally. Restaurant manager Breinholt showed us to our table. The atmosphere is relaxed and informal. The oak tables show signs of wear. Wool blankets and candles are intended to create a cozy atmosphere. The cutlery and tableware selection was interesting. Some plates and bowls have been "repaired" using the Japanese art of Kintsugi, in which broken pieces are repaired with lacquer, often decorated with gold, silver, or platinum powder. Other pieces of the tableware are simply "chipped." The cutlery: Laguiole knives and, for contrast, a spoon that I would have expected to find in a youth hostel stuck in the 1970s. Why not 😊? That's sustainability, 👨‍🍳 Chef Christoffer explained to me. The menu's product selection is determined by the seasons. The decision has been made to make regional produce the cornerstone of the cuisine. The menu is an uncompromising homage to local producers. The menu takes you on a taste journey through Denmark. The drinks menu is also Danish. They have created a selection that brings Denmark into the glass. The alternative wine list offers a lot, all at very ambitious prices. A non-alcoholic beverage selection is also available. I was pleasantly surprised. Although not all of the dishes were convincing in terms of taste, the dishes were characterized by innovation, creativity, and novelty. The food was surprising, controversial, product-focused, clever, and interesting. Umami had a prominent presence on the menu, and who could resist that flavor? Two asparagus dishes were offered, among others. Both simple in their presentation, yet extremely flavorful. Koji played a key role in the white asparagus. While the green asparagus was accompanied by an excellent XO sauce, which demonstrated great craftsmanship and made the food glow in my stomach. Shortly afterward, a dish followed that will remain in my memory forever. Once again, a bread dish aroused my great enthusiasm; my love for bread remains undiminished. The potato bread served was characterized by a remarkably intense flavor, which was due to a miso paste that they make themselves. The bread alone made the evening worthwhile. Mackerel was served next. This fatty, juicy, and quite inexpensive fish delighted with its perfectly grilled skin, which had previously been glazed with a sweet sauce, and was very tasty and cooked to perfection. The main course offered two variations of the older cow, reminiscent of Txogitxu beef from the Basque Country. The hot dish was presented in a simple manner, with only sauce and some grilled chard, and I thoroughly enjoyed it. The raw version, on the other hand, proved to be extremely rich; the fat from the meat had been incorporated into the sauce – perfectly acceptable. The dessert at the end was nothing. It was a frozen dish of rhubarb with fermented magnolia, the flavor of which was overly perfumed and floral. My conclusion: I was worried that my visit to Domestic might make me unhappy, but ultimately the experience turned out to be a positive one. Now I can have an opinion on Nordic cuisine because I dared to face it 😁!

Great denish cuisine, well thought and balanced menu