“We love to cook food from scratch and to honour both old and new craftmanship. Exploring new flavours and techniques to cook and preserve food is a passion of ours, as is supporting our community. We use only local ingredients from local producers and our dishes contain more vegetables than meat. We also involve our guests by explaining how and why we do what we do, and try to create an informal atmosphere to make guests feel happy, relaxed and, most of all, feel that they are at home.”

Mackerel with the season’s first potatoes, yoghurt, browned butter, fermented rhubarb, and ramson flowers; fermented and roasted barley dessert; and shrimp with layered onions and fermented rhubarb juice.

When restaurant Domestic opened in 2015 it helped bring Aarhus – Denmark’s second largest city – into the elite of new Nordic-inspired restaurants. They became local pioneers in the field of fine but casual dining, a concept that up until their opening was not common in this part of the country and which this employee-owned restaurant expertly masters. The restaurant’s passion for foraging and reinventing by-products through fermenting and pickling adds a special element to each dish.