Tri
Vesterhavsvej 5A, Agger, Denmark
€€€ ・ Creative
MICHELIN Guide's Point Of View
One Star: High quality cooking
In a small coastal town by the North Sea you'll find this contemporary greenhouse-like building. Made from wood and glass, it is a bright and airy space that is filled with customers enjoying quality cooking. Chef Nicolas Min Jørgensen has created a menu themed around seasonal and local produce, which is used with a nose-to-tail, low waste ethos. Dishes provide pure, natural flavours and are prepared with care and precision.
Gastronomy & Sustainability
MICHELIN Green Star
"Our menu is dictated by season and supply, with almost 100% local produce only. We collaborate closely with our suppliers, we forage and we use whole animals where possible. Our wine and beverage list is organic/biodynamic."
Nicolas Min Jørgensen
Credit cards accepted
