The chef owner of Danish Restaurant of the Year 2016/17 takes a bite of the Russian capital.

November 16th, 17th & 18th.


Jonathan Berntsen is taught in France and techniques used at CLOU are mostly of French, Italian and Spanish origin, though the restaurant also takes great pride in using the best of Danish produce in its cooking, being very oriented to the outstanding fresh sea produce of the Danish region.

CLOU is a very personal restaurant that desires to make its guests feel at home. To this, the personal touch is important. From own art on the walls, to grand parents’ silverware on the beautiful setted tables.

The food and wine combinations have been key at restaurant since the beginning. In fact that is what’s most important at CLOU. Highly unusually the starting point is the wine, and then chefs match the food.

Even more unusual; in Copenhagen – the cradle of Nordic Cuisine – CLOU is a local top restaurant with cooking inspired by Southern European Cuisine.

Amongst pleased food critics CLOU is in general described as a restaurant being “classic with an unusual, extraordinary twist”.

Recently CLOU moved location; to the perfect spot to continue and further enhance the restaurant’s culinary journey at the bourgeois-bohemian part of Østerbro Quarter, a javelin throw from the beloved lakes of Copenhagen.

Here an even more intimate restaurant experience is created, with 20 guests only for a formidable 20+ servings set menu paired with cult wines par excellence in taking the allround CLOU-experience up to the next level.

CLOU has since 2013 received four 1-star ratings from Guide Michelin and was named “Danish Restaurant of the Year 2016/17” by The Danish Dining Guide.


Magnums & Caviar at CLOU

(press play)



Fahrenheit is an extraordinarily audacious and creative state-of-the-art project, abundant in cultural and gastronomic events.

The concept of the new venue is based on casual gastronomique – the cuisine which is vibrant and profound, yet simple and easy-to-understand, really ‘casual’ as the name suggest.

Farenheit offers a unique and diverse space. The classic loft style – a combination of concrete, metal and glass – is softened by leather and wooden accents, and a laid-back chat with the restaurant guests in the open kitchen helps the atmosphere of the place come alive.

The chef of the restaurant is the talented Saint Petersburg-born experimentalist Andrei Krasov. The person in charge of the bar is Denis Kryazhev, the winner of Diageo Reserve World Class 2012 and the Bartender of the Year 2013 according to GQ Journal.

This is your chance to try Jonathan Berntsen’s cuisine based solely on products bred, foraged and cultivated by the people and soil of Russia.

A nation that through recent years of embargos has rediscovered own culinary history, products and pride, and through limitations has found into a new core creativity that these years blossoms on the restaurant plates of cities alike Moscow, Saint Petersburg and Novosibirsk.

Come taste!



What: Chef Jonathan Berntsen at Fahrenheit.

When: Thursday November 16th, Friday 17th & Saturday 18th.

Where: Fahrenheit, Тверской б-р, 26, стр. 2, Москва

Reservations: +7 495 651-81-70 or through website.

For press inquiries please contact Kristian Brask Thomsen at:



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The diplomacy speaks to a strong network of 600 journalists, bloggers and writers, as well as 3000+ luxury diners around the globe.


Hungry for more? Have a look at Behind the Scenes.