Chef co-owner of Frederiksminde takes a bite of the Russian capital.
March 29th, 30th & 31st.
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Drive one hour South of Copenhagen, on the island of Zealand, and you find yourself in the tiny town of Prestø. Besides being a peaceful and charming small seaport, Prestø is also host to one of the very best restaurants in Denmark.
There is no doubt that the location further lifts the experience: A restored historical hotel surrounded by a green park, beaches, and a spectacular sea view. However, the magic that happens in the kitchen is what really makes this restaurant stand out.
Jonas Mikkelsen has been praised for some time, with top reviews in all major newspapers, and yet few expected him to land his first Michelin star so soon.
It’s been six years since he came to hotel Frederiksminde. However, 2016 was the first real opportunity to get a Michelin star since the guide did not venture outside the big cities until that year. Since then Frederiksminde has continuously been awarded with this coveted accolade.
In a true Nordic sense Jonas Mikkelsen uses a lot of local and seasonal ingredients, and preferably organic vegetables or animals from well-renowned farms. That’s if he doesn’t find it in his own garden or the Prestø surroundings.
A culinary experience at Frederiksminde is only achieved through the best ingredients in the hands of skilled chefs. Some ingredients have grown in their own soil, others have been foraged in nature.
The meat and poultry are delivered by small local farms. It is not important for them to have a specific “Danish” or “Nordic” signature, as long as we are local – and cook with flavour, love and honesty.
MICHELIN STATES:
“A spacious and airy hotel summer room with only 8 tables and an aspect that takes in the garden and the fjord. Creative modern cooking uses superb seasonal ingredients in original yet well-judged combinations. Dishes are precisely and attractively presented and service is knowledgeable and professional.”
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Press play and experience the beauty.
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FAHRENHEIT
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.
Fahrenheit located in Moscow’s city center is a creation of a legendary restaurateur Andrey Dellos famous for bringing to life a renowned Pushkin restaurant. Yet the new location delivers a very different take of Russian cuisine, it stays true to its creator’s principles – to serve an impeccable fare in a unique setting delivering an unforgettable experience.
The interior is relaxed yet cozy loft space packed with eye-catching details – a perfect setting for experiments in food and cocktails department. Head Chef Viktor Titov and his inspired dishes made mostly of local and seasonal ingredients, and celebrated Head Bartender Denis Kryazhev, a winner of Diageo Reserve World Class and GQ magazine’s Bartender of the Year, who’s concoctions seduce anyone with creative tastes combinations and presentation.
This is your chance to try Jonas Mikkelsen’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 and Saint Petersburg.
Come taste!
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DETAILS IN SHORT
What: Chef Jonas Mikkelsen at Fahrenheit.
When: Thursday March 29th, Friday 30th & Saturday 31st.
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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Bon Vivant Communications is a culinary embassy representing star chefs and restaurants, chateaux and high-end wineries as well as working close together with various luxury hotels, gourmets festivals and bespoke concierges services.
The diplomacy speaks to a strong network of 600 journalists, bloggers and writers, as well as 3000+ luxury diners around the globe.
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Hungry for more? Have a look at Behind the Scenes.
