TRI

Dimly lit restaurant with several tables set for dining. Guests are seated at some tables, and a waiter is attending to one. Large windows show an evening scene outside.

A breeze of the North Sea

23 April - 31 May

In the remote coastal town of Agger in Northwest Jutland, you’ll find TRI – Denmark’s most northwesterly Michelin-starred restaurant. Known for its uncompromising Nordic approach and deep respect for nature, TRI offers a culinary experience that bridges raw landscapes with refined craftsmanship.

Founded in 2022 by chef Nicolas Min Jørgensen – former Head Chef at Michelin-starred Substans in Aarhus and past captain of the Danish National Culinary Team – TRI has quickly earned praise from critics and secured a place among Denmark’s top dining destinations.

TRI can be experienced in The Japanese Pagoda from April 23 to May 31. 

Chef from Restaurant Tri wearing a white shirt and blue apron, standing in a restaurant with guests at a table with a white tablecloth.

Menu of TRI

For its pop-up in Tivoli Gardens, Restaurant TRI brings a thoughtfully curated menu showcasing ingredients from the North Sea and the Limfjord. Guests can expect a bold, imaginative tasting experience where nature’s wild palette meets cutting-edge culinary techniques. The menu celebrates treasures like fresh fish, oysters, seaweed, pinecones, wild herbs such as dill blossoms, mushrooms, nuts, bee pollen, cornflowers, and rosehips. While rooted in Nordic traditions, the techniques and plating reflect a refined, international edge.

One standout dish is the award-winning “Best Cheese Dish of 2024,” featuring Blå Kornblomst blue cheese with rosehips and walnuts.

Table setting with two plates, the top one with salad and mushrooms, the bottom one with a creamy dish topped with green sauce and red garnish.

“We celebrate the essence of the region and the season on every plate, year-round. This uniquely local experience is what we are bringing to Tivoli Gardens, and we look forward to delighting its visitors with the flavours of vast pine plantations, picturesque meadows, and the roaring North Sea.”

Nicolas Min Jørgensen, Head Chef & Owner

 

Bowl of food with creamy liquid being poured from a small pitcher, garnished with red and pink elements and small croutons.
Restaurant with red lanterns and lights outside. Inside, people are dining at a table with decorative lighting.
Plate with various food items, including a grilled dish with herbs, an open shell with green garnish, and a partially blurred food item.

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