This year’s Michelin Guide to the Nordic Countries includes three new two-star and four new one-star restaurants.
René Redzepi’s relaunch of the ground-breaking Copenhagen restaurant Noma is a success. Critics have been giving it rave reviews and its new three-season concept – seafood, vegetables, meat – is already in its second year. Now Noma 2.0 has been crowned with two Michelin stars.
The 2019 selection for the latest Michelin Guide to the Nordic Countries has been released, featuring 64 Michelin-starred restaurants across the region, including the return of Noma, which has in the past been named the “world’s best restaurant” by Restaurant magazine on four occasions (2010, 2011, 2012, 2014).
Hosted by VisitAarhus, the world-famous Michelin Guide announced the Nordic countries’ new starred restaurants in front of 500 guests, chefs and members of the press at the Aarhus Music Hall.
Covering Denmark, Sweden, Norway, Finland and Iceland, there are four new one-starred restaurants in the 2019 selection including two in Trondheim, Jonas André Nâvik’s FAGN and Heidi Bjerkan’s Credo – the latter of which also won the Michelin Guide Sustainability Award.
The others are Nick Curtin’s Alouette in Copenhagen and Eero Vottonen’s Palace restaurant in Helsinki.
The 2019 edition also sees three new two-star restaurants, including Noma.
Jacob Holmstrom and Anton Bjurh’s Gastrologik in Stockholm and KOKS located in the Faroe Islands were both elevated from one star to two.
KOKS’ 29-year-old head chef, Poul Andrias Ziska, also received the Michelin Guide Nordic Countries Young Chef Award.
Meanwhile, Geranium, Maaemo and Frantzén all retained their three stars in the 2019 selection from last year’s edition.
In addition to Trondheim in Norway appearing in the guide for the first time, Aalborg and Rønde in Denmark, Grindavik in Iceland and Kosta in Sweden all make their debuts in 2019. Overall, 30 restaurants have been added to this edition.
“The Nordic countries offer something truly unique, and the diversity and buoyancy of the region’s restaurant scene make it so appealing to food lovers from around the world,” says Gwendal Poullennec, international director of the Michelin Guides.
“Chefs continue to develop both their own skills and techniques and also lead the way in reducing food waste, focusing on truly local ingredients and even embracing a more plant-based diet.”