Tri

Nose to tail, root to leaf 

Tri is deeply shaped by the rhythms of Thy and the surrounding landscape. Led by chef Nicolas Min Jørgensen, the cooking follows nature’s pace, built on local organic produce, preservation and a close study of the seasons. Hundreds of kilos of greens are pickled, dried and fermented to extend the year, while farmers and growers are highlighted not only on the plate but also through storytelling during service. The cuisine is aesthetic, pure and sensory, drawing its strength directly from the environment it belongs to.