The ingredients take center stage
Denmark’s second-largest city, Aarhus, is home to a wealth of talent that can keep a foodie busy for days. Substans is one of the most visited restaurants right now, serving creative, innovative gastronomy presented with a sure touch. The small semi-open kitchen prepares a lot of fish and seafood. “From up here in the restaurant, we can see the boat that we get lobster from. The fisherman is an old friend of mine,” Head Chef René Mammen says while pointing down towards the harbor. When Substans moved from central Aarhus to the 11th floor of a new building down by the harbor in 2020 — it felt like the restaurant was taking things to a whole new level. The servings are modern and playful, with the ingredients at center stage. It’s just as good in the glass, where you’ll happily find the wines are fruity with a high degree of freshness, as well as mostly natural and organic.
• Largely organic menu
• Very close relationships with producers
• All fish from within Danish waters
• No stations in the kitchen, constant rotation
• Collaboration with neighboring businesses to minimize food waste