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The tastes of East Jutland
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2006 clearly demonstrated that the town's gastronomical workforce takes itself seriously. Århus can brag about having Scandinavia’s best fishmonger, Denmark’s chef of the year, and Scandinavia’s best baker.
One of the defining characteristics of Århus’ gourmet restaurants is the excellence of the raw ingredients. Newly-cought fish landed at the harbour, local delicacies, potatoes and greens from Samsø, and fresh produce from the rich earth on Djursland.
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In 2006 Thorsten Juhler Schmidt won the title as the year's top chef, and on an everday basis he and his wife Rikke Malling run the Malling & Schmidt restaurant in the Jægergårdsgade street.
The restaurant attaches huge importance to the innovative Scandinavian cuisine and is known for an adventurous menu that has filled visitors and reviewers with enthusiasm.
Thorsten Juhler Schmidt attaches great importance to good raw materials, and it's one of the reasons that the restaurant is based in Århus.
“Here there is easy access to the best raw materials. We have our vegetable garden on the island of Samsø, where there are unique raw materials that simply aren't found in other parts of the country, and I get many of my raw materials from small local producers.
Wild herbs and plants I gather myself.” He also points out that Scandinavian cuisine has never been at such a high level before.
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He is delighted that a wave of experimenting gourmet restaurants have put Århus firmly on the gastronomic map. Thorsten Juhler Schmidt himself helps define the new Scandinavian cuisine and characterises it with words like simplicity and culinary functionality, and seasons it with adjectives as salted, smoked, marinated and pickled.
“It may be musk ox from Greenland, vegetables from Samsø, or the world's best oysters from the Limfjord, ” says he.
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