Background

Restaurant Frederikshøj

Forest-fringed, two‑Michelin‑star dining in Aarhus, where chef Wassim Hallal crafts Nordic–French tasting menus and serious wine pairings in a discreet villa setting.

4.8

Restaurant Frederikshøj is Aarhus’ destination fine-dining address, set on the green fringe of Marselisborg Forest near the royal summer residence. Led by Danish‑Lebanese chef Wassim Hallal, this two‑Michelin‑star restaurant serves intricate Nordic‑French tasting menus built around luxury seafood, game and seasonal Danish produce. Expect theatrically presented courses, a vast, collector‑grade wine list and polished service in a calm, contemporary dining room overlooking trees and lawn.

A brief summary to Restaurant Frederikshøj

  • Oddervej 19, Aarhus, Aarhus C, 8000, DK
  • +4586142280
  • Visit website
  • Duration: 3 to 4.5 hours
  • Luxury
  • Environment icon Indoor
  • Mobile reception: 5 out of 5
  • Wednesday 6 pm-12 am
  • Thursday 6 pm-12 am
  • Friday 6 pm-12 am
  • Saturday 6 pm-12 am

Local tips

  • Book well in advance and plan for a full evening; the multi‑course tasting menus with snacks and petit fours often stretch to three or more unhurried hours.
  • Consider the wine pairings only if you intend to linger; otherwise, ask the sommelier to recommend a single bottle to match most of the menu.
  • Mention dietary restrictions when reserving; the highly choreographed menu is difficult to adjust at the last minute without advance notice.
  • Dress smartly—think elegant but not formal—as the atmosphere is refined, yet the forest setting and Danish style keep things relaxed rather than stiff.
  • If you enjoy arriving early, ask whether you can start with an aperitif in the lounge to ease into the evening before being seated at your table.
widget icon

Restaurant Frederikshøj location weather suitability

  • Weather icon Any Weather
  • Weather icon Rain / Wet Weather
  • Weather icon Cold Weather
  • Weather icon Mild Temperatures

Unlock the Best of Restaurant Frederikshøj

Buy tickets

    No tickets available

Book tours with entry

    No tours available

Book tours without entry

    No tours available

Discover more about Restaurant Frederikshøj

Culinary theatre on the edge of Marselisborg Forest

Restaurant Frederikshøj occupies a discreet villa on a slope above Aarhus Bay, tucked between the trees of Marselisborg Forest and the grounds of the royal summer residence. Inside, the mood is quietly formal rather than stiff: white tablecloths, generous spacing between tables and wide windows framing greenery instead of city lights. The setting feels removed from the urban bustle, more country house than downtown hotspot. From the moment you are greeted at the door, the experience is designed as an evening-long progression rather than a simple meal. Aperitifs and the first snacks often appear in a lounge-like area before you move to your table, creating a sense of anticipation and a gentle transition from everyday life into the restaurant’s carefully orchestrated world.

Wassim Hallal’s Nordic–French signature

Chef Wassim Hallal has shaped Frederikshøj since 2009, blending French technique with Nordic seasonality and a fondness for luxurious ingredients. Over the years this commitment has been rewarded with two Michelin stars, but the personality of the kitchen remains very much his: playful, polished and rooted in precise craftsmanship. Menus are tasting-only, shifting with the seasons yet built around a core of the kitchen’s favorite compositions. Expect multiple servings built on shellfish and fish from Danish waters, game and venison in autumn, and vegetables and herbs sourced to echo the forest and coastline outside. Sauces are rich and deeply reduced in the classic French tradition, while plating veers toward graphic, architectural compositions on minimalist tableware.

From caviar to venison: a menu of favorites

A typical evening might open with a flurry of small bites, then move into an orchestrated sequence of courses. Löjrom (vendace roe) with fresh cheese and roasted birch brings a subtle Nordic smokiness, while scallops may arrive crowned with their own smoked roe. Razor clams, cockles and oysters often appear alongside kohlrabi, Jerusalem artichokes or truffle, playing on textures of creaminess, crunch and saline snap. Later in the menu, richer plates take over: perhaps lobster and langoustine with veal sweetbreads and pumpkin, or a venison dish paired with chestnut, green pepper and carrots from historic manor farms in Jutland. Desserts tend to appear deceptively simple yet reveal layers of technique, like preserved plums in Madeira with dark chocolate, pumpkin seeds and salted caramel. An additional caviar course is sometimes offered as an indulgent extra for those extending the experience further.

A wine cellar for serious enthusiasts

Frederikshøj is as much a destination for wine lovers as for food-focused travelers. The cellar runs to well over a thousand labels, with a strong emphasis on classic regions and benchmark producers. Burgundy, Champagne and other European stalwarts feature prominently, but the list also stretches to New World icons and niche growers. Guests can choose between curated wine pairings at different levels or explore the list bottle by bottle with guidance from the sommelier team. Glassware, serving temperatures and pacing are treated with the same precision as the food. For many, the interplay between the tasting menu and the wines becomes a second narrative woven through the evening.

Evening-only dining and practical expectations

The restaurant operates exclusively for dinner on a small number of nights each week, with arrivals typically in the early evening and services unfolding over several leisurely hours. The experience is immersive: plan for a full night out rather than a quick bite, with time to move from snacks through numerous courses, petit fours and digestifs. This is one of Denmark’s most expensive dining rooms, reflected in the elaborate menus, intensive staffing and premium produce. Reservations are essential, and dietary requirements need to be communicated in advance due to the complexity of the menu. Within those parameters, the team aims to make the evening feel personal and unhurried, allowing you to sink into the rhythm of the service and the restaurant’s secluded, almost private-world atmosphere.

Busiest months of the year

Busiest hours of the day

Popular Experiences near Restaurant Frederikshøj

Popular Hotels near Restaurant Frederikshøj

Select Currency