All the Michelin starred restaurants in Denmark (that aren't in Copenhagen)

The Michelin Guides were first envisioned as a way to get people out on the roads and exploring fantastic dining along the way (while, of course, using a very specific brand of tyre). That spirit lives on today in Denmark. Naturally, Copenhagen gets most of the attention, but beyond the Danish capital there's a wealth of incredible restaurants to discover.

Henne Kirkeby Kro, Henne
Set in an 18th century thatched inn on the wild moors of western Jutland, Henne Kirkeby Kro has a strong focus on recycling and cutting down waste, whilst also drastically reducing their food miles by growing their own produce, such as vegetables, cheese, butter, sausages and lamb. The cooking is rooted in tradition but 'tweaked with a little eccentricity' as they put it.

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KOKS, Leynavatn
A 16th century farmhouse overlooking a lake on the Faroe Islands is the setting for an intimate gourmet Nordic dining experience, labelled 'the world's most remote foodie destination' by The New Yorker. The place has only 30 seats and the restaurant is only open from April to September, but its glittering list of awards suggest that this is a culinary destination well worth making a trip for.

Kadeau Bornholm, Åkirkeby
This island-top farm restaurant began the Kadeau brand, which now includes a city based sister restaurant, Kadeau Copenhagen. As anyone familiar with its capital-set sibling would expect, Kadeau Bornholm offers cooking with a strong focus on local ingredients and produce from the island, with beautiful sea views from its terrace.

Dragsholm Slot Gourmet, Hørve
Denmark doesn't want for outstanding dining experiences in spectacular historical settings, but Dragsholm Slot's position, based in an 800-year-old castle, has to be among the most memorable of locations. A bright and airy dining room offers Nordic cuisine using local produce, including the Lammefjord, along with an innovative selection of seasonal dishes.

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Substans, Aarhus
‘Our chefs are not bound by dogmas, but are driven by a basic respect for local, seasonal ingredients and good, solid kitchen craftsmanship,’ reads the official introduction to this impressive eatery in Denmark's second largest city. The space features 1960s-style architecture and views over the harbour, while the menus shift according to the season with more courses and lighter servings in the warmer months and dishes using fewer, but more substantial, ingredients, during winter. Whatever the time of year, expect some excellent wine pairings too.

Domestic, Aarhus
As the name suggests, Domestic strives to use only Danish ingredients on its menus. Lemon, vanilla, chocolate, pepper are therefore out, but ‘[dishes] spiced with a high gastronomic level, old fermentation methods and culinary craftsmanship’ are in. Opened by four friends in 2015, the restaurant gained its first Michelin star just two years later and hasn't looked back since.

Gastromé, Aarhus
Found on an old cobblestone street in Aarhus' Latin Quarter, Gastromé has boasted a Michelin star since 2015. Ingredients for their seasonal menus are sourced from the sea, the forest and their own garden, which is found around eight kilometres away. Søren Jakobsen and William Jørgensen lead a team blending traditional Nordic cooking with refined modern techniques.

Fredrikshøj, Aarhus
‘We believe that care, excitement, and dedication can be felt and tasted,’ declares the team at Fredrikshøj, a restaurant that promises ‘a complete immersion in sounds, colors, feelings, smells, and taste’ on the edges of the Marselisborg Memorial Park, close to the royal palace of the same name. So, what does that translate to exactly when it comes to your plate? Well, playful spins on new Nordic cuisine mostly, and local ingredients at its heart to boot.

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Frederiksminde, Praestø
Pie with bleak roe, sheep’s milk cream and hazelnut oil, Danish squid with sauerkraut, sesame, chicken bouillon and katsuobushi, and brill with lovage ‘chimichurri’, lettuce, sorrel and smoked butter sauce. These are just some of the dishes you can expect to find on the diverse menu at Frederiksminde, a historic hotel situated in the former convent garden of a 1470 monastery. The beachside restaurant sits right on the edges of the Præstø Fjord and offers a number of accommodation options should you wish to extend your visit.

LYST, Vejle
Lots of restaurants in Denmark change their menus depending on the season. LYST updates theirs based on the weather and the time when you dine. Hosted in the spectacular Fjordenhus, on the Jutland Peninsula, the restaurant works with Studio Other Spaces, Olafur Eliasson and Sebastian Behmann to create an experience that is as artistic as it is culinary. Visits consist of 20 servings based on the four elements (air, fire, water, earth) paired with wines from their below sea level cellar.

Me|Mu, Vejle
Helmed by Mette and Michael Munk, Me|Mu is a serene spot with just 12 tables, located in the heart of Vejle. Their set menus tell stories using local ingredients and come in three sizes: fable, saga, and myth. Servings are modest in order to allow diners to sample a range of different dishes, all of which come with carefully considered wine pairings.

Ti Trin Ned, Fredericia
Situated right on the coast, Ti Trin Ned offers calming views across the sea and a seasonally changing menu that emphasises simplicity. Founders Mette and Rainer Gassner spend as much time in the kitchen as they do on their farm and many of the ingredients that make up the Nordic and French-inspired molecular dishes have been grown by the team themselves.

Syttende, Sønderborg
Syttende's inspirations are diverse and international, claiming to incorporate 'superb ingredients, tastes and traditions from all over the world', but they also spotlight local produce, as well and insist that they are 'firmly rooted in the South Jutland soil.' While their menu may be grounded, the restaurant itself sits on the 17th floor of the sleek Alsik Hotel, affording views across the surrounding town and the nearby Flensburg Fjord.