Playful perfection

Frederikshøj, a two-Michelin-starred gem, is located in a former staff lodge not far from Marselisborg Palace, the summer residence of the Danish royal family in Aarhus. With spectacular views over Aarhus Bay, the restaurant is Wassim Hallal’s culinary playground, where the acclaimed chef showcases his bold, daring style and playful creativity.

Lebanese-born Wassim Hallal moved to Denmark in 1985 and worked in some of the country’s finest restaurants before opening his own place in 2009. His sophisticated, modern dishes with French influences earned him his first Michelin star in 2015. A second followed in 2022, and he also received the special Chef Mentor Award from the Michelin Guide Nordic Countries in recognition of his efforts to train and encourage the next generation of chefs. Throughout his career, Wassim Hallal has passed on his principles to young and aspiring talents, encouraging them to develop their knowledge and skills.

We believe that care, excitement and dedication can be felt and tasted.
Wassim Hallal

Martin Klein meets Wassim Hallal at Restaurant Frederikshøj, Aarhus C, Denmark

Together with his team of passionate professionals, the 43-year-old is constantly developing new gustatory delights. At Frederikshøj, the highest quality ingredients are skilfully transformed into elaborate dishes, thereby also highlighting the finest local produce from the Aarhus region.

An art lover and keen cyclist, Wassim Hallal is a perfectionist. His cooking style is deeply rooted in French haute cuisine, which he combines with elements of New Nordic Cuisine and international influences as he sees fit. He is not limited by a dogmatic approach to cooking and experiments with a wide array of aromas and techniques to create the perfect dish. Wassim Hallal’s compositions represent a complete immersion in sounds, colours, feelings, smells and tastes. The team aim to create a unique experience for their guests, something that cannot be replicated at home.

In February 2024, Wassim Hallal’s never-ending quest for the sublime leads him to make a culinary stopover at Restaurant Ikarus. Join him on a sensory journey of refinement and rendition – a well-choreographed, all-encompassing experience with an eye for detail at the intersection of food, nature and untamed creativity.

Vegetarian Menu

Snacks

Curry mashed potatoes – Shimeji – Black cabbage
Fermented silken tofu – Kaffir lime – Fried rice
Thai dumpling – Pak choi soup – Perilla
Cabbage sprouts – “Khao Soi Nuea” – Vinegar jelly

Green papaya – Miso – White chocolate – Kombucha
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Sourdough – Beetroot – “Gaeng Som-Sauce“
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Palm hearts – Egg yolk – Black truffle
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Lime Bottoni – Uhudler – Chickpeas
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Gnocchi – Kale – Persimmon – Black truffle
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Mushroom strudel – Carrot – Plum – Vadouvan
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Thai-Basil – Sorrel – Lemongrass
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Betel leaf – Strawberry – Coconut – Pineapple

EUR 215,00

Shortened Menu EUR 175
(without Gnocchi and Thai-Basil)

Please be advised that the menu can only be ordered per table.

Ikarus Menu

Snacks

Curry mashed potatoes – Shimeji – Black cabbage
Barracuda – Fermented fish espuma – Fried rice
Thai dumpling – Pak choi soup – Perilla
Braised beef – "Khao soi Nuea" – Vinegar jelly

King crab – Miso – White chocolate – Kombucha
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Palm hearts – Black truffle – Egg yolk – Oxalis
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Bacalhau Bottoni – Uhudler – Chickpeas – Smoked broth
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Pikeperch – Beef marrow flambadou – Shallots – Beetroot – Autumn trumpets
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Gnocchi – Kale – Persimmon – Black truffle
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Iberian Presa – Carrot – Black beer – Plum
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“Gugelhupf” – Raisins – Honey – Ginger
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Chestnut – Porcini mushroom – Cranberry

EUR 265,00

Menu in five courses EUR 225
(without Gnocchi and Chestnut)

Please note that the menu can only be ordered per table.