About us

TWO CHEFS. ONE DREAM.

Søren Jakobsen

Owner and restaurant manager

About Gastromé

Head chef William Jorgensen and restaurant manager Søren Jakobsen met at cooking school in Silkeborg over twenty years ago and have worked and cooked together ever since. 

In the early days, the pair had a dream of creating a special, unique restaurant where guests  

In 2014, they celebrated the opening of the original Gastromé in Rosensgade, around the corner from the cathedral in Aarhus city centre. Just five months later, Gastromé was awarded its first Michelin star. An accolade that has been repeated every year since. 

Dining at Gastromé could be defined as classic, drawing deep inspiration from Nordic cuisine and French culinary tradition, with dishes prepared with seasonal ingredients, often from Gastromé’s own miniature farm: The Garden.

WILLIAM JØRGENSEN​

Owner, head chef and gastronomic manager

The dedicated team at Gastromé is an intrinsic part of the restaurant’s success. The intention is to not only provide a gastronomic experience but also a feeling of deep, genuine hospitality. 

William Jørgensen orchestrates all things in the kitchen, where dishes and menus are developed with uncommon thoroughness. His hope is that this leads to experiences that are remembered long after a meal is enjoyed. 

Meanwhile, along with a small team of highly skilled colleagues, Søren Jakobsen ensures that every guest feels relaxed and in good company. Although jointly responsible for creating the dishes served in the restaurant, his presence is never overbearing. He is there to be good, knowledgeable company. 

One way to influence and ensure the best quality fresh ingredients is to supply them yourself. This is why Gastromé created The Garden. A private, mini farm where chickens run free, honey comes from hives and restaurant staff pick their own herbs, root vegetables, berries and apples. 

The Garden is run in close collaboration with Kofoedskole and some of Aarhus Municipality’s vulnerable people, who through the work of cultivating and caring for the garden’s crops also grow and become stronger themselves.  

Gastromé is also ‘The Garden’ – our own mini-farm. Here we grow herbs, root vegetables, berries, apples, honey and keep chickens etc., all produced for use in our dishes in the restaurant.  

Welcome to Gastromé. 

Søren and William

ALEXANDER NIELSEN ​

Sommelier and waiter, with responsibility for wine menus

Nanna Panduro

Server and in charge of Gastromé’s social responsibility policy, along with the relationship with Kofoedsskole and Aarhus Municipality.

Lucia Kozakovicova

Waiter and section manager.

JAMES MCintosh

Deputy manager and jointly responsible for creative direction.

Valeriia Pustovalova

Pastry chef.

Otto Lerche

Chef and jointly responsible for the kitchen.

Kaloyan Nikolov

Kok og medansvar
i køkkenet og kreativ proces

Hannah Jerg

Waiter

Nikolaj Bjørnholt

Chef

`THE GARDEN`

Gastromé

Daniel Darby

Waiter and souschef

Lounge

Gastromé

DANIEL LUNDBERG

Marius Paschke

Waiter and model

HEINZ

Responsible for laying eggs in The Garden.

Søren Jakobsen

Owner and restaurant manager

Bag om

Head chef William Jorgensen and restaurant manager Søren Jakobsen met at cooking school in Silkeborg over twenty years ago and have worked and cooked together ever since. 

In the early days, the pair had a dream of creating a special, unique restaurant where guests  

In 2014, they celebrated the opening of the original Gastromé in Rosensgade, around the corner from the cathedral in Aarhus city centre. Just five months later, Gastromé was awarded its first Michelin star. An accolade that has been repeated every year since. 

Dining at Gastromé could be defined as classic, drawing deep inspiration from Nordic cuisine and French culinary tradition, with dishes prepared with seasonal ingredients, often from Gastromé’s own miniature farm: The Garden.

WILLIAM JØRGENSEN​

Owner, head chef and gastronomic manager

The dedicated team at Gastromé is an intrinsic part of the restaurant’s success. The intention is to not only provide a gastronomic experience but also a feeling of deep, genuine hospitality. 

William Jørgensen orchestrates all things in the kitchen, where dishes and menus are developed with uncommon thoroughness. His hope is that this leads to experiences that are remembered long after a meal is enjoyed. 

Meanwhile, along with a small team of highly skilled colleagues, Søren Jakobsen ensures that every guest feels relaxed and in good company. Although jointly responsible for creating the dishes served in the restaurant, his presence is never overbearing. He is there to be good, knowledgeable company. 

One way to influence and ensure the best quality fresh ingredients is to supply them yourself. This is why Gastromé created The Garden. A private, mini farm where chickens run free, honey comes from hives and restaurant staff pick their own herbs, root vegetables, berries and apples. 

The Garden is run in close collaboration with Kofoedskole and some of Aarhus Municipality’s vulnerable people, who through the work of cultivating and caring for the garden’s crops also grow and become stronger themselves.  

Gastromé is also ‘The Garden’ – our own mini-farm. Here we grow herbs, root vegetables, berries, apples, honey and keep chickens etc., all produced for use in our dishes in the restaurant.  

Welcome to Gastromé. 

Soren and William