Restaurant tri

28/09/2026

Can't wait to share this one with you all.

Back in 2014 Nicolas Min Jørgensen started as a souschef at Substans⭐️ owned and led by Rene Mammen and his wife Louise Mammen

Here the foundation for what now is manifested in Tri was made. The love and passion for season and local treasures was the building foundation on the menu. Here Nicolas also learned the true value in sourcing and understanding the people who makes the ingredients we use to cook with.

After less than a year Michelin decided to reward this amazing restaurant its first star, a accomplishments they have had ever since.

It will be a night with yet another wonderful custom made menu, half us half them. A special w**e parring and also a notch up on the bubbles. You are all in for something special.

Seats are limited, time is short..... this one you don't want to miss 🫶

More info and booking via link in bio

Restaurant Tri
Substans⭐️

28/09/2026

Early autumn vibes in the restaurant

Soon we're moving into the winter season but we're not done at all.

Five 4-hands dinners spread across the winter, game season comming up, open Thursday till Saturday all winter plus new years eve... what's not to like.
Also a huge thank you for the interest or the past Summer season, thank you all for the best one yet.

📷

24/09/2026

New season incoming

Walnuts is one of the only nuts we can find and harvast a fair amount of, here in the cold area of Thy.

When just fallen from the tree, the nuts is so crunchy and brittle, slightly sweet in flavor and almost juicy in a unique way. A true joy of autumn.

In this brief moment in time we use it fresh directly on the menu, but also gather and save them for the winter to come.

23/09/2026

Zander, temphe and elderflowers on the last roll before the season end.

From the local "Ovesø" our zander is Dry-aged for 4 days minimum before fried with split pea temphe and brushed with salted egg yolk and koji infused pearl barley.

Served with a herbal salad from the garden and a slightly acidic sauce based on the elderflowers from this Summer.

22/09/2026

A lot of things gets better over time.

Matured organic pork neck, fermented garden salads with fennel flowers and creamy Thybo cheese.

To be enjoyed in one bite.

20/09/2026

19/09/2026

A perfect bite of crunchy dough, mirabelles and lemone thyme.

Jeanette Sarup Christensen

16/09/2026

Beautiful moments from our 6-hands dinner with Nino and Agnes from former KOKS.

A night that connected two different kitchens with shared philosophy.

Nicolas Min Jørgensen and Niño Fjordside Andersen doing final prep for a great night.

Explaining with passion

Plating the amazing stone crab

Focus and determination



Keept fruit and cold cream from Restaurant Tri

Inspired conversations Niño Fjordside Andersen and Noah Maher

Nicolas Min Jørgensen in the restaurant

Telling a story of the area.

Details in every single component

Service

A herbal salad from the areas around us and one year old fermented sweet potatoes

A last savory bite before dessert.

Langustine, milk and mirabelles

"The soul of Thy"
Restaurant Tri

Oyster, kale and buttermilk
Restaurant Tri

Sunchoke, mushrooms and caviar from Nino and Agnes.

"Origami"

Fruits form the jars.

14/09/2026

Fromt he Summer menu.

Grilled peas and fava beens in an fragrant lemon balm oil, smoked mussels and a toasted Vesterhavs cheese sauce.

The sweet and crunchy vegetables is the perfect backdrop for the soft meaty mussels and tied so beautiful together by a subtle smokey fume.... a sweet summer memory.

09/09/2026

One of the biggest highlights in every season is the mushroom season.

From around July and all the way untill the first frost, we visit the forest frequently to hunt, find, gather the treasures of the forest bed, providing us with materials for the season and the winter in front of us.

Drying, salted, fermented, pickled and fresh... we just love the mighty mushroom.