Casper and Østergaard
Chef Casper Nielsen grew up on Østergaard farm in Vendsyssel. It's where his parents, Carsten and Annette, run the small farm Graverens Grøntsager: around two hectares, 45 vegetable varieties, free-roaming pigs, lamb and Plymouth Rock chickens.
The farm is the heart of the menu. When Casper composes a dish, he doesn't start in the fridge, he starts in the soil. What's there now? What can we serve while it's still crisp, young, alive? That is how we understand New Nordic cooking: Danish gastronomy rooted in place and season.
An open kitchen and a grill
In Østerbro you'll find a large open kitchen, and the first thing you smell is the embers from the grill. We love to grill: meat, vegetables, bread, fruit, letting smoke do the work of a spice. You sit close to all of it, and the meal becomes a conversation between kitchen and guest.
The philosophy
Casper has cooked at Alchemist and Villa Vest, but Grim is deliberately not polished fine-dining. It is meant to be a dining experience with both feet on the ground: warm service, curious wine, and uncompromising food without ceremony. Jeans or shirt, you're welcome at the table.
