Stories

 

Chef Nicolas Min Jørgensen

A Taste of Cold Hawaii

LOVE THY NEIGHBOUR

It is usually considered good etiquette to bring a homecooked meal to new neighbours. Nicolas Min Jørgensen, chef and owner of restaurant Tri in Thy, takes this tradition to another level by bringing ingredients and talent into Vipp’s kitchen. 

LOVE THY NEIGHBOUR

It is usually considered good etiquette to bring a homecooked meal to new neighbours. Nicolas Min Jørgensen, chef and owner of restaurant Tri in Thy, takes this tradition to another level by bringing ingredients and talent into Vipp’s kitchen. 

“Our menu is our language, story, and legacy. It’s like Thy on a plate!”

 

 

- NICOLAS MIN JØRGENSEN 

 

“Our menu is our language, story, and legacy. It’s like Thy on a plate!”

 

- NICOLAS MIN JØRGENSEN 

Neighbouring Vipp’s recently opened guesthouse, Vipp Cold Hawaii, in Thy National Park, Denmark’s westernmost gourmet restaurant Tri cooks up a dish sourced from the Nordic, raw terroir and untamed stretch of coastline dubbed Cold Hawaii due to its magnetism for surfers.

 

In 2022, Nicolas Min Jørgensen opened the doors to a contemporary greenhouse-like building in the small coastal town of Agger in Thy. Only a year later, Tri received a Michelin star, and in 2024, a Michelin green star.

Neighbouring Vipp’s recently opened guesthouse, Vipp Cold Hawaii, in Thy National Park, Denmark’s westernmost gourmet restaurant Tri cooks up a dish sourced from the Nordic, raw terroir and untamed stretch of coastline dubbed Cold Hawaii due to its magnetism for surfers.

 

In 2022, Nicolas Min Jørgensen opened the doors to a contemporary greenhouse-like building in the small coastal town of Agger in Thy. Only a year later, Tri received a Michelin star, and in 2024, a Michelin green star.

Oysters with cabbage and warm buttermilk

SERVES 4


5 Gigas oysters from Limfjorden
1 egg white
2 dl rapeseed oil
fine salt
lemon
50 g cream cheese
1/2 cabbage
172 g broccoli
1 bunch dill
1 l buttermilk
500g butter
1 dl dill oil

 

 

Open all the oysters and cut four of them into smaller pieces.


Put the last one, with its juice, in a cup together with salt, lemon juice, egg white, and rapeseed oil.


Blend until it forms a cream. Fold in the cream cheese. Fold in the oyster pieces or place them on top of the cream in warm bowls.


Finely chop the cabbage and broccoli. Fold in the freshly chopped dill just before serving.


Boil the buttermilk until it separates and sieve out the white milk protein. Melt the butter until it reaches 160°C and cool it. Sift the brown whey and butter together. Season with salt.


Serve the cold oyster emulsion with the oyster pieces covered in the fresh coleslaw. Heat the sauce and drizzle a few spoonfuls of dill oil on top.

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Aloha to a Vipp Guesthouse - The sandy dunes of the largest national park in Denmark, Thy, are punctuated with old fishermen’s cottages. Along this stretch of coastline is a surfer’s paradise dubbed Cold Hawaii, where local architect studio Hahn Lavsen has transformed one of these historic early 1900 cottages into a contemporary guesthouse for wave-hunters and slow-living enthusiasts. Vipp Cold Hawaii is part of the portfolio of bookable one-room guesthouses realised by Vipp including destinations in Tasmania, Todos Santos, Puglia, and Copenhagen. 

 

> Discover the guesthouse

Aloha to a Vipp Guesthouse - The sandy dunes of the largest national park in Denmark, Thy, are punctuated with old fishermen’s cottages. Along this stretch of coastline is a surfer’s paradise dubbed Cold Hawaii, where local architect studio Hahn Lavsen has transformed one of these historic early 1900 cottages into a contemporary guesthouse for wave-hunters and slow-living enthusiasts. Vipp Cold Hawaii is part of the portfolio of bookable one-room guesthouses realised by Vipp including destinations in Tasmania, Todos Santos, Puglia, and Copenhagen. 

 

> Discover the guesthouse

“The name Tri refers to the symbiosis between Limfjorden, the North Sea, and the land between, offering a true-to-nature experience where season and supply dictate the menu, prepared with a nose-to-tail and low-waste ethos”

 

 

- NICOLAS MIN JØRGENSEN 

 

“The name Tri refers to the symbiosis between Limfjorden, the North Sea, and the land between, offering a true-to-nature experience where season and supply dictate the menu, prepared with a nose-to-tail and low-waste ethos”

 

- NICOLAS MIN JØRGENSEN 

“We share a love for the land, and now as neighbours, we share a meal.”

 

 

- KASPER EGELUND, 3RD GENERATION VIPP OWNER 

 

“We share a love for the land, and now as neighbours, we share a meal.”

 

- KASPER EGELUND, 3RD GENERATION VIPP OWNER 

About Cold Hawaii - The name Thy refers to the Old West Norse word þjóð, meaning people. The people who settle here come to the North Sea, not despite of, but specifically in search of the raw, rough, and untamed nature that transforms the hypnotising landscape into the ultimate playground for surfers. Natural elements rule in Thy where the unpredictable face of the North Sea changes every day and shape a mecca of waves attracting surfers from around the world. Similar wind conditions are found in Hawaii, explaining how the 55 km stretch of coastline between the cities of Agger and Hanstholm received its name – Cold Hawaii.

About Cold Hawaii - The name Thy refers to the Old West Norse word þjóð, meaning people. The people who settle here come to the North Sea, not despite of, but specifically in search of the raw, rough, and untamed nature that transforms the hypnotising landscape into the ultimate playground for surfers. Natural elements rule in Thy where the unpredictable face of the North Sea changes every day and shape a mecca of waves attracting surfers from around the world. Similar wind conditions are found in Hawaii, explaining how the 55 km stretch of coastline between the cities of Agger and Hanstholm received its name – Cold Hawaii.

Vipp Cold Hawaii
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V3 Kitchen