Near Gødstrup Lake, there lies a small dome. Inside it is Restaurant Domæne, where all the trappings and fairy dust have been removed, and a raw, transparent theme resonates through the restaurant's curved walls.

Two friendly men greet you as you step inside the abstract building. Coffee? Yes, please. With milk? Try it without first. And the coffee was exceptional, no less. It’s clear, even within a few minutes, that nothing is random; everything is carefully selected and handpicked. The coffee is not just coffee. It has been tasted, judged, re-evaluated, and chosen because it was the best—and you can taste that, almost before it hits your taste buds.

“Everything is transparent, including how we cook. There are few elements, but with a clear flavor. We trust that what we create is good enough,” says Joakim Thomassen.

And the food, yes, the food is carefully quality-assured, earning Restaurant Domæne a Michelin star in the summer of 2023.

Core values like a love for animal welfare and high quality steer the menu in a certain direction. But it's not strictly defined, and the two young men see freedom in that, as it allows them to focus on what they love most: serving delicious, quality food.

“We don’t want a label on our kitchen. We go in the direction that makes sense for us,” explains Jens Vincent, the head chef of Domæne.

And direction, that is something you can clearly feel and sense when you step into the well-appointed dome. Nothing is random. Everything reflects the two talented men’s sense of following the precise direction that is right for them. A direction that reflects that nothing is accidental, that there should be calm around the guest, and a high standard of both food and service. It feels almost free-spirited, but without being flamboyant. Proper, well-thought-out, and organized.

Sustainability as Common Sense, Not a Marketing Strategy

In the kitchen, and indeed throughout the restaurant, there’s an aroma of a “bonus pater” approach, where everything you would do in a sensible household is exactly what happens in the restaurant. For example, only the quantities needed are purchased, and the restaurant ensures they are used.

You can feel that it is completely natural here to explore ways to utilize as much of the food and ingredients as possible.

“For us, sustainability is more of a core value than a sales pitch. It’s not a marketing strategy, but common sense,” says Joakim Thomassen.

All guests pre-order their menu, allowing the head chef to purchase the exact amounts required. Of course, there's always room for one extra plate, but the basic concept is sharply defined.

The transparent tone that Restaurant Domæne emphasizes is also reflected in their approach to suppliers. While the fish comes from Iceland and the pork from Spain, it’s mainly the animal welfare that makes the head chef look beyond Denmark’s borders.

The statement is thought-provoking. What makes a Danish pig appear ridiculous compared to a Spanish pig? For Jens Vincent, it’s about his dissatisfaction with the animal welfare standards surrounding Danish pigs, which is why he looks beyond national borders.

Restaurant Domæne’s approach to sustainability, particularly when it comes to ingredients, can be an inspiration for others. It’s not just the conditions with pig suppliers that Restaurant Domæne addresses.

“We also get our chocolate from a supplier who really thinks a lot about raising awareness of the challenges in the conventional cocoa industry. That’s why we want to support someone like him with a product that doesn’t exactly grow in the backyard,” says Joakim Thomassen.

He adds: “Eat a good bar of chocolate once a week, instead of a bad one every day, which might come from child labor in the cocoa industry.”

Jens Vincent nods, agrees with his colleague, and adds: “It’s great to know what our suppliers stand for. I know who produces everything we get. For example, I can dive into the different fishing methods of our fish because I know my suppliers.”

The Star Above Them All

Michelin stars are awarded based on the food served: quality of ingredients, craftsmanship (taste and preparation), personality (the chef’s own expression), value for money, and quality over time. A Michelin star is a compliment that most chefs can only dream of.

“We wanted to create a restaurant that people visit again. It was never the goal to get a Michelin star, but it is a symbol that we’re heading in the right direction,” says Joakim Thomassen about the Michelin star that Restaurant Domæne received in June 2023.

He continues: “The star may bring people in once, but it’s what we deliver that will bring them back.” And Restaurant Domæne is certainly not resting on its laurels after receiving the star. In fact, the real work begins now. Not just with maintaining the quality and service levels, but also with recruiting and retaining employees.

Fotokilde: Herning Folkeblad

Menneskelige ressourcer skal ikke bare slides ned og smides væk

“We face a challenge in finding staff in a tough situation. All industries that rely on the same workforce as we do are feeling the pressure. We want to be a good place to work,” says Joakim Thomassen.

And how does one become a good workplace? In an article from Arbejderen, it is clear that working in the restaurant industry can lead to overtime, harassment, lack of union representatives—the list unfortunately continues. Over time, the industry has gained a reputation for quick hires lasting a maximum of 6-12 months. In fact, 3F in a 2016 report referred to the work environment in the restaurant industry as a “harsh working environment.” So, in the face of so many challenges, how does one ensure the recruitment of skilled, dedicated employees who won’t just see the restaurant as a temporary stop?

“Fortunately, not all places in the restaurant industry are terrible anymore. So our initiatives aren’t necessarily unique. But we make sure something as simple as offering employees a pension scheme, which hasn’t been standard in our industry, is in place. Our employees also get the option of three consecutive days off during the week. Ten years ago, employees had to put up with a lot. They knew that if they said no, the next person in line was ready to take their place, so employers could afford to ask more,” says Jens Vincent.

He continues: “Even though it’s hard to find staff, I think it’s great that, as employers, we’re now forced to think about the fact that people aren’t idiots just because they ask for Saturdays off. It’s also not okay to be called in on short notice, even if you had the day off.”

Joakim Thomassen adds: “Yes, the same expectations should apply as at any other workplace: you should know when you start and when you finish.”

For the two passionate men, it’s crucial that they’re known as a good workplace—something neither stars nor prestige can overcome. They want to be a place where people don’t want to leave, and where guests return to visit.

“We want our staff to stay longer than the 6 months that’s typical. We want them to engage with and develop their skills while also being able to go home and rest afterward,” says Joakim Thomassen, adding: “The best sustainable resource for us is our staff; human resources shouldn’t just be worn out and discarded.”