Pondus The Casual Sister Restaurant to Substans

For well-balanced flavors and good quality produce, check out Pondus, the casual spot from the Substans team. Simple dishes burst with flavor, like our main course of Danish pork cooked in chicken fat, with a creamy carrot and buttermilk sauce, topped with kale and hazelnuts. Their Michelin Guide Bib Gourmand is well-deserved – this was a meal highlight for us in Aarhus! Thanks to Rene and Louise Mammen for being the creative force they are in Aarhus’ dining scene.

Looking for more great spots for food and drinks in Aarhus? Check out our city map of Aarhus!

Apples, brown butter, and sturgeon caviar.
Apples, brown butter, and sturgeon caviar.
Kohlrabi with fresh goat cheese and a sprinkle of rose hip.
Kohlrabi with fresh goat cheese and a sprinkle of rose hip.
Norwegian scallop with tomato juice.
Norwegian scallop with tomato juice.
Sweet, raw scallops with great texture, and fresh acidity from the tomato juice.
Sweet, raw scallops with great texture, and fresh acidity from the tomato juice.
La Grange Aux Belles – La Chaussée Rouge 2017.
La Grange Aux Belles – La Chaussée Rouge 2017.
The classic Pondus beef tartare with fermented fennel seeds, crispy leek, and a sauce of lovage.
The classic Pondus beef tartare with fermented fennel seeds, crispy leek, and a sauce of lovage.
Chef Rene Mammen pours a carrot and buttermilk sauce over our main course.
Chef Rene Mammen pours a carrot and buttermilk sauce over our main course.
Pork cooked in chicken fat, with kale and hazelnuts.
Pork cooked in chicken fat, with kale and hazelnuts.
Blueberry almond cake for dessert.
Blueberry almond cake for dessert.
Husband and wife team Rene and Louise Mammen also run restaurant Substans.
Husband and wife team Rene and Louise Mammen also run restaurant Substans.

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