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!
Restaurant Pondus is the casual spot from the Substans team.
Vouette et Sorbée – Blanc d’Argile Brut Nature Champagne.
Kohlrabi with fresh goat cheese and a sprinkle of rose hip.
Kaitlin getting cozy in the restaurant.
Fermented cabbage bread with whipped buttermilk.
Norwegian scallop with tomato juice.Sweet, raw scallops with great texture, and fresh acidity from the tomato juice.La Grange Aux Belles – La Chaussée Rouge 2017.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.Pork cooked in chicken fat, with kale and hazelnuts.
Leeks with Gammel Knas cheese, gooseberry, and crispy seeds.
Fermented pumpkin fudge with almond crumble, carrot chips, and hay ice cream.
Blueberry almond cake for dessert.Husband and wife team Rene and Louise Mammen also run restaurant Substans.
Have you been to Pondus? Leave a comment below.
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Beautiful place. Worked with Emil who is head chef and a good friend. Went there last year to have lunch with my wife. We had a selction of traditional Danish “Smørbrød”. Definitely a place to visit
Beautiful place. Worked with Emil who is head chef and a good friend. Went there last year to have lunch with my wife. We had a selction of traditional Danish “Smørbrød”. Definitely a place to visit
Glad you enjoyed it as much as us!