The Danish Recipe Behind Norrlyst’s Fastest Michelin Star

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41 days. That’s how long it took from the moment Restaurant Udtryk (in Copenhagen) opened its doors until it was awarded its first Michelin star in June 2025.

Behind the restaurant stands Bjarke Just Nielsen and the Norrlyst group, now operating 17 profitable establishments, a notable feat in an industry where even well-established venues struggle with margins.

Yet Udtryk outpaced expectations. We spoke with Bjarke about what the star truly signifies, how to build a Michelin-calibre restaurant at record speed, and how Udtryk fares today, once the initial hype has settled.

Within just 24 hours, the restaurant was fully booked weeks in advance, generating an estimated €1 million in revenue.

Bjarke Just Nielsen

"Our goal was to create a restaurant at the pinnacle of culinary excellence"

Bjarke, was it an ambition from the start for Udtryk to earn a Michelin star?

“Yes, it absolutely was. From the outset, the ambition was clear: we aimed to build a restaurant operating at the highest level and to secure a Michelin star within two years. Achieving Michelin-calibre standards is always carried by people and strong teams. We had the Norrlyst set-up in place, and then it was about assembling the right team around the project. We’ve often used sports metaphors when talking about these things. In this case, you could call it a double in tennis: we had the foundation, and then it was about putting the right players on the court.”

Can you describe the process in a bit more detail?

“Internally, we knew we could deliver. We are extremely proficient with data and economics, which play a key role in such a set-up. That foundation was built around the team and the organization.

At the same time, it was crucial that the creative direction was sharp from the start. Christian Sommer Ankerlund played a central role in shaping the overall concept, from art and aesthetics to the narrative of the space. It was vital that the room, identity, and gastronomy functioned together as a cohesive whole.

Our ambitions have always been extremely high, and we worked with the goal of ensuring that every guest feels cared for and enjoys a fully rounded experience. We didn’t adhere to specific culinary dogmas; it was a shared ambition to create something that works and delivers both quality and consistency.”

Christian Sommer Ankerlund & Bjarke Just Nielsen

Will there be more stars?

What role did data play in the process?

“It’s the same approach we take every time we open a restaurant within the Norrlyst group. We analyse a wealth of data. In this case, we could see there was room for a counterpoint to how Copenhagen’s restaurant scene was evolving.

As I mentioned earlier regarding our high ambitions, more and more affordable venues were emerging, where price alone was the reason to dine there. We saw an opportunity to communicate and safeguard the overall experience instead, a direct counterpoint.”

Can you describe what a Michelin star actually means in concrete terms?

“From the evening we received the star and for the following 24 hours, we were inundated with inquiries. The restaurant was fully booked well into the future, generating roughly €1 million in revenue. There was, of course, significant PR and exposure. People got to know us through it, and that is very tangible. The knock-on effects also matter for recruitment. Many want to work for those who excel in their craft, and a star acts as a clear seal of approval. Internally, it has also meant a great deal. It’s a star for the entire group and everyone who works here.”

Can you describe what a Michelin star actuaHow is the restaurant doing today?

“We’ve moved past the honeymoon phase, when attention came simply because we existed. That period is over. Now we’re in full operation, which is exactly how it should be. The restaurant remains fully booked. The passion is as strong as ever, and the place is better than it’s ever been.

The star has helped elevate the overall experience. Whether it will lead to additional stars, I don’t know. But I do know the restaurant must continue to evolve.”

Extended Conversation

If you want to learn more about how Bjarke Just Nielsen has reshaped the rules of the restaurant industry, read our previous interview: “In Five Years, Bjarke Just Nielsen Changed the Rules of the Danish Restaurant Scene.” Read it here.