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Nicolai Ellitsgaard Pedersen

@ellitsgaard_chef

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Michelin star Chef.
Born and raised in Denmark.
Living in Norway.

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Dear friends,It is said that a misfortune never comes alone and I’ve been thinking about whether I should share this with you or not, for quite some time. But due to the constant and repeating questions coming my way “what to do next, what’s my future plan , new restaurant offers, consulting etc”. I think it’s about time to get it out public.I had some cool projects and really interesting things on my door steeps, both abroad and in the northern county’s.I’m blessed for all the positive feedback I got when publishing regarding the leaving of Under. Thanks for all the support and the over hundred of offers I have received afterwards, it is unbelievable!But… unfortunately, a couple of months ago, in the middle of October ‘23. My girlfriend found me in really bad condition in the middle of the night in unstoppable convulsions and absolutely no contact with me. She needed to call an ambulance. After I arrived at the Hospital and a lot of tests etc.I was surgeried to remove a brain tumor in start of November, what contains cancer. There’s still some tumor left two places, that they didn’t risk to remove. I went to a tough rehabilitation unabable to speak, only thing that was coming out in the beginning was “Yes” and “Bra” ( Norwegian for OK ), steadily there was coming more and more out of my mouth.I was paralyzed in the right side of my body and unable to walk and move it for some week and then I could move my right side more and more, It’s far from over. I came back home in the start of January, nearly 2 months after the surgery. Here 5 months after the surgery. I’m kind of out of balance on right side of my body, and have lost a lot of strength and my vocabulary are still improving. Once in a while Im getting epilepsy’s, but “luckily it’s only” on my right side and I’m fully conscious.What my next adventure will be? I’m still not sure, it’s an unwritten chapter in “my book”. But what are sure is now my full focus is to recover, rehabilitation, rest, and most important be with my family and friends.❤️Don’t ever give up and don’t take life for granted, you only have this one!You sincerely, Nicolai#fuckcancer by @ellitsgaard_chef

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2 years ago

Press release Ellitsgaard x Under.Dear friends & guests, It is with a very heavy heart that I inform you that the management of Restaurant Under have decided to change the concept of the restaurant as of January 2024. Since I begun this journey in late 2016, our culinary focus was to create a fine dining experience based on high-quality and locally-sourced produce, with a special emphasis on sustainable wildlife capture. It was a dream come true for me when we opened the doors early 2019 and I gave it my all. I would like to thank the owners of Under for this great opportunity, the last 5 years have been incredible! Many thanks also to our guests, our team, both current and present, as well as our fantastic suppliers. I am grateful for your support. The restaurant will operate with its current concept until the 16th of December 2023. Afterward, our entire team, including me, must look for new challenges. We remain dedicated and hopeful as we continue to follow our passion. We still have a few tables available between now and December, so please contact our reservation department if you would like to join us. We would be so happy to welcome you.Best regards Nicolai Ellitsgaard Foto by: @jacobbuchard #michelin #michelinstar #michelinguide #50bestdiscovery #underlindesnes by @ellitsgaard_chef

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3 years ago

Throwback to the Nordic @michelinguide ceremony 2023 in Turku, Finland.Thanks for the pictures @metebo 🙏#michelinguide #michelinstar #michelinstarchef by @ellitsgaard_chef

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3 years ago

by @ellitsgaard_chef

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6 months ago

When you don’t have access to a 3D printer, you sometimes have to be creative and make your own silicone moulds.This one is made using segments of mandarin.It is inspired by a Japanese classic dish called Uni Tōsuto, reinterpreted as a sweet petit four.Made with caramelised koji cake, similar to French toast; roasted seaweed–infused Nýr (a soft fresh cheese from Norway); pickled coastal angelica confit; and last but not least, sea buckthorn gonads.#michelinguide #finedininglovers by @ellitsgaard_chef

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7 months ago

Ling (Molva molva) throat with its own roe mixed with sugarkelp oil, on traditional Norwegian flatbread, gently brushed with pine and oyster garum. Served with Arctic kiwi and crispy pickled wild garlic capers. by @ellitsgaard_chef

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7 months ago

Norwegian egg cheese 🥛🥚Have you tried it?A traditional Norwegian dessert made from milk and eggs – soft, mild, and lightly sweet.It comes from rural farm life, where surplus milk and eggs were carefully used.Egg cheese wasn’t everyday food, but something served to honor guests.Often made for holidays and special occasions.A simple dish that tells a story of tradition, resourcefulness, and hospitality.#traditionalfoods #norwegian #norwayfood #foodculture by @ellitsgaard_chef

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7 months ago

Tell me what this is called in your country 👇Crisp, delicate, and shaped while still warm ✨Krumkaker aren’t just holiday cookies —they’re part of a European waffle tradition that’s hundreds of years old 🧇From medieval irons to today’s coffee table 🤍Tradition, craftsmanship, and patience —one cookie at a time.#krumkake #scandinavianbaking #traditionalbaking #foodhistory by @ellitsgaard_chef

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7 months ago

#coffee #chickencoop #chickencoopsofinstagram by @ellitsgaard_chef

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7 months ago

They get time to rest and regain strength, resulting in better texture, less food waste, and a consistent supply. Fresh, sustainable, and smart. 🦀🦪🦞 by @ellitsgaard_chef

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7 months ago

Basque cheesecake with raspberry sorbet ahead of tomorrow’s lobster feast 🦞#basquecheesecake #foodlover #cheftalk by @ellitsgaard_chef

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7 months ago

Happy Christmas to friends and colleagues around the world.🎄🎅🏼The final panettone of the season was enjoyed the other day in the best of company. Shared with dear friends and, of course, served with a classic mascarpone cream. Simple traditions, beautifully savoured🍞😍#panettoneclassico #panettone #foodlover by @ellitsgaard_chef

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7 months ago