The starting point in my kitchen is classic craftsmanship and from that base, things happen only seen at Clou.

The food is not subject to any dogma, but is quite unique – I place great emphasis on the food and wine compositions – and since our opening, particular the food and wine in symbiosis has been a keyword in the way we work with gastronomy.

It is with the greatest pleasure that my team and I can welcome you at Clou.

Jonathan K. Berntsen

Head chef