CLOU opened in late 2012 with three small shops merged into a restaurant.

Back then the two twin brothers – Alexander and Jonathan K. Berntsen – ran the enterprise together as respectively sommelier and chef. At that point CLOU was an integrated restaurant, wine import and wine shop.

When the three-in-one became too big to house all concepts the twins decided to split it up, and Alexander began to operate solely on the wine import and exquisite wine tastings outside the restaurant.

Since then, the beginning of 2014, Jonathan has run CLOU with his talented chefs, sommeliers and waiters as an à la carte and set menu restaurant.