An unexpected twist: Aalborg restaurant now tipped for a Michelin star

It was quite a surprise when Børsen’s notorious food critic, Ole Troelsø, suddenly sat down at a table at Bach og Nurup and ordered lunch à la carte on a rainy Monday.

“We had just come home from Copenhagen during the night, where we had received an award from Den Danske Spiseguide, and he knew that, so we were caught a liiiittle off guard when he suddenly walked in from the street and ordered lunch,” says Nadia Bach, one half of the power couple behind the successful restaurant Bach og Nurup at Budolfi Plads.

It was the restaurant’s trainee waiter who greeted him, treating him like any other guest.

He didn’t recognize the critic, but Nadia quickly realized what was going on.

Still, they did exactly what they always do – and months later, they were able to reap the rewards.

After a long wait, they could finally read about the visit in Børsen at the end of January.

Six out of six stars.

Again.

With that review, Bach og Nurup have now achieved something very few restaurants can boast: top marks from four of the country’s biggest food critics.

At the same time, they are mentioned in the Michelin Guide, and several people are tipping them to win Aalborg’s next Michelin star.

But that ambition is not shared by the couple themselves.

Not chasing the star

“Our concept isn’t actually ideal for a Michelin star.

We serve breakfast, lunch, and à la carte, and that’s very unusual for a Michelin restaurant.

But the star is also not something we are consciously chasing,” says Christian Nurup.

The couple emphasize that the restaurant is exactly the same as when it opened a year and a half ago.

“We are for everyone. You should be able to come in for lunch with a stroller, have a bun with cheese for breakfast – or go all in on the full menu with wine.

Everyone should have a great experience, no matter what they choose,” says Nadia Bach.

That was precisely what was tested when Ole Troelsø – known as a dedicated à la carte man – ordered freely from the menu.

Something reviewers rarely do.

“Normally they choose the big tasting menu, where you can almost always perform at a high level. He kind of caught us out,” Nadia Bach says with a laugh.

In the review, Troelsø particularly highlights the warm and professional service, the well-thought-out setting, and a wine list with both breadth, quality, and reasonable prices.

The kitchen is praised for technical precision and balance – from wagyu and halibut to classic steak tartare, perfectly cooked pigeon, and a strong cheese selection.

For Nadia and Christian, the six stars are recognition of both themselves and their staff.

But most important is something else.

“This restaurant wasn’t created for honors and stars. It was created out of what we ourselves missed in Aalborg – and what we ourselves love when we go out to eat.

That people become regulars and keep coming back means more than anything else.”

Michelin star or not – the famous stars will be awarded in the spring, and nothing special will be done at Budolfi Plads to be in the running.

“We’ll do what we always do, and if that’s enough for a star, we’ll accept it.

But we won’t change anything, serve with white gloves, or raise prices if we receive one,” they assure.