Zilte and Jordnær will Cook together In Copenhagen - Eric Vildgaard welcomes Viki Geunes for a six Michelin-starred collaboration dinner.
There are collaborations that make sense on paper, and there are collaborations that make sense at the pass. The four-hands dinner Eric Vildgaard and Viki Geunes will host at Jordnær on Saturday August 15th belongs firmly to the second category, it will be a meeting of two kitchens that share an aesthetic vocabulary and a love for produce from the sea and the oceans.
From the suburbs of Copenhagen, Eric and Tina Kragh Vildgaard have built Jordnær into one of the most acclaimed restaurants in the world in just 7 years. The restaurant’s cuisine speaks the language of seafood and citrus, raw fish and caviar, Japanese technique filtered through Nordic ingredients. It is a kitchen where precision never excludes warmth, and where the love story between Eric and Tina remains the gravitational centre of everything served.
From a high-rise of Antwerp, Viki Geunes leads Zilte at unprecedented altitude, quite literally, on the upper floors of the MAS tower with its cinematic views over the Scheldt. The Michelin-inspectors describe his work as “the signature of a truly great chef. Exceptional products, pure and powerful flavours, perfectly balanced creations. Here, cooking is elevated to art.” Three Michelin stars. 18.5 points in Gault & Millau. Member of Les Grandes Tables du Monde and Relais & Châteaux.
Two chefs trained in different schools of thought. Two kitchens where every element is calibrated to the millimetre, where the pass is a place of millimetric obsession, and where every plate carries the weight of years of refinement. One night where their philosophies will meet, and where six Michelin stars will share a single kitchen.
For those who understand what such a convergence means, that a four-hands dinner is not merely an event but a rare alignment of two singular culinary voices, this is a dinner not to miss.
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Zilte x Jordnær, Dinner
Date: Saturday August 15th 2026
Menu Price: DKK 4600 (€ 615)
Reservations: [email protected]
Location: Jordnær, Copenhagen
@zilte.restaurant@restaurantjordnaer
Familie, vakmanschap en visie ⭐️⭐️⭐️
Viki Geunes (@vikigeunes ) en zijn team bij Zilte (@zilte.restaurant ) werden maandag opnieuw beloond met 3 Michelinsterren. En extra bijzonder: ook Viviane Plaquet (zijn vrouw) en Gitte Geunes (zijn dochter) vielen in de prijzen met de Service Award!👏
Meer weten over de Michelin Gids 2026? Neem een kijkje op culinaireambiance.com of in onze app! 📲
#culinaireambiance #vikigeunes #michelin #gastronomie #Michelin2026 @michelinguide@viviane.plaquet@gittegeunes
Viki Geunes es un Chef belga, propietario de Zilte, que comenzó lejos de la cocina y terminó encontrando en ella un espacio donde la creatividad dialoga con la materia. Sin formación clásica, construyó su visión desde la intuición, el aprendizaje constante y una profunda conexión con el producto. Junto a su esposa y familia, dio forma a un proyecto donde la confianza, el riesgo y la pasión sostienen cada decisión. Su recorrido está marcado por la disciplina y la reinvención permanente.
✍🏻 @andreslanfra
🧑🏻🍳 @vikigeunes
📍🇧🇪 @zilte.restaurant
📌 @elgastronomade
6 Michelin-Stars, 4 Hands, 1 Dinner
On June 28, 2026, Vicky Geunes and Edip Sigl will join forces at es:senz for a one-night-only world-class 4-hands-dinner. Two distinctive culinary signatures will merge into a menu that is precise, powerful, and full of surprises - paired with carefully curated wine pairings. Seating is very limited. Reserve now.
Maandag 4 mei is het zover: de premetro gaat voor 11 maanden dicht voor dringende renovatiewerken.
Wat staat de Antwerpse pendelaar te wachten? Voormalig sportcommentator en stem van generaties sportliefhebbers Frank Raes duikt in zijn rijk gevulde geheugen.
En wat staat er op het menu van Antwerpen Proeft?
De S.Pellegrino Young Chef Academy is een uitzonderlijk platform waar je de wereld van de gastronomie kunt ontdekken en waar je collega-chefs uit alle hoeken van de wereld ontmoet.
Als jonge chef, 30 jaar of jonger, met passie en toewijding aan het vak, is dit een kans die je niet zomaar laat liggen. Het is het moment om jezelf te laten zien, te leren, te groeien en je aan te melden via de online inschrijving (voor 9 juni). sanpellegrinoyoungchefacademy.com
Wijn of champagne? @vikigeunes heeft ze liever allebei. 😁
In een nieuwe aflevering van #komkommertijd beantwoordt hij de vragen van @marcelo_ballardin
10 zaterdagen lang 10 afleveringen!
#kokenmetdemorgen #demorgen #marceloballardin #vikigeunes
Yesterday, restaurant Zilte in Antwerp set the stage for the Belgian press launch of Bollinger La Grande Année 2018 and La Grande Année Rosé 2018. Hosted by CINOCO, Bollinger’s Belgian partner since the 1960s.
Two cuvées. One shared philosophy.
Vinification in aged oak barrels. Extended ageing under natural cork, more than twice the appellation minimum. Hand riddling and disgorgement. Every step deliberate, every choice traceable.
The 2018 vintage brought exceptional balance: concentrated ripeness from a long, dry summer, held in check by precise freshness. La Grande Année leads with 66% Pinot Noir from Grands and Premiers Crus. La Grande Année Rosé adds a red wine from Côte aux Enfants, Bollinger’s iconic Aÿ parcel, vinified only in the finest years.
At the table of one of Belgium’s finest kitchens, both wines confirmed exactly what they are built for: food, conversation, and time.
Thank you to the journalists and partners who joined us. #champagne #presslaunch #sparkle @zilte.restaurant@champagne_bollinger
Four hands, six stars, one evening.
On 28 June, Edip Sigl meets Viki Geunes at es:senz. For this special four-hands dinner, two kitchens come together, each embodying precision, a focus on ingredients, and culinary personality in their own unique way. Edip Sigl shapes the es:senz at Resort Das Achental, while Viki Geunes runs Zilte in Antwerp. The result is an evening that brings together two distinctive styles in a shared menu.
More information & bookings via the link in the caption.
The plate is never just a plate.
For our 4-hands-dinner Hering Berlin was part of the evening from the very first course — Stefanie Hering's porcelain forming the stage on which Viki Geunes' menu and part of our dishes unfolded. There is something about her work that turns every dish into a composition: forms precise, surfaces alive, the whole thing making you look closer before you even pick up a fork.
Sixteen courses, each one finding its place on porcelain made by hand.
Two crafts, one evening — and a reminder that what surrounds a dish is never incidental.
Thank you, Stefanie.
@heringberlin@stefanie_hering@zilte.restaurant@vikigeunes@marco_mueller_rutz@luca.mathes@timgronemeier@sebastian_von_da_
#RutzFeatZilte #HeringBerlin #StefanieHering #BerlinCalling #FineDining #Berlin #Zilte #Rutz #Porcelain
📷 @thenegroni
