{"id":16918,"date":"2022-01-20T15:03:00","date_gmt":"2022-01-20T14:03:00","guid":{"rendered":"https:\/\/businessvordingborg.dk\/?p=16918"},"modified":"2023-10-15T12:53:57","modified_gmt":"2023-10-15T10:53:57","slug":"restaurant-nd122-oplever-enorm-opbakning-til-gourmetoplevelse","status":"publish","type":"post","link":"https:\/\/businessvordingborg.dk\/en\/restaurant-nd122-oplever-enorm-opbakning-til-gourmetoplevelse\/","title":{"rendered":"Restaurant\u00a0ND122 oplever enorm opbakning til gourmetoplevelse"},"content":{"rendered":"

[et_pb_section fb_built=”1″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_row admin_label=”Indledning + headervideo” _builder_version=”4.17.1″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_video src=”https:\/\/businessvordingborg.dk\/wp-content\/uploads\/2022\/05\/ND122_videoteaser.mp4″ src_webm=”https:\/\/businessvordingborg.dk\/wp-content\/uploads\/2022\/01\/ND122_videoteaser.webm” image_src_tablet=”” image_src_phone=”https:\/\/businessvordingborg.dk\/wp-content\/uploads\/2022\/01\/Skaermbillede-2022-05-17-kl.-10.24.55.png” image_src_last_edited=”on|phone” _builder_version=”4.22.2″ _module_preset=”default” custom_margin=”-30px||||false|false” hover_enabled=”0″ global_colors_info=”{}” border_radii=”on|7px|7px|7px|7px” sticky_enabled=”0″][\/et_pb_video][\/et_pb_column][\/et_pb_row][et_pb_row admin_label=”Indledning – fortsat” _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_text quote_border_weight=”1px” quote_border_color=”gcid-f07730a7-78aa-41b7-a593-1fcf9c0692cb” _builder_version=”4.22.2″ _module_preset=”default” hover_enabled=”0″ global_colors_info=”{%22gcid-f07730a7-78aa-41b7-a593-1fcf9c0692cb%22:%91%22quote_border_color%22%93}” sticky_enabled=”0″]<\/p>\n

Udek\u00f8kken i december<\/h2>\n

Det er aften i de gamle \u00e5lebassiner i Klintholm Havn p\u00e5 M\u00f8n. Bassinerne er v\u00e6k og blevet fyldt med hvidmalet beton, og \u00e5lene er byttet ud med restaurantg\u00e6ster. Det er nemlig her i de gamle \u00e5lebassiner kokken Jesper Dams Hansen har \u00e5bnet sin restaurant\u00a0ND122<\/a>. Her kommer g\u00e6sterne for at f\u00e5 otte retter fri for stivstikkeri og fine fornemmelser. Ikke et eneste bord ligner det andet, og stolene er bekl\u00e6dt med lammeskind.<\/p>\n

Der er endnu ikke indrettet et k\u00f8kken i de gamle \u00e5lebassiner, og maden bliver enten tilberedt p\u00e5 en grill udenfor eller i den tilh\u00f8rende k\u00f8kkenvogn. Ogs\u00e5 n\u00e5r kalenderen siger december.<\/p>\n

Inde i restauranten er lydniveauet h\u00f8jere end, hvad der m\u00e5ske normalt er p\u00e5 en klassisk gourmetrestaurant. Stemningen er h\u00f8j, n\u00e6rmest som om alle i restauranten er f\u00e6lles om at fejre denne sidste aften p\u00e5 vinters\u00e6sonen. I efter\u00e5rs- og vinterm\u00e5nederne, n\u00e5r turisterne fortager sig, er Jesper Dams glad for den lokale opbakning. Og den er til stede. N\u00e6sten alle g\u00e6sterne i restauranten p\u00e5 \u00e5rets sidste \u00e5bningsdag har v\u00e6ret her f\u00f8r, og nogle er kommet for fjerde eller femte gang.<\/p>\n

\u201cDet er dem, der holder os oppe. Det er jo en k\u00e6mpe cadeau til os og til personalet, at g\u00e6sterne har lyst til at komme igen. Det er ogs\u00e5 der, hvor vores styrke er, at vi pr\u00f8ver at lave en oplevelse. S\u00e5 har folk ogs\u00e5 lyst til at komme fra Vordingborg og N\u00e6stved.\u00a0Vi er ret privilegerede, at vi allerede efter to s\u00e6soner har mange stamg\u00e6ster. Det stiller krav til os, da vi bliver n\u00f8dt til at genopfinde os selv igen og igen. Men det er okay. Det skal vi bare kunne,\u201d fort\u00e6ller kokken.<\/p>\n

P\u00e5 restaurant ND122 serverer de \u00e9n af landets bedste oplevelser, n\u00e5r det primitive setup og budgettet tages i betragtning. De er netop blevet k\u00e5ret som \u00e5rets bedste restaurant p\u00e5 Sj\u00e6lland af tre dommere fra Den Danske Spiseguide. Det lille spisested i Klintholm Havn<\/a> byder p\u00e5 en helaftensoplevelse med otte retter og dertil vinmenu, hvis det \u00f8nskes. Maden er klassiske retter, der bliver fortolket af k\u00f8kkenchefen, men typisk vil der ogs\u00e5 v\u00e6re nye og anderledes elementer i nogle af serveringerne.<\/p>\n

\u201cDet kan v\u00e6re i form af r\u00e5varer eller m\u00e5den, vi tilbereder tingene p\u00e5, eller en teknik vi viser. Maden g\u00e5r vi ikke p\u00e5 kompromis med, men resten skal bare helt ned p\u00e5 jorden. Her m\u00e5 man gerne komme i tr\u00e6sko,\u201d siger restaurat\u00f8ren, der st\u00e5r udenfor og laver mad og tager imod g\u00e6ster.<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row admin_label=”Udvalgt citat (v. 2.0)” _builder_version=”4.17.1″ width=”100%” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ global_colors_info=”{}”][et_pb_text admin_label=”Citationstegn” _builder_version=”4.17.1″ text_font=”Playfair Display||||||||” text_text_color=”#eaeaea” text_font_size=”200px” text_line_height=”0em” positioning=”absolute” vertical_offset=”-74px” horizontal_offset=”35px” vertical_offset_tablet=”-100px” vertical_offset_phone=”-96px” vertical_offset_last_edited=”on|desktop” horizontal_offset_tablet=”10px” horizontal_offset_phone=”10px” horizontal_offset_last_edited=”on|phone” custom_margin=”150px||||false|false” animation_style=”flip” animation_delay=”500ms” animation_intensity_flip=”200%” text_font_size_tablet=”200px” text_font_size_phone=”130px” text_font_size_last_edited=”on|phone” global_colors_info=”{}”]\u201c<\/span>
\n[\/et_pb_text][et_pb_text admin_label=”Citat” _builder_version=”4.22.2″ header_3_font=”||on|||||#EDF000|solid” header_3_text_align=”center” header_3_font_size=”1.6rem” header_3_line_height=”1.4em” custom_margin=”50px|120px|50px|120px|true|true” custom_margin_tablet=”|70px||70px|true|true” custom_margin_phone=”|30px||30px|true|true” custom_margin_last_edited=”on|desktop” header_3_font_size_tablet=”1.3rem” header_3_font_size_phone=”1.1rem” header_3_font_size_last_edited=”on|phone” global_colors_info=”{}”]<\/p>\n

\u201cEt eller andet sted er det fuldst\u00e6ndig \u00e5ndssvagt. Men det har ogs\u00e5 en charme. Og s\u00e5 kan folk v\u00e6re med til at f\u00f8lge en udvikling.\u201d<\/h3>\n

[\/et_pb_text][et_pb_text admin_label=”Navneskilt” _builder_version=”4.17.1″ _module_preset=”default” text_font_size=”12px” positioning=”relative” vertical_offset=”-60px” locked=”off” global_colors_info=”{}”]<\/p>\n

Indehaver og k\u00f8kkenchef Jesper Dams | ND122<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row admin_label=”Media” _builder_version=”4.22.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.22.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_slider arrows_custom_color=”#ffffff” dot_nav_custom_color=”#ffffff” module_class=”full-image-slider” _builder_version=”4.22.2″ _module_preset=”default” custom_margin=”-15px||||false|false” hover_enabled=”0″ global_colors_info=”{}” theme_builder_area=”post_content” sticky_enabled=”0″ border_radii=”on|7px|7px|7px|7px”][et_pb_slide image=”https:\/\/businessvordingborg.dk\/wp-content\/uploads\/2022\/01\/klip-3.00_24_23_17.Still002-kopier_redi2.jpg” _builder_version=”4.22.2″ _module_preset=”default” hover_enabled=”0″ global_colors_info=”{}” sticky_transition=”on” theme_builder_area=”post_content” alt=”Jesper Dams fra restaurant\u00a0ND122″ sticky_enabled=”0″][\/et_pb_slide][et_pb_slide image=”https:\/\/businessvordingborg.dk\/wp-content\/uploads\/2022\/01\/klip-3.00_24_31_00.Still003.jpg” _builder_version=”4.22.2″ _module_preset=”default” hover_enabled=”0″ global_colors_info=”{}” sticky_transition=”on” theme_builder_area=”post_content” alt=”L\u00e6kre serveringer hos ND122″ sticky_enabled=”0″][\/et_pb_slide][\/et_pb_slider][\/et_pb_column][\/et_pb_row][et_pb_row admin_label=”Ambitioner” _builder_version=”4.17.1″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_text quote_border_weight=”1px” quote_border_color=”gcid-f07730a7-78aa-41b7-a593-1fcf9c0692cb” _builder_version=”4.22.2″ _module_preset=”default” hover_enabled=”0″ global_colors_info=”{%22gcid-f07730a7-78aa-41b7-a593-1fcf9c0692cb%22:%91%22quote_border_color%22%93}” sticky_enabled=”0″]<\/p>\n

Ambitioner<\/h2>\n

Den m\u00f8nske kok er m\u00e5lrettet og har t\u00e5rnh\u00f8je ambitioner. ND122 skal v\u00e6re verdens bedste restaurant, eller i hvert fald skal det v\u00e6re Jesper Dams\u2019 bud p\u00e5 det, siger han med glimt i \u00f8jet og sit karakteristiske brede smil. Det har dog ikke altid v\u00e6ret kendetegnende for den 38-\u00e5rige m\u00f8nbo, det der med at v\u00e6re fokuseret.<\/p>\n

I sine tidlige tyvere arbejdede Jesper Dams i en k\u00f8benhavnsk Intersport.<\/p>\n

\u201cDe her otte timer, hvor jeg skulle st\u00e5 og l\u00e6gge t\u00f8j sammen, de f\u00f8ltes som 20 timer for mig. Nu hvor jeg st\u00e5r 16 timer i k\u00f8kkenet om dagen, s\u00e5 f\u00f8les de som otte,\u201d husker restaurantindehaveren.<\/p>\n

M\u00e5let og meningen blev klokkeklar som flammen p\u00e5 en bunsenbr\u00e6nder, da Jesper Dams var 27 \u00e5r og stod p\u00e5 en irsk pub i Barcelona. Han skulle v\u00e6re sin egen arbejdsgiver, og det skulle v\u00e6re i en restaurant.<\/p>\n

Det var hos Paustian i K\u00f8benhavn, at den optimistiske og nyfundne kok kom i l\u00e6re. Efter et \u00e5r lukkede restauranten i K\u00f8benhavn, og Jesper Dams havnede hos Babette i Vordingborg. Faktisk havde han inden l\u00e6retiden hos Paustian, s\u00f8gt l\u00e6replads ved den vordingborgensiske gourmetrestaurant.<\/p>\n

\u201cDet passede supergodt. Da jeg kom p\u00e5 Babette, var der kommet nye unge folk, der godt kunne lide konkurrencer. Det passede mig fint, for jeg kunne jo n\u00e6rmest ikke bruge nok timer i k\u00f8kkenet,\u201d siger Jesper Dams.<\/p>\n

De mange timer resulterede i at den m\u00f8nske kok blev k\u00e5ret som Danmarks bedste i 2018. Konkurrencen forberedte han sig til ved siden af sit fuldtidsarbejde hos restaurant Babette.<\/p>\n

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Klintholm Havn<\/h2>\n

Helt ude p\u00e5 det yderste \u00d8stm\u00f8n ligger Klintholm Havn for foden af M\u00f8ns Klint og Busene Bakker. Den gamle havneby har ubrudt udsigt til \u00d8sters\u00f8en og i \u00e5rtier v\u00e6ret en stor fiskerby. Jesper Dams voksede op her med en far, der var fisker. Restauranten er opkaldt efter faderens fiskerb\u00e5d ND122, og det er ikke kun navnet de har til f\u00e6lles.<\/p>\n

\u201cMin far startede med en lille b\u00e5d, og s\u00e5 fik han en, der var st\u00f8rre. P\u00e5 samme m\u00e5de er jeg startet med et primitivt setup, som jeg kommer til at have et stykke tid endnu, men som jeg vil videreudvikle p\u00e5.\u201d<\/p>\n

Klintholm Havn kan if\u00f8lge Jesper Dams sagtens b\u00e6re en restaurant som ND122, selvom der i forvejen er fire andre restauranter.<\/p>\n

\u201cDet er nogle andre typer restauranter. S\u00e5 jeg synes vi supplerer hinanden rigtig fint. Vi er kollegaer og ikke konkurrenter,\u201d forklarer ejeren af ND122.<\/p>\n

Da Jesper Dams pr\u00e6senterede sin id\u00e9 om at \u00e5bne en restaurant i nogle af Klintholm Havns gamle \u00e5lebassiner, blev det modtaget med en vis skepsis fra familien.<\/p>\n

\u201cJeg har bev\u00e6get mig i restaurantverdenen i ti \u00e5r, f\u00f8r jeg gjorde det her. Det har mit bagland jo ikke, og de har ikke samme fornemmelse for det. Min k\u00e6re far kan stadig ikke forst\u00e5 at folk vil komme og bruge 500 kroner bare p\u00e5 mad. Og det er sgu fair nok. Det er mange penge, g\u00e6sterne bruger hos os, men de f\u00e5r ogs\u00e5 rigtig meget for pengene. Det kan jeg jo ogs\u00e5 se p\u00e5 bundlinjen, der er ikke meget tilbage, n\u00e5r man har betalt leverand\u00f8rer og ansatte. Men det er selvvalgt.\u201d<\/p>\n

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Fremtid<\/h2>\n

\u00c9n af dr\u00f8mmene for ND122 og Jesper Dams er selvf\u00f8lgelig at f\u00e5 toiletfaciliteter og k\u00f8kken indenfor, som enhver anden restaurant.<\/p>\n

\u201cP\u00e5 et eller tidspunkt bliver jeg n\u00f8dt til at tage et stort hug. Hvorn\u00e5r det bliver kan jeg ikke sige. Det kommer til at afh\u00e6nge af \u00f8konomi, og om der bliver ved med at komme g\u00e6ster,\u201d siger Jesper Dams.<\/p>\n

Restaurationsbranchen er et notorisk vanskeligt sted at tjene penge, og is\u00e6r for gourmetrestauranter, der bliver begr\u00e6nset af helaftensg\u00e6ster. Alligevel er ND122 allerede n\u00e5et langt. I 2019 startede restauranten som pop-up og havde kun udend\u00f8rs servering. Nu, tre \u00e5r senere, er der indend\u00f8rsservering i de gamle \u00e5lebassiner, hvor der oftest er fuldt hus.<\/p>\n

Baggrunden for restaurantens succes skal, if\u00f8lge indehaveren, findes i en blanding mellem fornuft og t\u00e5lmodighed.<\/p>\n

\u201cOfte ses de her syv \u00e5rs cyklusser. Babette \u00e5bnede, og det tog dem syv \u00e5r om at blive \u00e5rets restaurant. S\u00e5 brugte de syv \u00e5r p\u00e5 at stadf\u00e6ste sig. P\u00e5 samme m\u00e5de deler jeg det s\u00e5dan op. Hvis jeg stod og havde tjent en halv million i \u00e5r, s\u00e5 kunne jeg rykke lidt hurtigere. Men jeg bliver jo n\u00f8dt til at s\u00e6tte n\u00e6ring efter t\u00e6ring.\u201d<\/p>\n

Den sidste grund til at gourmetrestauranten i Klintholm Havn lever, er fordi Jesper Dams vil det og g\u00f8r det.<\/p>\n

\u201cDu kan selvf\u00f8lgelig f\u00e5 gode r\u00e5d. Men det er dig selv, der skal st\u00e5 med det. Det er dig selv, der skal st\u00e5 med ansvaret og s\u00f8rge for, det bliver til noget.\u201d<\/p>\n

ND122<\/a>\u00a0\u00e5bner for 2022 s\u00e6sonen den f\u00f8rste april.<\/p>\n

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Udek\u00f8kken i december Det er aften i de gamle \u00e5lebassiner i Klintholm Havn p\u00e5 M\u00f8n. Bassinerne er v\u00e6k og blevet fyldt med hvidmalet beton, og \u00e5lene er byttet ud med restaurantg\u00e6ster. Det er nemlig her i de gamle \u00e5lebassiner kokken Jesper Dams Hansen har \u00e5bnet sin restaurant\u00a0ND122. Her kommer g\u00e6sterne for at f\u00e5 otte retter […]<\/p>\n","protected":false},"author":24,"featured_media":18810,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","inline_featured_image":false,"iawp_total_views":52,"footnotes":""},"categories":[43,20,48,29],"tags":[],"class_list":["post-16918","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-erhvervsnyheder","category-ivaerksaetteri","category-klintholm-havn","category-turisme"],"yoast_head":"\nRestaurant\u00a0ND122 oplever enorm opbakning til gourmetoplevelse<\/title>\n<meta name=\"description\" content=\"I Klintholm Havn oplever Jesper Dams stor interesse for gourmet og restaurant ND122, der er etableret i et af byens gamle \u00e5lebassiner.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" 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