Restaurant tri

Restaurant tri The story of Us
Told through producers and terroir
(1)

Soft sepia poached in a magnolia butter sauce, garden radish and marigold. Simple and flavor full ingredients that comes...
18/07/2026

Soft sepia poached in a magnolia butter sauce, garden radish and marigold.

Simple and flavor full ingredients that comes together so beautiful.

On the menu now.


local

Even though we always gets our vegetables a little later than others, we are always very excited to see the result of Gr...
14/07/2026

Even though we always gets our vegetables a little later than others, we are always very excited to see the result of Grønthy hard labour.

Excited to be featured on the menu soon.


The ever changing garden plate.
12/07/2026

The ever changing garden plate.


09/07/2026

Do you also think the off season in Thy is just a complete showdown?

This winter we're going to do something cool, fun and tasty... Inviting friends of TRI to cook unique dinners and to introduce them to the area and what makes this corner of the world so special.

6 nights, 8 star chefs and wide range of personalities, all taking their spin on the produces of Thy.

Stay tuned



As the Summer season goes on we also spend a lot of hours picking, salting, pickling and drying a huge amount of herbs, ...
08/07/2026

As the Summer season goes on we also spend a lot of hours picking, salting, pickling and drying a huge amount of herbs, berries and other stuff for the cold months.
Creating a solid back bone for the winter season.

Fig leafs for alcohol and dried for tea

Meadowsweet with a sweet almond flavor

Unriped grapes for a salt brine

Unriped walnuts for sweet and savory purposes

Cornflower

Unriped currants as capers.

05/07/2026

We have been working hard on a little suprise for the cold month in Agger.

Something new for us, something fun and tasty.
A strong line-up of star chefs, invited to our small part of Denmark. We're so excited.

Keep your eyes open and follow us here!! You dont want to miss this ❤️


From the nature and straight to our Summermenu. The most amazing free-range chickens from the lovely Vester Krogsgaard, ...
04/07/2026

From the nature and straight to our Summermenu. The most amazing free-range chickens from the lovely Vester Krogsgaard, located only 20km away from the restaurant.

As an extended hobby, Kristian produce only a few hundred of these tasty birds every year, allowing them to grow slow and steady in the backyard forest.

No instagram for them... you're have to go there 😉

When season hits, there is always way more items on the fields, than the menu allows.As a staple part of the introductio...
02/07/2026

When season hits, there is always way more items on the fields, than the menu allows.

As a staple part of the introduction for the 4th year now, we serve this garden platter containing some of the stuff we could not fit in the menu or simply just deserve to stand out a bit more.

Placed on a herbal mussel emulsion and dusted with freezdried mussel water. A perfect introduction to Summer.



Today this girl has been a part of the TRI family for 3 years ❤️She is creating the most beautiful and tasty desserts fr...
01/07/2026

Today this girl has been a part of the TRI family for 3 years ❤️
She is creating the most beautiful and tasty desserts from Nicolas' ideas and sometimes even pushes the ideas from good to amazing

Attention and love for the small details comes in use every single day and makes her a valued member in the team.

Love to have you... we hope for many more



Adresse

Vesterhavsvej 5a
Vestervig
7770

Hvad er åbningstiderne?

Torsdag 17:30 - 00:00
Fredag 17:30 - 00:00
Lørdag 17:30 - 00:00

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