Udtryk (pronounced OOD-trek) continues to evolve as a restaurant shaped by the people behind it and the experiences they bring to the restaurant.

Today, the kitchen is led by Pascal Dallarosa, who has been part of Udtryk since the very beginning as sous chef and has played a central role in shaping the restaurant and the level it stands at today.

Pascal is a remarkable young culinary talent with a deep respect for craft and ingredients. Earlier in his career, he earned a Michelin star as head chef at Rossbarth in Austria, and his cooking is defined by precision, curiosity and a strong sense of flavour.

At Udtryk, Pascal continues the restaurant’s philosophy of cooking without rigid dogma – allowing the best produce of the day to guide the menu and letting technique and instinct work hand in hand.