Precision & consistency

HOUNÖ Invoq ovens earn the trust of Restaurant Frederikshøj

Nestled in the scenic surroundings of Aarhus, Denmark, Restaurant Frederikshøj has established itself as one of the country’s leading fine dining destinations.

To support the demanding standards of a world-class kitchen, Frederikshøj relies on a comprehensive Invoq setup consisting of seven ovens.

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HOUNÖ Invoq ovens earn the trust of Restaurant Frederikshøj

High-stakes kitchen demands – meet the uncompromising oven support

Under the ownership and culinary leadership of Wassim Hallal, the restaurant has earned and maintained two Michelin stars, built on a philosophy of uncompromising quality, seasonal ingredients, and constant innovation.

For a restaurant where every detail matters, reliability and consistency are non-negotiable. And here the seven of HOUNÖ Invoq ovens play an important role to support the demand Restaurant Frederikshøj has asked for:

1 x Invoq Hybrid 20-1/1 GN Roll-In
1 x Invoq Hybrid 10-1/1 GN
1 x Invoq Stackit with two 6-1/1 GN Hybrid ovens
2 x miniCombi 10-1/1 GN with hood
1 x miniCombi 6-1/1 GN

Trust in my employees is everything.

The equipment we use in the kitchen must never fail. If I expect the best from my team, they must have the best tools to work with,

– says Wassim Hallal, the owner of Restaurant Frederikshøj

Flawless cooking consistency under Pressure

At Frederikshøj, the kitchen team works with the finest seasonal ingredients, carefully selected to deliver exceptional flavour and quality. Achieving the precision required for Michelin-level cooking demands equipment capable of delivering consistent results every day, service after service.

Seamless workflow flexibility across every station with Invoq oven

From delicate pastry work to perfectly cooked proteins, Invoq ovens help ensure even heat distribution, precise climate control, and repeatable cooking results across every station. The versatility of the oven platform supports a wide range of techniques while allowing the team to focus on creativity and execution rather than equipment limitations.

The restaurant’s combination of full-size Hybrid ovens and compact miniCombi units provides flexibility throughout the kitchen, enabling efficient workflows and capacity exactly where it is needed. Whether developing new seasonal dishes, preparing mise en place, or executing a busy dinner service, the kitchen benefits from the performance, consistency, and reliability that fine dining demands.

Watch the full case story of Restaurant Frederikshøj

Turn ambitious visions into unforgettable dining experiences

Culinary excellence with trusted technology in every detail

For Wassim Hallal and his team, success is built on continuously refining every aspect of the guest experience. By combining exceptional ingredients, culinary craftsmanship, and trusted technology, Frederikshøj continues to set the benchmark for Danish fine dining.

The Results

– Consistent cooking results across all kitchen stations
– Reliable performance in a high-pressure Michelin-star environment
– Precise control for advanced cooking techniques
– Flexible capacity with a combination of Hybrid and miniCombi ovens
– More time for creativity, menu development, and guest experience

At Frederikshøj, excellence is never left to chance — and neither is the equipment behind it.