Sol over Gudhjem is Denmark’s premier culinary event, held annually in the picturesque town of Gudhjem on the island of Bornholm since 2009. This gastronomic showcase draws four of Denmark's most renowned and skilful chefs to compete for the prestigious title and attractive prizes. Participants are required to present both an appetiser and a main course, judged by a panel based on four key criteria: taste, presentation, etiquette, and bonus points for incorporating Bornholm’s unique ingredients or techniques.

This year’s distinguished contestants included Artur Kazaritski from Kurhotel Skodsborg, Anders Kiel Holm from Villa Vest, Anika Madsen from Restaurant Iris, and Christoffer Sørensen from Studio. The esteemed panel of judges comprised Nicolai Nørregaard from Kadeau, Brian Mark Hansen from Søllerød Kro, Kenneth Toft-Hansen from Svinkløv Badehotel, and Rasmus Munk from Alchemist. For the appetiser, competitors must use ingredients from a Mystery Box revealed on the competition day, alongside a wide selection of ingredients available from an extensive buffet. The main course ingredients are disclosed to the participants beforehand, allowing them time to perfect their recipes before the event.

Artur Kazaritski defended his title with great aplomb. His appetiser featured grilled green asparagus, sweet peas with juniper, fresh gooseberries, unripe plums, and fjord shrimp, alongside poached asparagus with pickled currant leaves and horseradish, as well as a white asparagus infusion with local plants and herbs. For the main course, he presented grilled ham glazed with brown sugar, Cambodian pepper, and aromatic citrus herbs, served with a Bornholm speciality known as palthest, incorporating roasted coffee, oatmeal, and caramelised kefir cream. “Artur had the most consistent level in both the main and the appetiser,” remarked Rasmus Munk from Alchemist after the competition. Nicolai Nørregaard from Kadeau, who was born and raised in Bornholm, praised Chef Kazaritski for his skill in showcasing the island's culinary treasures. “I especially enjoyed the asparagus broth with indigenous herbs and flowers,” said Chef Nørregaard.

It was the high scores on the appetiser that secured Artur Kazaritski his victory, allowing him to join the exclusive club of two-time winners at Sol Over Gudhjem. Reflecting on his success, Chef Kazaritski said, “I learned my lesson from last year when I hadn't prepared properly, and my starter wasn't up to standard. This year, knowing asparagus would be a key ingredient, I anticipated that the other main ingredient might be fish or shellfish. I aimed to create a dish that truly highlighted the ingredients. I simmered the vegetable broth right up until it was time to serve the judges,” said Chef Kazaritski, who typically cooks vegetarian and plant-based dishes at the health resort Skodsborg.

Arthur Kazaritski also boasts experience in fine dining, having worked at the three-star Geranium and competed in the prestigious Bocuse d'Or for Estonia. “After winning last year, I initially planned to participate this year with a more relaxed approach. I mainly wanted to reconnect with colleagues and friends. However, a few months ago, something clicked, and I thought: Why not push myself and try to win again? I decided to give it my all,” said Artur Kazaritski after the competition.

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