Restaurants / 6 mins read
November 5, 2018
Cooking in Denmark has always been inspired by foreign and continental practices and the use of imported tropical spices like cinnamon, cardamom, nutmeg and black pepper can be traced to the Danish cuisine of the Middle Ages and some even to the Vikings.
Since the early 2000s, some Danish chefs have developed the new Danish cuisine, an innovative way of cooking based on high-quality local produce.
Danish cuisine has also taken advantage of the possibilities inherent in traditional recipes, building on the use of local products and techniques that have not been fully exploited. Products such as rapeseed, oats, cheeses and older varieties of fruits are being rediscovered and prepared in new ways both by restaurants and at home as interest in organic foods continues to grow.
Noma is a two-Michelin-star restaurant run by chef René Redzepi in Copenhagen, Denmark. The name is a syllabic abbreviation of the two Danish words “nordisk” (Nordic) and “mad” (food). Opened in 2003, the restaurant is known for its reinvention and interpretation of the Nordic Cuisine. In 2010, 2011, 2012 and 2014, it was ranked in the world’s best restaurants by Restaurant magazine.
With the reopening of Noma earlier this year, they changed the way they work with the seasons. They now divide the year into three seasons, during which the menu changes dramatically to match the type of ingredients that are at their peak at any given time of the year.
Seafood Season runs from winter to spring (January 8th – June 1st, 2019)
Closed for holidays: March 5-9, 2019 and April 18-20, 2019
Vegetable Season runs from summer to early fall (June 26th – September 15th, 2018)
Closed for holidays: September 16th – October 8th, 2018
Game & Forest Season runs from early fall through the end of the year (October 9th, – December 22nd, 2018)
Closed for holidays: December 23rd, 2018 – January 7th, 2019
Visit the Michelin-starred restaurant 108 by the canal and indulge in ambitious modern Nordic gastronomy, moderately priced and in cool surroundings.
Copenhagen’s 108 opened in 2016 and is the sibling of world-famous restaurant Noma and is charmingly located between Christianshavns Canal and the new bridge Inderhavnsbroen. Carrying on some of the philosophies known from Noma and the new Nordic cuisine movement, 108 hits the sweet spot between the modern, urban, ambitious and the accessible dining experience.
Like Noma, 108 base their cooking on local ingredients and traditional cooking methods such as foraging, pickling, fermenting etc. Resulting in top-class gastronomy but more affordable than at their famous older sibling.
At Admiralgade 26, the excellent wine is joined by cuisine that is personable and unassuming, yet still maintains an edge. The decor reflects a controlled chaos with designer furniture scattered throughout. Each evening they choose to adorn one of the raw wooden tables with a Damask tablecloth, making it the “elegant” table that diners may end up at by chance.
The menu inevitably offers oysters and caviar, but in combination with great creativity and artistry. The starters tend to be stingy in size, but the house bouillabaisse is nonetheless worthy of mention. With a reduced, rich fish stock, loads of fresh fish and shellfish, and a generous use of liquoricey herbs, this soup teems with flavour. The main course of hanger steak is succulent and intense with bits of rich marrow and sharp, pickled onions. The juicy pata negra pork is wonderfully chaperoned by a wealth of small chanterelles and slightly bitter cress sprinkled generously on top. Mustard adds an edge to the flavour of both meat dishes, which are of the highest class in terms of ingredients and preparation. Many of the wines are within the realm of organic/natural, though not dogmatically, and every wine on the menu is also available by the glass – a sympathetic touch.
The restaurant is located North of Copenhagen city center. It is a small restaurant, where guests enjoy their meal around one big counter. Dining at the Alchemist is an experience for all your senses. It is about food, the interior, the music, the lightning, the presentation and the stories behind each dish. Chef owner Rasmus Munk, who serves himself from his open counter, tells the stories. He shares memories and stories from his childhood and all his travels around the world.
At Amass the food is created in the moment and is ever changing. It is influenced not only by terroir and the weather, but by carefully examining every ingredient and figuring out which techniques will pay the highest respect to the ingredient as a whole.
The garden at Amass represents the soul of the restaurant. They currently have more than 80 different varietals of plants, including leafy vegetables, berries, herbs and flowers that appear on the menu daily. But the garden is more than ingredients: It’s the inspiration for dishes to come, making each day a work in progress.