91 posts by CopenhagenFoodie

For the love of simplicity at Relae

If simplicity is difficult then they must be World class chefs at Relae as all of their dishes have 2-3 ingredients and tastes amazing I have dined at Relae quite a few times. It is one of those restaurants that always seems to push boundaries which usually equals amazing dishes and sometimes they miss it completely but it is always interested.  The restaurant is small and cozy in true Scandinavian style with tables situated quite close together as they originally started in the ... Continue Reading

Street food from all over the World at StreetXO

I never liked going to the circus as a child, but going to StreetXO was like going to the adult gourmet version of the circus and I loved everything about it. A trip to StreetXO starts waiting in line as it is not possible to reserve a table. The restaurant is basically a counter surrounding the kitchen and a small bar where we started with a few drinks which kept coming through the entire evening. It goes without saying that the décor is something else. Naturally, the menu has dishes ... Continue Reading

Cruise control or World class at Restaurant Maido?

2,5 years ago I had one of my best meals in my life at Maido. When returning 1 year later it could unfortunately not live up to it. Since then I have been curious which of the two I should genereally expect from Maido. Being rated 7 in the World it should be Worldwhich I was really hoping for as I now live less than 1km from it.Together with another foodie who has tried quite a few of Mishas 4 hands dinners around the World, but only at his home in Lima 5 years ago, it was the moment of ... Continue Reading

Dinner at DiegoMunoz’s house – a free riders return to the kitchen

Diego Munoz was head chef at Astrid & Gaston when it peeked at number 14 in the World. At this point he was running a restaurant with more than 100 people. As with so many other chefs he decided to take a step back from everything. For him that meant travelling the World to seek new inspiration, which also led to starting/consulting for several restaurants from Bali, Copenhagen, Miami, Lisbon and the Latest Turkey. It did however also make Diego miss the time in the kitchen running service ... Continue Reading

A truly luxurious and complete evening at Eleven Madison Park

Everybody has restaurants that have special meaning for them. For me Eleven Madison Park is one of them even though I had previously only visited it once. So when I was going a week to New York with my wife and I had just gotten a new job celebrating it at EMP was obvious.   Walking in the revolving doors you are impressed by the grand dining room immediately. With about 20m to the ceiling, a massive piece of art at the end and a dining room that fits about 70 people plus the bar ... Continue Reading

A new wave of creativity at Noma

20 dishes without any use of meat or seafood. That was the challenge that Rene and the rest of the crew at Noma gave them self. The hardest one so far according to Rene, which I think everybody can understand.   As the restaurant was all dressed up to seafood season so was the case  for vegetable season where the decorations were was changed completely for the vegetable season with a hops plant climbing the wall and a tomato plant taking center stage in the dining room. The dinner ... Continue Reading

Japan, France and New Nordic combined at Restaurant Jordnær.

I love marriages between unlike elements and my dinner at Restaurant Jordnær would display some dishes that did just that. The restaurant is located a bit north of Copenhagen in what some might call the suburbs in an old hotel without being a classic hotel restaurant. They do however serve a small 3 course menu a long with the bigger tasting menu to accompany the hotel guests. Of course, we went the other way for the full experience. The appetizers quite clearly set the tone for the ... Continue Reading

Delicious Venezuelan and Peruvian fusion at Merito

Another two Central alumnis decided to open their own restaurant this month is opening his own restaurant at restaurant Merito. The idea with Merito is to unite the Peruvian and Venezuelan cusine in a casual and social restaurant, but with high quality food on the plate. I came to learn Juan Louis one of the chefs as he was going to Copenhagen for a research trip and wanted some restaurant tips.  The inspiration was apparent In both decor and flavorprofile in some of the dishes. The ... Continue Reading

Restaurant Statera brings french sauces to Lima

A small Maruviel bowl appeared at our table containing the most delicious sauce. It was the first time in 5 months that I had a sauce, not a salsa, not a stew or a chili but a classic french sauce. Something that I had missed for a while. Andre Patsiam left Central 2 years ago to start his own restaurant and in classic Peruvian style with lots of difficulties it took him 2 years to build and open Statera. Part of this time was spent travelling in Peru in search for amazing ingredients. ... Continue Reading