Just 100 meters from Kongens Nytorv, Aterre sits quietly in a space that has housed several ambitious restaurants over the years. Walking in, I felt a certain nostalgia. This was only my second visit to Aterre — but my sixth…
Just 100 meters from Kongens Nytorv, Aterre sits quietly in a space that has housed several ambitious restaurants over the years. Walking in, I felt a certain nostalgia. This was only my second visit to Aterre — but my sixth…
The first time I noticed Tim Raue was more than ten years ago on Chef’s Table.…
9. February 2026
Nobelhart & Schmutzig translates roughly to noble, hard, and dirty. Three words that sound confrontational,…
6. February 2026
First time I visited Mayta was almost eight years ago, shortly after the restaurant had…
26. January 2026
A few restaurants hold a special place in my heart, and Kjolle is one of…
19. January 2026
The journey of Merito is remarkable. When I used to live in Peru, Merito was…
17. January 2026
Imagine opening a restaurant and, within two months, entering the Michelin Guide with two stars.…
12. January 2026