Nobelhart & Schmutzig — A Manifesto on a Plate
Nobelhart & Schmutzig translates roughly to noble, hard, and dirty. Three words that sound confrontational,…
6. 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
Restaurant Texture in Copenhagen has experienced a first year marked by polar opposites. After just…
6. January 2026
Christoffer Sørensen has long been regarded as one of the most talented chefs of his…
3. January 2026
In an industrial part of Odense, far removed from postcard Denmark, you find one of…
1. January 2026
Matt Orlando has never chosen the traditional way. His first restaurant, Amass, opened in what…
30. December 2025
Saratoga Wagyu A5, Hokkaido sea urchin, ankimo, and a potato aged for more than a…
22. December 2025