Copenhagen – 7/5/18 – Manfreds and Baest

Manfreds

In a city of great restaurants Manfreds is my favorite casual spot.  Perfect for lunch, dinner or a glass of wine.  The food is always fantastic and I can’t imagine ever going to Copenhagen and not coming here.  I forgot to take a photo of the menu but the XL beef tartare I can’t forget.

Baest
Yes there is really good pizza in Copenhagen (and charcuterie too)! I unfortunately don’t remember what pizzas we had but they were all quite good.

charcuterie and cheeses

salad from Farm of Ideas, parmesan and cured egg yolk



Copenhagen – 7/4/18 – Restaurant Barr

It was very weird to be back in the old Noma space and it not be Noma.  Restaurant Barr was absolutely lovely and far exceeded my expectations.



hot smoked mackerel, tomatoes and hip roses

cured ribeye, green asparagus and parsley

cucumber salad

chicken with creamed and grilled leeks, wild salad and chicken jus

fish frikadelle

rhubarb, creme fraiche parfait and vanilla

Jarpen, SE – 7/3/18 – Faviken

I didn’t get much sleep the night before traveling to Faviken as with limited flights, and airports quite a distance away, everything had to work out perfectly in order to arrive in time for dinner.  As I was making the very long drive from Trondheim, Norway to Jarpen I was questioning whether any restaurant could meet my expectations after putting forth so much effort to get there.  But the entire experience was even better than I had thought possible.  It was so much fun and  went by far too quickly.  Also a bit surreal to finally be there.


snacks in the gardening shed



linseed and vinegar crisps, mussel dip
mycelium broth
wholegrain wheat cracker with swede salad
wild trout roe served in a crust of dried pig’s blood

pig’s head, dipped in sourdough and deep fried, rhubarb, tarragon salt

bird’s liver custard, malted cabbage and gooseberries

slices of “spickeskinka’

scallop “i skalet ur elden” cooked over burning juniper branches


king crab and almost burnt cream


perch steamed with wild leaves and flowers from around Faviken, a disk of butter flavored with garum, cooking juices

grilled oyster

sourdough pancake, seaweed, beef butter

lupin curd gratin

mahogany clam with frozen lingonberries

a small egg coated in ash, sauce made from dried trout and pickled marigold

steamed swiss chard, oat sauce

pork chop and “tasty paste”

liver toast

colostrum with meadowsweet

raw jerusalem artichoke, darkly roasted cereals

potato dream

silage ice cream

strawberries baked in pearl sugar, very fresh cottage cheese



raspberry ice

bone marrow pudding, frozen milk

pickled semi-dried root vegetables

reindeer and birch pie

a wooden box filled with tar pastilles, meadowsweet candy, dried rowan berries, smoked caramel, sunflower nougat and dried black currants

aromatic seeds


snus fermented in a used bitters barrel

negroni variation

Looking into the kitchen at almost midnight

after dinner views



inside the tent

Bornholm, DK – 7/1/18 – Kadeau

It was quite a trek to get to Bornholm.  An early flight to Copenhagen, a rental car, a long drive and a ferry ride.  I was starting to think that I was crazy but then you arrive at Kadeau, sit down and look at the water and it is so peaceful that the trek seems long ago.  So many absolutely beautiful and delicious dishes with my favorites having been the palthasta and shawarma chicken.


zucchini, green juniper, Korean fir

cured duck breast, cherry blossom

kohlrabi, green strawberries, fermented pea juice

Baltic prawns, green rhubarb, dried cep mushroom

oyster, sauerkraut, hazelnuts, blackcurrant leaves

palthasta, aged cheese, flowers

scallop, roasted yeast, broccoli, rhubarb root

preserved tomatoes, onions, tomato water

potatoes, blueberry kombucha, lovage, Havgus cheese

carrots, wild horseradish, lyme grass, reduced cream

herring, pickles and fresh cheese


shawarma chicken, beef fat, sea buckthorn and rosehip BBQ

rhubarb, caramelized buttermilk, nobilis

creme fraiche, black currant, beet root, sugar kelp