Noma
I’m not sure how my next visit will possibly top this one. However I said that the last 2 times! Lunch is definitely the best time to visit Noma 2.0.
Iluka
We only had room for a few bites after Noma but they were great and I am looking forward to going back very soon.
langoustine and pink pepper
queen scallop
cured and smoked salmon
hart bakery bread & butter
Barr
lumpfish roe, grilled belgian waffle and soured cream
tartar – raw beef with damson and pickles
I absolutely loved Kadeau Bornhom but the stunning setting certainly adds to the overall experience. So I was a bit skeptical about how the city version would compare. It is equally lovely and certainly feels the same yet different. The menu is in danish and I am a bit too lazy to translate so I will let the photos speak for themselves.
Always the first stop when I come to Copenhagen,
beef tartare
beets, apple, skyr
warm grains & herbs
Sanchez
A lovely bike ride to a lovely brunch at Sanchez.
tuna tostada
rice bowl – eggs, avocado, kale with spicy mocha salsa
108
A great last meal in Copenhagen. Beautiful and vibrant dishes that I have come to expect in this city ending with a surprising and great combination of ice cream and caviar.
green peas with last year’s ceps
greens and herbs from kroger up with roasted seaweed
lobster claw with white currants
marinated courgettes with smoked egg yolks
raw grilled lobster tail with summer flowers
grilled quail with beetroot and spices
raspberries from Rokkedyssegaard with hazelnut milk
raise kombu ice cream with royal belgian caviar
It was definitely a weird experience to be at the new Noma. But it was perfect and still feels like Noma. After so much anticipation it went far far too quickly and was all a bit of a blur. Going back through my photos and the menu it seems that some dishes were out of order so after so many month I have given up on a few of the descriptions.
potato magma
nasturtium tart, sea buckthorn and blackcurrant butterfly
seasonal pickles
just cooked peas with whipped cream
berries and lava beans
umami flatbread
marigold flowers with a whisky egg-nog
shawarma of celeriac and truffle
caramelized milk and cheese
pumpkin seed curd and grilled roses
shawarma
artichokes
berries and cream
mold pancake
rose scented terracotta
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
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
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
I was originally very ambivalent about going to Noma Mexico. While I loved my visit to Noma, I never had an interest in their other pop-ups and in general pop-ups tend to feel ‘off’ to me. When we managed to get tickets I thought it was all a bit crazy, more so because of the heat and bugs than the cost and distance. Yes it was expensive but after seeing how much work went into building this restaurant from scratch I immediately realized that the ticket price was nowhere near expensive enough. I tried not to worry what would happen if it rained as the restaurant was open to the elements. Sure enough a few courses into dinner the raindrops started and while some tables were sheltered, we were not. Before I could even start to wallow in my bad luck, we were whisked into the kitchen. It turns out that there was a rain contingency plan (I should have known better). Throughout the kitchen counters folded up to create bar seating and in the end every guest was relocated if not already seated under a roof. It should have been complete chaos with the FOH staff occupied with moving people and chairs and bringing fresh drinks to keep everyone happy. Meanwhile as lovely as the ‘dining room’ was, we were just thrilled to suddenly have a first row kitchen table seat. A similar event would probably throw any other restaurant into a tailspin that they could never recover from, but service seemed to restart in a matter of minutes. The whole thing was so impressive I talked about it for weeks afterwards. I can’t even imagine how many times it was rehersed. Aside from the fantastic hospitality, Noma managed to create a menu that 100% felt like them but with entirely local ingredients. I suppose this is what an ideal pop-up should be, but is generally impractical to execute without this sort of large scale commitment. Despite the dozens of bug bites I didn’t want it to be over (and briefly considered how truly crazy it would be to try to go a second time).
pinuela and tamarind
queen clam from the Sea of Cortez
salbute with dried tomatoes and chapulines
cold masa broth with lime and all the flowers of the moment
young coconut and caviar
tropical fruit and chile de arbol
banana ceviche
tortilla ladies
chaya taco with fresh bahia salsa oyster
giant key and mussel michelada
whole grilled pumpkin
tostada with escamoles
just cooked octopus with ‘dzikilpak’
cerdo pelon and fresh milled corn from Yaxunah
dessert of grilled avocado and matey seeds
chocolate from native Jaguar cacao and Mixe chile
In a different setting I think I would have enjoyed this dinner so much more. Its completely personal preference but for some reason Chef’s Club just didn’t work for me even though I quite like the space. I also think its difficult to have these dinners in the main dining room. But still fantastic to have Kristian Baumann in NYC.
little neck claims, rosehip seed oil, salted gooseberries, seaweed
California spot prawn
brown beech mushrooms, fresh goats milk cheese
grilled & glazed squab, nashi pears, arugula, blackberries
rausu combo ice cream, toasted barley, blackcurrant wood oil
Kodbyens Fiskebar
I loved the location of the Fiskebar in what is the meatpacking district of Copenhagen. It was bustling yet felt off the beaten path and was an excellent spot for an outdoor lunch. Far far more refined food than you would ever expect from the location at first glance. And while the food was outstanding, in American terminology, a perfect Sunday funday spot.
Cod tartar – rye emulsion, capers, dill and burnt onion
Plaice – peas, morels, bone marrow and tarragon
3 Nordic cheeses
AOC
I definitely felt that I qualified as a local having biked to dinner in 6 inch heels. How I made it back to my hotel after wine pairings I have no idea. This was an absolutely perfect meal to end my trip. Once again it was amazing to see so many ingredients repeated yet done in such different ways. For example I had already had several courses of mackerel in the previous days, but I certainly didn’t have to cut any out of branches and eat as finger food. Nor did I have to break a potato out of a plaster cast with a stick. And while I had plenty of onions, none had merited a table side presentation. The baked onion course perhaps illustrated one of the many things I loved about Copenhagen. An onion is rarely the star of the show, often a forgotten but necessary ingredient in many recipes. But done right, it can be a star all by itself. Perhaps my most memorable dish of the meal, and one of the most memorable of the entire week was the extra aged steak course. Umami to the millionth degree.
Appetizers
Razor clam, Apple, kale & parsley
Mackerel, vendace roe, hazelnut & sea buckthorn
Baked onion, elderflower & caviar 
Turbot, lard & turbot roe 
Grilled greens, veal sweetbreads & stinging nettle pure 
Dry aged beef, caviar, mushrooms
Pigeon breast, cherries, sorrel & smoked marrow 
Gooseberries, woodruff & pine 
Blueberries, sheep yoghurt and thyme 
Burned Jerusalem artichoke, walnuts & sugar beet syrup 
Tea and mignardises
Sollerod Kro
Restaurants aside, the only thing I absolutely had to do on this trip was visit the Louisiana museum which is a short train ride north of Copenhagen. It was well worth the excursion and made an absolutely perfect day trip when combined with lunch at Sollerod Kro which is on the way back into the city. Its website says that the setting is idyllic but I’m not even sure that adjective does it justice. The setting is straight out of a movie and reason enough to visit. We enjoyed an absolutely lovely meal outdoors despite the rain. I’m still not sure how the servers with umbrellas managed to keep all of our dishes dry. Jan Restorff you are an amazing host and I could spend hours picking your brain about restaurants! It is always such a joy to find people like you who are so passionate about food for your own enjoyment and not just professionally.
Cauliflower parmesan lemon
Crispy potato turnip asparagus
Apple marinated with lemon verbena
Sollerod caviar “en surprise”
Langoustine, almond, olives nicoise 
Turbot, salad, mussel
Lobster, walnuts, smoke
Foie gras, parsley, garlic
Guinea fowl, morels, asparagus
Raspberries, peach, vanilla
Mignardises
Relae
After a long day out of the city and a late lunch we somehow had made the perfect dinner choice with perhaps the most casual of the week. There were so many things I loved about this experience from our fantastic view of the open kitchen, to the very entertaining bathroom art, to the cutlery drawers, to the people who work here. The additional cheese course is probably my favorite ever and it just now occurred to me that I didn’t even offer to share with any of my dining companions who had not ordered it as well.
Celeriac, black olives and seaweed
Mackerel, cauliflower and bergamot
abcd
Sunflower seeds, nettles and truffle
Carrots, sol and black currants
Sodam chicken, cabbage and lovage
Cheese
Fermented milk, raspberry and rapeseeds
Studio
What an absolutely amazing lunch experience at Studio. We somehow had the whole counter around the open kitchen to ourselves. Thank you Chef Vildgaard for what was definitely the best chef’s counter experience I’ve had anywhere. Absolutely beautiful and delicious food. I am still thinking about the caviar and squid courses. But the foie was truly outstanding and one of the most memorable dishes of my trip. I will definitely be joining you for dinner on my next trip to Copenhagen!
Potato chips with smoked cod roe 
Oysters with green strawberries and dill
Quail egg and summer truffle
Gougeres and lojrom with sour cream
White sturgeon caviar with walnut milk
Sauteed squid and creamy mussel sauce
Pan fried foie gras with beetroot and rhubarb
Whole roasted monkfish with Vadouvan and grilled silver onions, fermented garlic
Green strawberries and sheep’s milk yoghurt, orange tagetes
Geranium
Yet another completely outstanding meal that more than exceeded my expectations. While perhaps the most formal of the dinners we enjoyed, it was still so comfortable and whimsical. I loved the soup course served in the kitchen and can’t believe everybody stopped what they were doing for a group photo. Quite a few unique serving pieces which I always love. Such a nice touch to have made a delicious birthday cake for one of our group. And so much fun to continue to see so many local ingredients used differently than anywhere else.
Crispy Grains from Kornly
Milk, Fermented Juice from Carrot, Crab & Sea Buckthorn Oil
Pear & Pear Vinegar & Lemon Verbena
Jerusalem Artichoke Leaf, Rye Vinegar & Walnut
Dried Apple, Apple Juice & Dried Flowers
“Charred Potato” & Lightly Smoked Sheep Milk Butter
“Cep Mushroom Soup”
“Seaweed & Razor Clam” Impressions of the Ocean
Jellied Ham, Tomato Water & Wild Flowers
“Dillstone”, Mackerel, Horseradish & Granita from Pickled Cucumber
Salted Hake, Buttermilk, Lojrom & Herb Stems
Bread with Emmer & Spelt
Biodynamic Onions with Chamomile & Melted Hay Cheese
Flavors of the Ocean, Beach Plants, Brown Butter & Dried Scallop Roe
Egg Yolk in Melted Lard & Essence of Black Currant Leaves
Chicken, Red Pointed Cabbage, Pine Sprouts & Meadow Hay Beer
Flora of Grilled Raspberries, Hip Rose, Elderflower with Frozen Sheep Yoghurt
Beeswax Ice Cream, Cloudberries & Salted Caramel
“A Walk in the Forest” Woodruff & Wood Sorrel
“Birthday Cake”
“Lingonberry Bush” with Beetroot
Small Cake with Pumpkin Seed Oil
Green Egg with Pine
No. 2
At No. 2, the little brother of AOC, I had the most beautiful sauce of the week accompanying sorrel leaves filled with scallops. I also had a revelation that monkfish can be perfectly cooked. Perhaps just bad luck on my part but I have literally never ever enjoyed it before. And my favorite ending to any meal, cheese (3/4 Dutch if I remember correctly).
Sorrel and sea scallop with crisp chicken skin and smoked mussel sauce
Pan fried monkfish with lard, bitter salad, elderflower and vendace roe
Cheeses
Noma
I will admit that I was afraid I was going to be entirely disappointed by this dinner. I had built it up in my mind to be the ultimate dining experience and thus didn’t think it could possibly live up to my likely unrealistic expectations. However my expectations were exceeded completely. While I feared some challenging courses (visions of live ants in my head), the food was completely approachable yet spectacular. But what I was not really expecting was such stellar hospitality. The tone was set before we even stepped inside when a gentleman offered to hold our belongings while we took the typical ‘touristy’ photos outside. Upon entering it was a surprise to be greeted by Chef Redzepi himself as well as several others. When it is nearly impossible to get a reservation I was not expecting an attitude of true appreciation that we were spending our evening there. Every single one of the front of house staff with whom we interacted, as well as the chefs who described our dishes, could not have been more enthusiastic, friendly and engaging. It seemed that everybody truly loved to work here and that attitude really does rub off on the diners. A big thank you to our lovely tour guide Chef Mello. The minute this evening ended I just wanted to rewind and start over again. I don’t think I’ve ever used the word ‘magical’ in my life, but this experience was just that.
Fresh berries and lemon thyme
Oland wheat and virgin butter
Cabbage leaves and white currants
Green shoots of the season with scallop marinade
Sweet peas, milk curd and sliced kelp
Grilled onion
Grilled baby corn with egg yolk and beef marinade 
New Danish potato and nettle
Flower tart
Sweet shrimps wrapped in nasturtium leaves
Mahogany clam and grains
Monkfish liver
Pumpkin, rose petals and caviar
Lobster and nasturtium
Vegetable flower
Roasted bone marrow
Berries and greens soaked in vinegar for one year
Ice cream sandwich
Rhubarb and sheep milk yoghurt
Forest flavors, chocolate and egg liqueur
Manfreds
What a great stop for my first meal in Copenhagen. There was no menu which was perfect for having just gotten off of a plane and having no interest in decision making. I would come to see that many of the ingredients I had here would be repeated in future menus, although always in different ways. And how could I not love a meal where several courses of vegetables were followed by a dessert of pork? Here I had what turned out to be my favorite wine of the trip and luckily I was able to find 2 bottles once I returned home.
Amass
I thought our entire evening would be ruined when we were forced to get off of the ferry in the middle of an insane pop up thunderstorm with no umbrellas. Yes we sat in wet clothes for several hours, but the food, company and amazing hospitality at Amass move than overcame it. The most unique and delicious topping for bread. And such beautiful flowers. And even though several of us may have inhaled the vinegar powder, the wild blueberry dessert was a complete revelation and a collective favorite for the week.
Soft Shell Clam, Swiss Chard, Rhubarb
Tomatoes, Cherries, Juniper Oil
Salted Mackerel, Peas, Burnt Lemon
Beet Root Sour Curd, Pickled Yarrow Flowers
Grilled Beef Heart, Hazelnuts, Currants, Chanterelles
Organic Pork Neck, Grains, Walnut, Unripe Apple
Caramelized Goats Milk, Carrots, Fennel Flowers
Wild Blueberries, New Potato Ice Cream, Dried Vinegar
iwillmakeualist 