Category Archives: Restaurants

Restaurant Geist

In 2011 restaurant Geist open at Kongens Nytorv. The Michelin chef Bo Bech is the driver
behind the restaurant and he was previously head chef the famous Michelin-starred restaurant Paustian.

The restaurant is tastefully decorated in dark colors, and a little hard music running in the
background perfectly suited to the place.
At restaurant Geist is it possible to sit both in the bar and at one of the many tables.
To get under the skin of the place we chose to sit at the bar where we could keep up with
everything that was going on in the kitchen.

When I visited the place in 2011, I ordered several dishes such as Brussels sprouts and scallops. The Brussels sprouts leaves were crisp and delicious, and had a light touch of sweet and savory. The scallops were cooked perfectly.

A cocoa sorbet which was perfect in texture, silky and no ice crystals also tasted the fantastic. The chocolate was a bit different than what I just used to, it was not as airy.

My own experiences: Restaurant Geist is an exclusive restaurant serving gourmet food at very high quality. It is restaurant that I highly recommend.

In Danish: I 2011 åbnede Restaurant Geist ved Kongens Nytorv. I spidsen står Michelin-kokken Bo Bech, som tidligere har drevet den kendte Michelin-restaurant Paustian.

Restauranten er smagefuldt indrettet i mørke farver, og lidt hårdt musik som kører i
baggrunden passer perfekt til stedet.
Hos restaurant Geist er det muligt, at sidde både i baren og ved et af de mange borde.
For, at komme under huden på stedet valgte vi at sidde i baren, hvor vi kunne følge med i alt hvad der foregik i køkkenet.

Da jeg besøgte stedet i 2011, fik jeg bl.a. serveret rosenkål og kammusling. Disse rosenkålsblade var sprøde og delikate, og havde en let strejf af salt og sødt. Kammuslingen var stegt
perfekt.

En kakaosorbet som var perfekt i konsistensen, silkeblød og ingen iskrystaller også smagte den fantastisk. Chokolademoussen var en smule anderledes end, hvad jeg er lige vant til, den var ikke så luftig.

Mine egne erfaringer: Restaurant Geist er en eksklusiv restaurant der laver gourmetmad af meget høj kvalitet. En restaurant som jeg varmt kan anbefale.

Facts: Restaurant Geist, Kongens Nytorv 8, 1050 Copenhagen K, phone +45 3313 3713,
web: www.restaurantgeist.dk

The Standard

Leave a reply

The standard is a dining house which opened in 2013. Behind the house is the successful gourmet food serial entrepreneur Claus Meyer, who is co-owner of several successful gourmet stores, bakeries, cooking schools and restaurants such as Noma.
Claus Meyer took over the building in early 2013 and with an expert team the place was total renovated. Today the houses has a jazz club, two bars and three restaurants; Almanac, serving modern Danish food, Verandah, which serves exclusive Indian food and Torsten Wild
Langgaards Studio offers Nordic cuisine.

My own experience: I have not yet visited The Standard. I’ve only heard positive about the place, and I am pleased to hear that Torsten Wild Langgaards Studio has received a Michelin star so soon after they opened. If you are looking for Jazz or a good dinner, The Standard is a good place to start.

In Danish: The standard er et spisehus som åbnede I 2013. Bag spisehuset står den succesfulde serie iværksætter Claus Meyer, som er medejer af flere succesfulde gourmet deli’s, bagerier, madlavningskurser og restauranter såsom noma.
Claus Meyer overtog bygningen i starten af 2013 og sammen med team, gennemgik stedet en total renovering. I dag huser stedet en jazzklub, to barer og tre restauranter; Almanak, der serverer moderne dansk mad, Verandah, der har eksklusiv indisk mad på menukortet, og Torsten Vildgaards Studio som byder på nordisk mad.

Mine egne erfaringer: Jeg har endnu ikke besøgt The Standard. Jeg har kun hørt positivt om stedet, og det glæder mig at Torsten Vildgaards Studio har modtaget en Michelin-stjerne så kort tid efter, at de har åbnet. Så er du på udkig efter Jazz eller en god middag, er The Standard et godt bud.

Fact: The Standard, Havnegade 44, 1058 Copenhagen K, phone +45 72 14 88 08,
web: http://thestandardcph.dk/

Formel B

Leave a reply

Michelin chef Kristian Møller

Michelin chef and co-owner Kristian Møller works at restaurant formula B , and the co-owner Joachim Jochumsen works at their second restaurant Sletten. However, they have chosen to hire a head chef at restaurant Sletten.

Beef entrecote with celery and puffed white rice.

In October 2013 I met with Kristian and he told the following about the restaurant.

When Kristian took over the restaurant something new had to be done, so they changed the concept, but it is still classic French. They have not gone Nordic as some of the other
restaurants.

Before the financial crisis everything went well and when the crisis hit they decided to change seat. The menu was changed a little and each dish can be bought at 130 Danish kroner, dishes that they would like to eat themselves. The dishes should be clean and simple, so you can see what you are eating.

Danish lumpfish roe with horseradish cream, crunchy vegetables and smoked cheese.

They were allowed by the Michelin Guide to keep the Michelin star. The concept is not locked and it gives a different flexibility. The focus is on ingredients, quality and honest expression.

formula B uses seasonal ingredients, they are biodynamic or organic fx. They dry the leafs and use the stick for a tartar. Visually the dishes must have an organic expression.

By using current vegetables, the dynamic and the chefs are happier.
They regularly change dishes which keeps the menu exciting. Their concept today is to go out and socialize, where water and wine placed on the table.

After the interesting talk I was served the several dishes.

Tatar of salted beef top round with grilled salads, black pepper and pickled onions.

My own experience: I have eaten a few times at formula B. The food is great and the service is top notch. What makes this Michelin restaurant special is that you do not have to order a set menu. You can put your own menu and the number of dishes together from their tasty menu. It is a restaurant that I can highly recommend.

Warm egg yolk with black foot ham, crispy Jerusalem artichokes and Karl Johan emulsion.

In Danish: Michelin-kokken og medejer Kristian Møller arbejder på restaurant formel B, og hans medejer Joachim Jochumsen arbejder på deres anden restaurant Sletten. Dog, har de valgt at ansætte en køkkenchef på restaurant Sletten.

I oktober 2013 mødtes jeg med Kristian Møller og han fortalte følgende om restauranten.

Da Kristian overtog restauranten skulle der ske noget nyt, så de lavede konceptet om, men det er stadig klassisk fransk. De er ikke gået nordisk som nogle af de andre restauranter.

Inden finanskrisen gik det godt, da krisen ramte, sadlede de om, og lavede konceptet om til
retter der kostede 130 kr. Retter som de selv har lyst til at spise. Retterne som skulle være rene og enkle, så man kan se hvad man spiser.

Organic beef from Birkemose farm with new Danish potatoes, wild garlic and greaves.

De fik lov af Michelin-guiden at beholde Michelin stjernen. Konceptet er ikke låst og det giver en anden fleksibilitet. Der er fokus på råvarer, kvalitet og et ærligt udtryk.

Formel B bruger sæsonens råvarer, de er biodynamiske eller økologiske, hvor de f.eks. tørre bladet og bruger stokken til en tatar. Visuelt skal retterne have et organisk udtryk.

Ved at bruge aktuelle råvarer er det dynamisk og kokkene er gladere.

De udskifter jævnligt enkelte retter af gangen. Deres koncept i dag er, at gå ud og hygge sig, hvor vand og vin stilles på bordet.

Herefter fik jeg serveret forskellige retter.

Mine egne erfaringer: Jeg har spist en del gange på formel B. Maden er fantastisk og servicen er helt i top. Det der gør Michelin-restauranten speciel er, at du behøver ikke at bestille en fast menu. Du sammensætter selv din menu og antallet af retter ud fra deres velsmagende menukort. Det er en restaurant som jeg varmt kan anbefale.

Fact: formel B, Vesterbrogade 182, 1800 Frederiksberg C, phone +45 33 25 10 66,
web: formelb.dk

Restaurant BROR

Leave a reply

I visited the restaurant BROTHER shortly after they opened in 2013. It is located in the center of Copenhagen, but in an unconventional place, however, some distance away from many popular restaurants.

These are the two deputy leaders Victor Wågman and Samuel Nutter from noma, which has
embarked on a new adventure. They have done pretty well.

Everything was booked that night. As I entered the restaurant I was greeted by a welcoming staff. It’s a super nice restaurant with rustic furniture, relaxed and warm atmosphere.

We got a glass of sparkling wine and I ordered a snack and daily 4 course menu.

Beetroot on ribs, marrow, elderflower

My own experiences. The dishes we were served tasted great tasty and had its own
characteristics. The dishes were composed of simple raw materials of very high quality, and the individual commodities have really allowed them to come into their own. They master the
techniques to perfection and manage to surprise with new flavor dimensions.
It’s definitely a place I can recommend.

Walleye, grilled cucumbers, pine

In Danish: Jeg besøgt restaurant BROR kort tid efter de åbnede i 2013. Den ligger i centrum af København, dog i et utraditionelt sted, dog et stykke væk fra mange af de populære
restauranter.

Det er de to sous chefer Victor Wågman og Samuel Nutter fra noma, der har kastet sig ud i et nyt eventyr. Det har de gjort ret godt.

Alt var booket den aften. Da jeg trådte ind i restauranten blev jeg mødt af et imødekommende personale. Det er en super hyggelig restaurant med rustikke møbler, afslappet og varm
atmosfære.

Vi fik et glas mousserende vin og jeg bestilt en snack og dagens 4 retters menu.

Catfish, onion, seaweed

Min egne erfaringer. De retter vi fik serveret smagte fantastisk velsmagende og havde sin helt egen karakteristika. Retterne var sammensat af enkle råvarer af meget høj kvalitet, og den enkelte råvarer får virkelig lov til at komme til deres ret. De mestre teknikkerne til perfektion og formår at overraske med nye smags dimensioner.

Det er helt klart et sted jeg kan anbefale.

Pork Neck, wild garlic, cauliflower

Facts: Restaurant BROR, Skt. Peders Stræde 24A, 1453 København K, phone: +45 3217 5999, web: www.restaurantbror.dk/

Buttermilk, walnut, black currant

Restaurant BROR

Leave a reply

Restaurant BROR is a relatively new restaurant that opened in the spring in Copenhagen City.
It is the two deputy leaders Victor Wågman and Samuel Nutter from 2 star Michelin restaurant Noma, which has embarked on a new adventure. They have done it pretty well.

The food is simple and good made from the best ingredients from the Northern European
region with a keen eye for the seasons. The menu will be a la carte, with the option of a “Chef’s Menu”, and is served in a direct and friendly atmosphere.

My own experience: I have eaten at restaurant BROTHER.
The dishes we were served had great taste and its own characteristics. The dishes were
composed of simple raw materials of very high quality, and the individual ingredients are really allowed to come into their own. They master the techniques to perfection and manage to
surprise with new flavor dimensions.

In Danish: Restaurant BROR er en forholdsvis ny restaurant der åbnede i foråret i København City.

Det er de to sous chefer Victor Wågman og Samuel Nutter fra 2 stjerne Michelin restaurant noma, der har kastet sig ud i et nyt eventyr. Det har de gjort ret godt.

Maden er enkel og god lavet af de allerbedste råvarer fra den nordeuropæiske region med et skarpt øje for årstiderne. Menuen vil være á la carte, med mulighed for en “Chef’s Menu”, og bliver serveret i en direkte og venskabelig stemning.

Min egne erfaringer: Jeg har spist på restaurant BROR.
De retter vi fik serveret smagte fantastisk velsmagende og havde sin helt egen karakteristika. Retterne var sammensat af enkle råvarer af meget høj kvalitet, og den enkelte råvarer
får virkelig lov til at komme til deres ret. De mestre teknikkerne til perfektion og formår at
overraske med nye smags dimensioner.

Facts: Restaurant BROR, Skt. Peders Stræde 24A, 1153 Copenhagen K, phone: + 45 32 17 59 99, web: www.restaurantbror.dk

Noma

Leave a reply

Entrence

Noma is an international known 2 star Michelin restaurant located in Copenhagen.
Noma cooks gourmet food within Nordic cuisine, and the restaurant’s name is a contraction of the two Danish words “Nordic” and “food”.
The restaurant is daily managed by the head chef Rene Redzepi who owns the place with the
serial entrepreneur Claus Meyer.

From 2009, the restaurant came in as number 3 on Restaurant Magazine’s list of the best restaurants in the world. In 2010, noma won the title ‘world’s best restaurant’, a title that noma had in 2011 and 2012. In 2013 noma came in as No. 2 on the same list.

My own experience: I have not managed to get a table at Noma. I have friends who’ve eaten at noma and I have only heard the restaurant be discussed in positive terms.

In Danish: Noma er en verdenskendt 2 stjerne Michelin-restaurant beliggende i København.

Noma laver gourmetmad indenfor det nordiske køkken, og restaurantens navn er en
sammentrækning af de to nordiske ord “nordisk” og “mad”.
Restauranten ledes til dagligt af køkkenchefen Rene Redzepi der ejer stedet sammen med
serieiværksætteren Claus Meyer.

Fra 2009 fik restauranten en placering som nr. 3 på Restaurant Magazines list over de bedste restauranter i verden. I 2010 fik noma titlen ’verdens bedste restaurant’, en titel som noma havde i 2011 og 2012. I 2013 fik noma en placering som nr. 2. på selvsamme liste.

Mine egen erfaringer: Det er endnu ikke lykkes mig at få et bord på noma. Jeg har venner der har spist på noma og jeg har kun hørt restauranten blive omtalt i positive vendinger.

Facts: noma, Strandgade 93, 1401 Copenhagen K, phone +45 32 96 32 97, web: http://noma.dk/

Geranium

Leave a reply

Rasmus Kofoed talks about his Bocuse d’Or adventures

Restaurant Geranium was founded in September 2010 by the world’s best chef and Bocuse d’Or winner Rasmus Kofoed and co-owner and restaurant manager Søren Ledet.
Geranium has in a very short time made itself internationally noticed with Rasmus Kofoed’s
exclusive and unique interpretation of the Nordic cuisine.
The restaurant has been awarded 2 Michelin stars and is currently (2013) placed at number 45 on the list “The Wold’s 50 best restaurants in 2013”.

Potato chips with seaweed

My own experience: I have eaten 2 times at Geranium, both in 2012 and 2013 and also via my gourmet network Sakana – Club Gourmet which held an event where Rasmus Kofoed gave a very interesting talk on his adventure to the Bocuse d’Or and the title of world’s best chef.

Their menu offers many exciting dishes, and each dish is a great gastronomic experience.
The restaurant is beautifully decorated with a lovely atmosphere. The staff is welcoming,
discrete and service is top notch.

White chocolate with concentrated beech leaf lettuce and beech leaves

In Danish: Restaurant Geranium blev grundlagt i september 2010 af verdens bedste kok
og Bocuse d’Or vinder Rasmus Kofoed og medejer restaurantchef Søren Ledet.
Geranium har på kort tid gjort sig internationalt bemærket med Rasmus Kofoeds eksklusive og unikke fortolkning af det nordiske køkken.
Restauranten er blevet tildelt 2 Michelin-stjerner og har på nuværende tidspunkt (2013) en
placering som nr. 45 på listen over de 50 bedste restauranter i verden.

Mine egne erfaringer: Jeg har spist 2 gange på Geranium, både i 2012 og 2013 også har via mit gourmetnetværk Sakana – Club Gourmet der holdt en event, hvor Rasmus Kofoed holdt et spændende foredrag om sin rejse til Bocuse d’Or og titlen verdens bedste kok 2011.

Deres menukort byder på mange spændende retter, og hver ret er en stor gastronomisk oplevelse.
Restauranten er smukt indrettet med en skøn atmosfære. Personalet er imødekommende, diskrete og servicen er i top.

Facts: Geranium, Per Henrik Lings Allé 4, 8., 2100 Copenhagen Ø, phone: +45 69 96 00 20,
web: www.geranium.dk