u/BadmashN

An incredible meal at Texture, which is one of my favourite restaurants in Copenhagen. It’s at the upper end of 1* places in this city. While on the pricier side, there’s quite a bit of caviar, foie gras, wagyu beef and high end prawns. You can see elements of French, Nordic and International influences in the food.

The æbleskive with unagi was a flavour bomb. The oyster with caviar and vin jaune had the yummiest sauce. The goat cheese course was intense and the chocolate dessert had both power and delicacy. 

It’s an intimate setting and the staff are so warm and hospitable. They’ve got a new head chef as Erin opened her own restaurant in Copenhagen and he recently moved from Toronto.

Super excited about completing this. Felt quite exhausted. And as someone over 50 just starting out and with some knee issues, not sure how I’ll get to a 10k (atleast without take a few minute break.)

An excellent meal at Christopher Hay. Lovely flavours, innovative French cuisine, and a true farm to table ethos. The chef comes and takes the order and speaks with each table - it was cool to hear him talk about his farm and all the things he grows.

The tomato first course was spectacular - many texture and flavour variations brought out the essence of tomato. Chicken mouse covered in zucchini flower with chanterelles was just so elegant. The mullet with eggplant was still yummy but not as memorable as I don’t think the flavours gelled. Wagyu from his farm really top notch. An excellent cheese course add on. The strawberry dessert was spectacular - once again various flavours and textured layered on including warm strawberries. A memorable meal truly - the staff were so fun to engage with and so warm in the conversations.

Matt Orlando is back in Copenhagen, launching Esse which has a similar philosophy to Amaas, which he closed a few years ago. Sustainability is at the heart with creative preparations - making noodles from fish bones, using vegetable leftovers in butter or chocolate from anything but chocolate. 

It’s shockingly affordable for a 1* in this city - EUR 500 for a couple including a few drinks. Some of the stars of the evening were the Fjord shrimp - so creamy and fresh, Buckwheat noodles - you’d never guess they’re made from fish bones, the yummy 3 day fermented potato bread, the confit chicken dish had a texture I’ve never experienced before. Both desserts were incredible - a chocolate tart made from anything but chocolate. And the Danish strawberry dessert may be the most memorable dessert I’ve had in a long time. 

The staff is lovely and over 60% are back from the Amaas days. The space is gorgeous - fermentation and ingredient jars are all around you. And the open space and kitchen are so inviting. Highly recommended.