Studio at the Standard 2nd Visit — Copenhagen (2/2016)


I was looking forward to returning to Studio.  Not only did I find the food interesting last summer, but I wanted to see what premium pour wines they would have that I might be interested to try this time.  They seated me at the exact same spot at the counter where I had sat in June, so I had a nice view of the kitchen and dish preparation area.  I showed up a little early, but they were happy to seat me.

Upon seating, they offered some champagne, either complimentary or with a charge, depending upon the label you select.  Since I was going to focus on wine, I skipped the champagne this time and went for a non-alcoholic opener – hay lemonade.  This went well with the opening snacks that started to arrive soon after my drink was served.

The first presentation was a cold gooseberry broth with pine to cleanse and awaken the palate. This also started off my experience in June.

The next snack was a sandwich of fried shredded potatoes with cod roe. This was seasoned with salt and vinegar and included fried leeks.  When served in June, they used potato chips to make the sandwich.

For the full write-up, click here.


Relae 3rd Visit — Copenhagen (2/2016)


I wasn’t sure what a wintertime visit to Copenhagen would be like on the food front.  But I was betting it still had to be really good.  Relӕ was my first stop on my visit.  My prior visits had been in the summer and fall.  I again went with the longer, 7-course menu.

Even before I had made my menu choice, they came out with this warm bite.  It was a buckwheat pancake filled with pistachio cream and fresh herbs.  It was a nice savory start to the meal.

For the wine choice, they offered a nice Austrian wine, made with the fruit of old vines in a national park.  They also soon served warm sourdough bread and olive oil after serving the wine.

For the full write-up, click here.

Amass 2nd Visit — Copenhagen (6/2015)


It had been almost exactly one year since my first visit to Amass.  With my visit again to Copenhagen, I decided to try it again and see if anything was different, now that they had more than a year being in business.  Since I had been there before, I knew the bus route details to get to the restaurant, or so I thought.  When I arrived at the bus stop to make my connection, I saw the next bus departure time as 44 minutes.  When I looked at the posted schedule, I saw that the bus only runs hourly, something I did not remember.  If I waited for the next bus, I would be late.  Fortunately, I remembered that during the day, the harbor ferry bus has a stop near the restaurant (terminates its run there), and the stop was nearby.  Despite the posted schedule, the ferry came and brought me to the restaurant at just the right time.

The menu line-up was different than a year ago.  The option of ordering the extended menu was the same, so I went with that option again.

They don’t have a wine-by-the-glass list.  I told my server my wine preferences, and he brought a glass of a Chardonnay from Jura in France, which worked fine with my meal.

For the full write-up, click here.

Relae 2nd Visit — Copenhagen (6/2015)


My first visit to Relӕ was almost 3 ½ years ago.  I decided I wanted to go back, but I had a booking problem when the predicted dates for the reservation availability came.  So, I had given up trying, but then looked again after several days.  While no reservations were available for dinner on the planned day, they were serving lunch on that Saturday.  I decided that would be fine, since I knew it would not be long meal, and I would have enough time to recover before dinner.  And, the restaurant is an easy and quick bus ride from Central Copenhagen. It currently is awarded one Michelin star.

The menu is still organized around either omnivore or herbivore groups.  However, you can order a longer menu (7 courses instead of 4) which crosses both groups of menu choices, which is what I chose.

I was again given a seat at the counter that overlooks the kitchen area.  However, they recently remodeled and removed one of the counter sections (the one in front, where I sat before).  When you walk into the restaurant and look right, you are almost in the kitchen area.  You still have all your utensils in a drawer at your seating station.

I asked for a wine recommendation, and my server suggested the 2012 Domaine de La Tournelle Fleur de Savagnin, Evelyne et Pascal Clairet from Jura, France.

For the full write-up, click here.

Formel B — Copenhagen (6/2015)


This restaurant caught my attention when I had read something about its new, more casual sister restaurant, UFormel, opening earlier in the year.  Formel B is a one-star Michelin restaurant, maintaining its star even after a change in format.  I also selected it because I was looking for a place that was not totally tasting-menu oriented, so I could bring some friends along who aren’t as much into that kind of experience.  The restaurant has an on-line reservation system, and it was pretty easy to secure a reservation for my group.  The restaurant is located on a major street called Vesterbrogade, which runs west from Tivoli Gardens and the Central Station area.  It is pretty close to the Copenhagen Zoo.

The restaurant has two levels.  The first photo shows what you see when you walk in from the street.  We were led downstairs, where we were seated by a window that looked up towards street level.

For the full write-up, click here.

Studio at The Standard — Copenhagen (6/2015)


Studio at the Standard was mentioned in an article about food in Copenhagen last year.  So it’s been on my list.  It has one Michelin star, and the chef is another alumnus of Noma who has opened up a restaurant in Copenhagen. They have an online reservation system and it was easy to book early.  It’s located upstairs in a building that houses a few food and drink establishments.  It’s right on the water, just around the corner from the Nyhavn area.

As a solo diner, they gave me a seat at the counter overlooking the kitchen area.

There is only the tasting menu.  While I was deciding on wine, they brought me something to start with.

This was gooseberry granita served with a little pine oil.  At the counter, they poured some gooseberry juice.  The tart/sweet flavors definitely got the palate ready to go.

For the full write-up, click here.

Amass — Copenhagen (6/2014)


Amass opened a little less than a year ago. I heard about it in an article on Copenhagen food and new restaurants being started up by Noma alumni.   Its location is a little off the beaten path.  It seemed like it would be a bit more casual place judging from their website.  Since it had a relatively short menu, I thought it would fit well for a late dinner after lunch at Geranium.  I had no problem booking as a solo diner on their website.  They also advertised a “community table”, serving their long menu and meant to bring together groups of non-acquaintances to share the dining experience.  The restaurant is only about an 11-minute bus ride from the Christianhavn Metro stop, but it seemed a world away from Copenhagen proper.  The restaurant even grows many of its herbs and garnishes right outside the back door.

For the full write-up, click here.