February in freezing Copenhagen may not be everyone's cup of tea. But if you're inside eating or sipping a local brew, what does it matter?
- Noma: still collecting my thoughts here, much has already been said and not really sure what to add. It did not disappoint.
- Schonneman Restaurant: a very close second to Noma; classic Danish cooking at its best counting Rene Redzepi as a regular (and even naming a smorrebrod after him). The best I had was fried herring sandwich and Michelle a caramel herring sandwich, both washed down with seemingly free-flowing local Akvavit and various snaps including one made from rosehips. The Rene Favorite sandwich consists of smoked halibut with creamed cucumbers, radish and chives served on a caraway bread.
- Formel B: very fine dining indeed with standouts including cream cheese ice cream with blood orange sorbet, turbot and veal tails, caviar with jerusalem artichoke ice cream.
- Oubaek: classy comfort food at this modern and cozy bistrot; chef Rasmus Oubaek has perfected bearnaise sauce, probably the best I've had. Had an excellent local brew called Beer Geek Breakfast.
- Nimb Brasserie: good standby, but best of all is the Nimb hotel bar on the first floor with its black ink murals and grand fire place. Favorite dish was the first one that came with the bread: a cheese spread using Rygeost (smoked cheese).
- Helges cheese shop: you can get Denmark's best cheese of 2010 here, Vesterhavsost.
- Summerbird chocolate shop: you can get their famous chocolate-covered almonds with licorice dust and the best flodeboller.
No comments:
Post a Comment