The classics got upgraded at Marchal
CopenhagenFoodie
by CopenhagenFoodie
3w ago
Hotel restaurants are notoriously tricky, especially if you have a Michelin star. You have to balance room service, relaxed bar food that has a global appeal while having local touched and finally you have the classic Michelin audience. Many have tried and failing in this difficult task and even more have failed in creating something unique.  Restaurant Marchal is placed in what is without a doubt the most luxurious and beautiful hotel in Denmark which is D’Angleterre. A blessing and possibly also a curse. The hotel is stunning on the outside and walking in its not uncommon to pass a park ..read more
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Winter at Kadeau: A Journey Through Preservation, Balance, and Elegance
CopenhagenFoodie
by CopenhagenFoodie
1M ago
It had been just three months since my last visit to Kadeau for their summer menu. That visit impressed me deeply, and with preservation being their central philosophy, I was eager to see how a winter menu—built around this idea—would unfold. Would it live up to their strengths? I had to find out. We began with a taste of summer: preserved tomatoes in a broth with pine and white currant oil. What a way to start—sweet, acidic, floral, and wonderfully complex. It set the tone for what was to come. Next came one of my favorite Nordic ingredients: the mahogany clam from Norway. This remarkable she ..read more
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Narisawa: The Art of Subtlety and Sensuality in Japanese Fine Dining
CopenhagenFoodie
by CopenhagenFoodie
1M ago
The restaurant is the epitome of modern Japanese elegance. Crisp, white tablecloths are perfectly ironed, contrasting beautifully with the minimalist black decor. In lesser hands, this aesthetic might feel cold, but here it feels intentional—subtle and refined, like the perfect frame that enhances the true masterpiece: the food. From the moment we sat down, the tone was set. The sommelier poured us a generous glass of 2015 Dom Pérignon, which was thoughtfully topped up throughout the evening. It was a warm, indulgent gesture that made us feel more than welcome. Our first introduction to the Na ..read more
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Inside Noma’s Second Kyoto Pop-Up: A Journey of Flavor and Creativity
CopenhagenFoodie
by CopenhagenFoodie
1M ago
For the second time in two years Noma would do a pop up in Kyoto. Rene has previously said that getting ready for a pop up takes two years. With that in mind the expectations are naturally even higher for the second round as Noma at this time has a better understanding of everything from the space in the kitchen, the micro seasons, suppliers and just everyday life in Japan.  Being back in Kyoto and walking through the doors at Ace hotel brought me a lot of joy and an even bigger smile on my face as I exited the elevator and saw lots of familiar faces outside the entrance to the restaurant ..read more
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Respiración Left Me Breathless
CopenhagenFoodie
by CopenhagenFoodie
1M ago
On my recent trip to Japan, we visited Kanazawa for the very first time. Located on Japan’s West Coast, about two hours from Tokyo by train, the city is renowned for its rich history and stunning scenery. Interestingly, for once, our choice of destination wasn’t motivated by food. In fact, it wasn’t until a week before our visit to Respiración that I even heard of the restaurant. A trusted friend recommended it, and I took his advice without hesitation. At first, securing a table seemed impossible—the restaurant was fully booked, but fortune smiled on us as they had space in the kitc ..read more
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The evolution of Maz
CopenhagenFoodie
by CopenhagenFoodie
2M ago
The first time I met my wife was at a dinner at Central. That special evening led us back there for our wedding day, and we’ve returned many times since. Central holds a unique place in my heart for obvious reasons. Over the years, we also became friends with Santiago, who is now the head chef at Maz. Maz opened in 2022, and we had the opportunity to try it for the first time about a year later. Even then, it left a strong impression, though it was clear the team was still finding its footing as a new restaurant. Fast forward another year, and Maz made its debut in the Michelin Guide, entering ..read more
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Ikoyi: A Sensory Journey Through Unexpected Elegance and Flavors
CopenhagenFoodie
by CopenhagenFoodie
2M ago
Ikoyi is tucked away in an unassuming office building in central London. A part from a small sign on the door nothing here indicates that once you enter you will enter one of the best restaurants in the World The restaurant has a humble but stunning design. Understated luxury is probably the best description. Designed by Studio David Vilstrup who also did the interior design for Noma the reference to Nordic simplicity and cosines are well placed. The latter underscored by a cosy lighting which makes the evening just a bit more romantic. The menu would start with a rapid fire round of snacks. T ..read more
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Kol: Where Mexican Tradition and British Influence Create a Bold New Culinary Story
CopenhagenFoodie
by CopenhagenFoodie
3M ago
When I travel for food, I search for restaurants that embody their cuisine and offer a distinctive sense of place. I often stick to a straightforward rule: French food in France, Italian in Italy, and so on. But some chefs defy convention, choosing to explore their roots abroad. When they do, it often allows for a unique creative freedom, reinterpreting traditions with new perspectives, techniques, and locally available ingredients. This is what brought me to Kol during my visit to London. Chef Santiago’s approach—blending traditional Mexican flavors with British ingredients—was an intriguing ..read more
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Hakuba: Japanese Traditions meets a French sauce master
CopenhagenFoodie
by CopenhagenFoodie
3M ago
Hakuba is a rare creation: a sushi restaurant in Paris led by three culinary masters. At the helm is sushi chef Takuya Watanabe, whose deep experience as a sushi chef brings authenticity. Joining him are Arnaud Donckele, the celebrated chef from Plénitude known for his bold, complex sauces, and Maxime Frédéric, a pastry virtuoso who adds a refined touch to dessert. Their collaboration is unusual—and that’s what makes Hakuba an experience worth exploring. After all how do you refine the most traditional cuisine in the World? Set within the stunning Cheval Blanc hotel, itself a masterpiece of lu ..read more
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A Love Affair with Simplicity: Rediscovering Table by Bruno Verjus”
CopenhagenFoodie
by CopenhagenFoodie
4M ago
The story of Bruno Verjus is familiar by now for everybody: a food journalist turned celebrated restaurateur, with critical acclaim following him like a shadow. I first dined at his restaurant in March 2023, shortly before it soared into the top 10 of the World’s 50 Best list. That initial visit left a lasting impression—the kind of immediate, unexpected affection you might feel for a place where everything, from the atmosphere to the food, feels just right. The restaurant’s deeply personal style drew me in, while the food captivated me, dish after dish. After such an experience, returning wit ..read more
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