September 29, 2015

When I was in Copenhagen a couple of weeks ago, I had two meals that resonated with me. The first was at AMASS and the second was at...well, I'm not going to divulge that just yet; I'll save that for a separate post.

Found on Refshalevej along the harbor, AMASS is situated on its own 500 square meter garden. The garden is a source of herbs, flowers and vegetables, which are incorporated into the restaurant's menu and also serves as a daily source of inspiration for the chefs. It is also a little oasis where guests can enjoy a coffee after dining at AMASS.

If I had to pinpoint why I loved this restaurant so much, I would have to say that every element of the experience, from the decor, to the presentation, to the flavors and the service, were all perfectly executed. Head chef and owner, Matt Orlando, not only creates unique and flawless dishes, he also combines every element of his restaurant into a dining experience and aesthetic that is a true work of art.

The meal began with fava beans, fermented Cep and rose hip vinegar, followed by tomatoes with wild blackberries, juniper oil and grilled fennel broth. While we waited for our next course, we nibbled on fermented potato bread, which was made from potatoes fermented for 10 days. The fish course proceeded with salted mackerel, peas and burnt lemon, followed by beet root, sour curd, mugwort and pickled yarrow flowers. The meat course was a perfectly prepared piece of organic pork neck, grains, walnut and green plums and our dessert was a potato ice cream with wild blueberries and dried vinegar.

To conclude the experience, we moved outside into the garden and sipped on coffee, while sampling small, sweet bites made from the previous day's recycled coffee grounds.

AMASS, Refshalevej 153, 1432 Copenhagen, Denmark

1 comment :