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The flight from Ilulissat to Copenhagen was a long, long one and getting back to the capital was like greeting an old friend again after a week away. I said goodbye to the rest of the tour group and was only a teeny little bit sad to do so, having learnt how to say goodbye (mostly permanently) over the last 2 decades.

There was no plan TC and I had in Copenhagen apart from walking around aimlessly, eating the spectacularly New Nordic food, going cold meat shopping and getting used to the different time zone again.

Thanks to what TC had seen in an episode in the Amazing race, stumbled our way to Ida Davidsen for smørrebrød to see a slew of plates (the daily specials) in a glass case. Because there wasn’t anyway we could have deciphered the 250 over types of smørrebrød on her menu, an old lady manning the counter painstakingly explained what the daily specials consisted of and we happily told her our orders (smoked eel, beef and prawns on bread) only to realise just how delicious but exorbitant that whole bloody meal was.

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Dinner was at Ma’ed, an Ethiopian cafe in Nørrebro that had injera (a spongy, hole-y, sourdough flatbread) on which meat, lentils and yoghurt are piled on top. TC loved it immediately and being the difficult one, I disagreed.

When it comes to food, I stand corrected: Copenhagen is pretty life-changing. I’ve repented of my insular, reluctant inner foodie after tasting eel that doesn’t reek of brine and cucumber that can be made into a powder.

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My last night in Copenhagen was spent in Restaurant Radio, an informal, small place opened by Claus Meyer (of the Noma fame) and two other chefs near the Forum Metro station emphasising fresh, organic ingredients and innovative gastronomy. The menu on its website is seasonal and deliberately vague (and possibly too fashionable for my tastes), listing only the ingredients on each course (for instance, celeriac, cod, grain) without revealing anything about its preparation or its provenance. Which is probably why I harassed the poor servers to no end about the makeup of each particular dish.

The meal was far from disappointing though; in fact, I was awed by each course that went something like this:

Starter: Bread with Butter mixed with caramelised onion, crackers with mushroom cream.

Course 1: Potato cream and chips turned over in vinegar, lightly roasted Danish squid and roasted olive crunch.

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Course 2: Seared cod, dill, celeriac and cream in lumpfish roe.

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Course 3: Fried savoy cabbage, kale, apple sauce, apple strips and pistachio.

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Course 4: Roasted pork breast, salsify, pickled onions.

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Dessert: Carrot sorbet on dehydrated carrots glazed with caramel, white chocolate crunch and pearl barley.

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Thanks for the beautifully sunny day and for memories again, Copenhagen. See you sometime soon.

Tags : CopenhagenDenmarkEuropeFlightsNew Nordic KitchenNew Nordic movementScandinavia

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