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From New York Times: In addition to concrete floors, rough wood tables and a large meat locker thats fully visible from the dining room, this restaurant in culinary-centric Frederiksbjerg has a tasting menu that changes not just daily, but sometimes hourly. Thats because the chef-owners source virtually all of their highly seasonal ingredients from farms within a 40-mile radius, and when a certain type of prized produce is gone, its gone. Still, guests can always count on memorable, hearty dishes along the lines of haddock ceviche with blackcurrant vinegar and roast pigeon confit with kale and onions. The contents of the meat locker, meanwhile, are regularly transformed into venison tartar and pork kebabs served with a crispy Belgian waffle.
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