The Studio – A Culinary Danish Affair

 

Copenhagen has placed itself on the map as being a leader when it comes to Michelin star restaurants, not only for the quality but also the quantity.  It is said that it is the city with the most awarded stars restaurants in the entire world, which is pretty unbelievable when you think about it. 

I had done my fair share of research before I arrived in the Danish capital but the choices seemed to be endless, making it a hard decision to pick one and then deciding whether I wanted to eat a truck load of courses during the day or just before calling it a night. Of course I had my eye on Noma – the 2 Michelin star eatery wowing the critics and once named the worlds best restaurant 3 years in a row, however that has now closed to my utter disappointment and re opened as a spin off called 108.

Finally I came across The Studio, which was situated one floor up on the waterfront with lovely views, in a Tiffany green multi-story complex, which also houses the Standard and was set up by Claus Meyer – who happens to be the co-founder of Noma.

The head chef at Studio is Torsten Vildgaard, who hastrained at a restaurant called Tinggarden north of Copenhagen, and then at restaurants Norrebro Bryghus and Extra. However his formative years were spent in a intense eight-year stint at Noma (there it is again!) where he worked as sous chef and head of research and development before he moved to Studio. In his new kitchen, he gained a Michelin star only four months after opening and believe me, after enjoying this high level culinary experience, I can really see why this was awarded.

 

So it was decided that lunch was the way to go. 9 courses, which does seem a lot, but these are tasting dishes which means they are very small mouthfuls of food but in some cases extremely rich on flavours. 

It is a smaller scale restaurant which sits 40 diners and the 9 course lunch menu is available on a Saturday for 1000 DKK (approximately £120.00) I didn’t fancy drinking too much as this tends to fill me up rather quickly, so just opted with a glass of white called Pouilly Fume. 

Jerusalem artichoke/ cep / pineapple weed

Sorrel / Fermented creme fraiche/ dried caviar

Churro / cheese / truffle

The staff were very tentative and welcoming, and each chef brings the dish to your table explaining the ingredients, which I thought was a winning touch.  The first couple of course are litereally a bite size each, followed by the most incredible tasting bread with salty butter, ‘the main courses’ and then the mind blowing desserts to finish with.  

Scallop ceviche / raw onions / elderflower 

Monkfish /celeriac / apple 

Lobster / passion fruit / chilli 

Duck / grapes / lavender

Apple / coriander / olive oli 

Almond / cep/ balsamic apple vinegar

Everything was timed at a steady pace and nothing was out of place – the execution was completely flawless and the food… well this was out of this world. Playful, unique, experimental and the presentation on point. So many bizarre pairings of ingredients but they worked deliciously well! 

A few more after meal treats

The restaurant itself is minimalistic and contemporary in style, designed by team duo Christina Meyer Bengtson and Ulrik Nordentoft. I really liked the layout, as sometimes you can feel so overwhelmed by over the top designs and trying to cram too much furniture in.

I also got a chance to meet with the chefs, who were all super lovely to chat with and genuinely interested to know what I thought about the food and my overall experience. Very important to ask these questions in my opinion! 

A big thumbs up to the Studio and chef Damian Quintana for making this such a memorable and special Nordic experience for us, I couldn’t recommended it enough – this is the place you want to be visiting when in Copenhagen! 😉

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