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A circular aquarium and a glass-fronted wine cellar greet you inside this seafood restaurant, which occupies a former butcher's shop in Copenhagen's old meatpacking district. The kitchen runs its own fish butchery and charcuterie programme, working through the day's local catch on handmade pottery plates. The combination of industrial bones and delicate seafood is exactly as incongruous as it sounds, and somehow that's the point.
The awards strongest first
- White Guide Masters Level · White Guide
- Michelin Guide Selected Restaurant
- The 50 The 50 Discovery
One number, weighted & current 86
How we scoreThe dishes from the writeups
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Cod with West Coast radishes
“A local potter creates the plates, upon which you might find cod with West Coast radishes, tuna heart, green strawberries and chicken butter sauce.”
Michelin Guide -
Tuna heart
“A local potter creates the plates, upon which you might find cod with West Coast radishes, tuna heart, green strawberries and chicken butter sauce.”
Michelin Guide
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