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Renowned for transforming simple ingredients into stunning dishes at his Copenhagen café, Amator, chef Mati Pichci joins forces with BREADRUNNERS’ official pasta supplier, Eat Wasted, in this silky green pasta with bold flavor and zero waste.
Comé takes its name from ‘kome,’ the Japanese word for rice. And rice is exactly what Chef Hiroo Machida has mastered at his street food kitchen in Kødbyen. He’s swapped white tablecloths and Michelin stars for onigiri and fried snacks. He wouldn’t have it any other way.
It’s no exaggeration to say that Baijie Curdt-Christiansen and Lan-xin Foo have introduced a first-of-its-kind concept to Copenhagen. At Goose, the duo celebrates Chinese traditions as much as they subvert them. Their deli, bakery, and fermentation lab doesn’t hold back.
The iconic chef and co-founder of Noma isn’t one to hide. He also can’t. At ILIS, everything happens in plain sight. A flame-lit open kitchen blurs the line between cooks and diners, so everyone becomes part of the meal.
Over three decades ago, Claus Christensen ushered in Copenhagen’s era of Danish-French maximalism at Restaurant Gammel Mønt. After its tenure came Salon, but the insatiable chef longed for something more intimate. So, he passed the reins to a new generation of chefs and created a culinary haven of his own.
Comé takes its name from ‘kome,’ the Japanese word for rice. And rice is exactly what Chef Hiroo Machida has mastered at his street food kitchen in Kødbyen. He’s swapped white tablecloths and Michelin stars for onigiri and fried snacks. He wouldn’t have it any other way.
It’s no exaggeration to say that Baijie Curdt-Christiansen and Lan-xin Foo have introduced a first-of-its-kind concept to Copenhagen. At Goose, the duo celebrates Chinese traditions as much as they subvert them. Their deli, bakery, and fermentation lab doesn’t hold back.
The iconic chef and co-founder of Noma isn’t one to hide. He also can’t. At ILIS, everything happens in plain sight. A flame-lit open kitchen blurs the line between cooks and diners, so everyone becomes part of the meal.
Over three decades ago, Claus Christensen ushered in Copenhagen’s era of Danish-French maximalism at Restaurant Gammel Mønt. After its tenure came Salon, but the insatiable chef longed for something more intimate. So, he passed the reins to a new generation of chefs and created a culinary haven of his own.
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