Gastronomy

By David Johansen, executive chef

My passion for cooking is like a lifelong, openhearted relationship, filled with love and devotion.

I am convinced that a simple dish can give a person the same pleasure as a modern and technical demanding dish, if it is carried out with perfectionism and compassionate determination. To me, cooking truly comes to life when the ingredients, that it is based upon, are treated with utmost care and respect.

My cooking aims to please myself and even more so our guests to a degree that will give the desire for a "second round" rather than for the next course. I feel that is what indicates my success as a chef.

The mission of our kitchen is to explore and improve classical Danish dishes, while at the same time showing our respect for the original idea behind every particular dish.

Danish and Scandinavian gastronomy are an obvious source of inspiration to me. The Danish gastronomy is so interesting because of the four distinct seasons that each provides a wealth of varying ingredients. The art of cooking truly shines when the ingredients, that can be found in our gardens, in the forests and in the surrounding waters, are used according to the seasons. In this way, most meals will be slightly "heavy" in the winter, and light and elegant in the summer.

Our kitchen will only accept the highest quality of ingredients - with Danish and Nordic ingredients making up the vast majority hereof. From time to time, we will get ingredients from overseas if the quality is better there.

Exotic ingredients such as the banana and pineapple are only included if in a Danish meal like the traditional Danish Fruit Salad. This, however, with the exception of citrus fruits since most Danes don't celebrate Christmas without oranges with cloves.

Visiting a restaurant should not only be a great experience with regards to the specific meals and courses, but should also provide an overall feeling of joy and pleasure. We always strive to do our best in order to give our customers a wonderful feeling. Flavors, quality and beautiful visual clues are the most important aspect of cooking to me. This is where my innermost passion for cooking comes to life.

To help us succeed, we have hired the most qualified and passionate servants. This will ensure that whatever the season, and whatever the occasion, our customers will always experience an enjoyable and unforgettable evening in our restaurant.