I heard about this Copenhagen “duk-op” restaurant from Danish, Birmingham-based, DJane Denise who recently had the pleasure of joining an event.
Rødder : changing locations and changing prices according to the menu (Denise paid less than €25 for 3 courses and a glass of wine) but true to the sentiment to always exploit regional and seasonal produce and pursue the Nose2Tail concept.
Follow them on Facebook for updates.
Excuse me, but there is just more appreciation of aesthetics in Copenhagen compared to Berlin. I do love the unpolished Berlin “we just do it out of passion” touch that you experience here at these kind of “entrepreneurial initiatives”. But sometimes I wish it would be executed 100% instead of a lazy 85%. If you know what I mean?
You know how they (OECD) say Danish people are the happiest in the world? Maybe because they’re (we’re?) so full of love.
I was in Copenhagen last weekend and love [kærlighed] was all around … cheese love, clean city love, real estate love, nørrebronx love.
More Copenhagen pics coming up.
Of course DJ Bobo always knew.
The concept leans on the statement, I used as a headline plus “vicinity” – the use of regional (and I’m sure seasonal) ingredients.
It’s located in an old liver pate factory in the Meatpacking district.
For food freaks out there: Don’t overlook Danish food culture. They’re superquick at reacting on international trends, mixing them with traditional elements and presenting original concepts (+ they understand the role of marketing).
Nose 2 Tail Madbodega
From The Economist/Intelligent Life