If I was being facetious I would say that it's as simple as giving my restaurant a trendy one-word name like Noma, Radio or Geist; staffing it with bright young things in check shirts and aprons; getting some stylish interior designers in and using some weeds found growing by the side of the road as garnish. If only if it was simple as that. The thing is when it comes to style over substance, you'll get found out sooner or later. No, there has to be something more to it.
|Raw salmon, horseradish crisp with macadamia nuts|
As has become quite common, the food doesn't necessarily follow the traditional three-course structure. Instead, a mix and match of small, medium and large dishes to be shared (or not) as well as tasting menus where you leave it to the chef are all the rage. Oh, and another thing I like about eating in Copenhagen is that many restaurants offer you a glimpse of the action with a ringside seat peering into an open kitchen.
|Wood pigeon sausages|