Relæ, Copenhagens organic Michelin starred restaurant

Relæ

Do you want to experience a fully organic Michelin starred restaurant?

Relæ fish agj
Trout, chickenskin and mushrooms

Then you should go to Nørrebro, a neighbourhood in Copenhagen with a multi-cultural feel and a great nightlife, here you will find Relæ, a Michelin starred restaurant that prides itself on delivering a no nonsense gastronomic experience.

Relæ

Relæ opened in summer 2010 at Jægersborggade 41 by Breakaway Noma-chef Christian Puglisi. In March 2012, Relae was awarded its first Michelin star, making it one of the most affordable gourmet restaurants in Copenhagen. In 2015 the restaurant is ranked number 45 on the list of the World’s Best Restaurants.

Relæ 6 agj
Hokaido pumpkin, seabuckthorn and hazelnut.

Since the beginning Relæ had already focused on healthy, locally-sourced produce, but in early may 2013 the Michelin-starred restaurant took it one step furter and offered exclusively organic ingredients. The restaurant is gold certified by Organic Denmark, That means that they can documents that 90-100 percent of everything served by the Relæ kitchen, including drinks, is organic.

Relæ 4 agj

“Good ingredients should be harvested organically with consideration for ethics, quality and nature,”  says Christian Puglisi, owner and head chef at Relæ.

Relæ 8 agj
Havervadgård lamb, swiss chard and seaweed

The place is small and informal, with simple decor, bare brick walls and no tablecloths. Relæ is often compared to Noma, but it stands out in its own right for its innovative set menus and simple dining philosophy.

Relæ 5 agj

Relæ is also vegetarian friendly restaurant and offers two set menus, one omnivor and one herbivore . Four courses from the set seasonal menu will cost you DKK 450 while a selection from the extensive wine menu that matches the DKK 396.

relæ 7 agj

 

 

Bloggers sunday at Rotisserie, Anders Husa

 

rotisserie

Team analizagonzales.com consisting of my two youngest Sam, MiniMe and I went to bloggers take over sunday at Rotisserie in Oslo.

Rotisserie is still a fairly new but a very welcomed addition to Oslo’s restaurant scene. The restaurant was established earlier this year of 2015 and has grown to be a respectable restaurant in a short time. As the name suggests they grill their fowl the french way, on a spit and in an rotisserie oven. To celebrate their success the reataurants french owner Loris Giannitrapani opened shop on Sundays and invited a few foodbloggers to design their sunday menu for this fall.

Loris explains why he wanted to work with food writers
Loris Giannitrapani. Photo: Anders Husa

First foodie out is Anders Husa who got to do the September menu. HERE is his Rotisserie post.

64 degrees duck egg, butter fried chanterelles, crispy parsley root chips, Comté and toasted black pepper
Photo Ander Husa

First dish was 64 degree duck egg with butter fried chanterelle, crispy parsnip chips, Comté and toasted black pepper. A hearty, robust and flavorful dish where french and norwegian flavours are balanced nicely together.

My pride and joys did not want the starter, but I had them try a bit of mine. Their eyes begged for more but they only got that one bite, mummy wanted the rest to her self. No, I did not let the children starve, since we came early we had to wait and since I am a foodie and they are the children of one we ate somewhere else first.

Rotisserie duck with celeriac puree, baked shallots, crispy kale and a redwine sauce with black currants and Lakrids by Johan Bülow
Photo: Anders Husa

Main course was: Rotisserie duck with celeriac puree, baked shallots, crispy kale and a red wine sauce reduction with black currants and liquorice by Johan Bülow. The black currants for sweetness and acidity and liquorice syrup for salt and umami.

MiniMe got a special plating, many 7 year old children do not like to mix their food so she got everything separated, that what I calle service. Unfortunately I do not have a picture of her plate since I was a bit incapacitated plus I was to busy snapping the meal. Nice flavours and a lot of contrasts.

Madeleines with an almond mousse, sea buckthorn gel and meadowsweet
Photo: Ander Husa
The desert was: Madeleines with an almond mousse, sea buckthorn gel and meadowsweet. A desert with a lot of contrast, crispy, soft, sweet and tart.

This dish was MiniMes favorite, she even instructed her older brother how to go about eating the desert so he could experience all the textures and flavours and when she popped her spoon in to her mouth she looked like she had gone to heaven. And yes, it was she who talked about textures and flavours, sounds like a future foodie.

Rotisserie and Anders Husa and Rotisserie gets three thumbs up from us.

There is only one Sunday left so if you want to experience Anders Husas Rotisserie menu you still have to be quick about it. You can book a table HERE.

Next month Helle from Helles’s Kitchen will be in charge of the menu. She and her husband Erik came the second sunday and tried the Anders Husas menu. You can read HERE about their experience.

 

Nimb, a place for worshipping refined taste

 
I can still taste the braised veal brisket, so tender that it almost melted on the tongue. A surprising dish, when I put the knife and fork to it, my first thought was eraser.
That thought did not last long though, as soon as I bit in to it I changed my mind, it was tender, flavorful, wonderful, heavenly and other superlatives I’m can’t remember right now.

Tivoli’s Arab fantasy castle is named Nimb after William and Louise Nimb.A husband and wife team leading the gastronomic scene in the late 1800’s Copenhagen in Denmark. They ran the restaurant Divan 2 by Tivoli’s lake and were the first to put the Danish open faced sandwiches on the menu. Danish Rye bread sandwiches went from small low to high well piled.

The Nimb family traditions and spirit lives on in the Moorish palace with delightful gourmet experiences and everyday luxury.

When I was there, I enjoyed this season’s menu

Smoked creamy Brill
Apple, dill oil and pickled celery

Braised veal brisket
kale, artichokes and sauce blanquette

Chocolate mousse
Cocoa Sorbet, white chocolate cream and sjokoladecrumble

The starter reminded me of an upscale open- aced sandwich but with out the bread.
It had the elements of a typical Danish sandwich garnished with a modern twist.
A salad of smoked fish and apple, dill oil and pickled celery, the ingredient them selves screams Danish open faced sandwich.The main course was the most tender veal brisket, kale, artichokes and sauce blanquette. These are wonderful good old-fashioned ingredients that has come alive today.For desert we had a bomb of a chocolate dis. If you love chocolate, this is the dessert for you.
Chocolate sorbet, white chocolate cream, chocolate mousse, chocolate crumble and crystallized white chocolate. I personally would have wanted some more acidity to this dish.
The restaurant interior you sence the carnival magic and yet still it has a warm Nordic feel.
They have payed attention to detail, the guests experience a pleasant quiet environment with relaxing comfort.
The restaurant has undergone many renovations, the latter gave it a modern Nordic breath with warm colors and natural materials, but its “Moorish” origin is still preserved.
This place scores high with me, good food and good atmosphere. I was there on a Tuesday so the place was not very crowded and the staff had plenty of time for us. The price of the dinner was not something to be deterred by DKK 360, – without drinks