September 20thRestaurant Trio opens its doors at Axeltorv Square in a completely new building consisting of five tower-like structures in central Copenhagen.
On the three top floors of Axel Tower’s Tower D, there will be an exclusive banqueting room, a cocktail bar and Trio restaurant on the very top (the 10th floor).
Christian Aarø
Behind the concept is the team of the two-star Michelin restaurant AOC in Dr. Tværgade, Christian Aarø and Søren Selin.
Søren Selin
With a location next to Tivoli Gardens and the Circus Building in central Copenhagen, expectations are sky high for the new restaurant concept.
A part of the bar on the 8th floor will have an open stairway to Trio Restaurant on the 10th floor
The banqueting room on the 8th floor will accommodate around 70 people, and both the view and surroundings are exquisite with views of Sweden as well as fine interior. The 8th floor has its own kitchen for those who want a unique private dining experience.
In the bar on the ninth floor you can get both classic cocktail and Nordic-inspired drinks based on among other ingredients, aquavit. A part of the bar will have an open stairway to the 10th floor.
“We want to try something new here. Normally, when you enter a sky-bar anywhere in the world, you get a relatively bad overpriced drink, just because it is a sky-bar. We want to change that,” says Søren Selin.
Aerial photo of Axel Towers
Trio, on the 10th floor, will be a lively medium-priced restaurant with space for 100 guests.
The five towers of Axel Towers are of different sizes with up to 16 floors. At street level and on the 1st floor, the building is fitted with cafes and shops. The five towers are joined at the top by footbridges, while at street level there is open space between the towers.
With a location next to Tivoli Gardens and the Circus Building in central Copenhagen, expectations are sky high for the new restaurant concept
“Since it’s unwise to drink on an empty stomack, and alcohol goes well with food, you can in fact eat in our cocktail bar,” explains Selin. “Everything on the menu, as well as nuts and snacks, is served there,” he adds.
New Skyline Restaurant in Copenhagen, written by Tor Kjolberg
The unique kitchen in the 800-year-old Dragsholm Castle, supervised by chef Claus Henriksen, is well worth a visit. Experience a royal dinner in Denmark.
In 2014 Dragsholm Castle was acknowledged by the US food magazine Bon Appétit as one of the 11 best Food Lover’s Hotels outside the United States. Here landscape, gastronomy and history are united into harmony and you can experience the past, the present and the future in one setting.
Castle kutchen, Dragsholm castle
Visitors who do not want a full evening at one pf the castle’s two restaurants can enjoy a glass or a light dish at the new food bar having a wonderful view to the Nekselø Bay.
We enjoyed 16 royal dishes in the Castle kitchen
The castle’s gourmet restaurant “Slotskøkkenet” (The Castle Kitchen), however, belongs to the Nordic gastronomic elite. The castle itself is one of the oldest in Denmark in the beautiful countryside of Odsherred.
Chef Claus Henriksen
The big menu may vary from season to season. It’s called “Time and Place” and starts with six appetizers, served one by one. We had leaves of pickled majors with oyster emulsion, scallops with dried gooseberries, pancakes witch chicken skin and a delicious gazpachoque soup with cucumber and a few drops of smoked oil and corn.
The castle kitchen is an innovative gourmet cuisine, where the basis is the castle’s history and seasonal produce from the Odsherred area. The past and the future are thus united on the plate.
The past and the future are united on the plates.“Slotskøkkenet” (The Castle Kitchen), belongs to the Nordic gastronomic elite
The name Dragsholm means “the islet by the drag”, where the “drag” refers to the isthmus that connected Odsherred with the rest of Zealand before the reclaiming of Lammefjorden (The Lamb Fjord).
After the appetizers an excellent sommelier and servant drove an old-fashioned meat grinder to the table to grind a lot of fresh strawberries, which were mounted on the spot with browned sugar and served with, among other things, currants, raspberries and sprouts, accompanying a delicious virgin lobster.
Visitors who do not want a full evening at one pf the castle’s two restaurants can enjoy a glass or a light dish at the new food bar having a wonderful view to the Nekselø Bay.
Wine plays a very special role at Dragsholm Slot. The wine cellar contains a selection of excellent wines, discovered during visits with wine growers, on vineyards and through numerous wine tastings by some of the best wine merchants in the country.
The wine cellar contains a selection of excellent wines
The islet has been the site for a Dragsholm Slot, since the 1200s original palace, later the medieval castle and to the present baroque castle. There are guided tours of the castle all year round.
The dinner continued when a rolling table was place by our table, offering a boiled Thornback ray, whose meat was cut from the bone and served in an intense sauce of smoked butter, sunflower seeds, cider from Birkemosegård and pikcled pear flowers. The tasty dish was brilliantly accompanied by white Burgundy from Ballorin.
There are guided tours of the castle all year round.
The next dish consisted of white rings of partly squid and partly large onion fried in the vintage fat from a cow shot in 2015, as well as bronze fennel. The Cuvée Castor wine from Champs Divin in Jura with a smooth bacon taste was perfect to the dish.
The following so-called “Intermezzo” consisted of two intermediaries, one of which was the evening’s most interesting dish, a regional dish from Seljrø, a kind of Danish dumplings or ravioli. The dough was made of soft oatmeal and the fillet consisted of veal and pork, served in an intense sauce consisting of whey, seaweed and pepper.
One of the ‘in between’ dishes
The second ‘between dish’ consisted of a bite of honey grilled lamb breast served on a marzipan spear of bird cherry.
In the Castle Kitchen, the main course is always a pure vegetable dish. We were served a potpourri of delicacies from the castle’s own garden; sweet carrots, parsnips and parsley roots with flowers from all over the world with herbs and a sauce of ‘saved’ celery.
Royal Dinner in Denmark, continue reading….
Before that we had a portion of monk-fish fried crunchy crispy and served with romaine salad, cream of romaine, rucola and egg added more crisp brown sauce made of the fish’s fried bones and red wine. The dish was served with a masculine Beaujolais-like red-.wine from Chateau de Lavernette.
The big menu may vary from season to season
Refreshing desserts consisted of lightly warmed blueberries with milky and crisp “bark” of baked parsnip and ice cream of green strawberries with various flowers.
16 servings later we were so pleased, not only by the food but the whole experience. The Castle Kitchen has one Michelin star. We think it deserves more!
In downtown Oslo not far from the Oslo City Hall is a specialty store, called Fenaknoken (meaning knuckle-bone of mutton ham), offering delicious Norwegian delicacies. The proprietors, father Gudbrand, mother Randi Funnemark and son, gourmet chef Eirik Bræk, have provided tourists and locals alike with quality food and a roundtrip in Norwegian food traditions – much like a living museum.
Fenaknoken, established in 1996, is a melting pot of Norwegian food culture, and the owners are eager to tell you about the food they’ve purchased from selected domestic producers being offered in the small shop. Brunost (brown cheese), for instance, is a staple of Norwegian kitchens, usually cut thin with a cheese slicer to top buttered toast or warm waffles.
Gourmet chef Eirik Bræk in Fenaknoken
If you really want to familiarize yourself with the best of food Norway has to offer, the shop is stuffed to the gills with dried meats, racks of lamb and wooden crates overflowing with cheese and salami. This is indeed one of the most unique shops in Oslo, a museum as well as an institution.
Fenaknoken, established in 1996, is a melting pot of Norwegian food culture
A choice of sausages, cured hams, smoked and dried meat, perhaps the best smoked salmon in Norway, Pata Negra Parma Hams, reindeer and whale, a huge selection of cheeses – it’s all there. Did you know there’s a Norwegian equivalent to French Roquefort? At Christmas the shop is filled with ‘pinnekjøtt’ (cured and dried lamb or mutton) hanging from the ceiling.
Products from selected domestic producers are being offered in the small shop
“Food is thought for the brain,” says father Gudmund. “Knowing more about traditional food is like having a college crash course. It’s about logistics more than anything else. The growing time is short in this country, but people should live from it all year round. It gives added value to the brain, so don’t let price kill the diversity,” he adds smiling.
From left tp right: Son Gourmet chef Eivind Bræk, mother Randi Funnemark and father Fudbrand Bræk
Old Norwegian conservation methods demonstrate how curing, drying and salting raw materials created superb delicacies today as well as thousand years ago. Before modern household technology was invented, this was the only way one could preserve food for years without rotting.
A choice of sausages, cured hams, smoked and dried meat, perhaps the best smoked salmon in Norway, Pata Negra Parma Hams, reindeer and whale, a huge selection of cheeses – it’s all there.“Knowing more about traditional food is like having a college crash course,” says father Gudmund
Gudmund Bræk tells us that he has experienced a lot of peculiar episodes in the shop. A Japanese customer once visited the shop and when he should pay his credit card did not function. “You can pay next time you’re here,” said Gudmund. A year later the Japanese customer entered the shop again, showed the sales slip and paid.
“We buy and sell trust,” explains Gudmund. “It’s all about generosity, spaciousness and humility,” he adds.
Fenaknoken is a living larder.
Owner, Eirik Bræk, is a well-educated chef and has worked in restaurants in Japan and in the United States, where he worked in the Norwegian Pavilion at the EPCOT Center in Orlando, Florida. Since 1996, he and his father, Gudbrand Bræk, have been in charge of providing traditional Norwegian quality food to the public. Mr. Bræk is originally from Kviteseid in Telemark County, and has a strong affiliation with the local food culture.
Old Norwegian conservation methods demonstrate how curing, drying and salting raw materials created superb delicacies
All photos: Jon-Arne Foss
Norwegian Food Traditions – A Living Museum in Oslo, written by Tor Kjolberg
Winner of the 2017 Bik Bok Runway Award (BBRA) will be announced tonight at the Marble Room at Sentralen in Oslo. Five nominees will present their new collections.
For the second year, The BBRA is acknowledging young design talents. The award ceremony is a collaboration between Bik Bok, a part of the Varner Group, and Oslo Runway, who replaced Oslo Fashion Week in 2015.
The winner is awarded a cash prize of 100,000 NOK (appr.12,500USD) to be used for production of a new collection and materials. The winner will also have her/his own show at Oslo Runway in February next year.
BBTA nominees 2017
The nominees for the 2017 Bik Bok Runway Award are:
Edda Gimnes. Photo: Yoo Sun
Edda Gimnes Edda has a Bachelor degree from London College of Fashion and was one of ten Fresh-Out-of-School Designers to Watch in The New York Times. Edda won the BETA Saga Fur competition award in London 2015 and recently the Designer for Tomorrow Award in Berlin with Alber Elbaz as her patron. Edda Gimnes combines print, fur and embroidery in an aesthetic and eclectic way.
Edda Gimnes is looking forward to present her latest collection in Oslo tonight.
Kit Wan.Photo: Felix Glasmeyer
Kit Wan Studios Kit Wan studios is a newly established design studio based in Oslo. Designer Kit Wan is originally from Hong Kong with a Master degree from Oslo National Academy of the Arts and a Bachelor in “Knitwear Specialism” from Hong Kong Polytechnic University. All of his design shows a strong reference to his Asian background.
His design is bold and colorful. «To be nominated to the Bik Bok Runaway Award is an honor a proof of the fact that fashion is embracing cultural differences» says Kit Wan.
Michael Olestad. Photo: Alexander Norheim
Michael Olestad Michael Olestad Nybråten has a Foundation Diploma from The London College of Design and a Bachelor degree from Middlesex University. He launched his first collection last year, and it was an immediate success.
Michael has been a designer for the Stockholm based Acne Studios as well as for Ann-Sofie Back and Meadham Kirchoff. His design is recognized for his use of color, textiles and drapes.
“My aim is always to do something better,” says Micael Olestad Nybråten.
Moiré. Photo: Therese Fische
Designstudio Moiré Mouré was established in 2013 by Charlotte Fische and Linn Brevik-Riberio. Both have a Bachelor from The Arts Institute at Bournemouth. Their own label was founded last year. Moiré focuses on tailoring, unique details, timeless cuts and high quality fabrics. Some describe their fashion as “a maximalist version of the Scandinavian, feminine minimalism.”
“The nomination gives us the chance to develop our collections,” say Charlotte Fische and Linn Brevik-Riberio.
Raske Rever. Photo: Solveig Aksnes
Raske Rêvêr The brand was established in 2013 by the designer duo Lise Kristindatter Mortensen and Solveig Aksnes. They have a Bachelor and a Master in design respectively from Oslo National Academy of the Arts. The duo is outspoken politically in their work (focus on animal welfare and environmental protection). The result is somewhere between technical sportswear and fashion.
They are participating tonight with their 2018 collection “Jouer toute la Journée”, which they call a tropical riding/rolling/bathing collection.
The winner the of the 2017 Bik Bok Runway Award (BBRA) was Michael Olestad
Young Norwegian Fashion Design Award Winner, compiled by Admin
The seaside and harbor front venue around Nyhavn is a part of Copenhagen’s cultural soul. The many colorful houses and exclusive buildings surrounding the Nyhavn canal on the “shady”and “sunny” side are nearly 350 years old.
We have dived into the Danish photo archives and collected some interesting black and white photos, which our contributor Lars Andersen has colorized with the help of colorize-it.
Colorize-it uses the Colorful Image Colorization algorithm that’s being developed by a team at UC Berkeley led by PhD student Richard Zhang. You simply paste a URL to a photo into their website and press the purple “Colorize It” button. After some processing and a short wait, the page displays a side-by-side comparison of the B&W and colorized photos that you can switch between.
Here’s an image in black and white, showing a sunken fishing vessel being raised from the bottom of the Nyhavn Canal. (Year unknown). Photo: Kurt Nielsen
And the colorized version:
Nyhavn 37
No 37 was a very nice building which was enlarged with one floor in 1791. In the basement was Tattoo Jack, displaying colorful tattoos on his signs and in the window, consisting of butterflies, naked women, flowers, and the seaman’s grave as well as snake and daggers.
Tattoo Jack Nyhavn, Copenhagen 1950. Photo: Vittus Nielsen
The artist Jens Ferdinand Willumsen (1983-1958) was associated with the movements of Symbolism and Expressionism. His sculpture The Great Relief (completed 1928) is one of Denmark’s cultural masterpieces. Here he is photographed in Nyhavn together with Madame Michelle Bourret in 1951. He met the French dancer and painter in 1928 and they stayed together until his death.
Artist J F Willumsen together with Madame Michelle Boirret 1951
The celebrated Danish actor Dirch Hartvig Passer (1926 – 1980) was greatly renowned for his improvisational skills and one of Denmark’s most prolific actors, with a filmography comprising 90 movies, He arrives at a birthday party in Nyhavn carrying Danish film actress Judy Gringer.
Dirch Passer carrying Judy Ginger arriveses at a birthday party in Copenhagen 1961. Photo: Jorgen Bonfils
Danish poet Jens August Schade (1903-1978) posing in Nyhavn in 1955. His debut was the 1926 poetry collection Den levende violin, “The Living Violin”. In 1963 he received the grand prize of the Danish Academy.
Poet Jens August Schade in Nyhavn 1955. Photp: A. E. Andersen
Today the charming Nyhavn area is an authentic local melting pot, mixed with history and culture, – and placed right at the humming and eventful seafront of Copenhagen.
Feature image (on top): Two young boys watching a sailship in 1955. Photo: Allan Moe
Norwegian dancer Gina Storm-Jensen (21) was promoted to First Artist in the Royal Ballet, London last month. She trained at Royal Ballet Upper School and entered the Company in October 2013.
Gina Storm-Jensen
Storm-Jensen began her training at the Norwegian National Ballet School in Oslo and was a finalist at the 2011 Prix de Lausanne. After winning the 2013 Gailene Stock Prize for Most Promising Student, she went to train at The Royal Ballet Upper School.
Gina (far right) dancing in the Nutcracker
From a Norwegian perspective, this is a ballet-historical event. Norway is just a tiny little ballet nation, so this is quite impressive. The fact that a Norwegian dancer stands out in one of the world’s leading ballet companies is extraordinary.
Like many of the Royal Ballet School students, Storm-Jensen worked regularly with the company. Mostly in corps de ballet and extra roles but last year, unusually for a second year, she got her chance to dance in Balanchine’s Symphony in C.
Gina (in the middle) dancing in Swan Lake, 2013, Photo: Johan Persson
Storm-Jensen’s performances with the Company have included Lilac Fairy (The Sleeping Beauty), Arabian dance (The Nutcracker), Mercedes (Carmen) and in ‘Rubies’ (Jewels). She has created roles in Woolf Works and Meta.
“Artist Gina Storm-Jensen gives energetic, skillful performances,” wrote Manual Muños in Theatre (April 6, 2017).
A Norwegian Dancer’s Dream Comes True, written by Tor Kjolberg
Stockholm’s history starts at Gamla Stan (Old Town), which still has the character of a medieval city. Its narrow lanes follow the same curves along which the seamen of former times carried their goods.
The best place to start a tour is Stortorget, the center of the original city, from which narrow streets fan out in all directions.
Stortorget, Gamla Stan. Photo: Wikipedia
In medieval times, Gamla Stan’s Stortorget was a crowded noisy place of trade, where German merchants, stallholders, craftsmen and young servant girls and boys jostled and shouted. In the cobbled square today, people laze on benches or sit at one of the outdoor cafés, and it is hard to visualize that in 1520 the cobbles ran with blood during the Stockholm Bloodbath.
Danish King Kristian II (The Tyrant)King Gustav Vasa
Despite a guarantee of safety, the Danish King Kristian II, known as The Tyrant, murdered 82 people, not only nobles but innocent civilians unlucky enough to have a shop or a business nearby. This gory incident triggered the demise of the Kalmar Union, which had united Sweden with Denmark and Norway.
Three years later, Sweden’s first heroic king Gustav Vasa, put an end to the union and made Stockholm his capital.
From the square, it’s a short walk to the Cathedral (Storkyrkan). The awesome Gothic structure is the oldest building in Gamla Satan, in part dating ty the 12th century. It has high vaulted arches and sturdy pillars stripped back to their original red brick. Its most famous statue is St. George and the Dragon, the largest medieval monument in Scandinavia, a wooden sculpture carved by Bernt Norke in 1489, which has retained its original coloring.
The rectangle, Stockholm Cathedral
The cathedral was the setting fot the June 2010 royal wedding between Crown Princess Victoria and commoner Daniel Westling; crowds of around half a million lined the streets to watch the procession.
Västerlänggatan by night
Västerlänggatan is a favorite shopping street for locals and tourists alike. Here and on nearly every other cobbled lane in the Old Town you will find shops, restaurants and cafés to suit every taste. Particularly enjoyable are the cellar restaurants with their musty smell and stone walls. It’s easy to imagine the Swedish troubadour Evert Taube (1890-1976) raising a beer stein to his compatriots as he composed yet another lyric to the Swedish way of life. Hint: See more and pay less with a Stockholm Card, available from the Stockholm Tourist Center. It offers free travel, free admission to museums and sights, discount and guidebook.
Stockholm – The Vasa Capital, written by Tor Kjolberg
Stockholm-based Fotografiska will open its first overseas gallery in east London. It will be an ambitious new photography venue due to open in the UK capital close to the Whitechapel Gallery.
Fotografiska runs the world renowned privately-run photography museum on the waterfront in Stockholm and this is their first gallery outside Stockholm and will add another important cultural and leisure hub to the fast improving Whitechapel area.
Derwent’s White Chapel Building
The center for contemporary photography will take the ground floor of the new building in Whitechapel due for completion in 2018.
John Burns
John Burns, Chief Executive Officer of the property investment company Derwent London, who owns the building, said: “We are very excited to welcome Fotografiska – The London Museum of Photography to The White Chapel Building. We believe their arrival will be a major benefit to the area and Fotografiska’s character endorses the Group’s focus on good design.”
The original Fotografiska was created in a restored 1906 customs building on the Stockholm waterfront, and has become an important center for exhibitions of photography, with changing shows in four large galleries.
Tommy Eönngren
Tommy Rönngren, chairman of the Fotografiska board, says in a statement: “Fotografiska has for a long time been searching for suitable facilities in London, one of the world’s most dynamic cities when it comes to photography. Whitechapel, which is one of London’s most dynamic areas, will be a perfect location. Derwent is a developer with great creative vision and we chose to work with them because of the combination of the building itself and the creative heritage of Derwent.”
The Stockholm-based 5,500 sq. m Fotografiska center for contemporary photography was founded by brothers Jan and Per Broman. Exhibitions in Fotografiska have featured the work of Annie Leibowitz, Robert Mapplethorpe David LaChapelle and Guy Bourdin as well as new photographers like Nick Brandt, Helena Blomqvist, Klara Kallstrom and Johan Wik. It also houses an award-winning restaurant.
Fotografiska, Stockholm
Fotografiska is no ordinary museum
Fotografiska is an international meeting place where everything revolves around photography. Located in the heart of Stockholm, the museum has an exhibition space of 2,500 square meters, and features four major exhibitions per year and approximately 15-20 minor exhibitions.
Its exhibitions are among the city’s most popular attractions. In addition to visiting the exhibitions you can listen to concerts, eat, drink, take a photography course or even arrange an event or a conference in a creative environment. Exhibitions are the foundation of Fotografiska. Its ambition is to exhibit world-renowned photographers, many who have never been shown in Sweden, as well as those who are not yet established.
Swedes to Open the London Museum of Photography, written by Tor Kjolberg
Flatfish are plentiful and extremely popular in Scandinavia. They live all over the north Atlantic and Baltic and are caught in vast numbers, even if the population of the most popular fish have diminished.
Some flatfish, such as sole and turbot, are madly expensive, but the less well known species, such as flounder and dab, are even cheap.
Flatfish are almost indistinguishable from the sea bottom
Flatfish hatch as ordinary-looking swimming fish, with an eye on both sides, and live like this for a long time, until they gradually lose the swum bladder, one of the eyes wanders on to the other side of the fish, and it sinks to live the rest of its life on the bottom of the sea.
Brill
Some species have both eyes on their left others on the right, and as some species interbreed, there are lots of exceptions to the rules. Flatfish are almost indistinguishable from the sea bottom, and some have the ability of a chameleon to alter their coloring; when bathing it’s not uncommon to step accidentally on a brill or flounder.
Flatfish have beautiful, firm, moist and sparkling white flesh, except flounder, whose flesh is grey-tinged. They are usually lean, except for Greenland halibut.
Norwegian turbot
Turbot and brill These luxury fish are stars and need no fancy preparation to take away the attention. Turbot (Psetta maxima) is celebrated all over the world, but the turbot from the Scandinavian waters is the best. The cold makes the fish grow more slowly, and the brilliant white meat is dense, lobster-like and flavorful. Its close relative, the brill (Scropthalmus rhombus) is almost as good, and at a quite different price.
Don’t be put off by a very large brill or turbot; luckily some people believe that they become coarse with age, but this is not true, and it keeps the price of giant turbot at a more accessible level than of smaller fish. Brill is best in autumn.
Turbot and brill need particularly gentle treatment. Often they are baked in the oven with a knob of butter, until the flesh is almost done. If you cook them too much, the delicateness is gone and they will be dry. Cook them at 200C/gas mark 6 until the meat is still pink at the bone. Let them sit on the counter, covered in foil for a few minutes, and the heat from the pan will cook them gently through. Take away the skin and serve them simply, or with a topping of horseradish or chervil cream, caper or hollandaise sauce and horseradish.
Oetter Skudal and his 25kg halibut (Troms, Northern Norway) 2009
Halibut There are two types of halibut, both giants of the north Atlantic. Halibut (Hippoglossus hippoglossus) can grow to an impressive ping-pong table size. The meat is delicious and meaty. Halibut is best eaten in winter.
The Greenland halibut (Reinhardtius hippoglossides) is small by comparison – up to 20kg, but usually weighing 1 – 2kg. It is not bottom-of-the-sea-bound like other flatfish, so both sides of the fish are usually colored. The flesh is fatty and lends itself beautifully to cold smoking ore home smoking. As with all fatty fish, you need to be very precise when you cook it – too long and it will be bone dry. The fish is fine all year round, but most exquisite in winter.
Greenland halibut
Plaice Speckled like a ladybird, with red spots on grey skin, plaice (Pleuronectes platessa) is the most loved fish for everyday meals all over Scandinavia. But it is not as plentiful as before and is quite expensive. The flesh has a tender sweetness to it, and is quite firm when cooked. Plaice is often served with rye flour and fried whole, on the bone, in butter. The fish is most delicious in late summer and autumn.
Plaice (pleuronectes platessa)
Other flatfish The flounder is similar in appearance to plaice, but with a knobbed back and no red spots, though the two species interbreed and it can be very difficult to know which is which. Inside, however, the flounder has dark, succulent flesh, with a taste quite different from plaice.
Flounder
The with (a member of the flounder family) can grow to an impressive size, and is rarely eaten, but delicious.
Dab (limanda limanda)
The dab, not unlike a flounder in appearance, is normally what you get if you buy frozen flatfish fillets; it’s thin-fleshed and not too interesting.
At the other end of the scale, the delicious and expensive soles and lemon soles are mostly eaten in restaurants, and most of the catch is exported; their prices are simply prohibitive for private eating.
Fried flatfish
Culinary uses Flatfish cooked on the bone are much more succulent than fillets, but the latter are much easier to fry, simply coated in rye flour and sizzled in browned butter for a few minutes. Serve them hot on buttered rye bread with lemon and remoulade for a beautiful lunch dish. Other accompaniments might be potatoes and a variety of sweet-and-sour pickled things such as cucumber salad, raw lingonberry jam, and either just melted butter or a parsley sauce; but remember that the smaller flatfish, such as place and flounder are best in the summer, so don’t serve these with anything too substantial.
Larger flatfish, such as halibut and turbot, are wonderful if baked whole and served with a chervil cream, butter hand horseradish or a caper sauce.
Baked flatfish
The bones and heads of all flatfish are pure gold for fish stocks and fish soup. Keep them in the freezer until you have enough for a stock.
Say cheers to soju and enjoy Korean highlights at Ssam Restaurant at Vesterbro in Copenhagen
Food in Korea consists of a cascade of gastronomic gimmicks and special traditions.
If you’re not familiar with the Korean food lingo, you have a lot to learnDistilled vodka-like Korean alcohol based on rice
When drinking from small glasses you must for instance cover the glass by hand. You must never pour wine or water into your own glass yourself. You must receive everything using both hands if an older person than yourself is serving you, and you NEVER drink alone. Always say cheers.
Drinking and saying cheers in Korea, however, is frequently being done. Korea has actually the world’s largest alcohol consumption per capita. Therefore, they have invented the concept of anju.
The Korean term anju means in fact ‘eating food and drinking alcohol’. The alcohol may,however, be a glass of soy.
You may never have heard of Soju, but it’s actually the world’s most-selling spirit.
Grace in London
It is a distilled vodka-like Korean alcohol based on rice. Because it’s sweet, round and pure flavor, it’s popular with food. It is available in extremely many versions – pure as well with added flavors – but always bottled in the characteristic green bottles.
Done right, soju must be served in a so-called hurricane, shaken with a special technique, so that a spinning malfunction occurs within the bottle, and according to tradition sends away the evil spirits. Mixed with beer you get a so-called somaek.
If you’re not familiar with the Korean food lingo, you have a lot to learn. But, don’t worry. At Ssam you can learn all about all the unique rules, traditions and food dogmas.
The owners of Vesterbro’s Korean restaurant Ssam, Jeff Larsen and Jeong Hwa want to teach the Western world, and especially Copenhagen, some of the Korean-based eating and drinking traditions, and therefore they have opened Ssam in Colbjørnsensgade just behind the main railway station.
Ssam food-bar in Copenhagen has opened in Colbjørnsensgade just behind the main railway station.
Discover something you did not know about the vast land 8000 km to the east.
Jeff Larsen was adopted from Korea, and is educated engineer in Denmark. He worked for eight years in Korea, where he met his Korean wife and cook, Grace. She was always dreaming about opening her own restaurant, and Ssam has now become a reality.
The restaurant is located in Colbjørnsensgade among strip clubs and hotels on two floors and is completely refurbished by the couple in a modernistic style. The spiral staircase down to the high ceiling basement looks like something Arne Jacobsen could have designed, and there is a corner bar as well as a couple of tables. Upstairs there are more tables, divided into lots of cozy corners, exposed brick and pleasant lighting. In the restrooms there are colorful posters displayng Korean celebrities.
The menu consists of some of the most famous dishes – including bibimbap, kimchi and KFC (no, NOT Kentucky, but Korean Fried Chicken, which is an art in itself). The waiters are very helpful in explaining about the food, culture and traditions.
The menu consists of some of the most famous dishes
All of the team is from Korea, and love to tell you about food and traditions. Jeff speaks Danish, all others English.
Prices are for most dishes are below 100 kr, and there are also vegetarian options if you wish.
Enjoy soft as clouds brioche buns hugging bulgogi, ribeye meat with melted mozzarella and other heavenly dishes.
New Korean Restaurant in Copenhagen, reviewed by Tor Kjolberg
And the colorized version:
Hint: See more and pay less with a Stockholm Card, available from the Stockholm Tourist Center. It offers free travel, free admission to museums and sights, discount and guidebook.
