Restaurant Kokkeriet

Based on French craft and novel techniques, Kokkeriet prepares Danish food in a new interpretation.

Special thanks for Johan and Iki who provided me with great pictures:)


The Kitchen... located in a charming place in the heart of Copenhagen...


master at work... giving distinct and personal touch...

We went for a 6-course menu paired with wine.


Appetizer selection 1 - tuna mousse


...


Appetizer selection 2 - smoked salmon...


Danish butter with hazelnuts...


Lemon Mousse - burned scallops, fennel & tarragon paired with...


2009 Rias Baixas, Santiago Ruis


Absolutely amazing: Cauliflower in white sauce - Danish cheese, almonds & dried Dab, paired with...


2009 Chardonnay, Cost di Bussia, Langhe


Butter poached cod - Potatoes, onions & beetroot, paired with...


Fantastic: 2009 Chardonnay, Bogle, Clarksburg & Monterey


Mock-turtle soup - veal, king crab & quails egg, paired with...


2008 Six Vineyards Pinot Noir, Lemelson, Willamate Valley


Poussin crispy skin, mushrooms & scorzonera, paired with...


2008 Parole de Berger, Pierre Gaillard, Languedoc


Appetizer selection 3


Heavenly tasty: Danish dream cake - Jerusalem artichoke, sea buckthorn & white chocolate, paired with...


1999 Tokaji Aszú, 6 Puttonyos, Hètszolo


end game...


...

Both Mock-turtle soup and Poussin were not so impressive for me; bit on a heavy end... however complete experience was very good and in the nutshell, elegant food with personality, passion and attention.

Highly recommended.

Rating: 8.9 (out of 10.0)

Kokkeriet
Kronprinsessegade 64
1306 København V

A perfect day...

Kødbyens Fiskeba

L'equipe...


Bred and butter...


Oysters - Limfjord; exquisite Danish oysters...


Cod roe – Kattegat, seared and smoked, pickled wintergreens and browned butter...


Brill – Western shores; seared in seaweed-butter, with sea urchin and spinach...


Vegetables – Gotland; baby carrots, simone cabbage, fava beans and leeks, poached egg and herbs, cauliflower gratin and light wine sauce...


Danish national fish: Cod from western shores baked with browned butter...


Althought looks same as above, it is not; Skatewing from western shores, firm, white meat glaced in butter emulsion...

All served with leek, celery puree and dill, sauce with clams and cauliflower gratin and truffles(!?) from Gotland...


Sea-buckthorn - Sweden as granité and gel


Crème with tonka nut and white chocolate

8 people in total and all wash down by:
NV Perrier-Jöuet Grand Brut - Champagne,
2008 Grüner Veltliner 'Urgestein Terrassen Smaragd', F.X.Pichler - Wachau
2009 Chablis ‘Coteau de Rosette’, De Moor - Bourgogne
2003 Bonne Blanches, Jo Pithon - Loire

And the star of the night...


2006 Corton-Charlemagne Grand Cru, Bonneau du Mattray - Bourgogne
Very pleasing and precise nose, perfect nutty character. Complex but overpriced. I guess it is still to young...

Advance reservations are essential.

Rating: 9.0 (out of 10.0)

Kødbyens Fiskebar
Flæsketorvet 100
1711 København V