Amass

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Amass has opened and all is well. Guests are happy. Staff is happy. T’is a great place.

amass blog 26

Best to arrive in one of the public water busses

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A short walk up to the former workshop building, in this very remote corner of Copenhagen. Same place where the MAD symposium has been held.

Only 500 meters from Noma, but it involves a 4,5 km drive

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Choose the long menu or the short. In both cases the price is 575, which is cheap for the long one

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Have some potato bread. I would prefer a regular grain

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Knock yourself out with the large sortiment of natural wines if you like, or choose the more conventional stuff

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Waiters are top friendly, sorry I caught restaurant manager Bratlann looking so grumpy. He really isn’t!

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St. Johns Wart leafs with peas. A fresh and juicy mouthfull.

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Here’s the beef, presented tableside

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Here it is half an hour later.  Dry aged beef of superior quality, roasted the old fashioned way on a pan and served with marrow. Excellent!

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And the weather: Expect a minor Foie gras snow storm to hit your beets.

So intelligent to take a bit of foie gras and a lot of vegetables, and creating a 100 point delicate taste.

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Juicy salted mackerel in greens from the garden with grilled spring onions. Simply brillant!

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– or maybe the greens above were grown right inside the restaurant..

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Interior design is so cool, rusticly elegant and at the same time comfortable

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I may be the only guest who did not enjoy these hard potatoes, nor the very bitter greens.

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I loved the deep taste of swetness and licorice like bronze fennel,

but do not understand why they were cooked for so long, which made the texture soft.

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Ahh, fresh berries

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After service is done and the guests are kissed goodnight, Chef lights the fire

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– and so, Copenhagen can go to sleep

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You can go home, if you can find transportation. Last boat is long gone

I really enjoyed the evening at Amass, but believe it will be even better next time I come, when the place has

settled in and the restaurant will have more visitors, maybe hanging in the bar or outside, adding a bit of warmth to the scene.

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