About
I am a journalist by profession based in Copenhagen. I am contributing on a regular basis to the leading culinary magazines in Denmark and Germany as well as a selection of newspapers.
I also run my own website, feinschmeckeren.dk, about restaurants, wines etc.
Furthermore, I produce video portraits of some of the best restaurants in Scandinavia and abroad - follow Passion Plated on YouTube.
From
Copenhagen, Denmark
Born
August 13
Job Title
Journalist
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It’s easy to appear as a follower, swept up in the immense hype surrounding the self-taught chef @bruno_verjus two-starred restaurant, Table. However, it is truly a fantastic experience to sit in the quite simple, almost unpolished surroundings and be served food that feels as if it has been crafted especially for you. The space is filled... More
It’s easy to appear as a follower, swept up in the immense hype surrounding the self-taught chef @bruno_verjus two-starred restaurant, Table. However, it is truly a fantastic experience to sit in the quite simple, almost unpolished surroundings and be served food that feels as if it has been crafted especially for you. The space is filled with tension and energy, and top-quality ingredients - white truffle as well as hand-picked salad leaves - flow seamlessly to the table. Table secured the tenth spot on the World’s 50 Best list in 2023, and I see no reason why the upward trend should not continue. The two dishes in the pictures are excellent examples of seemingly humble dishes on paper that completely blew me away.
1: Crispy, layered puff pastry with reduced grapes, bitter greens, and grapefruit sabayon
2: “Colors of the Day” featuring seasonal greens served with a romanesco cream and slices of bottarga
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#paris #brunoverjus #table #tablerestaurant #brunoverjustable #gourmetparis #finediningparis Less
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- Rasmus Palsgård added a new meal Dinner at Cocina Hermanos Torres at Cocina Hermanos Torres
Let’s go back to Barcelona and the incredible meal I had ⭐️⭐️⭐️ @hermanostorres
The restaurant received its third star last year and the meal I enjoyed last month was as convincing as a three star meal can be. This serving of squid tartar was certainly one of the standout dishes. It was mixed with creamy amasake and topped... More
Let’s go back to Barcelona and the incredible meal I had ⭐️⭐️⭐️ @hermanostorres
The restaurant received its third star last year and the meal I enjoyed last month was as convincing as a three star meal can be. This serving of squid tartar was certainly one of the standout dishes. It was mixed with creamy amasake and topped with caviar before being finished with a mild chicken consommé at the table. This dish is all about textures and mild, delicate flavours. Less is more is cute mantra of this dish and it really works!
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#barcelona #visitbarcelona #spain #caviar #hermanostorres #squid #finediningbarcelona Less
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- Rasmus Palsgård added a new meal Dinner at Restaurant Babylon at Restaurant Babylon
Beautiful serving of turbot served with a rich mussel sauce loaded with trout roe and caviar. Another job well done by @augusttheil @babylon_restaurant_bar
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#turbot #seafood #copenhagen #finediningcopenhagen #pighvar
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- Rasmus Palsgård added a new meal Dinner at Restaurant Babylon at Restaurant Babylon
I’ve never been a fan of night clubs but despite that I’ve found a very good reason to visit @babylon_restaurant_bar
The reason is the splendid cooking by @augusttheil based on mainly seafood including a phenomenal seafood platter with e.g. queen scallops with @antoniuscaviar , oysters and the most divine chanterelle... More
I’ve never been a fan of night clubs but despite that I’ve found a very good reason to visit @babylon_restaurant_bar
The reason is the splendid cooking by @augusttheil based on mainly seafood including a phenomenal seafood platter with e.g. queen scallops with @antoniuscaviar , oysters and the most divine chanterelle dip to go with homemade potato chips. Very good!
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#babyloncopenhagen #scallops #seafood #copenhagen Less
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- Rasmus Palsgård added a new meal Dinner at Barcelona, Spain at Enigma
Four ages of the same shrimp species served with four sauces based on the heads of each shrimp.
They were 6 months, 1, 2 and 3 years, respectively, showing various textures and intensity. Very interesting dish @enigma_albertadria in Barcelona
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#enigma #enigmabarcelona #enigmarestaurant #albertadria... More
Four ages of the same shrimp species served with four sauces based on the heads of each shrimp.
They were 6 months, 1, 2 and 3 years, respectively, showing various textures and intensity. Very interesting dish @enigma_albertadria in Barcelona
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#enigma #enigmabarcelona #enigmarestaurant #albertadria #shrimp Less
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- Rasmus Palsgård added a new meal Dinner at Disfrutar at Disfrutar
Mackerel, anchovy, olives and peppers - a modern interpretation of the traditional pintxo called gilda served at three Michelin-starred @disfrutarbcn in Barcelona. Complex flavours and very entertaining textures 👌⭐️⭐️⭐️
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#disfrutar #disfrutarbarcelona #barcelona #michelinbarcelona... More
Mackerel, anchovy, olives and peppers - a modern interpretation of the traditional pintxo called gilda served at three Michelin-starred @disfrutarbcn in Barcelona. Complex flavours and very entertaining textures 👌⭐️⭐️⭐️
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#disfrutar #disfrutarbarcelona #barcelona #michelinbarcelona #michelinespaña #gilda #pintxos Less
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- Rasmus Palsgård added a new meal Dinner at Brasserie Post at Brasserie De Post
@brasseriepost is the new kid on the block in the field of French brasseries in Copenhagen and a great addition to the fairly limited selection of ambitious restaurants in Østerbro. This tarte tatin with caramelised onions and raw crème fraiche was my favourite dish from my recent visit; flaky, buttery, sweet and umami-rich. It will definitely... More
@brasseriepost is the new kid on the block in the field of French brasseries in Copenhagen and a great addition to the fairly limited selection of ambitious restaurants in Østerbro. This tarte tatin with caramelised onions and raw crème fraiche was my favourite dish from my recent visit; flaky, buttery, sweet and umami-rich. It will definitely become a classic at Brasserie Post
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#brasseriepost #østerbro #tartetatin #copenhagen Less
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Ses urchin, fish roe, raw shrimps and seaweed in a leche de tigre-like sauce with an elegant spicy touch. Another splendid serving at ⭐️⭐️⭐️ @hermanostorres in Barcelona
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#barcelona #seaurchin #hermanostorres #michelinespaña
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- Rasmus Palsgård added a new meal Dinner at Daniel Berlin Restaurant at Daniel Berlin Krog
Hot and cold scallop by @d_berlin @danielberlinrestaurant - probably the most frequently posted dish in my feed throughout the last couple of weeks. The idea is to combine the delicate flavours of a raw scallop with the caramelised notes of a fried one. It works really well, first and foremost due to the high quality of the scallops... More
Hot and cold scallop by @d_berlin @danielberlinrestaurant - probably the most frequently posted dish in my feed throughout the last couple of weeks. The idea is to combine the delicate flavours of a raw scallop with the caramelised notes of a fried one. It works really well, first and foremost due to the high quality of the scallops used. It’s served in a cold sauce made of apple, seaweed and dill. Wonderful!
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#scallop #scallops #kammuslinger #vynrestaurant #danielberlin #finediningsweden #skåne Less
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- Rasmus Palsgård added a new meal Dinner at Barcelona, Spain at Enigma
Four ages of the same shrimp species served with four sauces based on the heads of each shrimp.
They were 6 months, 1, 2 and 3 years, respectively, showing various textures and intensity. Very interesting dish @enigma_albertadria in Barcelona
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#enigma #enigmabarcelona #enigmarestaurant #albertadria... More
Four ages of the same shrimp species served with four sauces based on the heads of each shrimp.
They were 6 months, 1, 2 and 3 years, respectively, showing various textures and intensity. Very interesting dish @enigma_albertadria in Barcelona
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#enigma #enigmabarcelona #enigmarestaurant #albertadria #shrimp Less