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
Social
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Restaurants
- Rasmus Palsgård added a new meal Dinner at Svinkløv Badehotel at Svinklov Badehotel
Huge congratulations to @bendi1996 and @svinkloevbadehotel on winning this year’s ‘Pork dish of the year’ @aarets_ret_med_gris with this exceptional serving of rib served with cabbage, crunchy shiso, kimchi and a sauce made of pork shank, leg and neck, pink peppercorns, lemon fillets and oyster. A well-deserved... More
Huge congratulations to @bendi1996 and @svinkloevbadehotel on winning this year’s ‘Pork dish of the year’ @aarets_ret_med_gris with this exceptional serving of rib served with cabbage, crunchy shiso, kimchi and a sauce made of pork shank, leg and neck, pink peppercorns, lemon fillets and oyster. A well-deserved winner among only great nominees
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#pork #shortrib #lemon #svinkløvbadehotel #fjerritslev #nordjylland Less
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- Rasmus Palsgård added a new meal Dinner at Restaurant Atelier München at Atelier
Delicious serving of Australian wagyu tartar served with beetroot, dill sauce and smoked dashi. A very elegant and complex dish highlighting the delicate flavours of the precious beef. Another brilliant serving by @anton.gschwendtner @atelier_munich
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#munich #restaurantsmünchen #bayerischerhof... More
Delicious serving of Australian wagyu tartar served with beetroot, dill sauce and smoked dashi. A very elegant and complex dish highlighting the delicate flavours of the precious beef. Another brilliant serving by @anton.gschwendtner @atelier_munich
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#munich #restaurantsmünchen #bayerischerhof #ateliermünchen #wagyu #wagyubeef Less
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- Rasmus Palsgård added a new meal Dinner at Restaurant Atelier München at Atelier
Hamachi, caviar, ponzu gel, celery vinaigrette with pumpkin seed oil and roasted sesame seeds by @anton.gschwendtner served at ⭐️⭐️ @atelier_munich in Munich. A beautifully refreshing yet deep and concentrated dish with loads of umami 👌
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#hamachi #seafood #munich #twomichelinstars... More
Hamachi, caviar, ponzu gel, celery vinaigrette with pumpkin seed oil and roasted sesame seeds by @anton.gschwendtner served at ⭐️⭐️ @atelier_munich in Munich. A beautifully refreshing yet deep and concentrated dish with loads of umami 👌
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#hamachi #seafood #munich #twomichelinstars #munich #münchen #finediningmünchen #restaurantsmünchen Less
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- Rasmus Palsgård added a new meal Dinner at Restaurant Atelier München at Atelier
Let’s go back to Munich to have a look at the splendid meal that I enjoyed @atelier_munich at the stunning hotel @bayerischerhof_munich - @anton.gschwendtner leads the kitchen with impressive confidence and the restaurant inarguably deserved its two Michelin stars.
In the picture, you see perfectly cooked venison... More
Let’s go back to Munich to have a look at the splendid meal that I enjoyed @atelier_munich at the stunning hotel @bayerischerhof_munich - @anton.gschwendtner leads the kitchen with impressive confidence and the restaurant inarguably deserved its two Michelin stars.
In the picture, you see perfectly cooked venison served with blood pudding, Jerusalem artichoke and Madagascar pepper. Very good!
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#bayerischerhof #ateliermunich #venison #madagascar #blood #munich #münchen Less
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- Rasmus Palsgård added a new meal Dinner at koancph at Koan
Caviar covering a velvety pine nut tofu, dried strawberries and mustard seeds. A true masterpiece by @kristianbaumann served at ⭐️⭐️ @koancph
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#caviar #tofu #twomichelinstars #finediningcopenhagen #koan #langelinie #michelincopenhagen
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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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- Rasmus Palsgård added a new meal Dinner at Tohru Nakamura at Tohru in der Schreiberei
Madeleine with sobrasada (Spanish spreadable sausage similar to nduja), creme fraiche, brown butter, marcona almonds and caviar - a delicious, beautifully balanced appetiser served at ⭐️⭐️ @tohrunakamura @schreiberei_muc in Munich 👌
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#munich #tohrunakamura #finediningmunich #münchen... More
Madeleine with sobrasada (Spanish spreadable sausage similar to nduja), creme fraiche, brown butter, marcona almonds and caviar - a delicious, beautifully balanced appetiser served at ⭐️⭐️ @tohrunakamura @schreiberei_muc in Munich 👌
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#munich #tohrunakamura #finediningmunich #münchen #caviar Less
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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 Tohru Nakamura at Tohru in der Schreiberei
Soufflé of scallop topped with a slice of scallop, blue mussels, sourdough, a touch of chilli and beurre blanc with anchovy served at ⭐️⭐️ @tohrunakamura @schreiberei_muc in Munich - equally beautiful and delicious! Tohru Nakamura is half Japanese, half German and he seamlessly combines these to cultures in his cooking.... More
Soufflé of scallop topped with a slice of scallop, blue mussels, sourdough, a touch of chilli and beurre blanc with anchovy served at ⭐️⭐️ @tohrunakamura @schreiberei_muc in Munich - equally beautiful and delicious! Tohru Nakamura is half Japanese, half German and he seamlessly combines these to cultures in his cooking. Certainly worth a visit!
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#scallop #seafood #munich #münchen #restaurantsmünchen #tohrunakamura Less
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- Rasmus Palsgård added a new meal Dinner at Restaurant JAN at JAN
This dessert by @janhartwig_official enjoyed at his three Michelin-starred restaurant in Munich has to be one of the most elegant chocolate desserts I’ve ever had. Not too light, nowhere near too heavy. A very light chocolate mousse was mixed with peanuts and topped with with pear sorbet. Together with salted caramel and rose hip, this... More
This dessert by @janhartwig_official enjoyed at his three Michelin-starred restaurant in Munich has to be one of the most elegant chocolate desserts I’ve ever had. Not too light, nowhere near too heavy. A very light chocolate mousse was mixed with peanuts and topped with with pear sorbet. Together with salted caramel and rose hip, this was a perfect finish to a stunning menu 👌
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#restaurantsmunich #restaurantsmünchen #janhartwig #chocolate #pear #dessert #threemichelinstars Less