Gerhard Huber

Item: STUD!O
Rating: 4.0
Author: Gerhard Huber

2055 Meals

Dinner at Restaurant STUDIO

at STUD!O on 1 August 2024

Photo Views: 1

Meal Views: 133

The Studio Copenhagen offers a dining experience that highlights the meticulous attention to detail and culinary prowess of Chef Christoffer Sørensen. Known for its innovative Nordic cuisine, The Studio combines seasonal, local ingredients with international influences to create dishes that are both visually stunning and rich in flavor.

The Studio Copenhagen was initially opened in 2013 by Claus Meyer, co-founder of the acclaimed Noma. Originally located at The Standard on the Copenhagen waterfront, the restaurant moved to its new premises in Carlsberg Byen in late 2022. This move marked a new chapter for the restaurant, featuring an interior designed by Anders Busk Faarborg and a dynamic wave art piece by Frederik Lassen Hesseldahl. The relocation also signified a renewed focus on sustainability and local ingredients, which has always been a cornerstone of Studio's philosophy.

Head Chef Christoffer Sørensen, born in 1992, began his culinary journey at a young age and quickly rose through the ranks of the Nordic culinary scene. Before taking over The Studio in 2021, Sørensen spent nine formative years working under Claus Henriksen at Dragsholm Slot, a Michelin-starred establishment. His culinary style blends Nordic flavors with French techniques and Japanese aesthetics, creating a unique and sophisticated dining experience. In 2021, Sørensen was awarded the Michelin Guide’s “Young Chef Award” and was named “Young Chef Talent of the Year” by White Guide Denmark.

The recent menu at The Studio exemplifies the restaurant's commitment to precision and innovation. The meal commenced with a series of snacks that set the tone for the evening. The potatoes with lovage and crème fraiche were a delightful bite, offering a creamy yet herbaceous start. The salad and oysters provided a fresh and briny contrast, while the roasted bread with unripe apples and European whitefish balanced sweetness with savory notes perfectly. The ox thigh with juniper berries and ramsons capers was a robust and earthy bite, finishing the snacks on a high note.

The starters showcased Sørensen’s ability to layer flavors expertly. The corn with chanterelles and gammel knas was a harmonious blend of sweet, earthy, and umami flavors, while the Danish squid with coriander, green strawberries, and grilled cucumbers offered a unique combination of textures and tastes. The mackerel with Danish tomatoes and shiso was a standout, highlighting the freshness of local ingredients. The house-made bread was a perfect accompaniment, warm and comforting.

The main courses were a testament to the kitchen’s precision and creativity. The trap-caught Swedish langoustine with tarragon, red berries, and roasted sunflower seeds was a masterclass in balancing sweet and savory elements. The poached hake with blue mussels and Baerii caviar from Gastro Unika was a luxurious dish, where the caviar added a delicate brininess that elevated the hake. The confit of sweetbreads with peas, chard, and pickled elderflowers was rich and flavorful, with the pickled elderflowers providing a refreshing contrast.

The desserts were nothing short of spectacular. The Unika 30 with raspberries was a delightful play on textures and flavors, and the wild blueberries with sage, smoked vanilla, and honey was a beautifully balanced dish, both sweet and aromatic. The meal concluded with an array of petite fours that were both inventive and satisfying, with highlights including the chocolate pie with Tuma yellow 70% and the 100% cacao with fermented sweet cherries.

Chef Sørensen's kitchen is described as precise, with layers of flavors combined in a way that showcases his culinary genius. The use of berries throughout the meal was particularly clever, adding bursts of freshness and complexity. Despite currently having no Michelin star, it is clear that The Studio Copenhagen is deserving of one, with the potential for a second star in the future.

The wine pairing, exclusively white wines including an interesting Danish selection, was well thought out and enhanced the flavors of the dishes beautifully. The juice pairing was also highly recommended, providing a refreshing and innovative alternative to wine.

In conclusion, dining at The Studio Copenhagen is an unforgettable experience, where each dish is a work of art, and the service is impeccable. It is a culinary journey that any food lover must embark upon.

Nordic

8 / 10