Beetroot and potato chips
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Amass, Copenhagen (July 2016)
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Sage/Currants cake
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Amass, Copenhagen (July 2016)
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Burnt tea marshmallow, coffee crisp
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Amass, Copenhagen (July 2016)
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Strawberries, frozen vinegar, bronze fennel, milk whey
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Amass, Copenhagen (July 2016)
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Strawberries, frozen vinegar, bronze fennel, milk whey
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Amass, Copenhagen (July 2016)
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#cityfoodsters_amass

Grapefruit | Apple ?
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Amass, Copenhagen (July 2016)
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Grilled pork neck, braised in milk whey overnight, fermented parsley, nasturtiums
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Amass, Copenhagen (July 2016)
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Broccolini, sour curd, cherries, mugwart
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Amass, Copenhagen (July 2016)
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New potatoes, almonds, peas, mint, burnt lemon
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Amass, Copenhagen (July 2016)
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Love the bread course: Fermented potato, yoghurt, flour served with rainbow kale and spicy herbs
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Amass, Copenhagen (July 2016)
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Salted Danish mackerel, unripe green strawberries, lemon cucumber, calendula, emulsion of cep mushroom
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Amass, Copenhagen (July 2016)
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Last meal of this Copenhagen trip: Amass Restaurant by Chef Matt Orlando. It's been 2 years since we've been back so a visit was long overdue. In such a short amount of time, Amass has already become one of the must-visit restaurants in the world. It has an urban, industrial feel courtesy of high concrete walls and huge windows overlooking the old docks. And the food was just as good as last time. In fact, it was even better!
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Amass, Copenhagen (July 2016)
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#cityfoodsters_amass