Amber stone with honey and ginger and red wood ants
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Brown Butter Air: 98% air, 2% brown butter
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Sugar cane laid in a white rum, cocoa cream, vanilla from Bora Bora, tamarind butter
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Happy Ending
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Alchemist, Copenhagen (Sept 2019)
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Kakigori: With bergamot espuma
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Andy Warhol: Banana inspired by Andy Warhol, caramelized egg yolk
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Jellyfish: Sake ice cream and foam, gel of yuzu
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Single Bean Chocolate: Chocolate cake, 5 different textures, ice cream made from the shells of the chocolate
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Alchemist, Copenhagen (Sept 2019)
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Udder: Goat milk ice cream
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Alchemist, Copenhagen (Sept 2019)
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Pig Fix: Pork glazed in a bbq, yuzu pepper, caramelized celeriac skin, injection of baked apples in hay
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Joselito 2014: Jamon iberico brushed with shiitake, crispy twill made from pig’s trotter
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Fluffy Bao: Sauce of oxtail with dried scallop, paste of coriander and soy sauce
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Alchemist, Copenhagen (Sept 2019)
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Achilles' Heel: Chicken stock, shiitake mushroom, smoked paprika
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Coral Reef: Solid dashi, octopus
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Autumn Bloom: Shiitake mushroom, cep from last year, walnut milk, pine, truffles, sauce made from essence of shiitake
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French Onion Soup: 2 types of onion crackers, garden mayonnaise
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Alchemist, Copenhagen (Sept 2019)
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Burnout Chicken: Chicken soufflé, grilled and glazed with teriyaki sauce, burnt hay
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Alchemist, Copenhagen (Sept 2019)
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The Pigeon: Aged for 2 weeks, dipped in beeswax 15 times, sous vide at 52 degrees for 45 minutes
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Alchemist, Copenhagen (Sept 2019)
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Tongue Kiss: Flavors from the Danish summer that is preserved, Rhubarb, strawberries, green tomatoes, elderflower all brushed on the tongue
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Blood Diamond
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Hibiscus: Flower, bee pollen, aroma of plum juice
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Alchemist, Copenhagen (Sept 2019)
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Thinking Outside the Box: Lamb brain from a lamb slaughtered this morning, poached and placed in cherry juice, salted cherry meringue, pickled pine cone
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Food for Thought: Foie gras, seared and aerated
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Alchemist, Copenhagen (Sept 2019)
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Raw Scallop: From Norway, scallop roe
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Crispy Sardine: Sardine butter, olive oil from the preserved sardine
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Mochi: Steamed and filled with dried and fermented fish, Thai paste, ginger rolled in peanut butter
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Airy Bread: Foam of creme fraiche, neck of a dairy cow
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Alchemist, Copenhagen (Sept 2019)
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Snowball: Fermented tomato juice with olive oil from Sicily 🍅
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Alchemist, Copenhagen (Sept 2019)
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Plastic Fantastic: Cod skin grilled with bone marrow. A course targeting the issue of plastic in the ocean and in marine life.
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Alchemist, Copenhagen (Sept 2019)
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The Toast: Dehydrated for 12 hours, fried in the pan with brown butter, osetra caviar
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Marble Oyster: Inspired by the marble countertop, cucumber, shiso, fermented asparagus
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Læsø Chocolate: Langoustine tartare, langoustine fat, yuzu and sea salt
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French Kiss: Cod tongue, potato, lemon confit, ramson caper, crispy cod skin
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Alchemist, Copenhagen (Sept 2019)
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Under the dome with ever changing landscapes from cherry blossoms to northern lights 🌸💫
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Alchemist, Copenhagen (Sept 2019)
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The Perfect Omelette: Membrane made of egg yolk, filled with cream of organic egg and lardo, brushed with truffles
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Alchemist, Copenhagen (Sept 2019)
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The Greed of Humanity: Lemon verbena and pine (the more you want, the less you get)
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Smoky ball, Jerusalem artichoke, caviar
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Homage to Asia: Dumpling with Japanese sugar and 5-year fermented fish
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Alchemist, Copenhagen (Sept 2019)
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Daisy cocktail with quince spirit and kaffir lime
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Sunburnt bikini sandwich fried with a mochi dough and stuffed with Joselito ham and gruyere cheese
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Solidified gin & tonic ice cream sandwich
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Alchemist, Copenhagen (Sept 2019)
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Mind blowing! Those are the first two words that register after an unbelievable dining experience at the newly opened Alchemist in Copenhagen. After 2 years of construction in a 25,000 square foot warehouse, we’ve arrived at one of the most ambitious restaurants ever created that forever changes the landscape of fine dining. When reservations opened up, all available seats sold out within 3 minutes with a 7,000-person waitlist. It is essentially the most hyped and sought after restaurant in the world. And by all accounts, the experience at Alchemist exceeded expectations.
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A meal here is not simply a meal as you would expect. Rather, it is a 6-hour journey through 5 Acts and 50 Impressions (courses). Guests wander through unique physical spaces including an incredible planetarium-like dome; it felt like we were transported into another world. For instance, we were in Japan watching cherry blossoms fall from trees at one point and sitting under the northern lights at another. There’s art, theater, and science all flooding the senses simultaneously.
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The food itself becomes a vehicle for making political statements and Chef Rasmus Munk pushes the boundaries of what’s possible in the kitchen. Some of the issues tackled throughout the meal included immigration, food waste, plastic in the oceans, and how we treat the animals we eat. We love this concept, especially in this day and age where we’re becoming more conscious about the planet. With the genius and execution-ability of Rasmus and his team, the dishes were brilliant and delicious, which is not always the case with molecular gastronomy. Although it’s only been a couple of months since opening, there’s no doubt in our minds that Alchemist has already become the future of fine dining.
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Alchemist, Copenhagen (Sept 2019)
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