CACHAPA’ FERMENTED PERUVIAN
WHITE CORN, HABANERO CHEESE, JALAPEÑO PASTE
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‘LOBSTER CLAW’ SAUCE OF BUTTER, FERMENTED PUMPKIN.
HORSERADISH & FERMENTED TOMATO
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‘PLASTIC FANTASTIC
TEMPURA PLAICE, TARTARE SAUCE, EDIBLE PLASTIC MADE FROM COD SKIN & ALGAE
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King crab
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Tongue kiss
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Next stop on my best of Copenhagen mini tour last year was to ⭐️⭐️ 🍀 @restaurantalchemist ,and to my mind the best restaurant on the planet at the moment. Having visited around 10 times now it was great to experience it with 6 newbies. As @lykke_alchemist commented, it was like me and Hayley were the calm and relaxed parents watching their 6 very excited kids running around on Christmas morning. 8 hours of incredible food, service and exceptional wines (🤯), experienced from the best seats in the house. @rasmusmunkalchemist is a true genius and as Ferran Adria said to the audience at the Gastronomia conference in Spain, “the future of gastronomy”. High praise from arguably the most influential chef (certainly to our current generation of cooks) in the World. But I couldn’t agree more. Thanks again Rasmus for another exceptional and thought provoking meal.
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Michelin Guide - ⭐️⭐️🍀
OAD - 1
La Liste - 413
W50B - 8
Best Chef Awards - 6 (2023)
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#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodtours #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #bestofspaintour #worlds50bestrestaurants #worlds50best #eater #michelinguide
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