Introducing Copenhagen’s Newest Culinary Destination — A Chef’s Love Letter to Flavors and Craftsmanship 🇩🇰🍽️

Copenhagen welcomes a new gastronomic adventure led by Chef @ed_lee87 Edward Lee, whose journey from Hong Kong kitchens to Europe’s fine dining scenes has culminated in this visionary concept… @restaurantudtryk ✨

This is the current menu:
- Lobster Claw with Buddha’s Hand & Magnolia
- Monaka with Herring & Almond
- White Asparagus, Cucumber & Whipped Tofu
- French Toast with Wagyu & Oyster
- Beluga Sterlet Caviar by Gastrounika, paired with Lentils & Koji Soy Milk
- Lobster Sashimi, Unripe Gooseberry & Toasted Yeast
- Norwegian Trap-Caught Shrimp with Green Asparagus
- Bread & Butter
- Turbot with 10-Year-Old Shaoxing & Aged Tangerine from Xinhui
- Quail with Vegan XO, Morel & Black Apple
- Donabe of Koshihikari Rice, Norlin Wagyu & Maitake
- Dumplings in a Rich Superior Broth
- Oolong Tea with Melon & Lychee
- A delicate Soufflé to finish
- Rhubarb, Rose & Ginger
- White Chocolate with Yuzu, Black Garlic & Liquorice
- Amazake & Truffle
- An assortment of fresh Fruit Less