Udtryk Copenhagen

This restaurant got the fastest Michelin star in history 🇩🇰

@restaurantudtryk means “expression,” and Chef Edward Lee combines Nordic, Japanese, and Cantonese influences from his time at Gaijin and Jordnær.

The restaurant is ambitious, every plate visually striking, and the tasting menu promises a high-level experience.

But from the first snacks to the main courses, there are moments that make you pause hints of inspiration, textures and flavors that don’t always land, and service that stumbles in small but noticeable ways.

There are bright spots, dishes that shine, flavors that
surprise, yet the question remains: does Udtryk truly earn its record-breaking star, or is it riding the momentum of its hype?

*unpaid invitation
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📍 Udtryk, Copenhagen - Denmark
💶 1950kr - €260
📈5/10
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#chasingstars #thefoodfetishist #finedining #michelin #guide #review #michelinstar #copenhagen #denmark Less

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