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5/10/2012 Please join us at Valbyparken (Hammelstrupvej entrance) on Sunday 17th, June for The Children's Fair 2012. The fair will focus on introducing international families to various clubs and associations located throughout Copenhagen, and providing a free day of fun for international and Danish families alike.
Whether you are interested in creative, dance, leisure, music, or sports you will have plenty to choose from and have the opportunity for your children and family to join clubs and associations for the fall. where we will introduce international professionals and their families to the various clubs and associations located in Copenhagen.
Just as important, you will also be able to meet other Danish and international families. We understand that when foreign talent and their families relocate to Denmark, they often have a difficult time meeting other families for social sustainability.
We understand this and we have created an interactive environment where Danish and international families can interact and have their children play together. We know that if international children are happy and adjusting to their new environment by participating in activities and making new friends, their parents will be happier, which fosters a new 'normal' in their lives and increases their interest in living in Denmark indefinitely.
Our goal with The Children's Fair, is to help you overcome these obstacles while creating social atmosphere where Danish and international families can meet, join clubs, make new friends and feel more established and welcome in Copenhagen.
Parking is first come first serve so we recommend taking public transportation if possible.
To see the original flyer for this event please click hereAnee Jayaraj
It might have a big clock, but the time will quickly be forgotten when the food arrives...In 1999, when the city of Copenhagen witnessed the opening of the waterfront extension of the Royal Danish Library, it was not just receiving a monumental addition to its archaeological heritage, but also witnessing the birth of a fine eatery. For those who haven’t already guessed it, I am talking about restaurant Søren K located in the Black Diamond. Within just 13 years, this cosy dining room in the library has earned a reputation as one of the top modern Nordic kitchens in the country.
Just as the restaurant is not unfamiliar to the diners of the city, over the years the place has also acquainted itself with all the major food critics of the region. Having received many an accolade, the restaurant outdid itself when it was chosen as one of the Conde Nast Travellers’ top 100 restaurants in the world in 2001, merely two years on from first opening its doors. At a time when the current fanaticism of serving seasonal, local or organic was less prevalent, Søren K was the ‘stock-less kitchen’ that simply served a pick of the day. As a restaurant that has been ahead of the game from the beginning, Søren K has assumed the role of the mature patron who sets the trends and is now in the process of finding the next big thing.
As I made my way, along with my dining partner, to the restaurant on my evening there, I couldn’t help being overcome by the magnificence of the building that captures you even more in the evenings when the atmosphere is rather tranquil. But stepping into the welcoming setting of Søren K, this majestic feeling is replaced with one of warmth and comfort, while the backdrop of the water adds a dash of romance to the ambience. Not a second too late, the waiting staff shows us to our waterside table.
As we settled into our seats, placed in front of us was a serving of Marinated scallops in crown dild aquavit, served with mayonnaise and fried capers. Accompanying this scrumptious starter was a fine glass of 2009 Riesling Bollenberg Zusslin Alsace. As we devoured the last of the starters, I took a second to take in the outer surroundings of the restaurant. On the one side of Søren K spreads historic city of Copenhagen, with the various churches and towers filling the skyline, while to the other side is a display of fine modern architecture, proof of the growth and expansion of the city.
The second course served to us was Turbot served in lobster bisque. For this creamy course we were poured a glass of 2010 chardonnay Sur la Roche, Macon-Vergisson. While the fish was cooked to perfection, the creamy sauce complemented it perfectly to form a fine concoction that almost melted in our mouths.
The main course was the Veal with sweetbread, smoked red onions, Jerusalem artichoke and sauce borderlaise. To wash it down was a 2008 pinot noir, vieilles vignes santenay, Bourgogne.
For dessert, the smiling waitress served us a quince-chocolate fondant with dried raspberries and sea buckthorn sorbet. The beverage was a 2006 ganeche, maury. An elegant finish to a perfectly elegant evening.
At a time when many gourmet upscale restaurants are struggling, it was interesting to see that Søren K has no such problems. But unlike its competitors, Søren K is not about numbers - the seating has been limited to a maximum of 70 for a la carte menu.
This in no way reflects the capacity of the kitchen of the restaurant. I was told that on a daily basis, the kitchen serves about 3,000 guests between lunch and dinner, with the kitchen also preparing the meals served in the café of the library during the day.
In short, Søren K has all the attributes one would expect of a modern Nordic gourmet restaurant with French influences, but what might take most guests by surprise are the prices. For a Nordic kitchen, that has just been officially given the Michelin Bib Gourmand, the prices are definitely affordable. This and its key location within the Black Diamond definitely puts the experimental kitchen at the cutting edge of excellent fine dining in Denmark.
Søren K Søren Kierkegaards Plads 1, 1221 Cph K; 3347 4949 Open: Mon-Sat 12:00-24:00, Closed 16:00-17:00 & Sun Cuisine: Modern Nordic with French influences Top Dish: Fish of the day Price Range: Mains 150-250kr www.soerenk.dkShawn Braberry
The men’s Fish ‘n’ Chips is simply “the best” claim the deli’s owners...Calling your burger ‘gourmet’ does not justify you charging 130 kroner for it. Or at least not now Kødbyens Deli, a takeaway restaurant in the Meatpacking District, have started charging half that price for their deluxe and hearty take on the world’s favourite sandwich. And before you ask if this is a gimmick, that amazing value for money stretches across their entire menu, and the quality doesn’t dip on a single item. When you walk into Kødbyens Deli, you’re not hit with the instant feeling that it serves impressively high-quality food, but they do. Opened in May 2011 by two professional chef friends, Emil and Frederik, this simplistic, spick and span deli - with basic décor and a couple of cosy corners with colourful cushions and a large chalkboard adorned with their menu and daily specials - prides itself on the freshness of its ingredients, and by freshness they mean “no freezer”, says Emil. Every single day, Kødbyens Deli gets a new supply of fresh meat, fish and spices, which explains the fine quality of the food they prepare. One can definitely always taste the difference when the ingredients used in a dish are fresh. Kødbyens Deli claims that its speciality is its Fish ‘n’ Chips. Quite simply, say Emil and Frederik, it is “the best”. The batter is crunchy and tasty, and the cod fish comes off in chunky layers and has the right amount of chew to it, proving its freshness. The hearty wedges are golden brown (cooked to a Danish taste, of course), tasty, crisp on the outside, and soft and smooth on the inside. The Fish ‘n’ Chips comes in two options: for the men (Herre modellen), the fish comes with wedges and a good ol’ rich tartar sauce, while the women (Dame modellen) get their fish with a side serving of greens paired with tartar sauce – all for a worthy 60 kroner. Or opt for the Chick ‘n’ Chips instead, which also comes with men’s or women’s menu options. 
At The Copenhagen Post, we had the privilege of tasting a few of the dishes for lunch, and all of us agreed that it was pretty fantastic food for a takeaway place. Also, it didn’t go un-noticed that their dishes came in generous portions. A chicken breast is usually a tricky piece of meat to cook as it can easily dry out, but it was succulent and tender in their chicken sandwiches, while the salmon was chunky and flaky (in a good way) in their salmon sandwiches. The sandwich breads they use are home-made and look heavy, but they turned out to be light and soft – perfect for a filling, yet not too heavy for lunch. Or even for the weight-conscious. Worthy of a taste too is their dish of the day – we were pleasantly surprised with a tomato-based fish stew with aubergines, potatoes, and caramelised onion. The use of tomatoes in stew can be a tricky one as tomato pastes have a sharp and sour taste and need to be cooked till they’re almost burnt before they release their sweetness - Kødbyens Deli’s was cooked to perfection. Thankfully, much attention was given to the fish. They made sure the fish wasn’t swimming in the stew in tiny, unidentifiable pieces. Instead, fresh, white and large fillets of codfish were placed on top of the stew. The stew had a soft and delicate taste that made you want to snuggle up in bed in this cold climate and feast on it – which is also so perfect that they are a takeaway deli! For those who enjoy Danish cuisine, using codfish, they serve fiskedeller (fish meatballs) made of codfish that that come with freshly-baked rye bread accompanied by a crunchy salad and home-made remoulade. Or you’re free to buy just one fiskedelle to go. They also offer a selection of tapas, salads accompanied by a choice of smoked salmon or juicy chicken, and even dessert. Kødbyens Deli also caters for companies who want regular lunches or are organising special occasions. Though it may be a new restaurant, it’s a deli not to be underestimated. Kødbyens Deli Slagterbøderne 8, 1711 Cph V; Open: Mon-Thu 11:00-20:00, Fri 11:00-21:00, Sat 12:00-21:00, Closed Sun; 3386 1586 Cuisine: Takeaway classics Top Dish: Dish of the day - get Facebook updates Price Range: Most mains 60-70kr www.kodbyensdeli.dkMozart, Betty Nansen Teatret, Frederiksberg Alle 57, Frederiksberg; starts April 24, ends May 12, performances Mon-Fri at 20:00, Sat at 15:00; Tickets: 150-360kr; 120 minutes with intermission; www.bettynansen.dk
This pop interpretation of Mozart is not for the purists, but rather a bold introduction to a new crowd of classical music groupies. Incorporating water cascading from out of nowhere, the cast of singers are literally gurgling their lyrics underwater. Imagine 22,000 people – the number of people who have already seen the show –crammed into your bathroom watching you sing along to Mozart renditions while splashing around in the tub. It’s a very public display of what would usually be a private moment, but audiences can’t get enough of it. The show has reopened since its success in January and February, with the original cast and musicians bringing you another 15 chances to experience a unique interpretation of some of the most masterful compositions of all time.
The creative team who brought you Bob Dylan and Come Together have taken on a different challenge all together, to make a theatre show based on classical music enjoyable for a pop crowd. Nikolaj Cederholm and brothers Peter and Jens Hellemann transform 30 of Mozart’s compositions – from works including The Magic Flute, Don Giovanni and Eine kleine Nachtmusik and lesser known tunes – into grand theatrical numbers. The show is not about Wolfgang Amadeus Mozart the man, but rather a celebration of his works. We often hear Mozart’s music in our every day lives, whether it is on TV, in ads or in films without realising he is the man behind the tune. One of Cederholm and the Hellemann Brothers’ objectives was to bring more awareness of Mozart’s work to those who are not already interested in the classical genre.
Betty Nansen Teatret’s Martin Biil says the show may create a divide between classical traditionalists who think the interpretation is “a bit too much” and more modern audiences who will enjoy the show despite all the classical music.
“It’s presenting Mozart’s music in a way that makes it appealing to new audiences, including myself. I’m now a classical music convert,” Biil says.
The music is the hero of the performance, and songwriter Neill Furio has written English lyrics to bring a fresh perspective to compositions over 220 years old. The lyrics, which tie in modern themes, are sung in English, and free songbooks are distributed for each performance with both English and Danish translations. In a way the tunes have been recycled to make them more appealing to contemporary pop sensibilities.
The outlandish and absurd accompanying visuals complement the power of Mozart’s music in a spectacular sensory explosion. Instead of powdered wigs, think of Ziggy Stardust kicking around puddles of water in waterproof period dress. Ropes are used in the choreography, and the enthralling masked actors sing and dance in or around bathtubs splashed around the stage. Playing in such an intimate venue, the intensity of the performance will wash you away. And at the end of the show, when you take your songbook away with you, you might be surprised to find yourself singing some renditions in your own bathtub at home.
Malene Ørsted
It was a hearty main that left our reviewer struggling to fit in dessert ... yeah, so full, she managed to eat three...It’s finally Vesterbro’s turn to get some of the acclaimed and affordable food that has made Madklubben famous. Value-for-money is exactly what you get at this newly-opened sixth sibling of a chain of restaurants that includes three other Madklubbens, Frankie’s and Tony’s. They are owned by the chef Anders Aagaard Jensen, who you might know as the jaunty but tough judge on the TV reality cooking show Masterchef. Other than appearing on TV, Aagaard likes to give people a quality food experience where they don’t need to feel inferior by their lack of vocabulary and knowledge of fine dining. This is why Madklubben – in Vesterbro as well as its other locations around the city – offers food you recognise at a price range that includes everybody.
The concept is easy to understand. The menu is merely one page long. You simply pick one, two, three or four courses for a price of 100, 150, 200 and 250 kroner respectively. Each course has three to four different options, with the possibility of getting additional salad and potatoes, but be aware that they do charge an extra amount for a few selected dishes. And in keeping with the laid-back approach, you can even opt to have a cheeseburger or what the restaurant staff eat.
On the night we visit, the restaurant is obviously busy, especially for a Tuesday, but this doesn’t ruin the cosy mood. We start off with a glass of cava, before our starters - clam chowder and goat’s cheese salad – arrive with a glass of Chablis. The clam chowder is one of their recommended dishes with good reason as it was to die for. Creamy, tasty, amazing. It was one of those meals you wish would never end.
The restaurant is situated in the heart of Vesterbro on what appears to be the preferred street to open restaurants this spring (Claus Meyer will join later on in April with his new NamNam) in an old Fona store. On the outside it has kept its spacey façade, but on the inside the records are gone and the place exudes a cosmopolitan and urban, funky style with a big open kitchen where solo-diners can eat at the bar, long tables with room for bigger parties, and a quieter end with small two-person tables.
After a starter like the clam chowder you’re almost afraid that it can only go downhill, but that’s not the case at Madklubben. For the main course we order the beef with onions and the braised pig jaw. The beef does cost a bit extra, but the two meals definitely confirm the value-for-money part, and though there were leftovers on the plate after the 350 gram fillet of beef, it wasn’t a sign of dislike, merely a lack of room and our wish to try the desserts. Other than the satisfying food, the service is also very friendly and attentive at all times, and even though the restaurant’s manifesto states that the staff aren’t picked for their knowledge of wine but instead their good mood and infectious laughter, we were able to get some good advice on both the wine and food. The manifesto does make it clear though that this is a restaurant experience where you play an active part - other than eating the food you also have to pour your own wine and read about the ingredients of the food in the menu. After sitting for a while, we finally felt like dessert, and if you’re two people you might as well take all three desserts for an additional 50kr per person just because you can – as they temptingly write in the menu (the fact that most doctors would diagnose us physically incapable at this point didn’t seem that important). All three desserts were amazing. The first was an almond pie with double cream, the second a liquorice ice cream with coffee crème and liquorice crispy sprinkles, and the third a lemon mousse with burned meringue and white chocolate. All of them were really good, but the liquorice ice cream with the crispy sprinkles is something I would recommend even to those who claim they despise Danish liquorice. Overall this is a cosy, accommodating and urban chic restaurant that offers quality food at an affordable price and is definitely a place to try out. Madklubben Vesterbro Vesterbrogade 62, 1620 Cph V; 3841 4143 open Mon-Sun 17:30-24:00 (kitchen closes at 22:00) Cuisine: Danish/French Top Dish: Clam chowder Price Range: 100kr for one course, 50kr for additional courses www.bistrobooking.dk
Claudia Santos
Snazzy dresser Alex Ghazy is rightly proud of his fine Mexican food...It was a rainy, dark day and not much would have enticed my partner and I away from our comfy sofa. But I’m glad we did go out, as Taco Al Paso sure knows how to brighten things up. As soon as we arrived at the cosy takeaway restaurant, we felt warm and cheerful and forgot all about the grim weather outside. Perhaps it was the lively decoration: sombreros hanging from the walls, colourful tapestries and a big wooden parrot, reminding us of sunnier, warmer places.
The owner, Alex Ghazy, was a charming, sweet man, who welcomed us with open arms and delicious, spicy treats. He was no stranger to Denmark, he told us. In fact, he helped pioneer the Mexican cuisine experience in Denmark, as he worked for many years at the first-ever Mexican restaurant in Copenhagen: Chico’s Cantina. Wanting a cantina of his own, he opened Taco Al Paso, to the delight of the residents of Hellerup.
A gracious host, Alex showed up with a giant plate of nachos, accompanied by guacamole, salsa and crème fraiche. It was a beautiful sight. I had tried nachos before but never like these. The tortilla chips were crispy and the cheese had a lovely, creamy consistency that melted in your mouth and left you wanting more. And there were also jalapenos, not too strong but strong enough. Alex explained that there are three different spice levels, ranging from weak through to strong. Judging by the nachos we ate (weak spice level), the strong ones must have a really nice kick, if you like spicy things, that is.
The guacamole was just right - not too garlicky nor too weak - and the salsa was off the charts, making it almost impossible not to double-dip. Alright, I confess that my last nacho was dipped in both guacamole and salsa, which I recommend to anyone who knows what’s good for them. In short, these nachos were the perfect entré, as they were filled with flavours that got our taste buds in the mood for what was to come next.
For the main course, I had Quesadillas – warm, soft wheat tortillas – with veggies and yet another amazing portion of cheese. The menu offered quesadillas with chicken, beef, veggies, shrimp and cheese, but seeing as I don’t eat meat, I picked the veggies. The dish included two quesadillas, Mexican rice, a salad, shredded cheddar and guacamole. The entire meal was fantastic, each ingredient complimenting the other. The fresh tomatoes from the salad tasted beautifully with the cheese, and the quesadilla bonded it all together. The rice was also very good and blended well with the rest of the food. The guacamole was, as expected, amazing. That alone is enough reason to go back. That and the nachos.
My eating accomplice does eat meat, so he was quite excited about the offers on the menu: tacos, burritos and the tribute to all meat dishes, chilli con carne. Alex recommended the restaurant’s best dish, Fajitas (marinated slices of meat prepared on a lava grill), which come with either chicken or beef. He explained that the meat at Taco Al Paso is very special, as it is prepared in a different way to that of other restaurants in Copenhagen.
My partner chose the beef and it was served with four tortilla pancakes, Mexican rice and salad. According to him, the meat was not greasy – as it tends to be in a lot of takeaway restaurants – and there was a lovely, spicy pepper taste, reminisent of jalapenos. It was delicious.
Taco Al Paso is a great restaurant to get a good meal, regardless of your age. During the time we spent there, we saw lots of people come and go, all satisfied customers. There were even children, eating nachos like they were candy. The place is not too big, only three tables, enough to sit six people, and a bar with four chairs. We sat at the table by the window, which was decorated with a large, beautiful cactus, and found it very cosy. There was also a table outside, for when the weather is good, where we will hopefully sit next time we go there.
Taco Al Paso
Strandvejen 108, Hellerup;
3961 9070
Open Mon-Thu 10:00-17:30,
Fri 10:00-18:00, Sat 10:00-13:00
Cuisine: Mexican takeaway
Top Dish: Fajitas
Price Range: Main dishes: 45-90kr Lunch offers: 40-60kr
Elizabeth Dellapenna
As refined as the fine dining gets, if a restaurant’s bread doesn’t pass the sight test, it ain’t worth a visit - Marv og Ben passed with flying, and autumnal, colours...It has always seemed like a crime that Marv og Ben had not received at least one star from the Michelin guide. The food is delicious, the value is incredible for the cost, and you always leave feeling satisfied. Last month, Marv og Ben received some recognition for their efforts.
In late March, Michelin announced that the restaurant Marv og Ben had received a Bib Gourmand. For those who do not know, a Bib Gourmand is given to restaurants that offer “good food at moderate prices”. This is a title that Marv og Ben very much deserves.
Upon entering the restaurant, one is given a view of the kitchen where the chefs are busy working away. The atmosphere is cosy and rustic: not a terribly unusual setting in Copenhagen. Nevertheless, it creates the right mood. And what truly makes Marv og Ben stand out is its wonderful food, which plays on the taste buds in the most unusual ways.
We were seated quickly after entering. The waiting staff at Marv og Ben are well-trained and really know their stuff. They were also friendly, efficient and informative.
Soon after seating, sparkling wine was served. As is the custom at many gourmet restaurants, Marv og Ben gives several amuse-bouches. They are served with little flourishes unique to Marv og Ben. We were given these to enjoy along with the sparkling wine.
It’s important to mention that one of Marv og Ben’s major successes has to be the restaurant’s ability to pair wine. The wines paired so harmoniously with the food, it was as if the wines were made specifically for each dish. They have the best wine pairings, not to mention the best homemade bread out of any restaurant in Copenhagen.
The first course was called ‘Spring announces’. It featured generous amounts of lumpfish roe, a red onion puree, and potato crisps. The potato crisps were an interesting choice and added crunchy texture to the dish. The first wine we were given was a German white wine. It was a light and elegant wine, so as not to overpower the roe.
The following course was ‘From the garden corner’, a dish composed of veal tongue, beetroot, apples, and horseradish mayonnaise. Although it was a gorgeous plate of food, if you dislike horseradish, you may find that it can overpower the dish somewhat. That being said, it adds a fascinating contrast to the other flavours. It is still recommended to eat it with the other components, even if in smaller amounts.
The wine that paired with this dish was a white wine by Valentin Zusslin. It was flowery and sweet, and complemented three components of the dish: the beetroot, apples and horseradish.
For the third course, we were served ‘Visit the garden’, a lamb dish with savoy cabbage, red sorrel, garlic puree, and pickled elderberry seeds. The flavour of this dish was surprisingly and enticingly deep. Each flavour built upon the next like an orchestra building a crescendo. It is a wonderful example of how the sum can be greater than its individual parts. It was paired with an Italian red wine. It’s a strong wine with lots of tannins and lots of volume.
Last, and certainly not least, came dessert. The creamy and airy lemon mousse is served with white chocolate and crunchy little meringues. This is a traditional Danish dessert done in an unconventional way. Personally, I hate white chocolate, but this dessert converted me into a believer! It was paired with a French muscat dessert wine. The wine is quite fresh, although also sweet, with lemon notes to match the dessert.
After dessert, it seemed a shame that the meal would end. Luckily we received plenty of coffee and tea. Served alongside the drinks were petitfours - in this case, delicious chocolates stuffed with salted caramels.
Going to Marv og Ben is always a treat. For what it offers, it’s insanely affordable. The menu is concise enough that if you go as a party of two, you could basically try everything offered. The restaurant never fails to deliver a wonderful meal, taking seemingly traditional dishes and pulling complex flavours from the components. The chefs are maestros at creating masterpieces every time they enter the restaurant.
Marv og Ben
Snaregade 4, 1205 Cph K; 3391 0191, mad@marvogben.dk; Open Mon-Sat 18:00-22:00; Cuisine: Gourmet New Nordic Top Dish: ‘Visit the garden’ Price Range: 2-course menu 275kr, 5-course menu 375kr www.marvogben.dk
Diana Cereniewicz
The restaurant employs a ‘Goldilocks’ philosophy. No, that doesn’t mean the size of their chairs varies, just the amount you serve yourself ...The front of Les Trois Cochons is humble and unassuming. Upon entering, the rough and tumble of the street is muted by the voice of Edit Piaf and other classics of French music coming gently from the speakers, and you are enveloped by the cosy atmosphere.
The interior is well-designed, and the walls and furniture underline the simple elegance of this restaurant. But it’s just about the food and the wine, it’s about the complete experience of the French-inspired theme that Les Trois Cochons delivers in a fantastic manner. The only thing I could possibly complain about was a party of about 20 people who drowned out the music with their conversation – which is no complaint at all.
Some sparkling white wine began our evening and helped us unwind while we waited for the food, along with an aperitif: the house ‘Leverpostej’ with plums poached in red wine with spices (cinnamon, vanilla, aniseed). They were incredibly smooth and delicious. And as we enjoyed the bubbles and the plums, munching on bread with the pâté, we took in the dimly-lit restaurant and relaxed to the sounds of French golden oldies.
And that was just the beginning. Everything else, the crème de la crème, comes in threes. The starters, the main and even – oh my taste buds! – the desserts. It should be mentioned that the whole meal is “shared” by the table, so, especially with the main, it’s good to agree beforehand what you’d prefer. A pan filled with the meal of your choice is put on the table, and you then transfer it to your own plate, depending on how much you want. It’s a clever ‘Goldilocks’ idea that avoids over and understuffing the patrons, by allowing them to pick the amount of food they want to eat.
The starters and desserts are the same for all guests; the only flexible item on the menu is the main course, which can be chosen from the three currently available: a choice of fish, chicken or beef (the mains change, of course, more or less monthly). They are all accompanied by mashed potatoes (swimming in melted butter) and French beans. I had the pleasure of tasting the Rooster baked with truffles and roasted parsnips in dark sauce, sprinkled with parsley. It was full of flavours and textures that mixed well together – the soft, slightly sweet chicken, the crunchy beans and the buttery potatoes. That’s one mouth-watering, fantastic meal in itself, accompanied by a glass of light, red Morgon wine.
Wine is also excellent with the starters and desserts, as well as with a cheese plate (three different French cheeses, which can be purchased separately for 75 kroner).
The three starters were varied but complemented each other well in terms of flavours. The cooks at Les Trois Cochons really are extravagant and go all the way to create delicious food. Just imagine: Tiny fish cutlets with radish, anchovies and capers, Baby potatoes in mayonnaise on a bed of fresh spinach leaves sprinkled with potato crisps, and a Rabbit riette with pickles and salad in a sauce of sharp mustard. All of this was washed down with white wine. See, even the starter was incredible. The colours, textures and, first and foremost, the taste was great.
It was amazing, but not overwhelming, preparing the taste buds for the treat that is the main course. It’s no surprise, therefore, as to why Les Trois Cochons is a renowned restaurant that requires booking way in advance.
Since no proper meal can end without a dessert, this French restaurant offers three fantastic, French, sweet afters: Chocolate mousse with white chocolate cookies; a Raspberry sorbet with (Italian, gasp!) meringue that just explodes with sharp freshness; and last, but definitely not least Crème brûlée. It was simply creamy heaven: crisp on the top, but so delicate under that it just melted in the mouth.
Les Trois Cochons is without a question a brilliant place for any food-lover. It has a great idea behind it, and an atmosphere that allows a bit of relaxed forgetfulness and gets you positively drunk with food.
Les Trois Cochons
Værnedamsvej 10, 1619 Cph V; 3331 7055; ltc@cofoco.dk; Open: Lunch: Mon-Sat 12:00-14:30 Dinner: Mon-Sun 17:30-24:00; Cuisine: French Top Dish: Rooster Price Range: 3-course menu 295kr www.cofoco.dk/ltc
Jessica O'Sullivan
Vibrant colours and fresh ingredients: the hallmarks of decent Vietnamese grub...Whenever a restaurant has been around for a while, one of two things usually happens. Either it becomes a bit old and dated, or it becomes an institution - a place that is loved and respected. Luckily for Copenhagen, LêLê nhà hàng falls into the latter category.
For ten years, LêLê’s has been providing affordable, yet high quality, Vietnamese cuisine and the queue of people waiting every day to get a seat is testament to this.
At LêLê’s, every detail co-ordinates perfectly to create an atmosphere that is Asian chic and yet relaxed, contemporary dining. From the Tiger roof mural that greets you on your way in, to the high ceilings that house you within the dining room, this place has a certain ambience that makes you feel instantly at home.
 To begin, we sampled one of the best cocktails I’ve ever tasted. Designed to be smooth like a Margarita, this little piece of liquid heaven contained vanilla, basil, lycee, chilli and rum that’s made on the premises. It’s soft and sweet until the chilli hits you and then it really packs a punch that leaves the lips tingling for more. To begin we had two starters. The Ca tai chanh was a lovely fresh sea bass tatar with chilli and lime, served with glasswort and watercress. The fish tasted extremely fresh and had a great sauce that really set off the flavours. The Goi du du, which is a Saigonese papaya salad with beef and Vietnamese mint, was to die for. From the soft and crunchy textures, to the caramelised onion and beef, this salad was superb while the sauce was so tasty I wanted to drink it. It’s hard to believe that something healthy could taste so naughty. LêLê’s also has a tasting menu, enabling diners to taste a little of lots of different things. We had the well-priced Dak Lak menu that had two wontons, two Vietnamese rolls, two Lat Lot rolls and four fresh rolls. The turkey, crab meat and vegetable wontons were nice enough with crispy skins, but the turkey almost overpowered the crab. The Vietnamese rolls with juicy pork and crab meat were pure deep-fried joy. They are definitely one of the must-try dishes and are best enjoyed wrapped in the lettuce leaves and dipped in the gorgeous velvety fish sauce. The Lat Lot rolls with beef and wild betel leaves were spicy but great for meat lovers, whilst the fresh rolls – two with raw marinated walleye in citrus and ginger and two with roast beef and papaya – were slightly bitter tasting and I think may contain more than the menu states. For the main we enjoyed the Thit Heo Quay, which is piglet in five spices, and Hanoi meat balls in green sticky rice served with pak choi in garlic and pumpkin tofu. The piglet had amazing components but was sometimes quite chewy. The meatballs were super juicy and tasty and the garlic and pumpkin tofu didn’t lack taste either. The best part, however, was the small soft pieces of piglet that were scattered throughout the dish. These pieces were divine and melted in your mouth. Ca Chien is Golden Dorado in a tamarind, ginger and mint sauce, banana blossom salad with fried shiitake mushroom, and jasmine rice. Unfortunately the fish was dry and tasted like it had been overcooked; however the ginger and mint sauce was super tasty and when everything is enjoyed together, it becomes a flavoursome dish. For dessert we enjoyed Chocolate rolls with banana, served with ice cream and hazelnut crumbles and Green apple and lemongrass sorbet with guava cream. Both were extraordinary, especially the Chocolate rolls, and I’d easily visit again just for dessert. On the whole, the staff are extremely knowledgeable and helpful, service is fast and friendly and you never feel like you’re being ignored. The presentation of all the dishes is beautiful and because everything looks fresh and healthy, the eyes melt long before you’ve even tasted anything. With generous portion sizes you get your money’s worth. LêLê’s only continues to step in the right direction and this is definitely one place you’ll want to keep coming back to for years to come.
LêLê nhà hàng
Vesterbrogade 40, Cph V; 3322 7135; ltc@cofoco.dk; Open: Sun-Thu 17:00-23:00, Fri-Sat 17:00-02:00; Cuisine: Vietnamese Top Dish: Goi du du Price Range: Starters 60-125kr, Mains 180-220kr www.lele.com
Content provided by Nanna Kirkegaard, KULTURKLIK.DK
Homes that became museums
THERE ARE MUSEUMS, and then there are museums in historic buildings. Nothing can compete with a museum about a famous person actually based at the house in which they lived – it’s as if they have seeped into the bricks and walls, which are now whispering the tales and memories of a bygone age. Join us as we visit three such homes.
Karen Blixen Museet
RUNGSTED STRANDVEJ 111, 2960 RUNGSTED KYST; WWW.BLIXEN.DK
When visiting the Karen Blixen Museum at Rungstedslund one is welcomed by the aroma of the fresh and beauteous bouquets arranged everywhere in the house.
Karen Blixen – who just like Kamma Rahbek was a lover of flowers – was born at the farm in 1885, and when her Kenyan farm went bankrupt, she returned in 1931. Here she lived until her death in 1962, and the rooms are much like she left them – furnished bright and classy.
Karen Blixen is probably best known for her authorship, which was accomplished at Rungstedslund, but the gallery in Karen Blixen Museum bears witness to a multifaceted talent. She was also skilled in the arts of illustration and painting. Many of the motives in the gallery are inspired by the years lived out in Africa and several pieces of the furniture were brought to Denmark from her farm in Kenya.
Ordrupgaard
“A chair is not merely an art manufactured product in a given room, it is a form and a space by way of itself.” When walking into Finn Juhl’s home at Kratvænget in Ordrup – a mere stone’s throw from Ordrupgaard – you immediately get an impression of what the architect meant to say with the quote above.
In the white, minimalistic home, which Finn Juhl built all by himself between 1941 and 1942 and lived until his death in 1989, it is the furniture that defines the rooms.
And you can try most of it out. Settle yourself in the dainty armchairs, resting chairs and lounges that each occupy a special position in the home. Experience the placidness of the working room, the fireplace lounge and the living room, which have a wonderful inflow of light, perfect for quiet contemplation.
In the frame chair – for example – which was designed in 1953, you can sit in the opposite way, facing the backrest, which is equipped with a practical little frame whereupon you can rest your arms. In 2012 Juhl would have been 100 years old and Designmuseum Danmark is currently celebrating the centenary with a special exhibition.
Bakkehuset had several incarnations – among them as a farm, a roadhouse and a lunatic asy-lum – before the author Knud Lyne Rahbek and his wife Kamma moved there in 1802 and changed the significance of the building forever. Over the next three decades it was inhabited and visited by the most outstanding scientists and artists of that age, including HC Andersen, Johan Ludvig Heiberg, Ingemann and Adam Oehlenschläger.
No visit is complete without a walk around the garden, the focal point of the building – indeed, most of the chairs are positioned along the windows and face out onto it. It was one of the great passions of Kamma Rahbek, who spent many a happy day in the garden.
The main building has been a museum since 1925, while one of the two wings is accessible as a residence for people on scholarships. Presently it is the residence of the poet-couple Merethe Pryds Helle and Morten Søndergaard, but writers and poets alike can petition for the furnished apartment if their works show an interest in Golden Age literature and philosophy. Previous occupants include Søren Ulrik Thomsen and Solvej Balle, among others.
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