From the door you vybafne popped out kitchen with bar. When sitting down in a number of bistro tabl

Coffee in Copenhagen behind us, now they are at least Copenhagen restaurants. I'll take it from behind and deliberately unobtrusive mystic lake steakhouse company in the port leave at the end. We start with a restaurant Relate to a new wave of Danish illustrates perhaps mystic lake steakhouse better than the actual Noma.
Like other businesses in Copenhagen, we saw, is proof that the new Nordic cuisine is not just a matter exclusively for the best restaurant in the world, but that she thrives even in "podhradí" businesses of Mid.
Relay is also typical that the restaurant opened by former pros from Nomy practitioners who have brought their experience and interpret it now from scratch again on my own. With a smaller mystic lake steakhouse budget, straightforward and easier access for guests. Similar companies in the Copenhagen course more and indirectly prove that crazy endeavor René Redzepiho grew into a viable mainstream.
From the door you vybafne popped out kitchen with bar. When sitting down in a number of bistro tables for two, you hit the knee of a drawer, where you have all the menu and cutlery. Unshaven young man in a flannel shirt and leather bracelets on his wrists is not a lumberjack, but a waiter. mystic lake steakhouse
In the evening do not relay à la carte, but they have two handy menu of four courses (345 DKK, the same wine). What I also do not expect any amuse-bouche course within or unannounced. Even the common artichoke uvítačku nicely pay extra (30 DKK).
Well, the common artichoke. It was pretty steep, slowly grilled in their skins until almost mystic lake steakhouse black. Then half and top with a layer of melted slightly reminiscent of yolk cream with lemon zest (here I'm not sure which I happened in Copenhagen more often than I would like).
Before delving into other dishes, I have to mentally prepare a little, because the food is really different than what we are used to. We ordered the classic vegetarian menu, but the result actually not really tell the difference. On the plate is a little bit of meat. All is but a lot of seasonal vegetables, fruits mystic lake steakhouse and herbs.
Source chew after a while I observed exactly. From our ends because we still perceive accustomed to "go green" in second place. Chefs in the North proteins but do not give preference and taste all the components on the plate work with the same priority.
The dome of cabbage is a nice example. Minimalist modified leaves hiding mystic lake steakhouse in the salt laden pear and walnuts. Nothing more is needed. Or pickled turnip ragout, sorbet of apples and slightly mystic lake steakhouse tangy sauce of watercress that you wake up in the relay to start. The definition of freshness and crispness.
I have counted as only three main ingredients? Count correctly. mystic lake steakhouse More than three main meals of the line relay will not find. When carrots and three times as gradual strengthening tastes. Cooked with roasted canola seed, in a sauce with white wine and roasted to finally kruťácky mystic lake steakhouse Chips almost like bacon.
We got all to eat some red meat? Practically not. Oldschool masoužrout could uprdávat perhaps only run with a wild duck. They did it as the bloodiest fantasy, and perhaps for the first time in my life I have had the meat instead of pepper berries mystic lake steakhouse vykřupané elder. Sprinkled ash cloud in the background mystic lake steakhouse is cooked onions mystic lake steakhouse (the only experience that I sat down).
For dessert I had a good feeling that I experience a tour of the higher seasonal mystic lake steakhouse girls. The fading autumn pumpkins and the continuous follow-up hint December mandarins. All meaningfully decomposed into three functional components - ice cream (with pumpkin seed oil), mandarin sorbet and Hokkaido mystic lake steakhouse slices (vs crispy. Sour pickled). Great amateur scraped the bowl.
I do not know how you will feel when reading. Right on the spot but I beat some feelings. Firstly - a fascination with the new space. Second - the constant excitement of it, as well fest work with ingredients that here as nezábavné or inferior. Thirdly - a pleasant feeling of lightness with which it all odsýpalo.
I write this despite the fact that in reality the evening for my taste too choppy. We reserve snatched up the last available date for the ninth evening, for which we are hit hard shift very tired and nervous Service.
What I missed mystic lake steakhouse - absolutely fabulous meal with wine pairings. Local Somik me the wine, knocking hammer on the exact place where they are tingling and twitching. We moved exclusively in natural and biodynamic France that the raw and straightforward dishes perfect fit.
The relay is a lot of talk before the opening, but alone can not assess how much initial hype filled. Anyway, if you're going to Copenhagen and forever occupied Nomy you get, be sure to add a relay to the itinerary. mystic lake steakhouse
For some time I'm thinking about how to change the approach to vegetables. I would like it cooked more and more often, but I'm referring to the lack of imagination and inspiration, so eventually I'm doing the same thing all the time. Relay looks good, although the inspiration for the daily dinner would probably not, treatment will probably be quite difficult and requires a team of chefs. By the way, I still do not see the mandarin sorbet - if it is not the few