Stud!o - Koebenhavn

Another Scandinavian restaurant with the same concept/food as the rest.

This place is one of my new favorite restaurants in the city. Set menu and went with the extra wine pairing (wine pairing from the old wine cellar), which is best spent def well! The food is absolutely amazing pulsing, edgy, noisy, but stylish. Great staff, music and interior. Closed evening with a large Marolo Grappa, an espresso martini and petit four. We'll be back soon!

That was for me the most underwhelming food in Copenhagen. This review is a few weeks too late (I visited CPH last month). The location is great, the staff is great and friendly. Chief Alan Bates was pretty good talking. But the food just didn't attack. I was there lunchtime and ordered 5 course menu (they only have for lunch, otherwise you can go for more traditional 9 course menu). The trout tea looked beautiful, but didn't have much wow factor in the taste. The Pasta dish was good with ton of truffle grass. The main court wasn't there. I mean, it was nice boiled, but there was one side of Tempura from pork pork when I remember correctly, and it was pretty bad!! Not well roasted, was chewing and the fried dough coating was badly hanging on my teeth! Dessert was good.

This may be my favorite Michelin star restaurant to date. I've been to at least 7 (1 and 2 stars only . This one is most vibrant, not white napkin cloth stuffiness. I went alone today and sat at the open kitchen bar during lunch. I like people watching so the idea of observing the teamwork of multiple chefs prepare and serve one meal after another for the 5 or 7 course tastings was a personal enjoyment. Nearly all chefs (Alan et al. interacted with me. Super nice group of people. I'm not the boisterous type looking for attention, they were voluntary and cordial. The mushroom ravioli with pumpkin spice sauce was my favorite. They even set a standard for homemade butter in my book (as simple as that seems . Views of the Copenhagen harbor above ground level kept an open sense of the restaurant. I would consider this an excellent date place for the younger at heart (with money to spare . I believe, as informal as it may be, eating at the bar is a privilege.

A few friends and I ate at Studio for dinner while we were in Copenhagen, and overall, I think it is a very inventive dinner with an open kitchen concept, but the price was a little bit too high for what we got. Copenhagen is filled with these expensive fine dining restaurants, so Studio is in a special league when it comes to what value is there 's basically no value to be had anywhere. There is no menu, just the tasting course that they go through at the beginning briefly. One person had a gluten allergy and they handled that very deftly throughout the meal. There were some great dishes and some dishes with a few technical issues, but the flow of the meal was good. The Dover sole was the best I had ever had. However, the scallop ceviche with pine granita was overshadowed by the huge amount of granita that flooded my pallet. I couldn 't really taste the scallop because super cool things dulled my tastebuds. We also used pine in two or three dishes, when it should be limited to just one dish. They also had granita, in different flavors, in multiple dishes. Also, what comes along with sitting near an open kitchen is that you see all the errors, and there was a newer Italian chef who had to keep remaking things I thought I was watching an episode of Hell 's Kitchen. The wine pairing was a solid option, and featured wines from Hungary and other places that I wouldn 't have generally chosen myself. I guess that 's the point of exploring with the sommelier, and the pairing is absolutely worth it due to all the changes in flavors and textures that wouldn 't go with just one specific, single wine. Studio is worth the visit but there are better fine dining establishments charging the same or less.