Donda Review - Copenhagen - The Infatuation
"There are very few restaurants in Denmark, a country with a serious aversion to spice, that serve dishes with any real heat to them. But Donda, and their aguachile with haddock, blackberry, aji limo, horseradish crema, and glasswort, are working to change that. It arrives at the start of the six-course set menu and sets the tone for the rest of the meal, which is strongly influenced by coastal Latin America. This Christianshavn spot focuses heavily on fish and seafood, cooking Danish hamachi and fjord shrimp over charcoals in the open kitchen and serving them with árbol mayo and guajillo salsa. Even the cocktails are spicy, as the bar uses jalapeños when mixing their margaritas. The restaurant is also located among the city's iconic skyline, which makes it’s a great area to take a post-dinner walk and spot the various towers, including the twisted dragon claws of the old stock exchange building." - Sorcha McCrory
