Refshaleøen, Copenhagen

Best meal in Copenhagen, hands down (also with the caveat that it was Noma's off season - lol) Highly recommend making a reso and going early to bop around Refshalevej. Service is amazing, vibes are immaculate, where else can you get served Michelin quality food while the kitchen plays gangsta rap!

A little getaway to Copenhagen brought our journey to this beautiful restaurant. The food was delicate, full of color, life and needless to say, flavor. The scene inside is almost like "contemporary-meets-art-meets-industrial." We were able to score a table by the kitchen and that was indeed a magnificent surprise. To see, hear and feel all that happens in the space is memorable. About 11 t13 course meal, accompanied by some Negronis and white vermouth.

Amass is fine dining without the traditional fine dining stuffiness. You come in dressed in a suit or just as easily wear a jeans and t-shirt. Getting here is a bit off the beaten path but this neighborhood is up and coming. I see it was how Williamsburg was before it blew up. In fact noma is just down the block. FYI, Amass was here first. We got the tasting menu with wine pairing so there were many dishes. The highlights were definitely the beef tongue and goose. The beef tongue was perfectly tender and the wild goose was beautifully tender. I can't say enough about their bread. It's like their version of a sour dough brioche that has been finished off on the grill. And the dip that it comes with is crack. The best part is you can have as much of it as you like. The wine pairings also went very well with the courses. It really complemented the dishes perfectly. And after dinner, you can even sit in their garden with a warm fire pit. If you have a chance, make a reservation to Amass. You won't be disappointed.

Please forgive me in advance, but this was a harder to write than normal review, because I was trying to write down as much as I could at the time/remembered as they brought out each dish. Honestly, though, I just wanted to dive right in to each dish because they all looked amazing! Also, please note this was the winter menu in March 2019, so the menu is for sure different by now. This is more a summary of the style of foods ones can expect to see at the restaurant, because the point of this restaurant is an ever changing menu based on what's in season and how to keep it all sustainable while giving you one of the best meals you've ever had - and THAT is why I love this place so much! Below is the quick descriptions I wrote down as the individual dishes were served and explained to us: 1) Beet root fermented in goose fat for 14 days then dried out for "meat-ish" texture, with coffee(/miso) dip 2) Fermented potato bread with sunflower seed/sweet onion/lemon dip (OMG, this is probably the best starter carb I've ever had, it was so dense, but somehow light on the stomach and packed with SO MUCH flavor, I hope this is somewhat of a staple haha) 3) Squid salad w/burned elderflower, caramelized and shaved roe on top 4) Goose breast cured with sugar beet syrup and a pastry with pickled green strawberry and some sort of goose moose/purée 5) Baby carrots with a sauce made from almonds and preserved rose petals on top (so sugary and sweet, almost like candy. Almond sauce really adds depth/enhances the sweetness) 6) Longfish roe, blackened pumpkin skin, and creamy egg white that's intended to be creamy and cheesy 7) Fish marinated in beef fat, marigold underneath. Fish tail/skin in the small bowl. Endive veggies with some sauce on top 8) Infusion of black celery and dried mushrooms (broth in small cup) 9) Soft crepes line with buttercream and miso (might have been my favorite dessert served) 10) Potato ice cream, whipped cream, hazelnut drizzle, kombucha something 11) Dense cake(?) with wheat and barely and cracked pepper I also tried some of the beer at Matt Orlando's newest project (at the time in March 2019 at least) - Broaden & Build. I had the kölsch after my dinner with my last dessert, and it was a great way to end the meal. The beer had that light bodied, crispy finish that was a perfect end for the delicious meal I had just enjoyed. This place is amazing and I hold Matt Orlando I'm very high regards for his commitments to both food and sustainability! He and his staff are very passionate about the food they make and it thoroughly shows when the food is presented and eaten. They're doing great things here and a lot of restaurants could take note from them on how to reduce the waste, but also retain the quality desired. I'll be keeping an eye out on this restaurant and what other projects Matt Orlando might be up to!

I'll preface by saying I've never done a proper tasting before this, but I am glad Amass took my multi-course tasting virginity! The restaurant is Michelin-starred and uses 90% organic foods--most of which are local, seasonal, and even from their own gardens. As you would hope for a place of this kind, they were super accommodating to food allergies. At our table, we had one gluten free person, one vegetarian, and one dairy free. We were accommodated with no hesitation and the dishes looked pretty much the same across the board. Some dishes were better than others. Some standouts for me were the boiled tomatoes in a smoky, spicy, umami reduction, the *gluten free* fresh, warm, sourdough bread (you read that right), and the dairy free ice cream with a crumble and blueberries. I am not going to bother including all of my notes on specific dishes since it changes constantly, but trust that the chefs will give you a broad experience. Even the dishes I didn't love were fun to try, as they were inventive, colorful, and unique. Though the dishes are small, this is likely to end up being your only meal of the day, so plan ahead! The place is located in an old shipyard and is super open and modern. You will most definitely need reservations, so plan ahead. And lastly, the cost may be worth considering. I expected it to be expensive, but even still, seeing a $165 (USD) charge on my credit card for lunch was a bit unnerving. Then again, it's most certainly a once in a lifetime experience, so it is worth a visit--just maybe wait to check your bank statement until you are back home!

For 500 bucks, you find yourself in the harbor area of ​​Copenhagen, in front of an industrial building that does not even have the excuse of a certain originality, access via a metal staircase that gives little hope for disabled people. Maybe there is an elevator but it is well hidden. And there is no call bell. For 500 bucks, you reach an entrance with improbable lighting, a second metal staircase (the disabled will still appreciate) which goes down to a room that looks like a warehouse, would not it be tables and chairs that te subodorize the restaurant. For 500 bucks, you are greeted by a "Hi, guys". Even in the worst fast food in Europe, I never thought I had a "Hi guys". But hey, maybe it's a local custom. For 500 bucks, you are shown a disused elevator that serves as a cloakroom. Don't forget you're supposed to be a cool guy. Remember the "Hi guys" ... For 500 bucks, you have a pretty box with pretty cutlery in it. And figure it out. For 500 bucks, you have two toilets that are not awarded Men / Women. All you have to do now, Ladies, is to flip a coin, hoping that the gentleman before you has shoot straight or get seated. For 500 bucks, you have a room with concrete walls decorated with a huge tag on one side. Polished concrete floor, industrial style lighting, banal tables and seats in the 70's design but very comfortable. For 500 bucks, you have a super smiling service, slightly (euphemism!) incompetent in the kitchen and especially in the dinning room. Indeed, this is the first time I see the transfer of liquid between partially empty bottles. Several flasks are open as part of the food and wine pairing. And several times during the service, by several waiters, the opened bottles were transferred in others more full. On the central service in hall ... Hallucinating! For a country that has experienced a "slight" concern for hygiene with a restaurant more than renowned located a few hundred meters, the Noma not to name it, we could expect better. But what about the plate? The tasting menu, as too often, becomes ridiculous by the size of the portions. A selection of original products but offers nothing exceptional in the mouth. We start with the base of any table: bread. We have here a puck certified for the World Ice Hockey Championship. A round and compact thing. Very compact. Another local tradition ... The appetizers are funny, playing on the vegetables grown in the garden front of the restaurant. I ask myself the question of the quality of the land in a secular port area that had to see thousands of ships laden with more or less clean cargoes. We can hope that the agricultural soil has undergone a little more than the interior decoration. The zander is probably the most interesting preparation, with a very good agreement with a water of salted melon, in spite of a very dull presentation. The beautiful plate saves appearances. The second dish could have been beans with tomato pulp, mussels and coffee oil if it had not been badly dosed and carried the entire plate. On the other hand, it is the most visually beautiful dish. I forgot to photograph it, I apologize for it. The beef tongue could have caught our attention but hard to test it with the ten grams. The goose liver with almonds and salty rhubarb was heralding a slightly more festive meal. Unfortunately, it was the heat that was not there. The product is served barely warm. It is impossible for the product to express itself thoroughly under these conditions. Presentations between the pitiful for the quenelle below, and the "not too bad" with goose liver slice. The goose meat is well hidden under a bed of julienne vegetables. Fig cream has a supermarket pastry appearance. Fortunately, the taste is much more delicate. Even if the shortbread could be a little thinner, given the general delicacy of the product. Why do you avoid burning caramel in the kitchen? Because it becomes bitter. So what do you think happens with a deliberately burnt caramel? Well, it's very bitter ... The final cake with black beet, pine cookie and bitter chocolate was fooled by the chef who decided that it would only be eaten with a spoon. So refusal to give me knife and fork to cleanly break the cookie blades. For the wines, we oscillate between some interesting products like the Muscat de Rivesaltes Ferriol 2007 or a Slovenian wine, an anecdotal Danish cider and a lot of Danish-trap (especially with the French wines). An instructive experience that, you can imagine, I'm not ready to renew, because 500 euros for two people, for a rather average meal, amateur service, frightful and dubious hygiene, it borders on the scam under cover of "coolitude".

Ok, starting with the 90's hip hop blaring, this place has a modern and yet nostalgic vibe to it. The food has the new danish cuisine all over it, but also notes of stuff I experienced in Barcelona. Service was warm and playful from being seated until she took my camera into the kitchen to take pics of Matt hard at work plating. I was lucky enough to get the best seat in the house (immediately next to the open kitchen). So between watching the plating and hearing orders called out, I also heard how many people were ordering with dietary restrictions (no butter, no dairy, no meat, no gluten). When I ordered it was a choice between the full menu and the regular menu. When I asked for my servers input she said, "When it's up to me, I always go for the whole menu." Done and done. The food does not have tricks like modern gastronomy and I'm glad that it didn't. Just an earnest preparation and beautiful presentation. "Savory cabbage pie with roasted yeast, topped with tomato cream over dried cabbage leaves. Condiment of 22 types of pickles we made over the summer. Don't eat the Cabbage leaves!" This was an exceptional meal with a few standouts. The duck served with mushrooms and a tonkotsu style broth made from the duck bones. And then a flat bread with a mousse made from the duck livers, topped with leg confit, duck heart a rhubarb. Purple miso ice cream with dehydrated apples and burnt caramel and cereal flakes. Flavor explosion. If you are lucky enough to get a seat, make sure you get the full extended menu!

A rare non-Nordic success story in the post-Manifesto era, Chef and owner Matt Orlando an American who began his cooking career in Southern California, Amass was booked as the final dinner during an eight day stay in Denmark, the restaurant's out of the way location in Northern Christianshavn yet another quirk that helps it to stand out, though not always in 'good' way. Originally opened in summer 2013, Orlando fresh off stints at world-class restaurants including The Fat Duck, Per Se and noma, the later a nearly three-year CDC position during which he developed a passion for Copenhagen and its terroir, diners visiting Refshalevej 153 can almost universally expect to pass right by before retracing steps in an area filled with warehouses, the small sign pointing up a flight of stairs that are descended once inside to a room that is both tall and wide. Far from an intimate setting, the budget tables, concrete pillars and pop-art murals all creating an atmosphere far more 'American hipster' than what is found at Stud!o, kadeau, Relæ or other Michelin-starred spaces in town, it was after checking in with a hostess who would later be seen serving wine and helping clear tables that a party of one was led to a seat adjacent the kitchen, the line of sight partially obstructed by a pony-wall and shouts of "YES CHEF" booming at an unnecessary volume at least seventy times throughout the course of a nearly three and a half hour meal. Following the same pattern as many 'New Nordic' restaurants in offering only a Chef's Tasting, the Menu 695DKK and an extended version adding another three courses for 200 Krone more, it was with a glass of cold Bergamot and toasted Barley in hand that the meal got started, three types of vegetables baked into crisps whetting the palate prior to a deep vessel oddly reminiscent of a dish from Manfreds that afternoon featuring a sous-vide Egg Yolk and Sunflower Seeds in an herbal Pudding. Celebrated by many for simplicity similar to what Puglisi suggests at his flagship, Chef Orlando even going so far as to have a biodynamic garden on-site from which many Organic Herbs and Vegetables are sourced, the next item offered was Amass' famous Bread imbued with Potato Skins, the grilled round served hot and moist alongside a spread made of Kale and Almonds actually quite delicious despite its heft and a nice lead in to the night's first proper 'course' of fresh-caught Mackerel topped in diced Green Strawberries alongside a slick of Rapeseed Oil. Having seen a fair number of "New Potatoes" by the 47th dining destination of the trip, Orlando's version fairly underwhelming atop pureed Hemp Seeds and the flavor of Celery, course three featured dry-aged Beef hidden beneath Flowers amidst the brine and sweetness of Sea Snails and Black Chestnuts with Turnip Chips, the depth of flavor compelling enough to warrant eating a fairly large portion before the menu once again took a step back with sweet Garden Peas compromised by the bitter and dirty flavors of Calendula and Sunchoke. At this point subjected to a lengthy delay, the room no more or less busy than prior but nearly forty-five minutes separating a two-part main course from those before it, suffice it to say that Orlando's Chicken Thigh in Brown Butter did little more to wow than a store-bough Rotisserie Bird, the Salad also missing the boat by being too acidic and thus making another piece of Potato Bread necessary, though the wait for it was also quite protracted. Now anticipating a series of holdups, an issue encountered several times in Copenhagen when the menu transitioned from savory to sweet, the source of the bottleneck was discovered as the open kitchen allowed one to watch Chefs normally charged with Produce move back and forth to the Pastry station, essentially a two man show that steals labor from one place to accomplish something known to be necessary, though the first of three Sweets was fairly light work with the fragrant Fennel Ice Cream Sandwich premade and only in need of its assertive Caramel drizzle. Uncertain as to why such a large operation would not employ a proper Pastry Chef, the subsequent Sorbet of Beetroot with sour accoutrements delayed by nearly twenty minutes with another forty separating it from what was essentially a plate of deconstructed S'mores, it was mercifully just past to 22h00 that the check was requested with a nearly 10km bike ride back to the hotel yet to follow.

Not really sure what happened the night we went...we visited on the recommendation of a friend and left super confused. Things started off well - the interior of the restaurant is quite interesting, a mix of industrial decor and edgy urban graffiti. The restaurant sits on the ground floor overlooking the restaurant's raised bed garden. We loved being able to see into the open kitchen, where the cooks would occasionally shout out "yes chef!" in unison. We opted for the seven-course dinner with a four-course wine pairing (we're lightweights and didn't want to be carted out at the end of our dinner!). The snacks were not super memorable - we started off with "crisps" that tasted like Chinese prawn crackers, followed by a beautiful display of fresh young lettuce leaves served with some sort of aioli. The rest had some mix of ground dehydrated items and sauces with flowers. The bread tasted like their take on naan -potato-based and dense with good flavor. We then moved into the main dishes. Each dish seemed to be trying to hit all of the same notes - a balance of textures, with some combination of smooth and crunchy, and flavors of sour, sweet, and umami. Despite some high notes, like the egg served in a cup that had a deep, wonderful flavor, we began to feel that the chef was perhaps becoming lost in the weeds as dishes arrived with complex descriptions that belabored each ingredient. Though we understood that a lot of effort and time had most likely been put into each condiment, we just were unable to appreciate it in the dish. We also just did not enjoy some dishes - in particular there was one with pine oil where the strong, pungent flavor of the pine oil overwhelmed whatever else was in that dish. Another major disappointment was the lack of substantial non-vegetable ingredients. In the so-called fish course, the fish became an unrecognizable purée, and the only dish with distinguishable meat was a chicken thigh. Don't get me wrong - it tasted delicious. If I remember correctly, it had been soaked in milk for a number of days, and was very, very tender and flavorful as a result. But to me, chicken thigh is a "best value" meat - cheap yet tender and near-impossible to mess up. I'm not saying every dish had to be lobster and steak, but for 895 dkk (~$143) (plus 495 dkk (~$79) for the wine), we expected a bit more material. I also heard a few other puzzled diners questioning their waiters about the menu and saying, "is that it?". The final disappointment was the wine pairing. I understand that the meal was a summer meal, so perhaps the sommelier thought reds were too "heavy" for the fare. However, there are light, drinkable reds out there, and in my experience, tasting menus generally include at least one red. Instead, we received two whites, one rosé, and one port, and one of the whites tasted fishy (as in, it literally tasted like fish). Since it was the first wine of the night, we didn't say anything, as at that point, we still thought we just needed to adjust to the tastes of the meal. It was one of the few meals where we actually wished that we'd restricted ourselves to sharing a bottle for the table. We did enjoy the desserts, especially the fennel ice cream sandwiched between two olive oil crackers drizzled with a sweet rhubarb glaze. Their take on s'mores was also quite good (if a bit conventional) and ended our meal on a high note. Service was also great - the waiters were all informative and friendly. I'm not sure if we just lacked the "sophisticated" palate needed to appreciate this meal. We did come away with the impression that the chef has a lot of talent and drive...but it seems to be directed inward into almost unnecessary intricacies. All I can say is that there are a number of other farm-to-table restaurants in Copenhagen (heck, in the world) that offer more substantial meals where the diner is actually able to recognize the ingredients being described. The menu does change seasonally, so maybe other seasons yield better menus. But really, summer has an abundance of produce and well-fed livestock - I see no reason why it should have been an off night, and yet, it somehow ended up being our most disappointing meal in Copenhagen.

We had a wonderful experience with Amass, even before we arrived in Denmark. I exchanged several emails with their booking manager a few months in advance as I wanted to secure two seats at Table 153 and alert them to dietary restrictions. The day of our reservation, we received an email saying there weren't enough people who requested Table 153, so we would sit in the main dining room. I was a little bummed, but pleasantly surprised upon arrival when we were seated basically right outside the open kitchen. Dinner with a show! The food was inventive and delicious and I appreciated each dish even more as I watched the kitchen prepare every plate with precision. Each dish came with a thorough description, which helped since we were unfamiliar with Scandinavian cuisine before arriving in Denmark. Aside from the satisfying meal, I have to give kudos to the kind staff and the amazing vibe. Even though this was an upscale dining experience, the space and music made it feel much more comfortable. (Side note: don't worry about dress code!)

Dining at Amass, and in particular at Table 153, was one of the highlights of my trip to Copenhagen. If you are not familiar, here is the description from the website: "Table 153 is a special table to us. It is at the core of what we do here at Amass: Bringing people together from all walks of life to share a meal with us and each other..." Amass was on every "where to eat when you can't get into Noma" list, and because I booked my trip fairly last minute, Noma was out of the question (not that I didn't try). From what I understand, Amass can be hard to book as well, but I was lucky that Table 153 was not fully booked the Tuesday evening that I was in town (I was only in town on a Monday and Tuesday and most things - including nice restaurants - are closed Mondays). Once I found out about the unique experience of Table 153, it was #1 on my list of how I wanted to spend my Tuesday evening. I sent an email to the restaurant Monday afternoon (yes, the day before, I was really lucky) which they responded to almost immediately, and I was thrilled. Dinner starts at 7:30 pm and is 725 DKK excluding drinks. They do a good job of tracking everyone's drink orders and giving separate checks to everyone at the end of the evening. I shared a bottle of wine with two other guests and they split it three ways for us (more on the wine later). I arrived at around 7 pm and two guests were already there. They sat us in the waiting area at the front of the restaurant where we had an aperitif and they introduced each guest to the group as they arrived. In the end there were 6 of us, 4 women and 2 men - all Americans, and all in the same age group. Once everyone had arrived, they sat us at Table 153. We had a great time getting to know each other, talking food, giving each other recommendations, and comparing notes. Matt Orlando (the owner/chef, former Chef de Cuisine at Noma) personally brought out and introduced some of the courses, took a photo with us, and chatted with us for a bit. An American himself, he met his wife in Copenhagen (to my dismay, as he is quite easy on the eyes and has a very nice disposition). The table is located right next to the kitchen, so you get to see and hear ("yes chef!") all of the action. My overall review of the food: Everything was very inventive and interesting, and I was generally impressed at the use of ingredients from the garden (80-90% organic, currently only one of 2 restaurants in Copenhagen that has this certification). Out of the 7 courses, 3 were outstanding, while the other 4 were just pretty good or interesting. Course 1: Borlotti bean, charred chilies, nasturtium,smoked fish - This falls into the "interesting" category for me. Course 2: Bread made from fermented potato and grilled on the bbq with kale dipping sauce - The bread was outstanding, so we asked for more.. which is probably why we all left over the top full. Maybe hold off on the second serving of bread, as much as you want it. Kale was interesting, but the bread was the standout here. Course 3: Tea pickled Savoy cabbage, nut ricotta, black garlic - outstanding, and my favorite course. Just a really good mix of ingredients and flavors. Perhaps the best salad I've ever had. Course 4: Tomato, raspberry, wild rose, burnt wood oil - a soup - very good. Course 5: Wax beans, plum, horseradish, black line - somewhat forgettable, but very pretty. Course 6: Sage/Red Currant Cake - I actually barely remember this one. Course 7: Fennel frond ice cream, wild blueberry, dried yogurt, olive oil - Outstanding. Who knew fennel could taste like that? Wow. Note that they will add costs to your bill for water and tea/coffee should you order it at the end of the meal. There's a 25% service charge included, but as an American I couldn't just not tip anything, so I left an additional 5% tip. A pretty small amount given the cost of the meal. Now, for a note on the wine. I had done a lot of reading before dining at Amass, and the one thing that people seemed to agree on was that the wine pairing needed work. So I passed on it, and opted to share a bottle with some other diners. The glass that I had to start as an aperitif was barely a half pour, so I knew that going by the glass would not make sense economically. Their "thoughts on wine" are as follows: "We are proud to feature on our list a group of wines created by those who are more farmers than winemakers. The wines we serve at Amass are cultivated through friendships, hard work and a shared commitment to the agricultural integrity needed for an honest product." While this is great and all, it doesn't make for the greatest of wines. As for the location: middle of nowhere. I like that about Amass, but at the same time, be prepared. I walked from Christiana, which was only 20 minutes, but it felt like a lot longer because I had no idea where I was going or whether I was safe. I'm sure it was safe, I just had no idea since there were no people around.

Amass If you're looking for one of Copenhagen's ultimate dining experiences, look no further. The city has several fantastic options to choose from, and Amass is at the top of the list. Their attention to detail, creative menu, sense of design, and ability to accommodate any food allergy/preference, makes them a must-stop on your trip to Denmark. Reservations are a must and when you call, Amass will ask right up front if any of the guests have allergies are food preferences. I found that this wasn't just for general knowledge, which would be nice enough. Turned out everyone that attended to our table from the hosts/servers to the chefs (and there were several) were all aware of my celiac condition and prepared to accommodate. We did the full menu, although there is a shorter version available if you don't have as much time - expect that the full menu could take you two hours minimum, but planning for three hours with time to enjoy conversation and wine in between courses is better. (If you show up close to closing be prepared for them to tell you that your meal will be rushed. Closing time for lunch or dinner is pretty exact and just because you made it in the door before they closed, you should not expect that the kitchen will stay open for you. American restaurants have slightly different rules on this, so keep this in mind when deciding when to go.) It is safe to add that the courses are expertly detailed and the flavors are a mix between unique and fantastic, often both. Given the sometimes unusual nature of the ingredient selection (fermented potatoes, cured egg yolks, calendula, burnt lemon, marigolds, unripe strawberries, etc.), you may find that you like some courses more than others (the dry aged beef tartare with sea snails was a favorite), but everything was a treat to taste. I have onion allergies and as a celiac, I can't eat anything which gluten. Every single course was designed to accommodate me, and there was no lack of flavor or effort. The bread was amazing, and probably worth the price of dinner alone (for celiacs, good bread is a true thing). The full menu ends with three sweets after six courses of savory, and each one gets better. The attention to service really shows and there were as many people working at Amass as dining. Each table received attention from several hosts/servers (those roles blur together here), and chefs. Each course is explained to you in detail, and if you have trouble remembering everything they've said, ask for a copy of the menu - they're glad to provide. The location will please. It's not in the city center, but it's a relatively easy cab ride to get there and the slightly worn exterior of the building opens up to an appropriately contemporary dining space. It's urban for sure and if you're American as I am and allow yourself to play into your expectations of what Danish design should look like (furniture, interiors, dishes), it won't disappoint. You'll notice right away that the table capacity is about half of what it should seat (four person tables have two chairs, for example), and even then, the dining room floor isn't jammed with tables, which gives you nice space between yourselves and other diners. Outside be sure to take a short walk through the garden where so many of the items you just ate are grown. It's not just talking about urban farming, Amass really does it.

Easily and consistently the best restaurant I've been to in the world. Hands down. I've been wanting to go to Noma for years, but have not been able to get a reservation. Honestly, I don't know how Noma can be much better than Amass. Matt Orlando formerly of Per Se and is an alum (former head chef) of the famous restaurant and has created an experience that I'm told is similar to Noma's, but in a more relaxed tenor. The service here is impeccable. They have a relationship management database and thus remember that you've been before and call you by name. As it was my birthday dinner, EVERY person I came in contact with wished me a very happy birthday. They put a small flag pole with a black Danish flag at your table so that everyone knows it's your birthday. Adorbs. We had the extended menu with the wine tasting...as you would. Here's the low down: Cocktail -- Gin & Tonic with Hven Gin +++++++++ Best gin I've ever had...insanely difficult to find in the U.S. Amuse Bouche -- Pollock, Almond, Radishes +++++ The Pollock was rolled in a leaf of some sort...can't remember what now..as the wine pairing caught up with me and my jet lag. But...oh what a fantastic combination of texture and taste. I mean wow...the small cigar shaped dish was amazing. First Course -- White Asparagus, Rose Vinegar, Cep, Black Garlic I am a huge fan of white asparagus and the way this beautiful vegetable was rendered and prepared allowed the vinegar and cep to penetrate the flesh and impart layers of flavor that left me wanting more....surprise, surprise. The asparagus was paired with a 2012 Sebastian Riffalt Sancerre which was just petillant and made my mouth sing. Second Course -- 120 Day Aged Beef, Black Pepper, Calendula ++++ The chef told us this dish is their pride and joy. It was a piece of art. I'm not the biggest fan of tartare and I must say the aging process gives raw meat a bit of a funk. Took me back to the days when I ate raw hamburger, but 1,000% more interesting. With the Beef we had a 2014 Winifred Gut Oggau large format. Paired perfectly with the dish. Third course -- Roasted Cheese Curd, Beach Cabbages, Red Seaweed +++++ So tender and sweet and perfectly balanced by the textures of the cabbage and seaweed. Paired with a 2014 Flora Gindl Hohenruppersdorf. Loving the Austrian wines Fourth Course -- Green Asparagus, Burnt Lemon, Egg Yolk, Virgin Butter ++++ This was my husband's favorite dish...these raw egg yolk dishes used to send shivers up my spine, but I've grown to love them. The virgin butter foam mixed with the yolk was sensational. Paired with a 2014 L'Elixir Onirique Marchais Anjou. Lovely French wine that held it's own agains the richness of the dish. Fifth Course -- Grilled Pork, Knotweed, Garden Greens +++++ + I am not a big fan of fatty flesh, but oh my, this pork melted in my mouth and felt anything but fatty. It was rich and fresh at the same time. Paired with a 2014 Pinot Noir Didier Montchovet Bougogne which stood up handily to the richness of the pork, but didn't drown out the taste of the Knotweed. Sixth Course -- Green Strawberries, Reduced Milk Whey, Bronze Fennel ++++ Never thought I'd enjoy green strawberries, but they're the absolute bees knees in Danish cooking right now. Wonderful interplay between the sourness of the strawberries and the richness of the whey Paired with a 2008 Muscat de Rivesaltes Ferriol Roussillon Wow...I could have had three of these. Seventh Course -- Burnt Tea Marshmallow, Coffee Crisp & Fresh Thyme Cakes with Blueberry Jam +++++ This one came with a little candle for my birthday. Oh how you wish sometimes they'd give you seconds of these tiny desserts. The Marshmallow dessert was a highlight. Always come to Amass with an adventurous and open mind and you will walk out feeling as though you've experienced something sublime that will grow your palate immensely.

Amass was absolutely wonderful. From the staff to the atmosphere, this place is full of life and fun all while giving you an incredible dining experience. I love how as each coarse comes out a new member of the kitchen staff comes out and explains the dish. Attention to flavor and texture seemed to be their specialty. Hands down favorite dish of the night was the mussel foam with the chewy potato. This dish was packed with flavor right off the bat. Then it seemed as the flavor dissipated you continued to experience the chewy potato as you completed your bite. One of the best bites I've ever had. Big thanks to all of the staff, especially to the water guy who kept the sparkling water coming all night!

I was very excited to try it. The atmosphere is great. View of the city is nice. Servers are friendly. Food comes on time. So, what is the problem here? The taste. Only couple of the dishes we had tasted really good and the rest was blah. It is overpriced for what it is. I am not going back. You wanna try Nordic fusion, go to uformel, relæ, fishmarket and there is a myriad of Michelin restaurants, try one of those.

I don't know how to put words to this experience. Amass was one of the greatest culinary experiences was beyond perfect. Each dish was prepared uniquely and perfectly. The beer pairings were spot on. I give huge kudos to the whole staff and Matt. If you are in Copenhagen, you need to visit this place.

While traveling solo in Copenhagen, and of course unable to get a reservation at Noma, I decided to try one of these "alternatives" (according to an article I read called, "Where to go when you can't get into Noma"). I booked a reservation at the tasting table (where you dine with a group of strangers and eat from the chef's tasting menu) because I thought it would be great to meet some other travelers and have some people to socialize with during the meal. I took an uber from the city center as the restaurant is well off the beaten path. While it was a bit further out, it proved to be a very cool venue in a warehouse of sorts. The staff went above and beyond from the moment I stepped into the restaurant. They were very quick to seat me in a waiting area while we waited for the others to join us and offer me some bubbly. I briefly mentioned that I was having trouble finding a place for Sunday evening dinner as many restaurants are closed and the hostess immediately brought over a list of Amass recommended restaurants and circled the ones open on Sundays. The only thing that I didn't like about the service was the fact that I didn't get a list of what I actually ate and drank since I like to purchase wines I like and remember what I when I refer to pictures. It immediately became clear that I was one of many Americans sitting at the tasting table. There was one Norwegian couple that joined us but they admitted they only chose the tasting table because that was the only open reservation. They also mentioned that it is "so American" to want to eat with strangers and very unlike a Scandinavian person to participate in that type of dining (way to burst my "meeting locals" bubble). I have to say I wasn't hugely impressed with the food. Yes, it was very good but it didn't create that "I-can't-help-myself-but-say-Mmmmm-out-loud" feeling. I actually have been to similar multi-course type restaurants in New York and D.C. that I found to be much better. It was a bit disappointing as I was so ready to experience the Scan food movement at its best. I think where Amass really made the most impact was in the atmosphere/decor, the service and the plating/presentation of the food. Some of these dishes were just GORGEOUS, but I was hoping for a bit more of a flavor explosion.

Super disappointing. We ordered the 10-course "Amass Menu" and enjoyed about half of it. Experimentation is great, but at a certain point you need to deliver on flavor. That said, the food was only part of the issue. It was BOILING HOT in this restaurant. We were all dripping at the table. I looked around the space and saw many red faces. Our poor waitress was melting. We asked if they could open some windows, but it didn't seem to do much. I realize that Copenhagen is typically very temperate, so the need for air conditioning is few and far between, but man, on a warm summer evening this place is a sauna. My wife and I found ourselves walking outside into the garden space between courses to get some fresh air and cool off. I went to the mens room about 3 times to splash cold water on my face. It didn't help that the 8th or 9th course was a hot soup...that's when fatigue really started to set it. We really wanted to enjoy the food, atmosphere and each other's company, but it became impossible after sweating for nearly 4 hours. I realize this experience was unique to the circumstances, but again the food left more to be desired...especially considering the price. Finally, the space. The whole graffiti on concrete walls seems overplayed, and isn't unique to Copenhagen or representative to Denmark at all. Maybe I'm missing something, but the atmosphere just felt like an afterthought. It just looks like any taproom or hipster restaurant in the states.

Chef choice tasting menu was one of the best restaurants we've been on during our 4 country EU trip! Everything was soooo Delicious!!

I came here on a recommendation from a good friend who was in Copenhagen on a work assignment. The whole restaurant has a cool concept of using local ingredients and minimizing waste. The staff provided excellent service, the restaurant was impeccably kept, and the food was unique and well constructed. An interesting experience as much as a tasty meal.

Unique dining experience - much different from typical Michelin dining experience. The food is very innovative and well presented. Service is friendly and attentive but maybe a notch lower than what you'd expect at a two or three Michelin which isn't surprising given that this is one star. That said, I enjoyed the casual chic modern environment. It's a prix fixe menu so it's hard to recommend something. That said, their bread is just out of this world -- it's some sort of potato derivative with an amazing spread to put on top. That was by far the most unique part of the dining experience. The wine pairing were also spot on.

This review is for the fried chicken served during the summer. It is only available for takeaway or enjoying out in their garden. So if the weather is not good, they may cancel it! When my friend said she wanted to eat this, I was a bit surprised. Fried chicken at a fancy restaurant? The menu advertised two pieces, a biscuit, coleslaw, and a cookie for 195 dkk. That seemed pretty steep. But I decided to join her anyway and I'm so glad I did! I made the stupid mistake of asking them to leave out the coleslaw and cookie in hopes of getting more chicken instead, but you can't do that. GOOD. When it was ready, the head chef himself came out to the garden to present us with takeaway boxes labeled AFC (Amass fried chicken) which was a very nice touch. He's a busy man but still walked out there to deliver us food. Normally I don't like coleslaw but this was more like Turkish pickles; with vinegary and spicy cauliflower, onions, carrot, and maybe turnip? The biscuit was great, as well as the cookie; perfectly crispy on the outside with a chewy center. The chicken itself was juicy and had great flavour. I guess the only complaint I could make is that the breading came off with the skin quite easily but that is probably a side effect of the moist meat. After we were finished, I was really full. Though you only get two pieces of chicken, they are huge! I filled the last of the space in my stomach with their sour beer from Mikkeller and enjoyed the view of the garden as the sun started going down. A great summer memory.

Top notch food, cool industrial atmosphere and more affordable than most Michelin restaurants. My boyfriend and I have been trying to hit up all the Michelin restaurants in Denmark this past year and this one falls solidly in the top half of the 8 we have tried thus far. The location is a bit remote on Holmen, but with 4 people an uber proved reasonable. We arrived early and wandered around back to explore their garden a bit. The openness of the garden in the otherwise industrial area really added to the whole character and theme. I loved the interior design which is clearly industrial inspired, but still had the classy hygge of a fine dining location. All seats have enjoyable views of either the open kitchen or out to their garden and the water. Our table chose 2 regular menus and 2 expanded (love that you are not limited to the same menu for the whole table!). Of the 3 additional dishes in the expanded menu, 2 were really spectacular so I am so glad we also got to experience those. It was hard to decide on a favorite dish, but the cabbage, almond ricotta & peanuts really stood out as well as the pear sorbet in the expanded menu. The service is friendly and professional, but not quite as over the top as other Michelin places. I felt like it aligned well with the overall feel of the restaurant to do delicious food without being overly stuffy. Considering the lower price tag to most of the other Michelin restaurants and the amazing food, I would definitely recommend to others for a memorable experience.

Visited June 3, 2014 Amass is an absolutely lovely place to dine. We pre-picked this restaurant out for our short 3 day, food-packed trip to Copenhagen. This restaurants boasts a lot of accolades - being on the Nordic White Guide, Worlds 50 Best List, Michelin Star and also Chef Matt Orlando was the Head Chef for several years at Noma. Although I didn't get to spend much time (a brief few minutes) talking to Chef Matt, he seems like a great guy. He is even planning a pop-up with the Catbird's Seat Trevor Morain in April (Spoiler Alert!). We took an Uber to the restaurant on an early Wednesday night. First, we were extremely confused where to go. The taxi driver drove us around back - which later we found out isn't the entrance, just a space between the gardens/restaurant - only to go back up to the front. The space is like a warehouse - all concrete, large, open, and industrial. It's a fun vibe - almost something you would see out in Brooklyn. It was surprisingly warm, welcome and although we didn't really fit in with the hipster waiters who were all wearing skinny jeans and blue distressed button downs. On to the food & wine! We did the standard tasting menu with wine pairings - and we were not let down! All of the food is local, fresh and seasonal. Chef Matt has a garden in the back and although grows mainly herbs and pretty edible flowers (which adorned many dishes), his garden only comprises 2% or less of all the produce they use. What was the point (right?) to have something that produces so little and causes so much work- sustainability. It provides a place for compost and gives them a chance to have extremely fresh herbs. They try to cut down on all waste, even incorporating coffee grinds into one of our delicious little petit fours which was a cracker with cream filing. Yum! Everything was flavorful, elegant and light. I will let the pictures & food descriptions speak for themselves. Other highlights of the food, was the wine. I have read a TON of mixed reviews on all review sites about their wine having a foul taste due to being organic or biodynamic. First, please don't let these people put you off. If you like wine or have some wine knowledge, most of these wines will be extremely enjoyable to you on your palate. Second, they are extremely accommodating. I was hesitant about the dessert wine and they let me try some. My husband enjoyed it and although it wasn't my style, they didn't mind at all switching to something else. Overall the service, food, wine and atmosphere were all top notch. I highly recommend.

Wow, this was such a special experience I don't want to ruin it by over-describing. The service is perfect, the food is interesting and delicious, the setting is gorgeous. I was told their gin and tonics were epically good (they were) and we were served our dessert of s'mores out in their produce gardens, G&T in hand, by one of their excellent staff members. Need I say more? For us, the 4 courses with wine pairing was enough. Didn't need the 7, personally.

Before I visited Copenhagen, I planned out where I wanted to eat. Noma has put Nordic food on the culinary map and I would not go to the heart of it all without experiencing great food. Booking Noma was out of the question, but there is a very thoughtful page on their site: Noma Alumni. Amass caught my eye, and I was lucky enough to got a booking for lunch. Both my friend and I had been looking forward to this meal and it didn't disappoint. It was actually quite an experience, starting from getting to the restaurant. The fastest way to get there from our hotel was by ferry. So we went and the ferry dropped us at a stop that looked quite deserted and there was only one unpaved road, leading to who knows where, surrounded by weeds. I wasn't sure what else to do but to walk up the road. At the end of it, we saw a 3-story building that looked like a factory. This had to be the restaurant, because nothing else could have been it. And it was Amass. As soon as we stepped in, it was like a different world. The inside of the building was open with concrete walls. And one of the walls is covered in Graffitis. The decor was model and very minimalist, staying true to the Nordic aesthetics. The kitchen is completely open and from where we were seating, we could easily observe what was being cooked. We were greeted with a glass of bubbles. Then I ordered a 6 course tasting menu of: - Cod Roe, Sour Pancakes - White Asparagus, Walnut, Rose Hip, Yogurt - Peas, Duck Heart, Red Seaweed - Potatoes, Leeks, Pickled Lemon - Pork Cheek, Greens, Grass - Rhubarb Sherbert, Rosemary, Burnt Chocolate Before we started the feast, we had some warm potato bread. The sous chef who made the bread came over to serve us in person and talked about the bread. Actually, the chef or sous chef came out to serve and talk about each dish. It was quite a treat to have such interactions. The food was perfectly executed and the chefs tried to use local and in season ingredients. Speaking of eating local, they also have a little herb and vegetable garden outside where they got a lot of ingredients from. Of all the dishes we tried, I am actually a big fan of the potato bread and cod roe and sour pancakes, oddly enough. The white asparagus dish was beautiful and the combination of white asparagus and yogurt was surely something new for me, but the flavor wasn't amazing. The duck heart was delicious, but I couldn't quite make out the purpose of the seaweed covering all over it. The services were outstanding. Very attentive without being overwhelming. And all this goodness for 575DKK which was $94. It is not cheap, but for the quality of food and level of services, this is a great price. Overall, we loved it. I definitely want to go back to try dinner one day. Though that walk from ferry stop to the restaurant can be tricky at night.

I will predict that more Michelin stars will be headed the way of Amass.. Absolute love the informality and look of the place. The food was absolutely excellent. Can't say that there was a weak link in the entire menu. The service staff is very friendly and helpful. They are really dedicated to local sourcing and sustainability. Take a walk out to their garden before or after your meal. The view into the open kitchen gives you a look inside a well-oiled machine. With great precision and care they make you feel like everything is under control and not to worry about anything while you were there. Given that Copenhagen has many Michelin starred restaurants and I have been to many of them. I would recommend that you put this place toward the top of your list.

I really wanted to love this place, I really did. The idea of cutting edge Scandinavian cuisine really excites me. The problems lie in the final product. This place is out of the way and you either need a bike, car, taxi, or the 40 bus. The building housing the restaurant was a warehouse, so the indoor space is unique. The staff are outstanding. They are friendly, knowledgeable, and provide top notch service. Seriously, the staff are some of the best I have encountered recently. The wine options are generally good, but it can be a lot when doing the full tasting. The prices are high, but that's what I would expect from a restaurant of this caliber. The food is what I would consider extremely cutting edge, which is what I wanted, but it might be too cutting edge for me. Don't get me wrong, there were some really good dishes, but there were many more I just didn't get. Maybe that's on me though. I really liked the squid dish, which had beautifully prepared squid. I also liked the clams with beef fat, super flavorful tomatoes, and the beef hearts. But I was a little confused with the mushroom flakes/corn pudding, the less than tender pork neck, and less than impressive triple "desserts". The last plate had a coffee ground sandwich which just left my teeth full of coffee grounds. Maybe my disappointment is my own expectations, but I didn't walk away feeling satisfied.

This easily would have been my favorite restaurant of Copenhagen even after trying Noma and Geranium except for some serious service flaws. The first flaw was the person who greeted us at the door and sat us down was not pleased that at 9:15 pm, we wanted the full tasting menu with wine pairings. He said we would have to 'Rush' because we were the last table seating for the night. I was offended because when you are spending upwards of 500 usd for a meal, this should not even make its way into the conversation. And then why allow the full service for the last seating if this is a problem? Then, he brought me a gin and tonic that was absolutely delicious and I asked for the name of the gin to be written down for me so that I could purchase it later. He agreed but failed to carry through on that request as well. The final insult was when he brought the bill over, he made a point to mention that we are welcome to tip and kind of hovered around until the transaction was competed. The food here is outstanding but the experience was greatly damaged by a lack of service expected at a highly rated restaurant. I would not come back.

This is an awesome restaurant. Relaxed ambience, friendly service that made us comfortable and of course the most important of all - excellent food. The entire experience from the start to finish was wonderful. The entire staff seemed happy, including the main chef. We had the lunch menu on a Friday and had reservation. The bar tables (no reservation) were empty. So, if you plan to go to Amass at the last moment without reservation, you may still have a chance:) You can check out the pictures we uploaded. Most of of the greens were from their own "backyard garden". Here is what we had (lunch menu for 395DKK per person). (0) The bread (almost a thick round pancake) was fermented potato bread prepared on a grill that came with a summer vegetable relish. This was great, but not wow. Be warned that this is quite filling. (1) our first course looked more like amuse Bouche. Chicken liver mousse filled a piece of small white onion "petal". Very delicious with a nice refreshing after taste. One of us with restrictions had onion paste instead of chicken liver which was also delicately prepared and delicious. (2) the second course was very delicate and delicious as well. Cured Mackerel that was very lightly grilled and came with fresh green peas as well as fermented green peas. The gentle sauce was made with burnt lemon. Pieces of Roasted mackerel skin were a great addition. (3) the main entree was dry-aged short-ribs (chilled in their very own upstairs for about 3 months) in hazelnut milk, with a heap of thinly sliced green orpin from their garden and sour unripened plums. The other restricted entree was 2 pieces of Monkfish prepared to melt in the mouth which was complemented by pickled turnip and some greens. The fennel flowers were a great addition. (4) the dessert was smooth milk ice cream with dehydrated thin slices of strawberry jam (very yummy!), sweet pickled strawberries, black pepper oil (very fragrant and unique flavor) with some crumbles on top. (.) we had a surprise dessert - elderflower cake (like a mini pound cake), rhubarb paste (pretty sweet) on the side and crisps made with coffee grounds that sandwiched marshmallows flavored with liquorice. If you only have one michelin starred restaurant in mind at Copenhagen, we highly recommend Amass. It has food prepared with perfection, affordable, unpretentious service and presentation. It is easily accessible over water bus or take a nice hike!

A magical culinary experience starting with a gorgeous and natural garden out back, and relaxed but well informed vibes from staff. We dined as a group in the loft space which was magnificent. Every course was outstanding and unique. This was the most memorable meal of my life. I have traveled to many countries and dined in fantastic restaurants in NYC, SF, Paris and Barcelona....but this was culinary art with a natural feel. We had foraged mushrooms which were a surprise treat that evening....just incredible.

I was really looking forward to coming here because it just made it on the top 100 restaurants of the world list. It was not exactly as I expected... The warehouse is in a cool location and the vibe of the place is great. Open space, great decor and furniture, graffiti on the walls and cool music playing. I was impressed with the presentation. We had the regular course menu and had glasses of wine on the side instead of the wine pairing. The courses and snacks were good, but I was blown away as I have been with some other restaurants in the city. The garden it back is beautiful were they grow their herbs and they use them well, and I am definitely going to come back for their fried chicken dish they only serve on nice days, but I just didn't love the dishes as I had hoped. The Dessert I thought was the most interesting with strawberries, oregano and black pepper. My mom, not so impressed. What I was disappointed with was that they charge 40 kr per bottle of tap water. I just think after spending over 200 dollars for the meal, they feel the need to charge so much for tap water. Feels a bit wrong. But they get for stars for passion, effort and location.

Did the lunch tasting menu, a 7 course I think. I was blown away by every aspect of the service and the food. I think that one of the most difficult things for fine dining to manage is the experience level of the guest and the type of experience they are looking for. The 2 adjacent tables to me were perfect examples of that. My wife and I like to talk with the chefs about, for example, how they make their 10 day fermented potato bread that is served hot. The 2 gents next to us were interested in a more formal experience, no small talk, a slow meal in which they took a walk in the garden to have a smoke break. The family of 4 on our other side had 2 small children that received crayons and un-ending nibbles that they seemed to love while the parents enjoyed what my wife and I now call the best meal we ever had. Rather than detail the wine pairings a great dishes, I'll just say that the prospect of having dinner at Amass is a huge factor in us planning another trip to Denmark.

Inspiration and imagination personified. I had the charcuterie plate to start followed by the 9-course extended menu. Every dish was unique in flavor and composition. Almost every chef in the kitchen took a turn coming out to speak with me and explain the dish. Everything about the location and staff looked well polished without sacrificing the diners comfort. The bar has been raised for me, Amass is the new standard in dining excellence

The newest on the fine-dining scene in Copenhagen, another ex-Noma chef (and ex-The Fat Duck, and ex-Per Se), Matt Orlando, has opened a new restaurant composed of the increasingly popular concept of casual fine-dining at Amass, located far out on Christianshavn, at the old Burmeister & Wain shipyards on Refshaleøen. I had the pleasure of sitting at Table 153 with my dinner date, in plain sight of the kitchen, where another friend of mine is currently doing a stage. True to Scandinavian form, the kitchen has an open layout and is "sunken" from the dining room area, making it possible to see the chefs move about in detailed orchestration, preparing plates of food (as well as cleaning every detail of the kitchen once the service was finished, almost equally as impressive IMHO). Can honestly say that Amass has effortlessly made it into the Top Five Meals Of My Life with the likes of Noma, Willows Inn, Daniel, and a tiny Auberge outside of Grenoble that you have to hike to in order to find (Auberge des Allières). Not one single detail was forgotten, the ingredients were fresh, Matt Orlando's wife was our server (what a team!), the wines were fantastic, and I nearly moaned in ecstasy at least four different times (first was the fermented potato bread which I could. not. stop. eating, followed by black pepper ice cream with caramel and oregano, and then bay leaf infused MUFFINS). Creative ingredients, amazing staff, beautiful ambiance, brilliant taste - I am almost positive that Amass is going to be in the top 50 within the next year or two, definitely worthy of at least a couple Michelin stars as well. Do yourself a favor and get a reservation now while they are still possible to get. Personally speaking I can highly recommend getting a spot at Table 153. It was such a delight to dine with other foodies who came to Amass on different circumstances than us. We had great conversation and ended up sharing a couple bottles of wine at the end of our meal because we were having such a nice time together. Reservations for Table 153 are taken only by email, and I believe are slightly easier to get than regular tables for the dinner service.

Wow, what a meal! I went for lunch, and approached the building to see a guy grilling vegetables on a bbq. If it weren't for this, I would have thought I was lost given the surroundings (think the type of place you might find a body from the show "The Killing"). While the building may not be pretty on the outside, the space inside is cool and functional. The ceilings are very high and the windows are huge, which gives a light and airy feeling despite the preponderance of black in the interior. There's graffiti art on one side, which gives the place an edgy/casual vibe. And it was great to have a view of the open kitchen to see all the hard work going on. I opted for the 5-course lunch and wine pairing. Everything was so good! - Fava Beans, Samphire, Crème Fraîche, St. John's Wort: two bites of absolute pleasure. In keeping with the more casual vibe, eaten with the fingers - Salted Mackerel, Grilled Skin, Spring Onion: the fish was encased in the vegetables being grilled outside. The combination was heavenly - Crispy Oats, Hot-Smoked Foie Gras, Walnut Marigold: also eaten with the fingers. I was licking the melted foie gras from my fingers, until I had the bright idea to use the bread to scoop it up. Yum... - Egg Yolk, Virgin Butter, Grass: a very rich and unique combination of flavors, which came with an interesting explanation of virgin butter - Lamb breast with white currants, mint leaves (from the garden) and cucumber: this was the highlight for me. It was the best lamb I've ever had -- so clean and fresh tasting, and the currants provided a nice bit of acidity. Even the bread here is good; made from potatoes that have been fermented for a week, and coming with a delicious spread. I got halfway full just eating the bread. I really liked the service at the restaurant. Everyone is dressed casually in jeans, but all the servers were very professional and knowledgeable, providing interesting details and insights into the food and wine. It was definitely a team effort, with seemingly the entire kitchen staff (including Matt Orlando himself) coming out at one point or another to serve a dish. I liked how everyone was knowledgeable without being arrogant or pedantic. Questions were welcomed and answered patiently and thoroughly. And the wine was fantastic. There were definitely some more esoteric wines, and everything went so well with the food. One of the cool things they do is offer some of the tastings from large format bottles. I don't know why more restaurants don't do this, as it's a nice visual and a better way of storing the wine. Also make sure to end the meal with a cup of coffee. This is no ordinary coffee. They were Kenyan beans using some brewing machine I haven't heard of (I'm not a coffee snob, though I like drinking the stuff). The coffee is actually served in a Pyrex Erlenmeyer flask (my chem teachers would be proud), and it is so so good. Just a smooth, rich brew. I can't recommend this place enough. I've been fortunate enough to have dined at a number of 3 and 2 star restaurants, and those were all great. But those places tended to be very formal, like where you'd go for an anniversary or where you'd take your parents. There's a time and place for that, but sometimes you just want great food without too much fuss. Amass is the place you would take the young, hot mistress (if such a thing were allowed). It is amazing food in an environment that exudes casualness and some fun. Can't wait to go back.

Restaurants in foreign places are hard - you want them to be spectacular, worth the visit, and something to talk about when you're back home. more often than not, they fail to impress and you can't try again to see if it you went on an off day. In any case, book Amass' communal table. we did. it's what made the night so special. yes, the food was good and it was different. not every dish was my favorite but they were still interesting. the bread was awesome. but, the communal table... well you get to meet, i hope, a group of extroverted strangers who love food. that's a recipe for friendship if not a long dinner. ours lasted until 12:30 and we were politely told that the restaurant closes at 12 and yes, the bonfire was now off limits. the bonfire was pretty sweet. come a bit earlier & wander through the harbor. house boats!

I have been to Noma, el Bulli, The Fat Duck, and other top restaurants in the world and nothing compares to this. Most of those restaurants you walk out saying wow this was a great experience, but not wow this was the best meal I've ever had. At Amass you do, it's like an all star menu from these other top restaurants only the best tasting food and none of the rest. This is how the best restaurant in the world is supposed to taste. It doesn't have the white table cloth or the fancy dining room it just focuses on food in a relaxed environment. I did not expect much, but I was stunned when I ate here.

Matt Orlando was chef de cuisine at noma (and worked at a number of other great restaurants), and it shows. Having done a noma tour around Copenhagen (noma and the restaurants opened by noma alumni), Amass was the only restaurant on noma's level. Amass's dishes are less intellectual but still refined and as incredibly tasty as noma's dishes. While noma's an experience, almost dining theater, Amass is much more approachable while maintaining the same quality, and it's a place you'll want to come back to night after night. The dishes change all the time, so I won't get into the ones I had. But suffice it to say, all of them were incredible. Balanced, great flavor, creative combinations, etc. One thing that may remain on the menu is the bread made with fermented potatoes and served with a simple black cabbage spread. Even that was excellent, and you'll soon be asking for more. The entire staff was incredibly friendly and top notch in their service standards. As a sign of how down-to-earth the restaurant is, even Matt comes out and presents some of the dishes himself. I would readily endure the rain again on my 20-minute bike ride back to the city to eat here again. Come. This is a no-brainer.

Sure, I'm a little biased since Amass' chef and owner, Matt Orlando, is from my hometown San Diego (and is just as friendly and cool as all San Diegans are, WHAT UP!). But this place is still a must-go if you've got some cash to burn, three or four hours to kill in Copenhagen, and an empty stomach just waiting to be filled with modern Scandinavian fare like a delicate red lettuce and langoustine mix, deliciously flavored pork neck, and yellow wax beans served with tender duck heart. There's a reason why their product tastes so fresh, and that's because the restaurant sources veggies and herbs from their own garden right out back. They even encourage you to take a break between courses and take a stroll out there with a glass of wine, which is exactly what we did right after the seventh--maybe eighth?--course, a sweet-tart cherry sherbet drizzled in olive oil and accompanied by frozen fennel. Another reason to go? It seems like all the cool kids in Copenhagen congregate here.

First, let me say that the meal at Amass was one of the best meals of my life. Truly a great experience in many ways. Then why 4 stars, you ask (though I'd totally do 4.5 if Yelp allowed for it)? Well, as the price and caliber of the restaurant I'm reviewing rises, so too do my reviewing standards for the establishment. My wife and I had a 7:30 reservation and were seated promptly at our on-time arrival. We had a pre-dinner gin and tonic (a drink I typically loath but the waiter said it was fantastic) which was not a disappointment in the slightest. We chose the 9 course, 6 wine pairing meal (you only live once, right?) and were off to the races. The caliber of everything was extraordinary. The way each course built and expanded upon the flavors of the last was clearly well thought out. I should also mention that the service was astounding without ever feeling pretentious or too fancy for us. Attentive, knowledgeable and, above all, friendly without being overbearing. I won't bore you with the details of each course, but again, the majority were splendid. The only lowlight was the brisket (which was cooked for 36 hours) which carried almost as much fat as meat, which was unfortunate. I know some people like that, but we do not. The wine pairings were also a bit of a letdown. Not that any were bad, but they didn't compliment the given course in any mind blowing way. Some were better than others (and the second white was exceptional) but I've certainly had better pairings at other elite restaurants. My final gripe gets a bit nitpicky, but they charged us for our water. For a meal that exceeded $500 USD, do you really need to add on 40 kr to the bill for still water? Call me silly. Go ahead. For a meal that was a true highlight of my dining life, I feel like I've talked about the bad more than the good. Again, the experience at Amass was exemplary and I'd recommend it to anyone that asked, but when you're among the world's elite restaurants the quality bar is at an entirely different level. Like going from the college ranks of American football to the pros. Those few sticking points stand out more than they would elsewhere. If you're ever in Copenhagen and want a truly great food experience, you will not be disappointed by Amass. Matt Orlando (who was there working in the kitchen during our time in the restaurant and even took time out to ask us how things were and delivered a special course to our table) has put together a lovely grouping of food that everyone who is able to should experience at one time or another.

I tried Amass while visiting Copenhagen from LA. A group of five of us had lunch at noma and after lunch, Chef Rene Redzepi told us we should try Amass next. We were glad we took his recommendation! Our dinner at Amass was fantastic, and our waitress was super pretty and nice. I thought the menu had a similar vibe to noma's, but it was more accessible and probably about half as expensive. The dessert was especially delicious, and the atmosphere is cool and hip. Amass is definitely worth the trip.

Amass was extremely impressive (visited June 2, 2017). I didn't think any restaurant could top Clooney in Auckland but I was wrong. Walking inside the front door, I knew we were in for a top-notch experience. When we walked around the corridor and found the stairs, Julie welcomed us and took us to our table. She prepared the most impressive Negroni (made with Mezcal) and I could have had ten more but didn't want to be sloshed before dinner. Everyone there was so friendly and the dining room has the most amazing vibe! We decided on the 9-course tasting menu with wine pairings: Fava Bean, Horseradish, Black Currant, Cep Mushroom Oil Mackerel, Green Strawberry, Lettuces, Rapeseed Oil New Potatoes, Hempseed, Lovage Peas, Burnt Lemon, Sunchoke Leaves, Marigold Cream Dry Aged Beef, Smoked Sea Snails, Black Chestnut Chicken, Green Gooseberries, Snap Peas, Caramelized Milk Bronze Fennel, Olive Oil, Green Rhubarb Caramel Beet Sherbert, Rhubarb, Salted Grains, Pine Spiced Cracker, Chocolate, Calendula Vinegar Every dish was beyond expectations and the wine pairings were PERFECT! After our incredible dinner, we were able to meet Chef Matt Orlando and it was the highlight of our visit to Copenhagen. If you're ever in Copenhagen, you'd be a fool not to go to Amass. I can't wait to go back! TRUST ME, GO THERE!

What a fantastic meal along with the top notch service. Everyone from the chefs to the servers to the sommelier were fantastic hosts and the food was delicious. I will be honest, our tasting menu did not have a lot of protein so I was a little disappointed in that, but the flavor a were spot on! The lamb wasn't gamey, the octopus was one of the best octopus I have ever had, and the wine pairing was top notch!!! The best part of the restaurant? It's completely not stuffy at all. The decor is great, the wine pairing was spot on and the drinks keep coming!!!! The other food was good but not high caliber. I would still go back!

Quite possibly one of the best meals I have ever eaten. Amazing service. Epically delicious food from the tasting menu. If you go to Copenhagen, this place is a must.

One of the best dinners I've had. Service was awesome, the staff was very knowledgeable about the wines and pairings, authentic cuisine. I visited Copenhagen in early December. This restaurant is a little bit off the beaten path. My sister and I had to take an UBER there, but since a friend of my sister and I, Martin, a sommelier we met in Paris is from Copenhagen we put trust in his advice. It was a great experience and I would recommend this restaurant to anyone visiting. The chef creates amazing dishes. We ate off the extended tasting menu. It's worth the money.

Run, don't walk to Amass when you're visiting Copenhagen! The service is fantastic - friendly, efficient & unobtrusive! And the food? Absolutely incredible!!! Very innovative and unlike anything we've ever dined on before (and we are both quite the foodies). Every course topped the prior one in taste & presentation (if that's even possible...) and the flavor combinations (some of which sounded a bit eclectic on paper) were out of this world. I am lactose intolerant and the chef couldn't have been more accommodating to ensure that every course was catered to this allergy yet didn't lack any of the innovative combinations & flavor. Amass will definitely be my first stop if I ever find myself in Copenhagen again!

The restaurant does not live up to the hype. The food was okay/good but the service was poor. The food and the service is not what you expect when spending this much for a dinner.

Truly one of the best combinations of high food quality and low pretension. The warehouse space has a feel of sparse design, but the open view of kitchen and bustling staff keep it from feeling cold at all. I recommend doing the full tasting menu if you have the time. Highlights of our meal were an unctuous octopus dish with a hint of citrus, the aged beef with a carrot sauce that my dining companions literally licked off the plate, and a dessert of rhubarb sorbet with Rosemary and burnt chocolate. Service is casual and attentive, and I loved that the kitchen staff brought out and described every course. Best meal in Copenhagen!