At Koan, chef Kristian Baumann blends Nordic and Korean flavors into a stunning tasting menu in a chic Copenhagen warehouse that feels like a culinary embrace.
"A dinner at Koan will make you wonder why Korean and Danish ingredients and techniques aren't paired more often. The 17-course menu starts with an oyster, gamtae seaweed, and chilled lobster noodles before ramping up to a kwabaegi—a pillowy Korean donut served with a blob of creamy Danish butter on the side—and gamasot-steamed rice served with fjord shrimps. It's like an autobiography, in food form, of a chef who was born in Korea and grew up in Denmark. We also love the warehouse-like space with soaring ceilings and warm wooden tables and chairs. It's just right for a birthday or celebration, though reservations aren't easy to get. Start trying weeks in advance." - Mary Holland
"Kristian Baumann, formerly head chef at 108, was born in South Korea and adopted by a Danish family as a baby. His new project, Koan, is an exploration of his multifaceted heritage in tasting-menu format."
"Kristian Baumann's Koan combines Danish and Korean cuisine. The two-Michelin-starred restaurant features dishes like nori noodles and barbecued lobster tail, with a focus on blending Korean flavors with Danish ingredients." - Mary Holland
"At windswept Langelinieskuret, Kristian Baumann (formerly of Noma and 108) has transformed a former harbor warehouse into a must-visit on Copenhagen’s strong fine-dining scene. Born and adopted in South Korea and raised in Denmark, Baumann reconnects with his roots at Koan, seamlessly bridging a Nordic culinary upbringing with Korean impressions like kimchi, kkwabaegi (Korean doughnuts), and carefully selected ceramics. Koan’s high-ceilinged dining room with an open kitchen and sleek light wooden designer interiors beautifully mirrors Baumann’s minimalist and meticulous dishes. A standout is Norwegian langoustine with lardo, green strawberries, and chili, served with a sesame sauce flavored with Korean rice wine. Aside from standard and “prestige” wine pairings (the latter showcasing rare labels), Koan offers a pairing of Korean sool (fermented rice wine) produced in Copenhagen by startup Yunguna Brewery. Only 70 days after opening last year, the restaurant received two Michelin stars directly—a testament to the ambitions here."
"A minimalist hotel located in the vibrant city of Copenhagen, Denmark."
