Pluto, Copenhagen

INTRO

Restaurant Pluto is one of several in a chain of restaurants founded in Copenhagen by it's owners.  The restaurant is extremely popular and therefore booking a table there demands a little planning ahead. We had walked past the restaurant on numerous occasions and every time said to ourselves that we should book a table. We eventually got around to doing just that and are pretty happy we did.

Upon entering the restaurant you are warmly welcomed immediately, then promptly shown to your table by very friendly staff. The menu is divided into snacks, cold meats, small and large servings, that everyone at the table can share. We decided to go for the 12 servings for sharing menu. Quite a lot of food but totally worth it.

SNACKS

CROQUETTES, FOIE GRAS AND PORKSHANK
CRAB, CHIVES, CABBAGE
SELECTION OF CHARCUTERIE

As the menu suggests all dishes are to share and are brought to the table at the same time. Each and every dish should be eaten without any rush, therefore savouring each bite as the tastes are quite simply fantastic. The favourite snack of the night was without any shadow of doubt the Croquettes, Foie Gras and Pork shank, a ball of succulence that melts in your mouth.

HOT DISHES

SCALLOP, CUCUMBER, MUSSEL 

BOULLION CODFISH, SUMMER TRUFFLE, CAULIFLOWER

VEGETABLE TEMPURA, MISOMAYO

ROASTED PORK SANDWICH

ONGLET, WARM SALAT, RED WINE SAUCE

Probably the best scallops I have ever tasted or at least for a long time. Scallops have a tendency of being slightly overcooked and therefore turn out quite rubbery. The ones at Pluto however were served up with a creamy mussel sauce and were pretty much cooked to perfection.  

Bullion Cod Fish with Truffle and Cauliflower. A classic combination with truffle sprinkled over the cauliflower to add that extra something to a dish that may at first glance seem quite boring. This was oh so not the case here! Another successful serving by Pluto

Vegetable Tempura with Misomayo. A simple dish served in between larger servings. A great way of splitting the meal into two and giving us a bit of a breather with a fresh and light mouth quencher.

The Roasted Pork Sandwich was one of the favourites of the night. Kind of a mini-burger in appearance. After doing a lot of fine dining this was one to get you fingers dirty with. A fantastic tasting little number that I think put a smile on all of our faces. So much taste

Onglet with Warm Salad server with a red wine sauce. Saving the best till last as the saying goes. Succulent pieces of perfectly cooked meat covered with a red wine sauce and accompanied by pieces of grilled leak. We were definitely starting to feel full after this one.

SIDES

CARROTS, LOBSTERMAYO, SESAME CRUMBLE
BULLHEART TOMATOES, PARMESAN, OLIVE CREME

SWEETS

APPLE SORBET, CELERY
STRAWBERRY, BUTTERMILK SORBET, MERINGUE

Well what a way to end the evening. Two completely different but so refreshing desserts. After eating quite many servings of food this was 'just what the doctor ordered'. An fresh apple sorbet followed up with 'strawberries and cream'. Just divine ..

Summary

Pluto is a very well designed restaurant where on busy summer evenings, the large panoramic window/doors can be opened up creating an open-planned buzzy feeling, where patrons have a choice of eating either indoors or outdoors and at the same time enjoy the cooling evening breeze. The food was exceptional, the portion sizes where just right and taste effect perfect. We also enjoyed the restaurant's friendly service. Our wishes with regards to drinks, how quickly we wanted the dishes to be brought to the table & whether to take short breaks between dishes, which is highly recommendable, were taken into consideration, which helped make the evening even more enjoyable. As already mentioned, the owners of Pluto also own several other great restaurants including one called Gorilla situated in Kødbyen, Copenhagen, where we had eaten another great meal on the previous evening. Due to this we were given a complementary glass of bubbles.. a nice touch!

Kiin Kiin, Copenhagen

As we are quite fond of Thai food this for sure was an evening we were looking forward too. As Kiin Kin is a one Michelin star restaurant, you don't just turn up at the door and expect to get a table, it demands a bit of planning to get that table. After a two month wait, of which I actually knew nothing about (quite a nice surprise one might say) our night of oriental intrigue had come. We had heard some promising experiences from friends, who had eaten at the restaurant, so we were quite excited about what was to come.

Upon arriving at Kiin Kiin we were promptly made welcome and taken to a comfortable lounge area on the ground floor, where all customers are taken and where the starters are served. After a brief review of the set menu we decided to not go for the wine pairing this time but to pick a bottle of wine that would best go with the Thai spices. It must be said that the several appetizers, served to us were of excellent quality and of immense taste.

After enjoying the appetizers we were taken to our table, which was situated in the basement of the restaurant. Obviously you need to book even further ahead to get a table in the main part of the restaurant, which is on the first floor. The lighting is pretty poor in the basement and therefore the quality of the pictures not of very good quality. 

The Menu

Soup based on Galanga & Prawns served with Prawn Cakes & D.I.Y. Noodles 

Grilled Green Asparagus with Sweet Miso & Ginger

Postcard from Tokyo 
Salad with Cucumber Halibut & Spicy Marinade

Kiin Kiin Red Curry & White Asparagus
Sweet Breads with Tamarin & Peanuts
Braised Beef in Oyster Sauce with Thai Ginger

Basically an extremely salty fish stock into which you squeeze the 'D.I.Y.' noodle mixture, using an almost cumbersome plastic syringe provided. The soup was to be eaten without a spoon like a Miso soup. It would appear that the appetizers had built up quite high expectations of what was to come.

The Postcard from Tokyo. According to the menu this dish should have came third in line. The dish had a quite typical Thai look to it with plenty of colours and of course an immense amount of spice. The 'poached' egg was cracked open by the waiter at the table, which added some extra excitement. Quite a pleasant serving.

Grilled Green Asparagus with Sweet Miso & Ginger. Starting to feel the spices kicking in already!

Only halfway through the menu and as mentioned, starting to feel the 'pain' from the amount of sweet spices. On that note we were served up the 'Salad with Cucumber Halibut & Spicy Marinade'. A dish comprising of Candy Floss on top of which an assortment of fish, nuts and 'salad'. An extraordinarily sweet dish. A bit like eating a bowl of candy.

Kiin Kiin Red Curry & White Asparagus: This dish was served up both hot and cold. The cold curry was served up by the waiter at the table by pouring the frozen curry sauce onto the hot plate making a smoking effect that was quite entertaining. Otherwise the dish itself was very tasty. 

Sweet Breads with Tamarin & Peanuts

Last but not least the main dish of the evening, the Braised Beef in Oyster Sauce with Thai Ginger. A succulent piece of meat surrounded by another 'bomb' of spices.  

Desserts

Koh Samui Rhubarb & Passion Fruit 

Banana Cake with Salted Ice Cream

Summary

Considering Kiin Kiin is a one star Michelin restaurant and starters aside, which were exceptional, the experience was quite disappointing. It seemed like it was just one way too spicy dish after another! Unfortunately we were placed in the basement part of the restaurant where ceiling was very low and the lighting quite dull. This obviously did in its own way 'dull' the feeling of the evening. The service was very friendly and the owner/chef made an effort to bring at least one dish to the table herself, which was a nice touch. This however did not improve our culinary experience. For some reason each and every dish was served on a different plate/dish, which was somewhat surprising. Cutting a long story short I think we can safely say that we most definitely will not be booking a table at Kiin Kiin in the very near future.

Finnjävel, Helsinki

FINNJÄVEL: A PROFOUNDLY FINNISH RESTAURANT

Without going into too many details Finnjävel, literally means Finnish 'devil' (slightly stronger word however!), The word was used by the Swedes in the 1950’s and 1960’s and referred to those Finns that mass-migrated to Sweden in search of a better life. As the Finns have this thing called 'SISU' and don't lay down without a fight they in turn came up with an 'appropriate' name for the Swedes: HURRI.

In addition to using Finnish ingredients, the restaurant uses very old Finnish cooking methods creating, in their own words 'the future of Finnish cuisine'.

Our evening was a birthday celebration and with that, to our great surprise, we were placed at the best table in the house, which was absolutely fantastic. After settling at the table we ordered, but of course, G&T's made with the Finnish world class Napue gin (it's a good one!). There are two choices of menu at Finnjävel, with either 7 or 10 courses. We decided to go for the 7 course menu with the Matching wines.

Compliments of the Kitchen

Before we were served the first course from the 7 course menu we were presented with 'Compliments of the kitchen': A cold Nettle soup with Whey along with a delicate taster platter consisting of Beef tartar and cabbage, Chicken liver pate and Potato and trout. Quite simple but amazingly tasty little appetisers with the Beef tartar especially being a particular favourite amongst us.  

Seven Course Menu

Dishes

Milk-base soup of summer vegetables (Kesäkeitto)

Smoked white fish, new potatoes (Savukalaa & Siikliä)

Pork belly roll, potato tapioca with apple vinaigrette & forest mushrooms 
(Rullasyltty mallasporsaasta)

Delicacies from Finnjävel's own dairy (Finnjävelin meijeri)
Carelian pirog (Karjalanpiirakka)
Braised veal, dill, cauliflowers (Tilliliha)
Strawberries, rhubarb, yogurt mousse (Suvivirsi)

Kesäkeitto in Finnish, which literally translates to Summer Soup. Not a big favorite in the past as it was, by all accounts, served at schools across the country to children who took a clear dislike to it. Finnjävel however have done an amazing job of totally bringing this 'dish of the past' back to life. With very al dente vegetables and a beautifully balanced stock this was truly a great starter.

White fish with new potatoes, which became a true winner with everyone. How can a small piece of fish and a potato taste so good? The fish was cooked to perfection, the potato nicely al dente and the creamy, dilly sauce brought the whole dish together.

Thinly sliced pork belly roll, potato tapioca with apple vinaigrette & forest mushrooms. Another fantastic dish from the kitchen. If we would have been sitting in at more secluded table we would have probably all been licking our plates by now!

Delicacies from Finnjävel's own dairy.
Perfectly backed bread accompanied by Finnjävel's home made butter. 

Carelian pirog or Karjalanpiirakka as a Finnish local would know it. In it's true (original) form it looks something completely different. Finnjävel have again created an outstanding dish. A transformation from pie to a fine dining dish of succulency.

The main dish! Another blast from the past that many a Finn would like to forget. Probably one of the most disliked dishes in Finland. Therefore Finnjävel take on quite a challenge with this one. The presentation was once again excellent, Unfortunately the final product was a slightly bland, wanting for something. Possibly a smathering of cranberry sauce perhaps.. just a thought.

Finally the creme de la creme: 

Strawberries, rhubarb, yogurt mousse. A perfect way to end the evening. Not too much, not too sweet, just right.

Summary

Once again the night was a brilliant one, certainly one to remember. A wonderful time with wonderful people eating wonderful food at a new and totally innovative new restaurant. Finnjävel have not only created something original albeit serving up food the Finns have been eating for centuries but they have brought a refreshing new and modern way of cooking 'simple' Finnish food. Food aside, Finnjävel have also created a fantastic atmosphere in their restaurant using some quite outstanding Finnish design to it's best. Everywhere it can been seen, from the knives and forks to the wine glassed that have been especially designed for the restaurant to the miniature figures placed on the tables. But if you are thinking of booking a table, be quick as the restaurant is only open for 2 years.

Geranium, Copenhagen

After staying up all night waiting for Geranium's online booking to open we ended up missing out! All tables were booked in the blink of an eye. Yes it's that popular! Not giving up that easily, we put ourselves onto the waiting list in hope that somehow we'd get some luck. After a few days we get a call from Geranium asking if we are interested in booking a table. The excitement begins.

Not exactly one of the most 'cost effective' restaurant's in town but how does it go.. In for a penny in for a pound. After a three month wait (the norm when booking a table at Geranium) we find ourselves in the lift going up to the eighth floor of the National Football stadium where Geranium is located. After arriving we are promptly escorted to our table. It was then we started to understand the reason for the location. The views from the enormous windows along with the amazing sunset was just divine.

As the menu at Geranium is a 'surprise' menu consisting of 16 separate servings the only decision to be made was do we go for the wine pairing or not. We go for it... in for a penny in for a pound!

The Geranium Spring Universe

Appetizers

Jerusalem Artichoke Leaves, Walnut Oil & Rye Vinegar

Tomato Water, Ham Fat and Aromatic Herbs

White Asparagus, Asparagus Vinegar & Lemon Balm

Lobster, Milk & Juice from Fermented Carrots & Sea Buckthorn

Charred Potato in Aroma from Bark and Sheep's Butter

"Dillstone" Horseradish & Frozen Juice from Pickled Dill

"Razor clam" with Minerals & Sour Cream

Using the finest organic ingredients and amazing cooking techniques the chefs conjure up seven beautifully balanced and presented appetizers. Each individual serving was accompanied by the chef, who personally served and described the course in detail. Not only did the food look like a work of art but it's taste was exceptional. Without going into detail about each and every serving, which we loved, out favorite one would have to be the Charred Potato in Aroma from Bark and Sheep's Butter.

Dishes

Creamy Spring Vegetables with Oyster & Fermented Cabbage

Salted Hake, Parsley Stems & Finnish Caviar in Buttermilk

Crispy Grains, Bread with Old Grains & Gluten Free Bread with Seeds

Wild Herbes, Grilled Asparagus, Smoked Pork Fat & Melted "Vestenhavs" Cheese
Scallop with Söl, Juice from Celery, Dried Scallop Roe & Pickled Elderberries
Morels, Sunflower Seeds & Truffle
Pork, Cucumber & Pickled Pine

Another seven servings, another seven mouth quenching explosions of delight. Of these seven delicious #foodporn delights the Salted Hake, Parsley Stems & Finnish Caviar in Buttermilk and the Scallop with Söl, Juice from Celery, Dried Scallop Roe & Pickled Elderberries became particular favorites of our table. The smoothness of the hake and Finnish caviar combined with the crunchy fish scales came together like a marriage made in heaven. And the Scallop, well it's not often you get to eat a scallop that just about melts in your mouth. 

Desserts

"A small taste of spring"  Beetroot, Rhubarb, Yogurt & Tegetes

Ice Cream from Bees Wax, Pollen & Honey with Cloud berries
Wood Soil & Woodfuff

The journey was coming to it's conclusion and we were onto desserts. It must be said that there is no lack of creativity in the Geranium kitchen. And when it came to desserts the creativity was coming from an amazing young Finnish chef named Mr Antti Lukkari. A real talent in the kitchen and a name to be remembered!! These were creations of near perfection, it nearly seemed a shame to eat them. Thank god we did. .incredible just incredible. 

Wines

2014 Grüner Veltliner Hochrain, Veyder-Malberg, Wachau, Austria
2014 Combe Bazin, Saint Romain, Mark Haisma, Bourgogne, France
2010 Riesling Silberlack, Schloss Johannisberger, Rheingau, Germany
2005 Cuveé Robert Fleury, Fleury, Champagne, France
2009 Brunello di Montalcino, Stella di Campalto, Tuscany, Itlay
2012 Grüner Veltliner Eiswein, Tschida, Burgenland, Austria

 

Summary

Well, how do you summarize an evening at Geranium in a few short sentences. The answer is you can't! This, in a short and very sweet approach, was an absolutely amazing evening turning into a amazing night! which in it's entirety, lasted for five and one half (5½) hours. For a restaurant with such high prestige and high Michelin rating the ambience in the restaurant was very relaxed, the service was precise and quite humorous. There was no rush between the servings (all 18 of them!) making us feel very much at ease. Even at the end of the meal and at 01:00 a.m. we were taken for a fantastic tour of Geranium's wine cellar. With hand on heart and with no shadow of doubt this was a truly best unbelievable experience, that was worth every penny (DK)