14 minute read
WELCOME TO FOODIES
WELCOME TO FOODIES
ROSIO SANCHEZ CHEF AND OWNER OF SEVERAL RESTAURANTS IN COPENHAGEN
By Søren Sorgenfri
ROSIO SANCHEZ WAS BORN IN CHICAGO
to Mexican and American parents, and has worked at several top restaurants, including Noma, where she served as head pastry chef. Today, she runs several restaurants in Copenhagen in her own name, with a focus on next-level Mexican food.
WHY DID YOU BECOME A CHEF?
I have been dreaming of becoming a chef and getting my own place since I was a teenager. I have always loved the idea of producing something with my hands that is edible. It’s a wonderful feeling to show someone you care about that you have spent time in the kitchen cooking good food for them. THE JOB AS A CHEF IS A TOUGH ONE. WHAT IS YOUR DRIVE?
My passion is to share emotions through food and give customers great service so they feel valued and special. When I see people enjoying my food in my restaurants and relaxing in the meantime, it’s a great feeling. Like holding a dinner party at a higher level.
WHAT ARE THE IDEAS BEHIND YOUR
CONCEPT?
Our concept is simply to make the best Mexican food that we can produce by making all dishes from scratch. We find great strength and pride in being able to share Mexican food culture at our restaurants in Europe, and strive for our food to be as good and authentic as in Mexico.
WHERE DO YOU FIND INSPIRATION?
I do this on my travels to Mexico and other countries. There, I get a lot of ideas and input which I pick up along the way. In addition, my entire team at restaurants is a great source of inspiration thanks to strong collaboration and team spirit. HOW WOULD YOU DESCRIBE COPENHAGEN
AS A FOOD CITY?
It’s a vibrant city with a little bit of it all and something for everyone.
DO YOU HAVE A FAVOURITE RESTAURANT IN
COPENHAGEN?
There are several, but Poulette in Nørrebro serves a really good fried chicken sandwich.
RESTAURANT TIGHT
Welcome, my name is Rokil.
We recommend our surf ’n’ turf with Angus striploin, tiger prawns, shellfish sauce, croquettes of sweet potatoes and a salad with mango, hazelnuts and pistachio vinaigrette.
”Restaurant Tight manages to be cozy with a touch of rustic elegance, creating a unique atmosphere as a culinary Aladdin’s cave.”
TIVOLIHALLEN
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Welcome, my name is Helle.
We recommend pan-fried filet of plaice with shrimp from Greenland and mayonnaise. The customer should happily be able to taste we have soul and heart in our food. We have a love of Danish cuisine and traditional dishes, which gives our guests a good experience and understanding of Danish food culture.
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RESTAURANT 1733
Welcome, my name is Dan.
We recommend our half ’n’ half with smoked salmon and smoked halibut with spinach cream. There are many who order it again when they return. That is why I recommend it. It is a fresh Danish dish that should be enjoyed in the cozy atmosphere we have in the restaurant.
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Photo by Restaurant 1733
THE CLASSIC DANISH KITCHEN
Copenhagen is a melting pot of culinary creativity and inspiration, with the new Nordic cuisine as the banner bearer. Ethnic restaurants based in virtually every corner of the world can be found in Nørrebro, Vesterbro, Valby and Østerbro, but also in Frederiksberg and the inner city.
Central, however, is the classic Danish cuisine – often with a twist or according to all the rules of tradition.
The classic Danish kitchen can be divided into two parts: the well-known open sandwich that is almost iconic and known as the Danish signature dish, and then ‘grandma’s kitchen’. These are two chapters of the same tasty tale. The smørrebrød has good rye bread as a base, but is then a tour de force in Danish ingredients, served as different varieties of herring, salmon and, of course, fried plaice. Then there is typically chicken salad and varieties of cold cuts, such as sausage rolls and liver pâté.
Granny’s kitchen requires time at the meat pots. These are often the somewhat heavier dishes such as fried pork tartlets, pork roast or the classic ground beef - with gravy, of course.
Bon appétit!
ENJOY A CLASSIC DANISH SMORGASBORD
RESTAURANT TIVOLIHALLEN IS TRULY ONE OF A KIND
A family-owned and operated restaurant, steeped in history and tradition. When you walk down the four steps and come inside our special place, you will feel the friendly and warm atmosphere and notice our love and respect for authenticity. If you are lucky, you will be met by owner, Helle, or her daughter, Diana, who will welcome you to a completely unique open-faced sandwich (smørrebrød) selection and taste experience. We offer numerous delicious variations of the timehonored danish lunch meal. Everything is made to order and with the greatest respect for our proud Danish food traditions. You can enjoy your meal in our beautiful restaurant or, in the summer months, in our lovely private courtyard. We are open for both lunch and dinner. You are welcome here and we look forward to your visit.
Vester Voldgade 91, 1552 Copenhagen Tel: +45 33 11 01 60 www.tivolihallen.dk
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ITS LUNCH TIME!
It is no secret: Danes love their bread. Especially rugbrød – a dark and often heavy, but very tasty, sourdough rye bread sliced, buttered and served with traditional toppings known as the world famous smørrebrød.
Smørrebrød – open sandwich – usually consists of a piece of buttered rye bread topped with commercial or homemade cold cuts, pieces of fish and meat, various spreads, cheese and garnishes.
Traditional toppings include pickled herrings (try the curried ones); sliced cheese in many varieties; sliced cucumber, tomato and boiled eggs; pork-liver pâté; various types of cured, raw or processed sliced meat and roasts or fish such as salmon, shrimp or mackerel; and different kinds of pickles.
Its lunch time – it’s time for smørrebrød. Let’s talk about smørrebrød.
NYBROGADE 14 WWW.1733.DK #RESTAURANT1733
In the old toy workshop op silversmith and designer Kay Bojesen, overlooking Slotsholmen Kanal, Christiansborg and Thorvaldsens Museum, you find Restaurant 1733. Step a few steps down into the lovely bright rooms of Dan, where they serve classic Danish open-faced sandwiches and traditional Danish dishes with a modern touch. The atmosphere is fresh, unpretentious and down to earth. Here is room for everyone and they are always ready with open arms.
Rated by guests as 5,0 at Tripadvisor in Copenhagen 2021
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Feeling hungry? In need of a rest after hours of power-shopping on Strøget or sightseeing in beautiful Copenhagen? Where should you go to have a good and informal dinner?
RESTAURANT TIGHT IS THE ANSWER.
This is precisely the restaurant that reflects Hyskenstræde’s basic concept: informality, the coziness, and at the same time a menu to remember and most likely the best ribs in town.
Tight has not only attracted tourists and other visitors, but also locals. ‘We have a fairly large audience of guests who live in the area, but also tourists who come back again and again,’ says co-owner Rokil Hansen.
The returning customers have, in their own loyal way, shaped the menu, he says. ‘This means that we actually now have a menu card almost exclusively with signature dishes, which we then top up with new dishes now and then, but a lot of loved classics.’
That menu includes miso-marinated salmon, surf ‘n turf, game carpaccio, the classic burger and, of course, the popular BBQ ribs.
Restaurant Tight has several quality requirements for itself on behalf of the customers. It must not become everyday in the boring way. Traditional dishes get a touch that was not expected: some thinly sliced mango here, a touch of South America there, or some elderflower ice cream to accompany the rhubarb pie
‘Customers should expect quality and high standards, but also smiles and a relaxed atmosphere with a little music, clinking bottles and the sound of the chefs laughing in the kitchen. Our guests should arrive with the joy of anticipation and leave here with a little more than they hoped for,’ says Rokil Hansen.
COSY, DELICATE AND AFFORDABLE
Hyskenstræde 10, 1207 Copenhagen Tlf. +45 26693999 @restauranttight
A HIDDEN GEM
Restaurant Tight lies as a hidden gem just off the main pedestrian street with a relaxed and friendly atmosphere within the walls of an old historical building from 1800 with modern Danish decor. This Nordic cuisine boosted with colors, tastes and technics from abroad reflects both in the menu as well as the setting.
For lunch, Restaurant Tight offers you a variety of small Nordic dishes using local and seasonal ingredients with a tasteful influence from the southern hemisphere at a rate of 149 kr. for 3
dishes.
The evening menu starting up at 5 pm. and holds high-quality food accompanied by an interesting wine card, exciting cocktails and Danish hand-crafted beers. Restaurant Tight has become highly popular with locals becoming one of their favorite places and with tourists following the top rankings on google, findmeglutenfree.com and other websites.
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The former customs house, Toldboden is a part of the old Copenhagen and is named after the royal customs service, which moved here in 1630.
TOLDBODEN
At that time, the area was filled with canals, but they are now filled up and the square is occupied by housing. The residents here enjoy a life lived hand in hand with the sea and the history, with Nyhavn around the corner and access to the sea right outside the door.
Toldboden has retained its maritime character and thereby its connection to the rest of the world – not least thanks to the seaside dining house, which has gathered seven restaurants with inspiration from every corner of the world under one roof. There, you do not have to set sail to meet the world, but just sit at the table and let Greek, Italian and Argentine delicacies land on the plate in front of you with flavours and inspiration from the seven oceans of the world.
In 1973, many older buildings in this area were demolished and new ones, including the large domicile of the shipping company Maersk, were built, but the large buildings of earlier times can still be experienced. These include the Den Kongelige Afstøbningssamling, which is housed in the West Indies Warehouse, built in 1780.
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Photo: Broens Gadekøkken
Street kitchens and street food have been the thing in Copenhagen in summertime in recent years, and have turned empty spaces and squares into lively restaurants.
BROENS GADEKØKKEN
One of them is Broens Gadekøkken. Here, skilled chefs from the city’s top restaurants deliver food in street food style in the cozy square at the end of the Inner Harbor Bridge at Den Grønlandske Handels Plads. Inner Harbor Bridge, a bicycle and pedestrian bridge, connects Nyhavn with Den Grønlandske Handels Plads.
The place is named thanks to the fact that for 200 years, it was the starting point for Denmark’s maritime trade with Greenland, the Faroe Islands and Iceland. In the background, you will find Christianshavn with a lively everyday life. Broens Gadekøkken is the result of a collaboration between the founders of Copenhagen Street Food, Papirøen and Reffen, together with owners of the worldfamous restaurant Noma.
You can get to Broens Gadekøkken by taking the metro M1 to Kongens Nytorv or Christianshavns Torv and walking from there.
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You won’t find more popular sunchairs than the ones next to the harbor at the largest street food venue in the Nordics, which opened in 2018.
Reffen is the perfect place for you if you want to taste food from all over the world – from Africa and Eastern Europe to Thailand and Italy, while enjoying the buzzing and lively atmosphere on Refshaleøen. Reffen is a 12.500 m2 large, creative breathing space and playground for more than 35 independent food stalls and workshops with clothing, glass art and interiors, all housed in old and charming containers and food trucks. So, bring your family and friends and enjoy your dinner, your cold beer or your cocktail while looking at the beautiful and unique view of Copenhagen harbor. If you stay, you can even enjoy one of the city’s most beautiful sunsets.
So, turn the globe and choose for yourself which country your food should come from.
Refshaleøen is an iconic place in Danish industrial history. For more than 100 years, this island in the port of Copenhagen was home to the shipyard Burmeister & Wain, which had more than 10,000 employees and great ship designs.
REFFEN
Copenhagen and the shipping industry changed. The shipyards are gone, and today you can swim in the harbour basin’s clean water. For several years, the shipyard lake was deserted, but today there are studio apartments and one of Copenhagen’s most interesting areas from a culinary perspective.
Reffen is an impressive street food market spread over 12,000 square metres, where world cuisines are represented. It offers a beautiful view of the Port of Copenhagen. The street food season has even been extended thanks to the indoor dining hall Werkstatt 167, which is a converted machine hall of 1,000 square metres.
But Reffen is not just about gastronomic temptations. The project also involves many start-up projects within art, design and creative workshops, as well as concerts, quizzes and talks to keep the place buzzing.
Reffen’s urban playground is open every day of the week, and kicks life in the city all year round.
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STRUTTO
Welcome, my name is Luca.
We recommend our crescia with ciauscolo – a tasty salami – which we serve with grated pecorino and mushrooms. We keep it simple so the quality ingredients speak for themselves.
People love to sit here and enjoy the sun and the good food.
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OCEAN BAR
Welcome, my name is Gustav.
We recommend our shrimps and oysters, which are the taste of the Nordic countries. Those pure flavours should not be hidden behind others. A good evening at the Ocean Bar begins with oysters and champagne, followed by our top pasta dishes, which match the high quality of our seafood.
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NORDIC HOTDOG
Welcome, my name is Asger.
We recommend our Nordic hotdog with pork sausage, brioche, ketchup, “rémoulade” (a Danish-style yellowish tartar sauce with pickles), mustard, raw onion, roasted onion and pickles. In 1988, our grandmother, Anna Margrethe Nielsen started the family business, Grethe’s Pølser, on Teaterstien in Haderslev, in southern Denmark. The concept was simple: bread from the baker next door and sausages from the local butcher.
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