Relae, Copenhagen, Denmark

Relae was basically a Michelin one restaurant - no more no less.  Nothing was outstanding, yet nothing was terrible.  Not sure why it's ranked 39th in the 2017 list of world 50 best restaurants in the world.

Update: Restuarant Closed during the onset of COVID 3/2020

Pike perch, turnip 

Hokkaido pumpkin

Gothenborg duck & autumn greens 

Aronia & purple wheat

Amass, Copenhagen, Denmark

Amass is one of those trendy restaurant that tries to surprise the dinner with “shocking and bold” contradictory tastes, but most of the time the tastes don’t match or blend and it seems forced. “Shocking and bold” doesn’t always mean good. 

Update: Amass was taken under bankruptcy proceedings on 29 November 2022. 

- Trout, Bergamot, Wormwood Oil 

- Fermented Potato Bread, Roasted Kale, Hemp Seed 

- Bonito, Smoked Lambs Heart, Cauliflower, Salted Plum – DIFFICULT TO GET DOWN – NOT  REALLY SURE WHAT BONITO IS, WHEN I WAS EATING IT

- Lobster, Kidney Beans, Radicchio, Sumac – LOBSTER AND KIDNEY BEANS? REALLY? AND SUMAC? REALLY?

- Grains, Almond, Garden Cabbages Leeks, Hazelnut, Burnt Hay, Egg Yolk – INTERESTING THAT THEY INCLUDED THE BURNT HAY, BUT DID THEY REALLY NEED IT 

                      - Wild Duck, Walnut, Beet, Grown Funnel Chanterelle 

- Celery, Coffee, Yogurt, Blackcurrant – ABOSOLUTLY DISGUSTING

- Salted Apple, Blackcurrant Leaf/Marigold, Toasted Oats 

- Chocolate, Coffee Vinegar, Black Pepper

Geranium, Copenhagen, Denmark

Geranium ranked 19th on the 2017 list of 50 best restaurants in the world was excellent. My only criticism is that it was flawless (almost to a fault). Nevertheless worth every danish kroner.

My favorite dish was the dill stones w/ cucumber and pickle ice and horseradish sauce. The dish had everything. Not only flavor, but also textures and an array of temperatures. The biggest surprises was the mushroom caramel for dessert, yes mushroom! The blend was perfect!

Another highlight was the crispy fish scales added for texture. Geranium follows suit with current trends of an open kitchen and preparing the food in sight of the dinners. The tour of the wine cooler and kitchen was also special, along with opening a wine bottle "old school" style with heated tongs to crack off the neck of the bottle when the cork is old and dry to avoid cork from entering the wine.

Appetizers

Lobster, Milk, Juice from Fermented Carrots & Sea Buckthorn

Jerusalem Artichoke Leaves, Hazelnut Oil & Rye Vinegar

“Razor Clam” with Minerals & Sour Cream

Soup from Dried Ceps, Pickled Pine & Truffles

“Dillstone” Mackerel, Horseradish & Frozen Juice from Dill Pickles

Dishes

Yellow Beets, Aromatic Seeds & Juice from Smoked Yoghurt

Creamy Trout, Sheep’s Butter & Juice from Grilled & Fermented Cauliflower

Salted Hake, Parsley Stems & Caviar in Buttermilk

Crispy Grains, Bread with Old Grains & Bread with Seeds

Roasted Onions, Melted “Vesterhavs” Cheese & Onion Plants

Scallops in Juniper Aroma, Essence of Plums & Brown Butter

Venison, Walnuts, Apples & Elderberries

Desserts

A Bite of Beetroot, Blackcurrant, Yogurt & Tagetes

Ice Cream from Beeswax & Pollen with Autumn Berries

Caramel With Roasted Grains, Chamomile & Pear

Sweets

Pumpkin Tree

Cake with Pumpkin Seed Oil

Caramel with Cloudberry &  Chanterelle

Chocolate with Oats & Sea Buckhorn

Marshmallow with Rose Hip

Green Egg with Pine

City Tour 1 - Copenhagen, Denmark

Autumn Day! 

Day touring with Susan (a traveler friend and fellow kayaker from arctic trip).

Jewish Museum - (significantly less than expected)

Freetown Christiania - an interesting surprise. 

The Little Mermaid

Nyhavn Street 

Amalienborg Palace

The two places I really wanted to visit, but did one wasn’t open and the other I didn’t have the time were: Tivoli Gardens and Louisiana Art Museum.