Relæ

  based on 1 review   write a review

41 Jægersborggade, Copenhagen, Denmark
36 96 66 09

Relæ Copenhagen Reviews

tj1777 tj1777
378 reviews
New Nordic dinning at Relæ Mar 31, 2017
The restaurant was founded by Christian Puglisi who is also the head chef. Before he got his own restaurant he worked as a sous-chef at Noma hence he was one of the first who worked with New Nordic cooking. He left to open his own place which specialized in high end dinning to reasonable prices.


The restaurant is located in a basement in a side street on Nørrebro which is a bit north of the center of Copenhagen. The restaurant isn’t very big and they have put the tables quite close together so you don’t get the privacy which is usually the norm at restaurants at this caliber. When you book you need to take into account you will only be allowed to hold the table for 2½ hours since they are doing two servings a night – hence you will have to arrive at 6 the latest or after 20.30.

There isn’t really a menu you can only choose between a four course menu or the full Relæ experience which is an eight course menu. There is no further description of what the menu actually consist of so you will have to trust the chef. They do ask about food allergies and special requirements before you get the food and they do have a vegetarian version of the menu as well. The restaurant offer a wine or juice paring to go with the menu. The wine menu is a much focused on natural wines – which I find more special than really enjoyable.


Before we get to the first course there is a little amuse bouche which is quite elaborate and taste great. It is actually prettier to look at than most of the following dishes which isn’t really presented quite as distinctly as you usually get at this kind of restaurant.

Then the waiter comes with a couple of large pieces of sourdough bread which is nice and warm and baked at the restaurants own bakery. The bread taste very well and you might enjoy the bread as a way to fill up your stomach during the meal since the dishes are not that filling in themselves.


The first course is half an onion cooked with some birch sap – hence the taste is a bit sweet from the sap. The onion taste reasonable well but since they only use the one onion the dish is a bit one-dimensional and not quite up to the standard of some other onion dished I have had where they use a combination of different onions cooked in different ways.

The onion is followed with a very nice and seasonal dish consisting of lumpfish roe and almonds. The dish taste very well and it is nice to enjoy the lumpfish roe which is always an indication of the beginning of the spring in Denmark.

Third dish is mussels and wood garlic which is a reasonable fresh dish – but I don’t think it really can live up to the lumpfish. The mussels are followed by a dish of potatoes – which doesn’t look, taste a feels like potatoes. The dish is really a deconstructed dish where they cook the potatoes and then dry then and cooked them one more time with ten year old parmesan cheese. The dish is probably very interesting to make from a chefs point of view – but I don’t really consider it my favorite of the night.

Finally we have reach a dish with some actual meat – the restaurant is actually pretty famous for its focus on vegetarian dinning so don’t expect huge servings of meat during your visit to the restaurant – even if you are having the non-vegetarian menu. The dish is a slice of pork with a piece of baby cabbage. The dish is very simple and the presentation is really nothing which you couldn’t do yourselves at home. The pork taste good – but is a bit small – hence it is a good thing they came with a second serving of the bread.

The main meal of the dinner is over – and we move to the cheese. The cheese is fresh cheese fried in a little pancake with some blueberries and olives. The cheese actually tastes surprisingly good and is a nice surprise of the menu.

To end the meal are two desserts. The first is a nice plate of yogurt covered with a selection of different citrus fruits. The dish is very refreshing after the salty part of the menu. Finally we get an ice-cream based on Jerusalem artichoke. The ice-cream taste reasonable well but I don’t think I ever become a big fan of ice-cream made from Jerusalem artichokes.

All in all the meal was good with excellent, and the price is between the top end restaurants in Copenhagen and the second tier of restaurants in Copenhagen.


The price for the full experience is 865 DKK or about 115€ while the four course menu will set you back 475 DKK or about 65€.
The cutleries placed under the tab…
The amuse bouche
Bread and olive oil
The onion in birch sap
10 / 10 TravBuddies found this review helpful/trustworthy
Link
vulindlela says:
Congrats!
Posted on: Apr 01, 2017
DAO says:
Congratulations! You are featured on the homepage today!
Posted on: Apr 01, 2017
Zagnut66 says:
Congrats on being featured Mickey!
Posted on: Apr 01, 2017
Join TravBuddy to leave comments, meet new friends and share travel tips!

Check Copenhagen Hotel Deals

Check-in:
Check-out:
Guests:
Rooms:
Copenhagen Map
2 reviews
1 review
3 reviews - $57
2 reviews - $118
Copenhagen
photo by: the_bill