108 restaurant review - Copenhagen, Denmark
It’s difficult to conceive of a more potent combination than mod-Danish cuisine and design, all of which makes even the most casual gastro outing in Copenhagen such a pleasure.
Local design firm Space Copenhagen didn’t miss a trick when it furnished a former industrial oil warehouse in the old Christianshavn quarter for Rene Redzepi’s new 108 restaurant. The light flooding in through the tall sash windows and high-ceilinged space provide striking relief from the swathes of raw concrete, exposed brick walls, dark burnished metals and weathered timber.
In the kitchen, Redzepi’s business partner and Noma alum Kristian Baumann blends his Korean heritage with his adopted Danish sensibilities when he mixes preserved berries, flowers, and mushrooms with fermented pumpkin seeds and squid guts to create picture-perfect plates of contrasting colours and textures – such as a cured mackerel seasoned in pine salt and celery vinegar, and served with salted gooseberries, seaweed, and foraged spruce wood oil.