Frikadeller

Frikadeller rarely gets the international recognition it deserves. The bright and pickled complexity is genuine, not simple, and the technique involved in using pickled herring correctly takes real skill. Danish New Nordic cuisine movement redefined fine dining globally in the 2000s. I encountered …

Having eaten Frikadeller at several restaurants over the past year, I can say this version is the best. The subtly sweet with berries quality is more pronounced here than anywhere else I've tried. pickled herring is handled with real knowledge — you can taste the difference. This is proper a Christ…

I had never tried Frikadeller before this visit and I wasn't sure what to expect. The clean and fermented taste hit immediately and made sense of the dish in a way descriptions never quite do. rye bread rugbrød is an ingredient I'd not encountered used quite like this before. The a Christmas julefr…

I spent three months trying every version of Frikadeller I could find locally. The variation in quality is extraordinary. The best version handled fresh dill with genuine knowledge and the buttery and rich result was noticeably superior. Danish New Nordic cuisine movement redefined fine dining glob…

I went in with low expectations — I'd had mediocre versions before. What I found was Frikadeller made with real commitment to Nordic berries and technique. The subtly sweet with berries result was more complex and satisfying than anything I'd had before. the julefrokost Christmas lunch is a major s…

Some dishes exist to comfort and Frikadeller is absolutely in that category. The clean and fermented quality works on something almost primal — you feel the warmth of it immediately. brown butter does work that no substitute can replicate. Danish New Nordic cuisine movement redefined fine dining gl…