Alberto K

When I was in Malmo last year for Øredev last year, we stopped into Copenhagen to have a meal at the michelin starred Alberto K. I’d totally forgotten to write this up, so getting around to it just now. When booking it, I had also forgotten that I’d eaten here once for breakfast before – it has a spectacular view of all of the city being located on the top floor of the Radisson Blu hotel.

Upon being seated, we were given some lovely amuse bouches. The one with the green is a crispy fish skin with some flaked fish. I can’t really remember the one in front of it now.

Behind it sat some fresh sea prawns, served raw with a dollop of mayonaise.

Next up was a fish wrapped in some local shrubbery and then roasted, absorbing some of the flavours. I do remember this fish being particularly succulent and very engaging for us, as diners, as we cut into the delicately wrapped piece of fish.

This is what the unwrapped fish looked like.

Of course, they had some very nice breads. Dark and heavy like the Danish prefer although with a very lightly whipped butter that was very easy to smooth over the bread.

I’m going to be missing some of the details in this, as we ate through so many courses but I forgot what they all are.

Really dig the plating.

This dish was really lovely. I think it was a chicken dish, with very clever components. The outside of the egg yolk cooked and served by itself, so that it would burst and combine with all the ingredients. A delicious thick foam served inside the empty shell, and then crisp chicken skin providing salty contrast.

This would be a licorice infused stock that would form a component for the next dish.

Made up of pork and very earthy flavours and divine local mushrooms.

We then had some pigeon, served with beet room and some local herbs before making our way onto the dessert rounds.

For showmanship, the next course, they made a fresh ice at the table, using the ever spectacular liquid nitrogen.

Before spooning it delicately over some picked pear with walnuts and another scoop of fresh creme fraiche ice cream. Refreshingly light and not too sweet. The iced granita was made out of sorrel.

Before finishing off the tasting menu with a caramelised plum and an intricately detailed plate including roasted “bread” (made with malt) and an almond milk to mix in with the malt.

What I really enjoyed about Alberto K was that they used very fresh ingredients and prepared them in a way that was neither too heavy, nor too rich. It was all extremely contemporary and a very clever composition that lead you to a wonderful finale.

Name: Alberto K
Found at: Hammerichsgade 1 (in the Raddison Blu Hotel), Copenhagen, Denmark

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