Skip to main content

A question of etiquette: Copenhagen

I went to Copenhagen and got swept away. It was a cold-ish October, but that didn't matter, Copenhagen is all about the hygge. Hygge is refined coziness, that equates to the glow of candles amongst beautifully designed furniture.  


Let's get straight to the point and agree that the Danes have taste. They know how to smooth off all the edges and bask in perfect harmony of colour palettes and few patterns. And lighting, everywhere the lighting is so 'correct'. In fact, I'd loath to come in summer, when the need for side lights become almost obsolete with the late setting sun.

Hygge really excelled in the wine bars, and so the combination of impeccable service, beautiful space and drinking wine is my vision of the next realm.

But. But... As well some of the most amazing food, Copenhagen is also the place I had the worst dish I have ever eaten. And at a renowned establishment. What do you do when that happens?! Seriously, what do you do?

I've asked my friends who cook for a living, and they said the dish sounded like a classic combination - kohlrabi and apple. It was thin slices of charred kohlrabi, with apple purée. So much purée. The type of purée that I would've made, slushed up and put in with my muesli and yogurt. The kohlrabi was chewy and the whole thing was acidic. Acidity that stuck to the back of my throat, worming its way up to my nasal passage like smoke rising.  No seasoning. At all. There wasn't much seasoning in general in the food I had, but other dishes were compensated by the produce shining through.

But back to the important question, a question of etiquette - what do you do, in a highly acclaimed restaurant, on a tasting menu, eating alone and you hate a dish?

I've been brought up to eat everything I've been given, particularly when in someone else's house. Now the thing with creating 'hygge' infused (infested) environments, is that everywhere feels like someone's home. All the welcoming glow does, is make me comfortable, at home, and, well... feel obliged.

I ate it. Gulped it down, gluggy mouthful at a time. I said 'thank you, it was lovely' when the plate was cleared.

The offending dish:



















Places to go, with some comments from me and my friend who lives there:


Falernum 
Vinstue - Lovely little wine bar/ sort of bistro, not too pricey if you share some things. 
Vinhanen - really delicious wine, platters of meats and cheeses for around a tenner.
Warpigs - a brewery! Great ales and delicious mac and cheese.
Vedstranden 10 - This was really cute wine bar 
Host - 3 courses for 325 kroner and meant to be wonderful. Wine on top but we don't have to go crazy. 
Kjobenhavn - 3 courses about 30quid. It's a New Nordic sort of place 
Madklubben - Generally good service and good food at a reasomable price. 
Manfreds - Its 250kroner for 7 small courses 
Relae - I really wanted to go, but forgot to book in time!


Lots of lovely photos of my weekend in Copenhagen. Including business card of a place I loved, great open top sandwiches, delicious breakfast at a 'porridge bar' and a picture of a wine bar, and one of my friend's apartment - can you tell which is which!? #hygge














Comments

Popular posts from this blog

How do we decolonise? A series of questions

I have been thinking a lot recently about how we decolonise our thinking, especially around food and drink and to be honest I have no answers but I do have a series of questions. I have a some specific streams of thinking. I am also concerned with the indigenous identity, and how it is one that sits within many other spaces. “Commonly held beliefs of the white culture attack commonly held bliefs of the Mexican culture, and both attack commonly held beliefs of the indigenous culture. […] she learns to be an Indian in Mexican culture, to be Mexican from an Angle point of view.” Gloria Anzaldua, Towards a new consciousness. Because to me this is the essential strip back we need to get to, to understand what colonialism means, and how we untangle that. But how do we engage with that language in the UK where indigenous narratives is not a known language, because ‘native’ does not mean difference? How do we connect globally with the understanding of indigeneity? There is the

Rice, and everything else

I want to tell a story about journeys. Journeys that are circular, that fold back on themselves. For Gawai this year I had a conversation with my dad about rice, and about celebrations, and on Instagram I told a story from a Gawai. It also made me think about my name – the journey my name has gone on, and how I have moulded myself to others, to audiences I meet on my migration and how I fit into what feels comfortable for others. To be complicated means having to explain myself a lot, which is both ok and annoying. I sit with both those feelings. The story of rice is complicated too, its about farming and eating, it's about gods, it's sacred but also it's everyday.  This piece is a journey too; it is a snap shot of different things that to me, make up a whole. This is my history. My name is Anna Sulan Masing. [I haven't edited my dad's words, because these are from back and forth chats, and I like imperfection that modern technology of rushed emails and

The world for some spice

This is a bit of a rant, it was going to be a twitter thread but I realised I had more to say that a few posts so thought I would take the liberty of this space - after all, that is what it is here for. But, the editing - typos, spelling, phrasing etc - will all be a bit off, as I write this in rant and in rush. Two things happened yesterday that are connected, and another thing this morning that is adjacent to the same thinking.  Firstly -  I listened to Take A Bao podcast (which I am going to write about more Kavey Eats blog for next week), and I was reminded how it is pitched for a global audience, it is talking about global food trends, but what makes is so great is that it completely takes out a western-centric narrative.  This isn't a food podcast that explores politics, it is a gentle, interesting look at various interesting foods and drinks. It just takes the assumption that Asian foods are interesting to all, and that to talk about it we don't have to exotic