#copenhagendiningweek

En af de restauranter vi prøvede til Dining Week sidste år var Aamanns, og oplevelsen sidst var så god, at vi ville afsted igen i år.  Torsdag aften drog Patrick og jeg således mod Østerbro.

Vi kom tidligt og var blandt de første der blev bænket på en udemærket plads langs baren. Det virkede som om de havde opdelt reservationerne, så gæsterne langsomt kom sivende. Det fungerede super godt, og…

Clou Borgergade 16 1300 København K

A picture perfect example of Clou's excellence in savors and styling. The dessert.

”I’m telling you, this one’s gonna get a star this year”. The words came from my better half, a knowledgeable cook and foodie too, and the stars referred to the Michelin guide, naturally. Last week was all about Copenhagen Dining Week and since Restaurant Clou was the one my boyfriend had scouted and applauded I went along exited.

  The concept of Copenhagen Dining Week is quite awesome: 1 week, a bunch of cool restaurants in the capital and whichever one you choose to dine at you get 3 courses at the price of DKK 200. And it is with my hand on my heart when I say that Restaurant Clou was worth every penny, maybe a dash more.

  Located in the heart of Copenhagen, Clou is the new gourmet spot in town and with the Bentsen brothers by it’s side as createurs and owners I’m convinced it’s gonna fit right in.

As to the menu there is no doubt either what to expect from classy Clou, where the food and the interior deco used the same stylist – and it was a damn good one. The space was kept white and bright and the servings where sharp, simple and interesting.

The Asian duvet in warm Fall colors was a Clou favorite -  and a first for me.   

First course on the Dining Week menu was cod covered in a sour sea-buckthorn pulp served with seaweed. Fresh, light yet explosive in taste with the acidulous sea-buckthorn.

The main course was phenomenal, fun and well flavored: braised veal shank on beets covered in an Asian duvet – rice paper showered with edible flowers, whole pink peppercorns and dried blueberries. An alternative treat for eyes and a picture perfect combination for the mouths taste detectors.

Lastly, a sour and summery dessert was brought to the table. A leaf shaped mandarin ice cream was delicately placed next to candied lemon cream on neat and petite bergamot jellies; all pieces drizzled with citrus herbs. 

  Three words on Clou? Elegant, clever and beautiful – all adjectives that are suitable for both the amazing interior, the remarkable service and the spectacular food in it self.

  Bon appétit!