Crazy resume, but Richard Hart was head baker at Tartine in SF and invited by Noma to move to Denmark and be the head backer for Noma during the "golden years". Noma won restaurant of the year for many years in a row.
Hart's experience is very high level and set the expectations super high, despite this they delivered in every single thing we ordered and I would highly, highly recommend you go out of your way to visit one of their numerous locations while you are visiting Copenhagen.
Location was walkable from our hotel and even though we only had 3 hours in Copenhagen we decided to make our way here. The thing we liked most is they opened at 7:30am. By 8 am they were way more busy and though we got there a little early there was someone waiting in line.
Bread, Butter, and Cheese: You choose the type of bread and I went for the seeds one. This was unexpectedly good and my favorite. I literally could not stop eating it and finished it completely! You could tell a lot of care went into every single element and it was probalby the best seed-crusted bread I have ever had.
Cardamon Croissant: Their infamous menu item. If you like sweet this is perfect, the cardamon taste is very light and balanced and not overly harsh if you aren't a fan of things too gingery. This was the very definition of the Maillard Reaction and the crispy burnt bits we shared and could not stop eating.
Sausage Roll: Probably the weakest from what we ordered but still very, very high level. The balance of meat to pastry per bite was too meaty for our taste but this is a minor complaint, we finished everything.
Drink: Fresh squeezed bottled OJ and Flat White. Both very delicious and abnormally good.
My impression is you can order anything here and it will be excellent. read more