I went to one of the Koan pop ups a while back when they took over the old Relae space. They also…read moredid a stint at Empirical Spirits but they have now found a permanent home in a quiet neighborhood off the water tucked away by the Kastellet and Little Mermaid. It's a developing area so there is a lot of construction and the space is actual built into a bridge that goes over the water. Needless to say I got lost a few times. I was literally on the bridge over the restaurant, backtracked, and then was in construction behind the restaurant. Circling around said construction I finally found the oasis which is the permanent home of Koan Sleek, white, blonde woods, high ceilings and a very unique wedge like space. The staff have gone from casual garb to full suits and the chefs are all decked out in white. The food =, the flatware, the plates/ceramics have all gone up a handful of levels and this is now a proper fine dining restaurant. The trend in CPH has been going more casual and lots of Asian inspired. Since chef Kristian is Korean in background that part shines through beautifully with the obvious use of great Danish product. It is refining greatly and the opposite of the casual Asian eateries popping up. However it is far from stuffy and it felt like everyone was having fun. Like at 108 I think chef Kristian is going to get his star quite quickly but this time completely with his own point of view and under his own terms

Our meal was filled with highs and lows, but overall it was a privilege to dine at Koan…read more The restaurant location is a little out of the way, but easily accessible via car from the city center. When we arrived a few minutes before opening, the door was locked so we stood outside in the freezing wind. It would be great if they installed a sheltered area near the front door so early guests can escape the elements while waiting. The interior space is a relatively small room with about 8 tables. It's open, with high ceilings and warm lighting, including a kitchen area near the entrance for finishing of the dishes. We started off with small bites, including a wonderfully done mandoo, a kimchi pear, and a beautifully plated scallop. Then a refreshing kimchi dish, and a uniquely prepared ball of caviar around tofu. What impressed me was the langoustine, which was nicely fried on one side and soft on the other. The sauces were delicious, and it almost reminded me of Korean fried chicken in its consistency and juiciness. After that, the Korean donut was a delightful bread dish. This is where things started to fall flat. The next dish was a ribeye, while nicely cooked, it didn't taste that unique. The next two were rice dishes, though it felt a little odd that our waiter brought out a stone pot of white rice to the table next to us, explained the dish to that table, then brought the stone pot to the kitchen counter next to us, then immediately picked it back up and brought it to our table to explain the same thing that we just overheard. I feel that could've been orchestrated better. The first rice dish was a lobster + rice with truffles, and the mushrooms in the rice dish tasted a bit too strong and took away from the dish. Also I'm not sure if it's just me but I didn't prefer truffles and lobsters in the same dish, it didn't seem to mesh well. The second rice dish was too heavy; it was a thick stew, with lobster and rice underneath, but the flavors were a bit too rich for me. I couldn't finish it. I want to note that at this point in the meal it started to get uncomfortable because the kitchen in front of us continued to fry langoustine (I think) for the other tables, and the smell & oiliness from the fryer permeated our table area. So you can imagine that we're trying to enjoy the different flavors from new dishes, but the whole time we're smelling the fryer oil, even as we went into the desserts. The first cold dessert was a much-needed relief from the heavy dish prior, but the second soufflé dish was again too heavy, too sweet. It came with an ice cream with caviar on top, which I felt didn't really mesh well and was unnecessary. The last pieces of dessert came in a beautiful set up of pentagonal boxes, and were good and light. The yuzu meringue was lovely. However as I mentioned above, at this point I just wanted to leave the room because it became stuffy from the kitchen frying next to our table. The oil smell stayed with me, and when we got back to our hotel, was still in my suit jacket and shirt. This issue should be an easy fix: fry food in the back kitchen, not the front. Service overall was strong, though at one point when pouring the juice that paired with the ribeye, it splashed drops on our table, and these drops were not cleaned through the rest of the meal. I understand that Koan is a newer restaurant so they may still be finding their bearings, but I was underwhelmed by the experience. For the price that they charged, roughly $440 USD/person which is the price of something like the French Laundry or Eleven Madison Park (both 3 stars), I was expecting a better experience. My total score might be between 3.5 and 4, but all things considered as my concerns are likely easily fixable, I'll round up to a 4.

Went to this little restaurant during dining week. We arrived early but our table was ready and we…read moregot bread and wine really fast. The menu was fixed because of dining week and we started with antipasti with mushrooms, olives, vitello tonnato, a thin slice of pochetta and artichokes. Starters was a really delicious tortellini with ricotta cheese and spinach served in a creamy tomato sauce. I really loved that sauce! Then we had a dish with marinated pork, served with potatoes. Dessert was a traditional tiramisu and my boyfriend loved it - I thought it tasted too much of coffee though. The restaurant was authentic and cozy. Service was efficient, kind and professional - the whole evening went smoothly and I don't have anything to complain about.

This restaurant is simply fantastic. Both the food, the ambiance and the service is outstanding…read more It's a little piece of Italy in Copenhagen. I'll definitely be back soon and I recommend the place warmly.

Not only Italian! A lot of choices and amazing food. Great service as well…read more I wanted so many things it was hard to decide. We both enjoyed our meals. Thank you!

Great service, a variety of beers on tap. I had the burrito with nachos and salad and it was so…read moregood!

Delicious pizzas, and other dishes. Reasonable prices. All pizzas made in the wood fired stone…read moreoven. I come here weekly. My favorits are 19 and 20.

Cozy neighborhood Italian restaurant in Oslo. We were tourists yet felt like everyone else were…read morelocals. Friendly and welcoming service. Wish they were in MY neighborhood in California.

The first Michelin starred Restaurant in Copenhagen, no small feat in a city that at one time…read morecontained San Pellegrino's "World's Best Restaurant" Era Ora is more than a place to eat, it is an act of resistance and commitment in an era where nearly everything else of note has allowed "New Nordic" to change the way it's Chefs cook and think. Opened in 1983 and currently toqued by Antonio Di Criscio, the family owned and operated space in Christianshavn found along one of the area's canals on the opposite side of Torvegade from kadeau, Era Ora defines its style of cooking as "Italian Inner Fusion," nearly 90% of the ingredients including basics like Flour brought in from Italy to focus on influences dating back to the Romans and Greeks with a focus on creating new ideas with ancient roots, the idea operating without regard for Copenhagen's Cold and Dark Winters or all-out embrace of ideas such as pickling and foraging. Open Lunch and Dinner Monday through Saturday save for five Holidays, the current manager a youthful American Born Dane from California, it was on Tuesday afternoon that a total of only three guests dining at separate tables made their way into the restaurant decorated in Peach, Green, Floral Images and luxe Textiles, things admittedly 'slow' on weekday afternoons despite a relative bargain 598DKK 4-course Chef's Tasting that becomes around nine plates plus Bread when accounting for Canapes and Amuses. Describing 'inner fusion' as the idea that although distinctly "Italian" the food at Era Ora attempts to put ingredients from several regions on one plate, no specific style embraced across dishes of Antipasta, Pasta, Fish, Meat, Cheese or Dessert or a Wine list nearly 600 Bottles deep and almost exclusively from Italy, every meal at Era Ora begins by way of an Anti-pasti platter incorporating several big flavors, on this day a trio of Marinated Zucchini with Bell Pepper, a Tapioca Crisp perfumed in Licorice plus Mint and a pickled Turnip smeared in Garlic all vibrant and fresh with a piece of robustly crusted Sourdough served without Butter or Oil quick to follow. Explaining that Bread is intended only for scarpetta at Era Ora, the open crumb certainly well suited to the task of mopping up elegant Sauces across the plates to follow, it was next atop four stones that Chef Di Criscio welcomed diners, the trio of Crisps each showing off a different type of Grain from Italy and topped with everything from Raw Langoustine to housemade Ricotta and Wild Boar Bresaola shot and cured by the staff, the final bite a small pot of Sheep's Milk Cheese topped in Hazelnuts atop mashed Fava Beans. Italian for 'about time,' a concept embraced by both Era Ora's cuisine and art displaying the sun and moon in the foyer, it was perhaps forty minutes after seating that the first proper course of the menu was presented, the Manager playing the role of server and describing a flavor profile that started sweet and ended with a bit of spice, the fact that Opuntia grows in Italy previously unknown but the gel of its Fruit doing a beautiful job of highlighting the Halibut while also mellowing the Peppers imported from Tuscany. Well portioned for a tasting menu, each course enough to give diners an opportunity to explore ingredients on their own and then in combination, course two was a fortunate find for those who live in parts of the world where Salt Cod is not considered a delicacy, the three Black Raviolis stuffed just short of bursting with creamy filling and a lot of brine that found itself well met by confit Tomatoes, a light Cream Sauce ringed in Parsley Oil and pan-seared Chickpeas. Sopping up every last drop of Sauce from the Pasta and accenting to a continuation of lunch, the kitchen clearly working well beneath capacity and thus happy to fire plates at a pace dictated by diners, the day's entrée was served with a story about how importing Veal allows the restaurant to skirt Denmark's Laws forbidding the butchering of young Animals, a thick sirloin lightly fried and fork-tender on a backdrop of Egg Yolks and Vinegar plus sautéed Leeks and Haricot Verts. Taking a pass on Cheese, the 100DKK Supplement not a favorite as offered topped in Chipotle and Parsley, it was with a dish featuring Peaches imported the day prior that the meal ended, a disc of tangy Semifreddo anchoring ingredients including Ice Cream, Nasturtium Flowers, Chocolate Mousse and Mint, the individual flavors pleasant and an ability to mix and match interesting but none of it really congruent in the way that the dishes before it had been and thus an unfortunate way to end what was otherwise a noteworthy meal in a Restaurant that stands out in a dining scene that sometimes seems flawed by conformity.

Relaxing ambiance, pleasant service and delicious vegan Nepalese/Indian food. The thupkas are large…read moreportion size which is good because the salad bar is on the sparse side. The hot food buffet looked and smelled good but we all chose a la carte. Buffet prices are higher on the weekends.