Quite nice but could do better. - Amass Restaurant København - Buy Reservations
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København's Best Restaurants that are most frequently booked by customers of Amass Restaurant København
Ranked #21 in København's Best Restaurants.
😒 3/5 - Quite nice but could do better.
By 👻 @Philippe G, 05/13/2022 3:00 am
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Amass - Køpenhavn- May 2022 It’s a restraurant created by Tom Orlando who has worked at Per Se (NYC), The Fat Duck (UK) and as executive chef (nr2) at Noma before opening Amass in an old industrial building not far from the former Noma “1” location. On arrival you’re supposed to go up some concrete stairs to the first floor to then be taken downstairs to the… ground floor. I would have hated that but I had had exchanges with them prior to coming and they had told me I could go through the kitchen (downstairs) straight into the dining room. It’s also possible to go around the building through the left and enter through the back. Anyway, the other three had to go through the up and down, which they were not so happy about. It’s rather silly. Anyway once inside, I was glad to see they had taken my format into account with a suite confortable and armless office chair. The menu is of course unique for everybody and consists of 12 courses (including chips, bread, and cookies, so really 9 courses, but some are double servings around the same product, so well…) but it didn’t seem “so expensive” as the menu PLUS the entire drink pairing, aperitif, water and coffee was 295€ per person. So for this price, was it good, yes. All of it was nice, tasty and pleasant. But was it innovative, at some moments unique and globally interesting ? Well, in the greatest part, NO. What was real good ? A lovely steam-cooked bun with langoustines inside, a lovely crumble including caviar and nuts and a piece of very lovely half-cooked lieu noir fish under a green glazing. That was real GOOD. The rest, including some kind or potatoe kroepoek, a potatoe bread and green garlic butter, a broth made of fish bones and herbs, a nice scallop (half of one actually) and the “fake chocolat” cookies were OK. The broth with sea shells and veggies, the fried “sausage” of lower fish parts and the desserts were just banal. So we’re some of the wines. After a nice green wine to start (apparently unfiltered and natural), the rest of the pairing was classical, from burgundy to riesling and an Italian rosé. And weirdly a dry schnaps added at the end. The funny part is that come and give you a whole lecture about “how to make chocolate with local grains to avoid importing cocoa” and then serve you… coffee. 🤷🏼 ♂️ But, ok, it’s a start. ♻️ 🌍 So would I return ? Maybe. I am not sure. But given the distance, I guess not. It’s one green star, no regular stars, and maybe it could get one if the entire dinner gets a notch up. But I’m unsure about it. #Industrial #Loft #Natural #Locavore #Modern ♻️😋🍷
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