Stud!o - Koebenhavn

I made the mistake of mapping the restaurant via Yelp, Studio had just relocated. So we got to their old location by foot and found nothing. Dialed the restaurant and found out we were about 3 miles away and CPH only has taxis so we had to walk back to the city center to hail one. Front of the house was so graceful about the whole ordeal told us not to worry and to just get their safely. Truly took the burden off us! The food let it take you on a head to tail journey. Incredibly well thought out food locally foraged and harvested ingredients. A beautiful bounty of Scandinavian ingredients, manipulated with the utmost precision. Chef presented several of the courses inspiring to hear the descriptions from the creator himself and he was so authentically engaged when we peppered him with questions. At the end of the night it was a bit challenging getting a taxi back even Chef got involved in the process. The humility and graciousness, stunning. All memorable and fantastic. Wouldn't change a thing.

Wow, wow, wow. With time for one Michelin-style experience in Copenhagen (but not enough time to snag a reservation at Noma), I did quite a bit of research to determine which would be the right spot. I prioritized a not-insane pricepoint (so Geranium was out of the question) but finding a real, dinner as theater experience. Studio certainly delivered. They position the Stud!o Experience as a 12-course meal, but the first five were more like snacks so it wasn 't too overwhelming. The wine pairing was a glass of champagne and seven glasses of wine, which sounded like a bit much to us so we opted for ordering bottles instead. The bottle pricepoint is on the high side, but with insight from our server, we had enough direction to have great pairings alongside our meal. My mom 's favorite was the scallop carpaccio with apple coriander snow, mine was the cheese churro with truffle, and everyone loved the squid preparation. We had some pickier eaters with us, but everyone was so pleased. I 'd come back here a hundred times over.

One of three dining concepts at The Standard, an Art Deco building constructed in the 1930s that has since been re-positioned as a modern destination along the waterfront, Stud!o has been said by many to offer one of Copenhagen 's most impressive tasting menus in the 'New Nordic ' era, the recent announcement that Chef Torsten Vildgaard would be leaving to join Renè Redzepi at noma 2.0 speaking volumes of the man 's talents while also stoking a personal interest in the project based on a lunch enjoyed on July 7th. Originally opened in late 2013 as a partnership between Manifesto co-creator Claus Meyer and Chef Vildgaard, a Michelin Star it still holds quick to follow even as the rest of the building including Summer Concerts and a Jazz Club often draw attention away from the stylish space and open kitchen tucked away on the second floor, diners visiting Stud!o are promised a menu of 'curious and playful ' cuisine at both lunch and dinner, the waitstaff polite but formal while the majority of plates are presented by Torsten and his team of Chefs. Visited on a fairly warm afternoon, the cloudless Copenhagen sky a rarity that saw many locals sunbathing along the inner harbor with only a light breeze through open windows helping to cool the low-ceilinged room, it was without hesitation that still water and a glass of Rhubarb-Dill Juice was selected to accompany the 100DKK 9-course menu, a Sandwich of crispy Potato strings quick to arrive and whet palates around a briny center of emulsified Vinegar, Fish Roe and Cress. Seated at a wooden hightop in plain view of the kitchen, a total of just five guests matched by an equal number of men working in relative silence, bite number two came by way of a Stud!o signature placing a lightly cooked Quail Egg beneath Summer Truffles alongside Black Salt and several whole Eggs in a carton, the single bite bursting in each diner 's mouth and quickly flooding the palate while a follow-up of Veal Tartare was served in a disturbingly small calf 's bone topped in Hay Oil with Elderberries and Capers intended to be spread on a Rye Crisp. Moving at a good pace compared to many similarly rated spaces, the small crowd giving Chefs an opportunity to vary pacing by table, plate four was once again described as a 'signature ' with Vildgaard 's take on an Æbleskiver successfully putting Cheese and Truffles where Jam usually fits, the Sourdough made from Meyer 's starter expectedly good on its own but better with Butter or Soured Cream while Malt Crackers in an envelope seemed somewhat superfluous. Still rooted in foraging and the best local produce, but clearly rooted in classic French technique as evidenced by peerless Sauces that compliment but never overwhelm, the first proper plate of the day came by way of raw Shrimp tucked inside leaves alongside salted and grilled Cucumbers with nuggets of frozen Dill atop, the juice ordered early on clearly intended to pair and doing so in a manner that accentuates sour notes that are balanced by the sweet Crustacean. Serving fairly large portions of proteins to compensate for the abbreviated menu, evening diners offered one extra course plus two additional snacks for an additional 300DKK, a plate of Witch Flounder roasted on its perfectly cleaned bones came next bathed in foamy Garlic Butter with tiny black Capers adding both brine and texture, the follow-up of barely-boiled Squid cut into Noodles offering light resistance to the tooth in a Creamy Mussel Sauce with Beach Herbs and the assertive flavor of Miso. To this point very impressed, not one stem, seed or flower out of place or unnecessary to the compositions, Stud!o 's final savory came by way of rosy Pigeon Breasts kissed by the grill alongside warm Cherries cooked in foraged spices and blanked in Sorrel atop a Sauce of Black Garlic and Pan Jus, a duo of Desserts managing the delicate task of adding Herbs to something sweet with purpose rather than on principle as numbing Szechuan Peppercorn Ice Cream found its foil in Raspberries and Yogurt while a frozen disc of Beet Root perched elegantly atop Blackberries perfumed in Licorice and kept from being too sweet by Crème Fraiche.

Another Scandinavian restaurant with the same concept/food as the rest.

This place is one of my new favorite restaurants in the city. Set menu and went with the extra wine pairing (wine pairing from the old wine cellar), which is best spent def well! The food is absolutely amazing pulsing, edgy, noisy, but stylish. Great staff, music and interior. Closed evening with a large Marolo Grappa, an espresso martini and petit four. We'll be back soon!