The Standard - Koebenhavn

During summer 2021 the team at Studio changed. The previous team were amazing, and I was looking very much forward to meet the new guys on the block . The current food style is partly classic, partly modern with a twist of New Nordic. Food with lots of great flavours, precise cooking and first class combination of ingredients. The menu kicks off with 6 snacks including a tartare biscuit and a great take on oyster (which I am sure you would like even if you don 't usually eat oysters). A delightful start. First dish: tomatoes with trout and edible flowers was beautiful to watch and even better to eat. Sweetness and a slight acidity from the tomatoes matched the trout beautifully (a very refreshing dish on a rather warm evening). Next was lobster with two sauces: a lobster bisque and a sauce with berries. This could have gone horribly wrong and could have been a clash between savory and dessert, meanwhile the balance between the rich lobster and the sweetness and acidity from the berries was just perfect. A truly amazing course. Then came cod cooked to perfection with a sauce including fresh peas, followed by potatoes, hazelnuts and mushroom (I had the dish slightly modified with mushrooms instead of egg yolk, which I am not very fond of). Wonderful richness and lots of umami flavours. Main couse was veal tongue, rarely seen but much appreciated. Finally two desserts. One of my main concerns with the new Nordic kitchen is that desserts are not really sweet. In this case, meanwhile, desserts were exactly as sweet and refreshing as I like them. Carrot, seabuckthorn and a crispy disc of caramel on top was sweet with freshness from the seabuckthorn, while the final dessert (blueberries, smoked vanilla and fermented honey) was sweet and delightful. Coffe was served with different takes on chocolate (always a great match). The sommelier fortunately hasn 't changed, and I believe he is world class in his choices for the wine pairings. Incredibly great selection including sherry with the potato dish and sake with the second dessert. Wow! I have to say it was great to be back at Studio and to enjoy food and wine prepared by such a talented team. I will indeed remember this wonderful evening for all the right reasons, and without the shadow of a doubt I will return soon. A sincere thank you to all of you at Studio.

After a couple of years ' absence I re discovered Studio in May 2019, just in time to meet the new team. Every diner has his or her preferences, and for me I find all my preferences right at Studio: of course the food is top notch, wine pairings are excellent not forgetting everyone in the kitchen and in front of house, without whom nothing here would be possible. I have been very fortunate to visit the restaurant no less than five times in 2019, and I already look forward to returning. One menu is available (for lunch in either short or full version , sometimes with the option of adding an extra dish. The full menu kicks off with four fingerfood (with chicken liver parfait being a signature ingredient followed by a bread and butter dish. The bread has an amazing flavour, which I don 't remember having had from any bakery, and texturewise the perfect crust surrounding the soft core makes this serving a treat. Then three slightly larger savory dishes followed by two desserts, coffee and petit fours. The menu changes quite often (approx. once per month , hence I have had quite a lot of different dishes. Just to mention a few highlights: scallop and edible flowers with citrus/orange flavours, scallop with caviar and citrus beurre blanc, perfectly cooked turbot with a less meaty and more elegant texture, meatwise I have had pork, lamb (I am not the biggest fan of lamb, but served like this with lamb sweetbreads, I couldn 't complain , beef and pigeon (every part of the bird was on the plate and then the desserts: refreshing and sweet, but not too sweet: peach and champagne was a bit of fun, almost like eating(! champagne, while the yuzu posset and raw milk ice cream should be mandatory in any fine dining restaurant. Wines are first class, and I sincerely like selections, which are classic and with a twist (maybe an unexpected grape variety or a small grower with huge potential . But don 't take my word for it please try for yourselves!

We started our evening with a big glass of champagne, always a good thing... Lovely hearty umami dishes to start with. Gougeres with cheese, slightly poached oysters the smokeyness of the cream put it all together, just lovely. Out of this world scallop with grilled Amalfi lemon to die for. Main course again such a refined smokeyness on that venison. Just a perfect evening for the start of a new year. Great service, excellent wines, a bit overpriced bit probably normal for Copenhagen. Thank you for the music Joy Division etc. And thank you for the personal note in the beginning. What a warm welcome. Cheers mate!

We ate at Studio on a Friday night in November. From being greeted at the entrance by (we now know! the head chef to leaving 4 hrs later tipsy and perfectly sated we enjoyed every moment. The staff were attentive yet fun and good company, and Alan’s (head chef coat boy passion for all his produce was contagious! Highlights were the venison and chocolate stew, the yuzu and raw milk and the french Syrah but we liked everything. Criticism none. Thanks again!

In a word, “Magnifigue!” Exceeded our expectations from greeting to finish. Sat at the counter overlooking the kitchen (highly recommended! and had the added pleasure of chatting with the Chef and staff while our food was prepared. We learned a lot about how the food was prepared. Rich sauces beyond the pale. The added selections beyond the fixed menu were equally amazing. Thank you, again, for making this a meal we will remember and a memory we will long cherish!