Restaurant Alchemist is a creative fine-dining restaurant situated north of Copenhagen city centre. It is a small restaurant, with only 15 seats, where guests enjoy their meal around one big counter. It is a place that gives all your senses an experience. This experience is not only about the food, but also about the interior, the lighting, the music, the presentation and the stories. Indeed, guests will enjoy a creative journey of tales when they visit this unique restaurant. The stories are told by Chef Patron Rasmus Munk, who will share memories and stories from his childhood and travels around the world. Each dish presented has a tantalising story which also shows the level of thinking and feeling that is put into each dish.
What amazes is that Chef Patron Rasmus Munk is born in the nineties, but the young chef already created a restaurant that excels in creativity and innovation. Rasmus has travelled the world and gained a lot of experience as an apprentice at Noma, Geranium and the Fat Duck. What is also impressive is his courage in not going Nordic with only local and foraged seasonal produce, like most other fine dining places in Copenhagen are doing.
The food can at first seem to be very molecular and a bit staged with a lot of dry ice, foam or even not looking like food. Like an ashtray full of ashes for example. But there always is a good taste and the foul looking ashtray is actually a delicious Norwegian poached king crab, served with hay ash and dried and crispy potatoes.
Another aspect that makes this restaurant unique is the use of top quality products. The most famous ham from Spain, caviar from Italy, unpasteurised Danish milk, Japanese wagyu beef, Italian truffles, humane Spanish foie gras, grand Danish langoustines… The list just keeps on going. On top of that, guests are also challenged to discover unusual produce like ants, mealworms, cow udders, snakeskin, lamb brains and tongues. This could partially be interpreted as sensation seeking, but it actually highlights the experience and, more important, adds both flavour and texture. Some examples of the dishes are the ”Alice in Wonderland” serving, which comes as a quince ice tea served with powder of hay baked apple and freeze dried cobra snake, and “The burnt Danish fields”, which features a grass field (made of burnt hay), a rape field (sorbet made of rapeseed oil), and a corn field (ice cream made of roasted corn), all topped with burnt hay. Spectacular indeed.
In total there are around 45 dishes, and it is all or nothing. So prepare yourself for a long, eventful evening. One can also enjoy a wine pairing with the menu that is well executed and features an interesting selection of wines.
And do not worry, it might seem like a huge meal, but portions are small and Rasmus and his team will lead you on a creative, magical, sometimes whimsical but fun and most importantly tasteful and memorable meal. It is a one of a kind place.
Written by Frank, Sven & Joakim