Restaurant Relae

This Nordic fully open kitchen is very distinctive. Like the high-end kitchen seen in China, the foreign chef is very careful in cooking. The dishes taste good, and they may be just out of the relationship.

Rel is a very, very Nordic restaurant, the "poor cuisine" made, no fancy or high-end ingredients; like you walk on the streets of Copenhagen, you can't see anyone wearing BALENCIAGA, but everyone is super nice. Rel's design is minimalist to the extreme, The touch of space color and furniture, together with the song list of Johnny Cash , makes people feel comfortable and natural. The knife and fork napkins and menu are stored in small drawers for guests to pick up. Set menu: four-way 495 kr.Experience: eight-way 895 kr. Compared with the high prices in Copenhagen, one-star Rel is considered a cheap canteen. Snack spread with temporal leaves, slightly stained. If you don't believe you taste a crispy or not, I ate a piece of chewed in my mouth and it was a bit crispy (ok stop...Bread is very delicious rye yeast bread, from the bakery next door to Rel, the shell is hard, the inner core is moist, Chew is a sour aroma. 90% of the ingredients in the Course restaurant come from their own farm, freshly ground tender broad beans, poured a pot of broad bean juice, the same ingredients in two forms, only light vinegar is lightly seasoned in it. Crispy, crispy, sweet, with refreshing bean fragrance. A white flowered fat meat, with a bowl of pork cabbage soup, eat the same as hot pot, and put the meat into the soup. From Hindsholm Ranch, cooked pork, three parts: pork spine, pork leg, pig flowers; rarely eat five mature pork, not fishy at all, With milky incense, the golden pig skin actually ate the feeling of cooking. The strawberry dumplings sent after the meal were just warm.

I listened to the song "Traveling the world at 29 and then going to Finland to freeze to death" at the small airport on the plane. Ha, good Wenqing thought, but when the flight landed from Shanghai at 35 ℃ to Copenhagen at 15 ℃, I think they are not joking to Denmark, naturally have to eat a new Nordic cuisine. This is from Chef Peng Friends' recommendation, ask me to come and eat. The founder of the restaurant Christian Puglisi once served as a deputy chef at NOMA. After flying alone, he opened this small restaurant relae. The price is close to the people. The food has no shelf at all. Each dish does not exceed four ingredients. It is delicious and not fancy.