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!

A truly faultless experience throughout. I cannot praise this restaurant highly enough. From the warm welcome from the kitchen as we arrived, the way the chefs actually deliver directly to your table and describe the dish in front of you to Katie, their outstanding sommelier. Alan and his team delivered an experience we will never forget. The ambience is amazing and the views from this beautiful, intimate dining room during the summer months must surely be stunning. I urge you to try this fantastic restaurant. You will not be disappointed!

My nephew and I went to Studio for dinner our first night in Copenhagen. He had made a reservation well in advance. Having sampled Michelin star restaurants in Brussels, we were looking forward to dinner at Studio. We walked away after dinner totally disappointed. It’s as if the chef went out of his way to burst our bubble with the terrible food that was served up. It was a 9 course fixed menu costing DKK1500. Wine pairing with 6 glasses will set you back another DKK1200. Cocktails are DKK120 a piece and tap water get this tap water is charged at DKK35. Frankly speaking, I have no issue paying the price Studio sets for its meal and for tap water, but I do expect exceptional food to be served to match their supposed Michelin status. The set menu comprised 4 starters, their own sourdough bread and butter, 3 mains and 2 desserts. Each and every dish was either exceptionally sour or bitter or salty or acidic. At the end of the meal, it was the dessert that finally exorcised the awful mix of sour, salty and bitter flavors that had settled on our palette. The restaurant itself has a magnificent ambience and the service and attention is impeccable. For this and this alone, perhaps a Michelin star is not underserved. But the star of the show, which must be not just the presentation of the food, but the taste of the food as well, this restaurant falls far below the many Michelin star restaurants I’ve tried. I’m not exaggerating when I say that it’s the worst. Michelin star? Really? Try at your own peril.

Studio is truely amazing. You can sense the sincere and determined attitude of the chef and the whole team to do their best for their clients. From the booking confirmation till leaving the restaurant after dinner, our experience is just flawless. Everything is done with a smiley face, attention to detail and quality. They have substituted some dishes to accommodate my lactose intolerance. We chose the small menu, which has 11 delicious, creative small dishes. Watching the kitchen preparing them is very enjoyable. Each dish is served by different person who had a hand in creating it. The ambiance is very romantic. It is on the water front. All the tables are set to have a view. The feeling is sitting in your open plan dining room,modern one with high tables and chairs and casually entertaining yourself and your guests. Highly recommended. It is expensive, true but definitely worth it, particularly if you are celebrating anniversary, birthday or anything really...