Best
Trine

Btw, i’ve booked my table at Paustian for the saturday… raising star 2007 looks promising in this type of gastronomy. Look forward to bring you some fresh pictures.

Cheers
Laurent

Noma’s great, but I find it hard to see why they get 2 stars when other CPH restaurants “only” have 1. I don’t find them better than some of those I’ve been to.

I’ll check their website and make a final decision tomorrow. Probably for Paustian as i can”t miss a restaurant doing molecular gastronomy (Trine : can’t stay longer but will probably be back soon… shhht).

Allan, great review on your blog on Noma, i’m pleased to see there is an unanimous opinion on the food quality !

greetings
Laurent

I know what you mean (if you ask me). When did you visit Bo Bech’s place?

So, Laurent, need to stay one more day in CPH?

Paustian’s a good choice, but in my humble opinion it’s more of an experience than great food. Of course it’s good food, and other restaurants are an experience as well, but I hope you get what I mean …

Now, you’re flattering me! (o:

Have been thinking about you and wondering whether you succeed in booking a table at Tyven. I actually took a detour cycling to work this morning to check out the front of the restaurant, assuming they would have painted the house if the new setting and name would be ready. But no. And the website was up this morning but later today and now it’s clearly not working properly. Hmm.

Are you in the business of private detectives? I think you must be!
Yes, I have been too Paustian a few years ago shortly after Bo Bech opened his restaurant in the
Nordhavn part of CPH. It was my virginal molecular dinner and I felt a bit like the very first time I ate sushi. I needed to get use to it. Now I love it – both the sushi and the molecular gastronomy.
Why didn’t I think of recommending you Paustian myself? Let me guess, fifthteen September?

I’m a little bit struggling with this booking to Tyven (website is now down since today…).

But good news, while trying to find anoother way to reach them through the web, i’ve found one of your post on belmaati (http://www.belmaati.com/about86354.html)… and i see you are recommanding Paustian.. offering molecular gastronomy ! Something i’m really addict to ! Have you been there ? really molecular gastronomy ? I need some help here from the most epicurian danish woman i know… ) I think i’ll book a table there for the saturday night (if it’s not too late .. (

Cheers
Laurent

Wow, it must have been great fun working there, and I envy you for all the fantastic food I imagine the guys have been conjuring for you.

I stopped by the restaurant today to find out what’s happening with the name change and the new website. Kasper wasn’t there, and I sort of interrupted the staff having their dinner. Anyway, 3 September is the date when Tyven will become Nouveau! As far as they told me, the website url will be restaurantnouveau.dk. I’ll be watching out for it!

I will certainly look for epicures recipes, images, and memorable thoughts on your site.

Thanks!

Thanks for stopping by my blog, I think I actually noticed yours a while back, arriving here from MitKbh.

I just had to comment on this one, I used to work at Tyven, before Kasper took over. And the name? At the time they started it up, all the restaurants had really short names, so they kind of wanted to go in a complete different direction and chose the longest name they could think of. Some of them being movie geeks, I guessed it all seemed natural (there’s a movie by Peter Greenaway that’s called The Chef, The Thief, his Wife and her Lover – a morbid affair, but food-related) So there you go, the name!

Happy to hear Kasper is doing well – I always loved that old house, so it’s good to know they still serve awesome food…

(and sorry for being a blabber-mouth and know-it-all – in reality, I’m so far from it, so when there’s finally something you know, I guess it just spills over!!:))

Will definitely keep up with your posts here – I haven’t got the guts (or the wallet!) to do reviews, I’m afraid, so I’ll live vicariously through you! Thank you for doing this!

I believe that this place have had a number of different chefs over the years. Rasmus Oubæk and Singh Gill amongst others.

But all that matters is that it’s still worth to pay a visit at the Magstræde 16, and that’s good to know! Also. I’d like to stress that Kasper’s wines are reasonably priced, compared with what you pay in other restaurants.

A great gesture of them to go around the a la carte/set dishes and serve what the customer would love to have. That’s a minor thing but to the customer it means the world.

The dishes look good, apart from the saddle I must say. I think it looks like a mess, sorry