At Sonora, you will find Juan Alvarez and Daniel Matthies. Together with their team of passionate Latin American chefs, they serve up simple and classic Mexican dishes with a great focus on flavor. Warm flavors from sunny Mexico The kitchen is named after the charming desert state in northern Mexico with a rich gastronomic culture.…

Classic smørrebrød (open sandwiches) topped with all sorts of delicious treats is undoubtedly Denmark’s finest and tastiest gastronomic invention. A much-lauded creation that must be made just right, using only the finest ingredients, if it is to be a pleasure to eat.   A true master in the art of making beautiful, tasty and, not least,…

Seaside has a front row seat to the harbour and is steeped in maritime history, so naturally we have a kitchen that pays homage to the sea. Ocean Bar is the name of the place, and this is where Lasse Nordow works his magic.  Lasse is a trained chef with many fine restaurant kitchens on…

Take the best of different Asian cuisines and bring them together in one kitchen and you have Dang Dang – Asian Flavours. This is where Zhaoye Li conjures up his interpretations of classic Asian dishes, adding his own personal touch. He grew up eating dumplings like gyoza, which, like him, originated in northern China. It was…

Juan Alvarez has many years of experience when it comes to serving simple, classic, Argentinian meat dishes. He opened his first restaurant” Fuego” in 2003; an Argentinian-inspired steak house. At Patagonia Grill, you will experience Juan’s great passion for Argentine food when he grills his quality meat on a 400 kg heavy charcoal grill, which…

At Nonna Regina, Valentin Gorbalan cooks heavenly pasta dishes where excellent ingredients and good craftsmanship come together. The mission is not to innovate Italian cuisine, but to cook its classics to absolute perfection.   Valentin is a trained chef from Argentina with a strong affection for his Italian grandmother’s cooking – so much so that Nonna…

Project Raw certainly lives up to its name. Here, tartare is the jewel on the menu, and the meaty delight is caressed to perfection before it hits the serving plate. The man behind the tartare and Project Raw’s other delicacies is chef Lasse Nordow, who has previously worked in some of Copenhagen’s finest restaurant kitchens…