New top review, renovation, and game on the menu
Autumn is showing its best side right now with warm days and rust-red leaves on the trees. In the kitchen we have
been looking forward to the game season, which has now started, and from today the November menu sets sail
with freshly shot pheasants. The mushroom season has come to an end, and instead, we've started on autumn's produce
from the field, where sweet Jerusalem artichokes, butternut squash, and beautiful celeriac stand out on
the menu.
Top review from Feinschmeckeren
Last month we had a visit from journalist and food critic Rasmus Palsgård, who is behind it
feinschmeckeren.dk – one of the country's most serious blogs about wine and gastronomy. The connoisseur has just
published a dewy review of his visit, in which he concludes that "Radio is in top form":
"...Restaurant Radio operates at a really high level, as in my opinion, the vast majority of
the cases warrant a Michelin star. There is a good balance between humble and luxurious ingredients, and
the ability to taste and balance the individual flavors and textures on the plate cannot be overlooked. On its
background, Radio offers an extremely good ratio between price and quality, when you consider that the food
just one star in the Guide Michelin costs the same as Radio charges for the full package
champagne, upgraded wine menu, and coffee.”
We are of course very proud of the extremely nice review
New faces in the kitchen
The great review is due to a strong team effort, not least from our team in the kitchen, where Patrick
Godborg and Emil Maimann have been reinforced in the form of Nate Hvilsted, who joined in September
RADIO from No. 2. Nate has proven himself to be a fantastically skilled chef and we are delighted to have him on board.
We have also welcomed the talented chef apprentice Emma, and we are very much looking forward to showing
her way and being part of the journey into the world of gastronomy.
Newly renovated premises
In addition, we have been looking forward to welcoming you all to the restaurant, which has recently undergone an overhaul
with, among other things, brand new toilet and wardrobe facilities and a new wine room with temptations from our
award-winning wine list, which was recently named Denmark's best 'Short List' by Star Wine List.
The November menu
Cod - Leek - Sauce vin blanc*
Add Caviar 75,-
Jerusalem artichoke - Mushrooms - Sherry**
Add truffel 85,-
Butternut - Miso - Almond**
Add Caviar 75,-
Pheasant - Celeriac - Spinach*
Add Truffel 75,-
Pumpkin - Cheesecakeice - Black label caviar
Kal - Brioche - Porcini
Apple - Fermented Garlic - Verbena*
Best Regards from
