At Amass in Christianshavn, former Noma chef Matt Orlando crafts innovative, zero-waste dishes from a spacious, garden-facing warehouse, epitomizing sustainable dining.
"Californian Matt Orlando served as chef de cuisine at Noma for over two years before launching his own fine dining restaurant, Amass, but for those seeking something a little more casual, there’s Amass Fried Chicken."
"AMASS, Christianshavn. At Amass they describe the dining experience in one word: spontaneity. The former chef at Noma, Matthew Orlando is the owner of Amass, so if you go eat there expect really delicious gourmet food, but still with a down-to-earth-felling. The restaurant itself has an edgy yet beautiful personality and an amazing view. Most of the vegetables and herbs on your plate to come straight from their private garden out back."
"Rank: #89 "The land, the weather and the surrounding Scandinavian landscape all have a part to play in influencing Matt Orlando’s auspicious menu at Amass." "
"This zero-waste restaurant never fails to impress. The creativity required in the kitchen to use absolutely everything has resulted in some remarkable dishes that are often the result of by-products, like miso made from lemon skins and coffee grinds, and nori made from kale stems. Beautiful plates, with ingredients often sourced from the kitchen garden, arrive in waves, accompanied by a different chef each time to explain exactly what bergamot skin tamari or fishbone noodles are. The 10-plus-course menu is an elegant introduction to what has made Copenhagen such a unique culinary destination. Alternatively, head to the Refshaleøen-located warehouse at lunchtime to try AFC – Amass fried chicken. Enjoy it with jalapeño cornbread outside among the vegetable beds of Amass’s kitchen garden." - Sorcha Mccrory
"This zero-waste restaurant never fails to impress. The creativity required in the kitchen to use absolutely everything has resulted in some remarkable dishes that are often the result of by-products, like miso made from lemon skins and coffee grinds, and nori made from kale stems. Beautiful plates, with ingredients often sourced from the kitchen garden, arrive in waves, accompanied by a different chef each time to explain exactly what bergamot skin tamari or fishbone noodles are. The 10-plus-course menu is an elegant introduction to what has made Copenhagen such a unique culinary destination. Alternatively, head to the Refshaleøen-located warehouse at lunchtime to try AFC – Amass fried chicken. Enjoy it with jalapeño cornbread outside among the vegetable beds of Amass’s kitchen garden. photo credit: Amass" - Sorcha McCrory
