NEWS NORDIC: Next stop for Noma: Mexico

NEWS NORDIC: Next stop for Noma: Mexico

NEWS NORDIC: As Noma nears its closure and re-opening in the restaurant's new location, René Redzepi takes on another ambitious pop-up project: this time in Central America – Mexico, to be exact. The residence is cosigned both Redzepi and his former sous-chef, Rosio Sanchez.

Since Ms Sanchez left Noma, she's been running taquería Hija de Sanchez in Torvehallerne in Copenhagen, which itself has hosted pop-ups from some of the world's most famous chefs, which White Guide wrote about last year. Now, she embarks on a joint endeavor together with Mr Redzepi, in a country where she herself has roots: Mexico. 


  • Worth trying

    Kong Hans Kælder

    Global Masters Level 91
    BarChambre separéeBanqueting roomsVegetarian dishesMedlem af Horesta

    Kong Hans exudes quality, from the historic setting, inviting decor and ingredients of the finest calibre, to the masterful kitchen of Head Chef Mark Lundgaard, the impressive world-class service from the staff of waiters, and no less than two renowned sommeliers, Peter Pepke and Nina Jensen, the latter of which was recently named Best Nordic Sommelier. The restaurant’s quality is further bolstered by its 40-year history as a Danish pillar of classic gastronomy. Here you can expect to enjoy oysters, foie gras, lobster, pigeon and generous amounts of butter and cream. Indeed, somebody must protect the culinary crown jewels from a bygone era – and that is exactly what Kong Hans is doing, with the talent of Mark Lundgaard notably shaping the interpretations. The foie gras is not as heavy as expected – in fact, quite the contrary. A thick slice served with a pain d’epices sounds like a bomb, but the slightly acidic cherry “vinegar” lifts and lightens the dish, almost causing the taste of the fatty liver to seem fresh. Peter Pepke charts our course for the evening’s wines. The servings are presented with attentiveness, discretion and sincere interest in the pleasure of the guests. They guide us impressively through the wine list, inviting us to explore the whole world of wines, even though the heart of the list is in France. The seasonal appetisers are paired to our delight with a 2006 Tattinger Comtes de Champagne. The classic bubbles open the palate to the flavours of fried quail egg, snail toast, oysters with elderflower and venison consommé, as we consider the extravagant options offered by the à la carte menu. The lobster emerges victorious. How often are you served a whole Danish lobster at the table, prepared à la nage, à la américaine and Thermidor, fulfilling your butter quota for the entire next week, thanks in part to the irresistibly ethereal brioche? The excellent Gillardeau oysters are both inventive and extremely delicate. The acidity of a rosehip compote and zing of horseradish cream are brilliant with the rich and salty taste of the oysters, while kohlrabi adds crunch to the soft flesh. Our delight is complete with a Chassagne-Montrachet, whose elegant balance of acidity and ripe apple pairs perfectly with the oysters. Today’s five-course menu features such dishes as scallop with pickled onion skins and Oscietra caviar, followed by the highlight of the menu: a poached halibut with the old-school touch of a Noilly Prat sauce with whitefish caviar. This is creamy goodness, heartily salted with an acidic and bitter edge. Once again, Lundgaard’s talent manages to lighten the taste of a heavy classic. In the wake of the halibut come veal sweetbreads with morels, as well as a guinea fowl en cocotte with endive and truffle. These are followed by a delightful “ice cream parlour” where the pastry chef offers a wide selection of fresh fruit sorbets and small traditional Danish cookies. We have no choice but to raise the white flag upon arrival at the delicious homemade chocolates: we are fully satiated. Kong Hans is not cheap, but you can suffice with just a few dishes and a glass of wine, while still enjoying a cloud-nine culinary experience.

    55.678779412.583983399999966
    More information about Kong Hans Kælder
The Nordics

The Nordics

By White Guide

The Nordic countries are a geographical and cultural region in Northern Europe and the North Atlantic...


For the first time: White Guide Stockholm

For the first time: White Guide Stockholm

WHITE GUIDE: For the first time today, a White Guide for a specific city was launched – Stockholm. White Guide Stockholm 2016-17 contains the very best restaurants, cafés and 20 hotels with exceptional personalities.

The guide is in both Swedish and English, and features restaurants and cafés from the 2016 Swedish guides that were launched in March in May, respectively (some restaurant reviews are new). For the first time, White Guide has also reviewed hotels, and selected 20 of Stockholm's most exceptional ones, in different price ranges. 

"We're extra happy to have a sneak premiere of hotels in White Guide Stockholm, with a selection of 20 that have exceptional personality. As when we review restaurants and cafés, extra care has been taken to develop a points system that will help the guest to find the right hotel for the right occasion. We see a big demand for initiated and thorough reviews of hotels, and are aiming to develop this concept in all our markets in the future", says Peter Hansson, CEO of White Guides AB.


White Guide Nordic 2017 is here!

White Guide Nordic 2017 is here!

WHITE GUIDE: The third edition of The White Guide Nordic was launched today in Stockholm. More than 300 journalists and restaurateurs took part in the event.

The new guide covers the 325 best restaurants in Denmark, Sweden, Norway, Finland, Iceland, the Faroe islands and Greenland. New this year is that it also contains reviews of the 60 best restaurants in the Baltic countries Estonia, Latvia and Lithuania, thus covering a large part of northern Europe with its many both unique and interconnected cuisines.

Just as last year, the evaluation of the restaurant scene in the Nordics has resulted in a Top 30 list, which is included in the press release. The list is topped by Esperanto and Fäviken in Sweden, followed by Maaemo in Norway, and Geranium and Kadeau København in Denmark.

Read the full press release HERE!


White Guide Nordic: Serving up the Nordics – once again

White Guide Nordic: Serving up the Nordics – once again

The new edition of the White Guide Nordic will be released on Monday the 31st of October – featuring 325 restaurants in the Nordics and 60 in the Baltic countries, Estonia, Latvia and Lithuania.

This third edition of the White Guide Nordic covers more culinary ground than ever before. In Denmark and Sweden we’ve picked out the top-scoring restaurants from the national guides and included the best newcomers (85 in Denmark, 92 in Sweden). The biggest expansion this year has been in Norway which, thanks to 16 new entries, can now count 64 restaurants in the guide. Finland isn’t far behind at 61, while Iceland has 15 included restaurants. 


WHITE GUIDE NORDIC: Now including all of the Baltic countries

WHITE GUIDE NORDIC: Now including all of the Baltic countries

WHITE GUIDE NORDIC: Your guide to the gastronomy of the Nordics – this edition also including all of the Baltic countries. 

Most diners in Denmark and Sweden are familiar with the trademark and the many initiatives of the White Guide. For thirteen consecutive years, White Guide has published comprehensive local guides to the gastronomy of Sweden and Denmark, and 2014 saw the arrival of the very first guide – in English – to the whole Nordic region. On October 31st, the third, most comprehensive edition yet will be released – this time covering almost 400 restaurants in the Nordics and also including chapters of Estonia, Latvia and Lithuania.


On the quest for a more flavorful, sustainable future

WHITE GUIDE: Dan Barber, Global Gastronomy Award winner, 2016

“Food for thought” takes on a whole new meaning after a few days in the company of Dan Barber. He is revolutionizing the way we look at food. Sourcing locally and organically is a good thing, but far from enough if we want to achieve a truly sustainable food system. We have to reverse, reinvent and reboot our whole approach to food, including controversial bits such as use, waste and natural genetic engineering.

Dan Barber. Portrait by Mark Ostow.

Read the entire article

 


SWEDEN: White Guide Café is here

SWEDEN: White Guide Café is here

NEWS SWEDEN: On Monday the 30th of May the latest White Guide Café, listing the best cafés 2016-17, was released. Eight winners in different categories were also anounced along with the guide, that lists 336 cafés.

At the release party, more than 300 guests mingled and celebrated in the picturesque Eric Ericson Hall, a former church located on Skeppsholmen Island in Stockholm. Over 400 cafés were evaluated , with 336 securing a coveted spot in the guide.

The Swedish “fika” tradition – drinking coffee and having cake, whether at home or at a café – is strong, as evidenced by the interest in the guide, available as both app and book. But “to fika” is an evolving concept, says café guide editor Lena Ilkjaer:


DENMARK: White Guide Denmark is here

DENMARK: White Guide Denmark is here

WHITE GUIDE DENMARK: Bistronomy, from fine to fun and popular dining – White Guide Denmark 2016/17 is here. In it you'll find 331 reviews of recently tested Danish restaurants, 99 of them new to the guide from last year. Restaurants in Greenland and the Faroe Islands are included.

For the third year running, White Guide is published in Denmark – and also for the third year running, Noma was awarded Best Restaurant. Each restaurant is visited yearly, and points and review re-evaluated and rewritten. As the guide was launched today, ten special prizes were awarded - see list below. 

"The movement from fine to fun and popular dining has been ongoing for some years now, but it wasn't until last year's guide was published that we truly noted the breakthrough for the genre we christened 'bistronomy' – original, brave gastronomy in a very deliberately informal environment. No longer is there a need to choose between having truly good food and having a truly good time, which puts the final nail in the coffin of the idea that gastronomy is only for the rich, or an elite group of foodies. You'll find no elitism among the guests at Hærværk in Aarhus eller Eldorado i Copenhagen, even though both are among those restaurants that are bringing restaurant culture and gastronomy rapidly forward", says Rasmus Holmgård, White Guide Denmark's editor, summing this year's guide up.

More information at whiteguide.dk.

The entire Danish Master Class list is available HERE.

Buy White Guide Denmark HERE - or directly in our app.

The Danish winners 2016/17

  • Restaurant of the Year – Noma
  • Wine Experience of the Year – Era Ora
        in collaboration with Vinakademiet and Dansk Sommelier Forening
  • Service Experience of the Year – Søllerød Kro
        in collaboration with De Forenede Dampvaskerier
  • Best New Restaurant of the Year – Ante 
        in collaboration with Gastromand
  • Feel-Good Experience of the Year – Huset Blom
        in collaboration with Catering Engros
  • Best Value of the Year – 20a
       in collaboration with H.W. Larsen
  • Innovator of the Year – Alchemist
       in collaboration with Arla Unika
  • Wine List of the Year – Malling Kro
       in collaboration with Spiegelau
  • Beer Experience of the Year – WarPigs
        in collaboration with Jacobsen
  • Rising Star of the Year – Bryan Fransisco, Tree Top
        in collaboration with Lavazza

SWEDEN: Arvid Rosengren is the world's best sommelier

SWEDEN: Arvid Rosengren is the world's best sommelier

NEWS SWEDEN: Swedish Arvid Rosengren took home the gold in yesterday’s prestigious Meilleur Sommelier du Monde competition, held in Argentina. He is thus both the reigning European and world champion.

Arvid Rosengren, educated in Swedish Grythyttan and having worked in Stockholm, London and Copenhagen, is currently living and working in New York, where he is sommelier at Soho restaurant Charlie Bird, as well as running King Street Sommeliers, a private wine service. Every Nordic country was represented in the competition, including another Swede, Robert Andersson, and the Dane Christian Thorsholt Jacobsen, who finished sixth. Making it all the way to the podium along with Rosengren were David Biraud, France, and Julie Dupoy-Young, hailing from France but representing Ireland.

The finalists were put through a wide variety of tests, such as geographical knowledge, food and wine pairing, blind tasting and decanting a magnum bottle of young Malbec. Rosengren emerged victorious, adding charisma to his impeccable service. This is Sweden’s second sommelier world champion title, since Andreas Larsson won in 2007.


NORDIC: Björn Frantzén takes Dubai

NORDIC: Björn Frantzén takes Dubai

NEWS NORDIC: The next chef to take the reins at Dubai restaurant Enigma is none other than Björn Frantzén, owner of Restaurant Frantzén in Stockholm, Sweden. Enigma will be hosted by four different chefs during 2016.

The first chef to settle in at the restaurant in January, located in luxury hotel Palazzo Versace, was Quique Dacosta, who normally delights guests at the three-star restaurant that bears his name in Valencia, Spain. His pop-up was named “Vanguard”. Björn Frantzéns concept will be named “Journey of a Nordic Chef” and run at Enigma from April 20th through June 30th. The next two chefs to take over Enigma are as-of-yet unnamed.

– I am very excited and at the same time humbled to bring my cuisine to Dubai, and I see this as an opportunity to show and introduce the flavours of the Nordic countries to Dubai's cosmopolitan residents and travellers. I’m looking forward to the opportunity to work with the professional team at Enigma, at the magnificent Palazzo Versace Dubai., says Frantzén in a statement.


Visit Estonia