From the White Guide Nordic 2018:

Restaurant Brace

Masters Level 81
Food rating:34/40Service rating:17/20
Banqueting roomsWheelchair accessVegetarian dishes
  • Address: Teglgårdstræde 8A, 1452 København K
  • Phone: +45 28 88 20 01
  • Web:
  • Seats: 43
Restaurant Brace

Daring originality from a New Nordic Italian

Natural wines paired with a fusion of New Nordic and Italian cuisines may not sound like a bulletproof recipe for success. But as these elements unfold while dining at Brace, the result is marvelous. After a year at Era Ora, Chef Nicola Fanetti has taken the helm at Brace to pursue his passion for Italian simplicity, where ingredients combine on the plate in a visually tight and artistic presentation. Take, for example, the grilled flank steak with slightly bitter kale and sharp horseradish bordered by black lines of fermented garlic and golden drops of orange reduction – a presentation reminiscent of a work by Miró. The ambitious Fanetti showcases an array of techniques that add surprise and edge. Although the ingredients are primarily Nordic and Italian, the flavour palette touches every corner of the world during the 12-course menu. This diversity is manifest in an unconventional but delicious dish, sous-vide Danish octopus with crunchy puffed quinoa breading, arranged over a purée of pumpkin with ginger, mint and wood sorrel. The octopus is perfectly paired with a glass of white Rhône wine, La Coudée d'Or from Philippe Viret, which combines the right amount of acidity and frutiness to balance the minty refinement of the dish. Our incredibly skilled sommelier, Felix Chamorro, has composed the wine pairings with impressive flair and cadence. In the middle of the menu a bold tannic red wine from the volcanic terroir of Etna matches a blast of warm lamb carpaccio with pasta, fried oyster mushrooms, lamb reduction foam, nasturtium flowers and sour raspberry powder, arranged to replicate the Italian flag. This is followed by a refreshing chardonnay from Fanny Sabre in Burgundy to accompany a surprising and innovative dish of salsify covered with slices of beet, celeriac and a piquant kick of garlic purée. The dish is a peppy zinger in the midst of our meat fervour, while the refreshing white wine provides a boost in the tailwinds of the relatively heavy red. It is a rare feat indeed to see such elegant compositions of food and wine intertwined so seamlessly. With bold originality and flawless presentation, Copenhagen’s New Nordic Italian is definitively top-class...

To read the whole review go to Buy The White Guide Nordic 2018.

  • Restaurant Brace
  • Restaurant Brace

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