From the White Guide Nordic 2018:

Taller

Masters Level 80
Food rating:33/40Service rating:17/20
  • Address: Tordenskjoldsgade 11, 1055 Copenhagen
  • Phone: +45 72 14 08 71
  • Web: restaurant-taller.dk
  • Seats: 35
  • Opening Hours: Wed 6 PM-11 PM, Thu-Sat 12 noon-3 PM, 6 PM-1 PM, Closed Sun-Tue
Taller

Wild cuisine with smooth edges

The sound of tambora drums echoed across Copenhagen when Taller opened in 2015. The completely unpredictable, exotic and alternative world of flavours was exactly what gastro-Denmark was lacking. The style remains wild, daring and unusual, but on our visit this year it feels like they have sanded down the edginess. They still cook over a fire in the open kitchen where an old workbench serves as the prep counter. From your shiny copper table you can watch as the food is prepared, and the chefs come out with the dishes when they are ready. The menu features a unique combination of ingredients. Where else would you be served oysters with ham fat, tomatillo and granité made with two types of grapefruit? And when did you last dine on cassava with dulse seaweed, dill, diced fennel and creamy leek mayo? The local Nordic influence, combined with the Venezuelan connection to Chef Karlos Ponte’s homeland is clear in the selection of ingredients. Take, for example, the intense mouthful of meaty flavour in a thinly sliced chayote squash, served as a taco with a filling of braised beef cheek and dried scallop dust. Meanwhile, a Danish octopus sliced into fashionable ribbons is served in a sauce with curuba (aka., banana passion fruit) and deliciously crunchy minced pork rinds. The crisp potato-like olluco, topped at the table with a hollandaise with fermented ants, is also worth noting if only for its unconventionality. But as with a number of servings, the dish lacks sufficient heat and could have benefitted from more flavour. While the food is highly unpredictable, the wine pairings play it much safer. Champagne with snacks is a matter of course, but it appears here in a somewhat disappointing version of three grape varieties from the organic winemaker Bourgeois-Diaz. The other dishes are served with chablis, chardonnay from Jura and two varieties of red Burgundy, all of which are safe food wines. The best pairing is Peter Sisseck’s Psi 2012 from Ribera del Duero, whose red fruit and spiced barrel notes perfectly accompany the dish of lamb fillet rolled in ramson and leek ash with a wonderful bright green guasacaca sauce made with citrus, herbs and chipotle. Restaurant Manager Jacob Lauridsen is not on the floor when we visit, and the wine explanations are sometimes a bit nonsensical. For example, a welschriesling is presented as a type of riesling and dolcetto as Barolo. These errors are quickly forgotten, however, as both the waiters and chefs contribute to a relaxed atmosphere that perfectly matches the spirit of the restaurant. We love the casual rascally mentality of our Irish waiter and we love Taller when the kitchen shatters culinary paradigms for how sour, salty, sweet, bitter or umami-rich a dish can be. But this year’s visit offers fewer of these trademark “wow” moments...

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

  • Taller
  • Taller

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