The MICHELIN Guide Nordic Countries 2021 covering Denmark, Finland, Iceland, Norway and Sweden was unveiled on Monday 13 September. It’s the first year that the Guide has been published in digital format only – you can view the listings here on the website or on the free MICHELIN Guide iOS and Android apps.
As well as unveiling all the new Michelin Stars, Bib Gourmands and Green Stars, there were four special awards announced for Chef Mentor, Young Chef; Sommelier; and Welcome and Service.
The Michelin Young Chef Award, sponsored by Danske Bank, was awarded to Christoffer Sørensen, Head Chef of Stud!o in Copenhagen, Denmark.
Christoffer is relatively new to the Stud!o team, joining them in 2021 – a challenging point in time for any restaurant! He previously worked at Michelin-Starred Dragsholm Slot and his time here has clearly paid dividends.
What the Michelin Inspectors are most impressed with is the maturity that his cooking shows, which certainly belies his youth. It’s not just well-balanced and technically accomplished but it also displays subtlety and balance in terms of both textures and flavours.
The Inspectors are excited to see how Christoffer’s cooking will evolve as the hospitality industry returns to normal and he settles into his new position.
This stylishly understated restaurant sits on the top floor of an iconic art deco former Customs House located on Copenhagen’s quayside. The open kitchen is the focal point of the room – you can take in the action from one of the eight or so tables dotted about the place or get up close and see it all in detail with a seat at the marble-topped counter.
The 13 course set menu (with an 8 course option also available Wednesday and Thursday), follows the seasons and showcases superb quality local produce in light, elegant, modern dishes which skilfully combine the local and wild philosophy of modern Nordic cuisine with classic French techniques. Textures and flavours come together beautifully, sauces are delicious, and dishes are unique and well-balanced from course to course.
The Michelin Inspectors particularly enjoyed:
Poached Turbot with Smoked Butter and Roe
A masterful dish where a thick fillet of superb quality turbot was poached in smoked butter and fish roe, covered with a smooth, delectable sauce, and accompanied by small balls of new potatoes.
Roe Buck, Onions and Ramson
Two beautifully tender fillets of roe buck, cooked with small young onions, cebettes, ramsons and garlic flowers. A great balance between meat and vegetables, with wonderful flavours and aromas.