Manfreds & Vin - A Must Go!

Sister restaurant of Relæ. Manfreds is a place where people can go five days a week. Very similar to  Relæ, it's casual dining for everyone. The menu is "mostly vegetables", the food is not sophisticated,  simple yet delicious. When my friends ask for suggestions for dinner options in Copenhagen, my first respond is "no matter what other fancy restaurants, or world top restaurants you are planning to go, Manfreds & Vin is definitely A-Must-Go. "

The best Chefs and Server of the night

Let it begin !

Beetroot, horseradish

Horseradish crème fraîche amazingly cuts through the sweet and tender golden beetroot.

Sourdough Bread

Tatar of Beef with cress & rye bread (off tasting menu)

Tartare is !!!!!!!BOOM!!!!!!! This dish is unexplainably flavourful, the photo does not justify it's mind blowing factor. This is definitely still blowing my mind off. (after almost three months...)

The texture is melt-in-mouth soft, a little crunch from rye bread crumbs, crème fraîche and the capers give a slight acidity to it. Its also quite heavy black pepper which is even more delicious!! 

Daikon, Seaweed

Daikon (Japanese radish) vacuum with 1% salt and let it ferments to develop both flavour and texture. It remains crunch with slight sourness which I love as a starter.  The seweed emulsion doesn't really stand out as much as the seaweed powder.

Cod Tartare 

Crème fraîche with some mustard seeds, top with olive oil(more about it in Relæ reiew) and fresh herb which sharpen the taste bud. The mustard stands out very well. Though it is too creamy at the end when I finish this dish but really it won't make a difference for me I still enjoy it because it's too good. 

Ramson broth, sunchoke, slow-cooked egg

Poached egg at 65C for 35 mins, Ramson bouillon, fresh ramson and Sliced jerusalem artichoke. The ramson is very strong here, the garlicky taste hits my throat but goes pretty well with the gooey yolk which slip down my throat. Too salty to my taste. 

Charred baby leek, Havgus

Havgus, the cheese is the star! Complex in flavour come from the cows's diet which eat fresh grass in the summer time and eat fermented grass during the cold winter time in Denmark. It has the most amazing gassy flavour, a unexplainable depth of flavour. Nice crunch from buckwheat, and juicy sweetness from the baby leek. 

Salted turnip, béchamel, crispy chicken skin

Salted turnips were heated up in a broth consist of butter and fermented liquids from the turnip.
Sour and creaminess from béchamel and crispiness from the chicken skins, all goes very well with the butter poached turnips. 

New season lamb, pine

Lamb has always been my favourite meat to eat. This new season lamb is cooked beautifully when the meat is still so pink but not undercooked. Not the tenderest I expected but the addition of pine is very special and give a nice round up of flavours. 

Lemon sorbet, milk crumbs, olive oil

The touch of olive oil rounds up the flavours, the crumbles melt in mouth and has very strong milk taste, providing a different form of milkiness to the dish! So simple but absolutely brilliant combination!

Locals order take away for them as well!

Manfreds & Vin no doubt is a MUST-GO for all Copenhagen visitors, whether you're a foodie or not. People are really friendly here, the server I met, she is fun and kind. So as the chefs! Sitting at the bar, overlooking the chefs at work is one of my entertainment when Im at a restaurant. 
So I decided to take some picture with these amazing people! :)