Top reviews well deserved
" Serving fried plaice on the bone for 50 people was an achievement that testifies to the skill in the kitchen "
We started the year with a visit to the newly opened Bistro RK on Nørrebro. Nørrebro used to be a working-class district with dense 'square' buildings and scattered industry. Today, Nørrebro has turned into a cosmopolitan, multicultural area. Top restaurants have begun to shoot up, side by side with burger bars and kebab houses.
The team behind Bistro RK are amongst those instrumental in Restaurant Kokkeriet achieving its Michelin Star. Five years later, Maître Rôtisseur Morten Krogholm and Sous Chef Magnus Rosendahl are the owners heading up the kitchen, with Mia Larsen as Restaurant Manager and Sommelier.
Newspapers have given them top reviews. Unlike many other new restaurants, Bistro RK operates à la carte rather than fixed menus.
onion puree, guanciale*, pickled herbs
Champagne Doyard-Mahé Premier cru ‘Empreinte’
Agnolotti with nduja**
toasted black chanterelle, mushroom sauce
Pinot Noir 'l’Étoffe' - Domaine Rieflé, Alsace
Fried plaice on the bone
Jerusalem artichoke compote
grilled celery, beurre blanc, farce
Chardonnay - La Crema
Russian River Valley, California
Rum baba with citrus and vanilla cream
Pineau des Charentes Blanc - Cognac l'Héraud
Chocolates with caramel and sea buckthorn
After dinner we had the traditional line-up of the kitchen and service brigades. They were given the appreciation by Bailli Délégué Jørgen Krenk.
Jørgen enjoyed the delicious dishes with excellently paired wines from our sponsor Best Selection. The agnolotti with nduja was especially praised for its taste. Serving fried plaice on the bone for 50 people was an achievement that testifies to the skill in the kitchen.
The service was also on top form: table numbers were removed after we had been seated; plates were hot. Exemplary personal attention from Restaurant Manager Mia and her staff. They made sure nothing was amiss. If you left your seat, your napkin was folded and put back in place. The Bailliage of Denmark pin for excellent service was readily awarded to the members of staff.
*Italian cured meat product prepared from pork cheeks. “Guancia” is Italian for 'cheek'
**nduja is a spicy spreadable sausage - so a perfect filling for the agnolotti