108

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When NOMA (the #1 ranked restaurant in the world) closed, another door opened; that door literally led into the adjacent building. Located on Christianshavns Canal in Copenhagen, 108 is making its name as the chic new sister restaurant of NOMA.

Awarded a Michelin star in its first 6 months of opening - something almost unprecedented - 108 makes Nordic cuisine approachable, modern, and playful.

Reuniting with my college roomie from France for the first time since 2012, this place hit the bill for a fun and special meal out to share with her and her partner.

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Dishes at 108 are ordered a la carte. Diverting from the prix fixe menu, atypical for a fine dining restaurant in Copenhagen, allows the diner to curate their own experience. This also makes 108 more affordable than many of the other Michelin restaurants in the city.

To taste as many whimsical bites as possible, we ordered everything on the menu except for the large, family-style dishes. So in total, we shared 7 savory dishes and 3 sweet dishes. We also ate a lot of the house-made sourdough bread with house-churned butter. YUM.

The small, yet thoughtfully curated dishes surprised us with their unusual combination of ingredients and generous use of flowers and other foraged ingredients.

What follows is the full spread of what we shared.

 Courgette flowers and summer greens marinated in fresh almond oil.

Courgette flowers and summer greens marinated in fresh almond oil.

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 Splitting the salad into three equal parts was a challenge.

Splitting the salad into three equal parts was a challenge.

 Slices of green courgettes with salted plums and roasted yeast oil.

Slices of green courgettes with salted plums and roasted yeast oil.

 Green peas with 6g of Baerii Gold from Royal Belgium Caviar

Green peas with 6g of Baerii Gold from Royal Belgium Caviar

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 Crayfish in a cold broth of green tomatoes

Crayfish in a cold broth of green tomatoes

 Bread and butter.

Bread and butter.

 Brown beech mushrooms with smoked egg yolk sauce.

Brown beech mushrooms with smoked egg yolk sauce.

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 Braised pork with spring truffle.

Braised pork with spring truffle.

 Grilled chicken with salad of sorrel. 

Grilled chicken with salad of sorrel. 

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 Rhubarb marinated in quince tea with frozen elderflower.

Rhubarb marinated in quince tea with frozen elderflower.

 Sorbet of wild black currents with hazelnut milk.

Sorbet of wild black currents with hazelnut milk.

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 Last year's rose hips with sea buckthorn. 

Last year's rose hips with sea buckthorn. 

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