New Nordic dining at Vaekst

 

Vækst, Copenhagen

We wanted to try some New Nordic cuisine and made reservations to go to Vækst, in Sankt Peders Stræde in the middle of Copenhagen’s old Latin quarter. It was also close to our hotel and the greenhouse-inspired décor was lovely. There were so many places to choose from, but Vækst was also in the Michelin guide and had great reviews, so we needed no further convincing.

We had an early dinner where they started us off with a crepe with fresh vegetables and cheese. It was served with peas. Then, we had warm bread and herbed whipped butter. We also got an appetizer of cheese foam on top of foam with crunchy rye at the bottom. A delight for our palates, these apps truly whet our appetites as we looked forward to the rest of the meal.

vegetable and cheese crepe at Vækst

bread and herbed whipped butter at Vækst

cheese foam, potatoes and rye at Vækst

Hubby, Grandma and I had the set dinner meal, minus the wine pairing (leaving our server to take away the 15 wine glasses on our table). We had Salted Scallops with green gooseberries, apple and hazelnut. It was a nice starter with dice raw scallops and very flavourful. The presentation was also delightful as our server poured the sauce onto the bowl.

Salted Scallops at Vækst

 For mains, we had Fried Cod which was garnished with radish, pureed peas, trout roe and beurre blanc. The cod was perfectly fried, slightly crispy on the outside and tender and flaky inside. The trout roe popped in our mouths as we took a bite of the cod with the beurre blanc and pureed peas. The radish on the side provided the nice contrast to the sauce.

Fried Cod at Vækst

The girls had Danish Beef Tenderloin with grilled spring onions and truffle sauce. They were also served mashed potatoes. I got to try some from DD#2. It was perfectly medium rare and oh so tender. One of the best steaks we’ve had in a while. The grilled spring onions matched perfectly to balance the truffle sauce.

Danish beef tenderloin at Vækst

For dessert, we had Rhubarb Sorbet with white chocolate and chamomile, topped with meringue. It was a wonderful palate cleanser.

Rhubarb sorbet at Vækst

We really enjoyed our food with most of the dishes having a wonderful play on textures of light cream, sauce or foam and crunch or pop. The flavours complement each other very well and were refreshingly new to our taste buds.

The place was packed by the time we left, a testament to the wonderful cuisine they have to offer.