Radio (2)

Amuse bouche: Crisp bread with Jerusalem artichoke purée and cress.

1st course: Raw Norwegian lobster, dehydrated carrot, crisp rye bread and cream of smoked cheese.
In the glass: 2007 Petit Couteau, Vouvray. A demi-sec chenin black from Loire.

2nd course: Cured cod, red cabbage and beet greens, mustard foam and dried blueberries.
In the glass: 2011 Loimer, a grüner veltliner from Kamptal.

3rd course: Pearl barley and onion, crisp Høost croutons, cress and a Høost sauce.
In the glass: A 2009 Hautes Côtes de Beaune by Didier Montchovet, a biodynamic chardonnay. 

4th course: Braised free-range pork, wrapped in thin sheets of celeriac, browned butter and strips of apple jelly.
In the glass: 2009 Domaine de l'Ocre Rouge from Marceline and Aymeric Beaufort in Languedoc.

5th course: A type of Swedish hard cheese made from cow's milk (tasted a bit like Emmenthal).
In the glass: An Austrian blend of Welschriesling and Weissburgunder.

6th course: White chocolate parfait, pickled quince, crisp walnuts and licorice.
In the glass: Biodynamic poiré from Eric Bordelet.

Radio
Julius Thomsens Gade 12
1632 Copenhagen V

Notes:
It has been more than a year since I visited Radio the first time (read of my previous visit here) and the meal still stands as  one of the greatest meals in the value-for-money category that I have had in Copenhagen. B has therefore also been eager to try the restaurant, and we returned last Friday as we were celebrating that B had finished his first work week as an adult. Again, the food was excellent. The dishes are simply constructed, using good raw materials in innovative ways. Standouts counted the Norwegian lobster and carrot pairing, the Høost dish (of which we sobbed up every last bit of sauce with the excellent Ølandshvedebrød), and the pork and celeriac dish. Only the cheese I did not care too much for. Further, the service was knowing and attentive and I really enjoyed the wine pairings, which were very well-presented by our waiter. Highly recommended.