NOSE2TAIL Madbodega - Copenhagen Dining Week

Charcuterie board and bread basket

...and another shot, a bit closer.

Pork roast, mashed potatoes, roasted beets and Jerusalem artichokes, smoked bone marrow, and pea shoots.

Apple trifle featuring apple compote, whipped cream, and macaroons.

Nose2Tail
Flæsketorvet 13A
1711 Copenhagen V

Notes: As it has been the case for most Danish food bloggers, B and I could not let Dining Week pass unattended. The concept is simple - each restaurant provides a three course menu for 200dkk and a bottle of San Pellegrino is included in the price of the meal as well. A very reasonable deal. Though everybody else is enjoying winter vacation in week 7, I had been occupied with thesis field studies at Biofach in Nüremberg, and after an intense week it seemed only appropriate to go out and enjoy a good meal. Unfortunately few restaurants are open on Sundays in Copenhagen (another thing boldly underscoring Copenhagen's non-metropolis status), but B and I were happy to see that NOSE2TAIL were among the open restaurants. The restaurant is situated in an old cellar, and while the decor is tough, the atmosphere is warm and lively. We received knowing assistance from a chatty, female waiter, and were started off with a glass of Weissburgunder from Rheingau. First dish arrived quickly, a board full of little things to share. It included a range of charcuterie, cheese, butter, solæg (a regional Danish specialty - a take one deviled eggs), lumpfish roe, and pickles. B was really excited about the entire selection, and I also thoroughly enjoyed the roe, which was mixed with smoked cheese (only objective being that there was too little!) as well as the pickles, rillettes, terrine and liver paté, which all tasted very homemade. The mustard was a bit unbalanced, and the cheese nor solæg left much of an impression. I should mention that we were also provided a bread basket with two sorts of bread. The dark, malty bread was delicious - especially with the accompanying butter. But enough about the charcuterie board. The main course consisted of a rolled pork roast served with potato mash, baked beets and Jerusalem artichokes, smoked bone marrow and a delicious sauce made from beets and apple. An incredibly tasty, hearty dish with high yum factor but unfortunately I found the roast to be a bit too fatty for my liking. But otherwise lovely. Dessert was simple - almost too simple - though I reckon that this really is not the area where NOSE2TAIL put all creative effort. It was advertised as an apple trifle but I guess the appropriate title would had been gammeldaws æblekage - also known as old fashioned apple pie among non-Danes. Basically it is apple compote featuring whipped cream and crushed macaroons. Tasted lovely, though my focus was more on the dessert wine. We had a glass of Macvin Bland chardonnay by Fabrice Closset in Jura as well as a Vincent Bouchard portwine (I should mention that dessert wine is a serious soft spot/ guilty pleasure for me). No need to say we left very full and quite pleased - thinking that we will probably return to NOSE2TAIL under normal circumstances. Recommended.