Amass Restaurant

Phenomenal food! Everything was delicious and the service was outstanding! You can see into the kitchen from the dining room where everything is being prepared and Chef was kind enough to allow us to say hello. It’s quite easy to reach from city center and well worth the trip. The best meal we have had in Copenhagen!

I was really looking forward to this restaurant and was severely disappointed.
Pros: service is excellent and friendly. From making the rsvp to Food service during dinner, everything was great. I initially booked a table for one and thru the power of Unilocal reviews, found out you can sit at a communal table w others so I changed my rsvp. Love this concept. Got to eat w 5 other people at a round table who were visiting the city. The place is modern and has a cool vibe to it. Fun to get to via the yellow harbor ferry. Note the last ferry back out is around 8 pm so if you’re dining after 7 plan on taking the bus or über (the bus isn’t all that convenient either depending where you are going back to so check the schedule!). Anyway it was a great way to dine especially if you’re traveling alone.
Cons: We did the tasting menu and I probably liked only one of the dishes, which was the pork neck meat dish. Everything else seemed bland to me or sour/​too pickled-​taste. But I think maybe that’s what Nordic food primarily tastes like? I have no idea. This was my first dinner her. I will say everyone else at my table loved the menu. It just wasn’t for me. And I love to eat and I eat out pretty often in NYC. I just found that for the price and taste (which wasn’t to my liking) it was soooo not worth it. Most of the dishes were vegetarian, and I love eating vegetables but I found everything to be on the tart side w the exception of the pork dish. The dessert was cool but again too tart for me (rhubarb w some frozen ice flakes that melts in your mouth).

Inspiration and imagination personified. I had the charcuterie plate to start followed by the 9-​course extended menu. Every dish was unique in flavor and composition. Almost every chef in the kitchen took a turn coming out to speak with me and explain the dish. Everything about the location and staff looked well polished without sacrificing the diners comfort. The bar has been raised for me, Amass is the new standard in dining excellence

When my friends recommended this place I couldn’t have imagined that it would be one of the most memorable morsels of food I would ever taste. Excellent and sharp staff and incredibly creative and delicious food. I am such a huge fan. I am a stickler about progression of food. From beginning to end, fine quality with innovative ideas and plating. We had such a wonderful dinner there and will never forget it. This place is a must!

What a fantastic meal along with the top notch service. Everyone from the chefs to the servers to the sommelier were fantastic hosts and the food was delicious. I will be honest, our tasting menu did not have a lot of protein so I was a little disappointed in that, but the flavor a were spot on! The lamb wasn’t gamey, the octopus was one of the best octopus I have ever had, and the wine pairing was top notch!!!
The best part of the restaurant? It’s completely not stuffy at all. The décor is great, the wine pairing was spot on and the drinks keep coming!!!
The other food was good but not high caliber. I would still go back!

One of the best dinners I’ve had. Service was awesome, the staff was very knowledgeable about the wines and pairings, authentic cuisine.
I visited Copenhagen in early December. This restaurant is a little bit off the beaten path. My sister and I had to take an UBER there, but since a friend of my sister and I, Martin, a sommelier we met in Paris is from Copenhagen we put trust in his advice. It was a great experience and I would recommend this restaurant to anyone visiting. The chef creates amazing dishes. We ate off the extended tasting menu. It’s worth the money.

While traveling solo in Copenhagen, and of course unable to get a reservation at Noma, I decided to try one of these «alternatives» (according to an article I read called, «Where to go when you can’t get into Noma»). I booked a reservation at the tasting table (where you dine with a group of strangers and eat from the chef’s tasting menu) because I thought it would be great to meet some other travelers and have some people to socialize with during the meal. I took an über from the city center as the restaurant is well off the beaten path. While it was a bit further out, it proved to be a very cool venue in a warehouse of sorts.
The staff went above and beyond from the moment I stepped into the restaurant. They were very quick to seat me in a waiting area while we waited for the others to join us and offer me some bubbly. I briefly mentioned that I was having trouble finding a place for Sunday evening dinner as many restaurants are closed and the hostess immediately brought over a list of Amass recommended restaurants and circled the ones open on Sundays. The only thing that I didn’t like about the service was the fact that I didn’t get a list of what I actually ate and drank since I like to purchase wines I like and remember what I when I refer to pictures.
It immediately became clear that I was one of many Americans sitting at the tasting table. There was one Norwegian couple that joined us but they admitted they only chose the tasting table because that was the only open reservation. They also mentioned that it is «so American» to want to eat with strangers and very unlike a Scandinavian person to participate in that type of dining (way to burst my «meeting locals» bubble).
I have to say I wasn’t hugely impressed with the food. Yes, it was very good but it didn’t create that «I-can’t-help-myself-but-say-Mmmmm-out-loud» feeling. I actually have been to similar multi-​course type restaurants in New York and D.C. that I found to be much better. It was a bit disappointing as I was so ready to experience the Scan food movement at its best. I think where Amass really made the most impact was in the atmosphere/​décor, the service and the plating/​presentation of the food. Some of these dishes were just GORGEOUS, but I was hoping for a bit more of a flavor explosion.

I really wanted to love this place, I really did. The idea of cutting edge Scandinavian cuisine really excites me. The problems lie in the final product.
This place is out of the way and you either need a bike, car, taxi, or the 40 bus. The building housing the restaurant was a warehouse, so the indoor space is unique. The staff are outstanding. They are friendly, knowledgeable, and provide top notch service. Seriously, the staff are some of the best I have encountered recently. The wine options are generally good, but it can be a lot when doing the full tasting. The prices are high, but that’s what I would expect from a restaurant of this caliber.
The food is what I would consider extremely cutting edge, which is what I wanted, but it might be too cutting edge for me. Don’t get me wrong, there were some really good dishes, but there were many more I just didn’t get. Maybe that’s on me though. I really liked the squid dish, which had beautifully prepared squid. I also liked the clams with beef fat, super flavorful tomatoes, and the beef hearts. But I was a little confused with the mushroom flakes/​corn pudding, the less than tender pork neck, and less than impressive triple «desserts». The last plate had a coffee ground sandwich which just left my teeth full of coffee grounds.
Maybe my disappointment is my own expectations, but I didn’t walk away feeling satisfied.

I was expecting so much from this restaurant after reading reviews about it from here and other sites. Unfortunately the hype was not to be lived up to. We started out with what we thought was the best dish of the night: a corn dish with dried cepes and some vinegar to round it out. Very delicious so we were very excited as to what was to come next. Sadly, we were presented with lots of dishes that were just okay but nothing to write home about. This is definitely not the second coming of NOMA.

I really enjoyed it. Great spot for people who love food and hate money.

I was really looking forward to coming here because it just made it on the top 100 restaurants of the world list. It was not exactly as I expected…
The warehouse is in a cool location and the vibe of the place is great. Open space, great décor and furniture, graffiti on the walls and cool music playing. I was impressed with the presentation. We had the regular course menu and had glasses of wine on the side instead of the wine pairing. The courses and snacks were good, but I was blown away as I have been with some other restaurants in the city. The garden it back is beautiful were they grow their herbs and they use them well, and I am definitely going to come back for their fried chicken dish they only serve on nice days, but I just didn’t love the dishes as I had hoped. The Dessert I thought was the most interesting with strawberries, oregano and black pepper. My mom, not so impressed. What I was disappointed with was that they charge 40 kr per bottle of tap water. I just think after spending over 200 dollars for the meal, they feel the need to charge so much for tap water. Feels a bit wrong. But they get for stars for passion, effort and location.

Unique dining experience — much different from typical Michelin dining experience. The food is very innovative and well presented. Service is friendly and attentive but maybe a notch lower than what you’d expect at a two or three Michelin which isn’t surprising given that this is one star. That said, I enjoyed the casual chic modern environment.
It’s a prix fixe menu so it’s hard to recommend something. That said, their bread is just out of this world — it’s some sort of potato derivative with an amazing spread to put on top. That was by far the most unique part of the dining experience.
The wine pairing were also spot on.

This is an awesome restaurant. Relaxed ambience, friendly service that made us comfortable and of course the most important of all — excellent food. The entire experience from the start to finish was wonderful. The entire staff seemed happy, including the main chef.
We had the lunch menu on a Friday and had reservation. The bar tables (no reservation) were empty. So, if you plan to go to Amass at the last moment without reservation, you may still have a chance:) You can check out the pictures we uploaded. Most of of the greens were from their own «backyard garden».
Here is what we had (lunch menu for 395DKK per person).
(0) The bread (almost a thick round pancake) was fermented potato bread prepared on a grill that came with a summer vegetable relish. This was great, but not wow. Be warned that this is quite filling.
(1) our first course looked more like amuse Bouche. Chicken liver mousse filled a piece of small white onion «petal». Very delicious with a nice refreshing after taste. One of us with restrictions had onion paste instead of chicken liver which was also delicately prepared and delicious.
(2) the second course was very delicate and delicious as well. Cured Mackerel that was very lightly grilled and came with fresh green peas as well as fermented green peas. The gentle sauce was made with burnt lemon. Pieces of Roasted mackerel skin were a great addition.
(3) the main entrée was dry-​aged short-​ribs (chilled in their very own upstairs for about 3 months) in hazelnut milk, with a heap of thinly sliced green orpin from their garden and sour unripened plums. The other restricted entrée was 2 pieces of Monkfish prepared to melt in the mouth which was complemented by pickled turnip and some greens. The fennel flowers were a great addition.
(4) the dessert was smooth milk ice cream with dehydrated thin slices of strawberry jam (very yummy!), sweet pickled strawberries, black pepper oil (very fragrant and unique flavor) with some crumbles on top.
(.) we had a surprise dessert — elderflower cake (like a mini pound cake), rhubarb paste (pretty sweet) on the side and crisps made with coffee grounds that sandwiched marshmallows flavored with liquorice.
If you only have one michelin starred restaurant in mind at Copenhagen, we highly recommend Amass. It has food prepared with perfection, affordable, unpretentious service and presentation. It is easily accessible over water bus or take a nice hike!

Visited June 3, 2014
Amass is an absolutely lovely place to dine. We pre-​picked this restaurant out for our short 3 day, food-​packed trip to Copenhagen. This restaurants boasts a lot of accolades — being on the Nordic White Guide, Worlds 50 Best List, Michelin Star and also Chef Matt Orlando was the Head Chef for several years at Noma. Although I didn’t get to spend much time (a brief few minutes) talking to Chef Matt, he seems like a great guy. He is even planning a pop-​up with the Catbird’s Seat Trevor Morain in April (Spoiler Alert!).
We took an Über to the restaurant on an early Wednesday night. First, we were extremely confused where to go. The taxi driver drove us around back — which later we found out isn’t the entrance, just a space between the gardens/​restaurant — only to go back up to the front.
The space is like a warehouse — all concrete, large, open, and industrial. It’s a fun vibe — almost something you would see out in Brooklyn. It was surprisingly warm, welcome and although we didn’t really fit in with the hipster waiters who were all wearing skinny jeans and blue distressed button downs.
On to the food & wine! We did the standard tasting menu with wine pairings — and we were not let down! All of the food is local, fresh and seasonal. Chef Matt has a garden in the back and although grows mainly herbs and pretty edible flowers (which adorned many dishes), his garden only comprises 2% or less of all the produce they use. What was the point (right?) to have something that produces so little and causes so much work– sustainability. It provides a place for compost and gives them a chance to have extremely fresh herbs. They try to cut down on all waste, even incorporating coffee grinds into one of our delicious little petit fours which was a cracker with cream filing. Yum!
Everything was flavorful, elegant and light. I will let the pictures & food descriptions speak for themselves. Other highlights of the food, was the wine. I have read a TON of mixed reviews on all review sites about their wine having a foul taste due to being organic or biodynamic. First, please don’t let these people put you off. If you like wine or have some wine knowledge, most of these wines will be extremely enjoyable to you on your palate. Second, they are extremely accommodating. I was hesitant about the dessert wine and they let me try some. My husband enjoyed it and although it wasn’t my style, they didn’t mind at all switching to something else.
Overall the service, food, wine and atmosphere were all top notch. I highly recommend.

Restaurants in foreign places are hard — you want them to be spectacular, worth the visit, and something to talk about when you’re back home. more often than not, they fail to impress and you can’t try again to see if it you went on an off day.
In any case, book Amass’ communal table. we did. it’s what made the night so special. yes, the food was good and it was different. not every dish was my favorite but they were still interesting. the bread was awesome. but, the communal table… well you get to meet, i hope, a group of extroverted strangers who love food. that’s a recipe for friendship if not a long dinner. ours lasted until 12:30 and we were politely told that the restaurant closes at 12 and yes, the bonfire was now off limits. the bonfire was pretty sweet.
come a bit earlier & wander through the harbor. house boats!

This review is for the fried chicken served during the summer. It is only available for takeaway or enjoying out in their garden. So if the weather is not good, they may cancel it!
When my friend said she wanted to eat this, I was a bit surprised. Fried chicken at a fancy restaurant? The menu advertised two pieces, a biscuit, coleslaw, and a cookie for 195 dkk. That seemed pretty steep. But I decided to join her anyway and I’m so glad I did! I made the stupid mistake of asking them to leave out the coleslaw and cookie in hopes of getting more chicken instead, but you can’t do that. GOOD. When it was ready, the head chef himself came out to the garden to present us with takeaway boxes labeled AFC (Amass fried chicken) which was a very nice touch. He’s a busy man but still walked out there to deliver us food.
Normally I don’t like coleslaw but this was more like Turkish pickles; with vinegary and spicy cauliflower, onions, carrot, and maybe turnip? The biscuit was great, as well as the cookie; perfectly crispy on the outside with a chewy center. The chicken itself was juicy and had great flavour. I guess the only complaint I could make is that the breading came off with the skin quite easily but that is probably a side effect of the moist meat. After we were finished, I was really full. Though you only get two pieces of chicken, they are huge! I filled the last of the space in my stomach with their sour beer from Mikkeller and enjoyed the view of the garden as the sun started going down. A great summer memory.

First, let me say that the meal at Amass was one of the best meals of my life. Truly a great experience in many ways. Then why 4 stars, you ask (though I’d totally do 4.5 if Unilocal allowed for it)? Well, as the price and caliber of the restaurant I’m reviewing rises, so too do my reviewing standards for the establishment.
My wife and I had a 7:30 reservation and were seated promptly at our on-​time arrival. We had a pre-​dinner gin and tonic (a drink I typically loath but the waiter said it was fantastic) which was not a disappointment in the slightest. We chose the 9 course, 6 wine pairing meal (you only live once, right?) and were off to the races.
The caliber of everything was extraordinary. The way each course built and expanded upon the flavors of the last was clearly well thought out. I should also mention that the service was astounding without ever feeling pretentious or too fancy for us. Attentive, knowledgeable and, above all, friendly without being overbearing.
I won’t bore you with the details of each course, but again, the majority were splendid. The only lowlight was the brisket (which was cooked for 36 hours) which carried almost as much fat as meat, which was unfortunate. I know some people like that, but we do not. The wine pairings were also a bit of a letdown. Not that any were bad, but they didn’t compliment the given course in any mind blowing way. Some were better than others (and the second white was exceptional) but I’ve certainly had better pairings at other elite restaurants.
My final gripe gets a bit nitpicky, but they charged us for our water. For a meal that exceeded $ 500 USD, do you really need to add on 40 kr to the bill for still water? Call me silly. Go ahead.
For a meal that was a true highlight of my dining life, I feel like I’ve talked about the bad more than the good. Again, the experience at Amass was exemplary and I’d recommend it to anyone that asked, but when you’re among the world’s elite restaurants the quality bar is at an entirely different level. Like going from the college ranks of American football to the pros. Those few sticking points stand out more than they would elsewhere.
If you’re ever in Copenhagen and want a truly great food experience, you will not be disappointed by Amass. Matt Orlando (who was there working in the kitchen during our time in the restaurant and even took time out to ask us how things were and delivered a special course to our table) has put together a lovely grouping of food that everyone who is able to should experience at one time or another.

Before I visited Copenhagen, I planned out where I wanted to eat. Noma has put Nordic food on the culinary map and I would not go to the heart of it all without experiencing great food. Booking Noma was out of the question, but there is a very thoughtful page on their site: Noma Alumni. Amass caught my eye, and I was lucky enough to got a booking for lunch.
Both my friend and I had been looking forward to this meal and it didn’t disappoint. It was actually quite an experience, starting from getting to the restaurant. The fastest way to get there from our hotel was by ferry. So we went and the ferry dropped us at a stop that looked quite deserted and there was only one unpaved road, leading to who knows where, surrounded by weeds. I wasn’t sure what else to do but to walk up the road. At the end of it, we saw a 3-​story building that looked like a factory. This had to be the restaurant, because nothing else could have been it. And it was Amass.
As soon as we stepped in, it was like a different world. The inside of the building was open with concrete walls. And one of the walls is covered in Graffitis. The décor was model and very minimalist, staying true to the Nordic aesthetics. The kitchen is completely open and from where we were seating, we could easily observe what was being cooked.
We were greeted with a glass of bubbles. Then I ordered a 6 course tasting menu of:
— Cod Roe, Sour Pancakes
— White Asparagus, Walnut, Rose Hip, Yogurt
— Peas, Duck Heart, Red Seaweed
— Potatoes, Leeks, Pickled Lemon
— Pork Cheek, Greens, Grass
— Rhubarb Sherbert, Rosemary, Burnt Chocolate
Before we started the feast, we had some warm potato bread. The sous chef who made the bread came over to serve us in person and talked about the bread. Actually, the chef or sous chef came out to serve and talk about each dish. It was quite a treat to have such interactions. The food was perfectly executed and the chefs tried to use local and in season ingredients. Speaking of eating local, they also have a little herb and vegetable garden outside where they got a lot of ingredients from. Of all the dishes we tried, I am actually a big fan of the potato bread and cod roe and sour pancakes, oddly enough. The white asparagus dish was beautiful and the combination of white asparagus and yogurt was surely something new for me, but the flavor wasn’t amazing. The duck heart was delicious, but I couldn’t quite make out the purpose of the seaweed covering all over it.
The services were outstanding. Very attentive without being overwhelming. And all this goodness for 575DKK which was $ 94. It is not cheap, but for the quality of food and level of services, this is a great price.
Overall, we loved it. I definitely want to go back to try dinner one day. Though that walk from ferry stop to the restaurant can be tricky at night.

Sure, I’m a little biased since Amass’ chef and owner, Matt Orlando, is from my hometown San Diego (and is just as friendly and cool as all San Diegans are, WHAT UP!). But this place is still a must-​go if you’ve got some cash to burn, three or four hours to kill in Copenhagen, and an empty stomach just waiting to be filled with modern Scandinavian fare like a delicate red lettuce and langoustine mix, deliciously flavored pork neck, and yellow wax beans served with tender duck heart.
There’s a reason why their product tastes so fresh, and that’s because the restaurant sources veggies and herbs from their own garden right out back. They even encourage you to take a break between courses and take a stroll out there with a glass of wine, which is exactly what we did right after the seventh – maybe eighth? – course, a sweet-​tart cherry sherbet drizzled in olive oil and accompanied by frozen fennel.
Another reason to go? It seems like all the cool kids in Copenhagen congregate here.

The newest on the fine-​dining scene in Copenhagen, another ex-​Noma chef (and ex-​The Fat Duck, and ex-​Per Se), Matt Orlando, has opened a new restaurant composed of the increasingly popular concept of casual fine-​dining at Amass, located far out on Christianshavn, at the old Burmeister & Wain shipyards on Refshaleøen.
I had the pleasure of sitting at Table 153 with my dinner date, in plain sight of the kitchen, where another friend of mine is currently doing a stage. True to Scandinavian form, the kitchen has an open layout and is «sunken» from the dining room area, making it possible to see the chefs move about in detailed orchestration, preparing plates of food (as well as cleaning every detail of the kitchen once the service was finished, almost equally as impressive IMHO).
Can honestly say that Amass has effortlessly made it into the Top Five Meals Of My Life with the likes of Noma, Willows Inn, Daniel, and a tiny Auberge outside of Grenoble that you have to hike to in order to find (Auberge des Allières). Not one single detail was forgotten, the ingredients were fresh, Matt Orlando’s wife was our server (what a team!), the wines were fantastic, and I nearly moaned in ecstasy at least four different times (first was the fermented potato bread which I could. not. stop. eating, followed by black pepper ice cream with caramel and oregano, and then bay leaf infused MUFFINS). Creative ingredients, amazing staff, beautiful ambiance, brilliant taste — I am almost positive that Amass is going to be in the top 50 within the next year or two, definitely worthy of at least a couple Michelin stars as well. Do yourself a favor and get a reservation now while they are still possible to get.
Personally speaking I can highly recommend getting a spot at Table 153. It was such a delight to dine with other foodies who came to Amass on different circumstances than us. We had great conversation and ended up sharing a couple bottles of wine at the end of our meal because we were having such a nice time together. Reservations for Table 153 are taken only by email, and I believe are slightly easier to get than regular tables for the dinner service.