KöD

A very cool NY meat district inspired steak restaurant which proudly incorporates its Danish culture into the whole modern concept.
We had just landed in Copenhagen and blindly followed Unilocal recommendations for dinner. KöD was close-​by and although the place seemed pretty packed, the staff immediately seated us. We were then greeted by our served who explained us a bit about the KöD concept.
Basically, it’s a very young restaurant with some modern ideas and a limited but nice menu. She mentioned that they redefined the terms rare and medium but my order of medium-​rare was still accepted so that seemed a bit overcomplicated.
I usually don’t order meat starters at steak restaurant as I’d rather have two steaks instead. But we were very happy with the carpaccio and beef tatar, I highly recommend these. One other thing I noticed in Denmark: they have amazing salt with the bread. I caught myself simply trying the salt itself multiple times.
Three steak options were offered: a Danish grassfed tenderloin, as well as steaks from Uruguay and USA. I have had my well share of American beef so I obviously opted for the Danish alternative which was a hit. Nevertheless, I would have liked to see more local choices instead of importing American beef. The meat was perfectly prepared medium-​rare. The accompanying port glaze sauce was excellent.
Regarding sides I loved the mashed potatoes with a cheese topping. The steak frites were good but nothing exceptional. I yet have to find good truffle fries in Denmark, so that would be my suggestions to cooks here. Just go to the southern U.S. states and you’ll know.
The menu is overall limited (check the website) which I found refreshing as they seemed to take pride in the few items they offered. But it would not work if your date only wants to eat salads (I’m looking at you skinny blonde women of Denmark).
We were not overly excited about dessert but we were proven wrong. The desserts at KöD are exceptional. I liked my rhubarb which chocolate crumbles and basically pure cream to top it off. But the cheesecake with blackberry coulis and some kind of almond cookie crunch cake base was amazing. Highly recommending the dessert options here!
If I had such a steak house closeby, I would go there every week. KöD is able to put its own spin on the whole concept. The similarities to young steak houses in NY are obvious. That also comes with a certain hipster ambiance and as we noticed target group. But if you’re looking for a relaxed atmosphere to eat a marvellous steak, this is the place.

This place should be more popular than it is. The steak was cooked perfectly to medium rare. Service was great and the dinner was very enjoyable.

Probably the finest steak I have ever had in DK so far. There, I went and said it. Not only is the meat prime quality — they are also not afraid to cook it to perfection. Which in my case means almost no cooking at all. They call it «bleu», because the meat is more of a purple-​ish blue than red.
Only restaurants with a certain amount of self confidence would pull this off. A bleu steak made out of inferior meat is practically inedible. A bleu steak made of quality meat is sheer bliss. My T-​bone definitely falls in this category. You could cut out this baby with a classic Danish red sausage — that tender!
With a variety of sides and sauces (we were a party of five, so we could just order all of them) and a splendid Ripasso, this 500g beauty went down smoothly. I strongly recommend the timian glacé and the Bearnaise plus the tomato salad. But really. I didn’t need side dishes at all. That steak kept me busy for several minutes!