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DAPHNE

@restaurantdaphne

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DAPHNE is open
A restaurant by @frederikbillebrahe
Open daily 11.30 — 00.00

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“It has been such a pleasure to create this collection with Annika and to be part of the design process. I wanted the glasses to feel delicate and beautiful to drink from, but also festive and playful — glasses you can use every day and be creative with.

We are so used to wine glasses being very specific and formal, almost telling you what should be poured into them. Sometimes they become so elaborate that, outside of the right setting, you can almost feel a little ridiculous drinking from them. I wanted to move away from that.

We thought a lot about the proportions, so the smaller wine glass can work equally well for red or white wine, and the same is true of the larger one. There isn’t really a right or wrong way to use them. You can choose the glass according to the wine, the table, the occasion, or simply how you feel.

The champagne glass is perhaps the most unconventional. A lot of serious wine drinkers would probably rather drink champagne from a wine glass, but I still love the idea of a champagne glass. The tall, delicate shape and the slightly flared rim make it beautiful to drink from, but also festive — which, in my eyes, champagne should be. And on the table it has this almost sculptural presence.

The water glass has the same freedom. It is slightly elevated, very thin and lovely to drink from, but there is nothing saying it has to be a water glass. I would use it for water, wine, beer or a cocktail. For me, that freedom is important.” - Frederik Bille Brahe by @restaurantdaphne

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2 days ago

Coconut crème caramel.

The idea came from a trip to Ibiza where I had a crème caramel and, for some reason, spent most of the holiday drinking espresso with coconut milk.

I liked the contradiction. Coconut milk is a little hippie, a little 90s, while crème caramel is about as classic a bistro dessert as you can get.

So we made ours with coconut milk, and serve it with dulce de leche and whipped cream.

Somehow it all makes sense. by @restaurantdaphne

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7 days ago

We are looking for experienced waiters and a bartender to join us at Daphne.

I’m looking for people who love restaurants, like being around people and enjoy the energy of a busy service.

Daphne is still new and we are still building the team. We take the work seriously and have big ambitions for the restaurant, but it should also be a fun and good place to come to work.

If you think you could be a good part of it, I would really like to hear from you.

Send us a few words about yourself and your CV to contact@restaurantdaphne.com

Frederik by @restaurantdaphne

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8 days ago

Garden tempura

The idea behind our garden tempura is simple: to take what is in season, cover it in a light batter and fry it just enough to keep the character of the vegetable.

Right now it’s sage, pumpkin and porcini. It might come from a small farm or a kitchen garden, and it changes with what is growing and what arrives in the kitchen.

A way of cooking with the season, while it is here. by @restaurantdaphne

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9 days ago

The restaurant was conceived in close dialogue with Copenhagen-based architectural studio Mentze Ottenstein. We have worked together for many years, on places including Sofi Bakery in Berlin and Atelier September Århusgade in Copenhagen.

The project was about transforming an existing office space into a restaurant without erasing what was already there. We wanted to work with the raw and straightforward character of the building, adding a new façade, the dining room, a large open kitchen and carefully made elements that bring warmth and character.

The contrasts became important to us. The raw and industrial against something more refined and domestic. Hard surfaces next to softer things, something precise next to something a little more accidental. It creates a balance, but also a room where the eye can keep discovering things.

I like spaces that don’t feel too finished. Places that become themselves through the people using them — through food, flowers, music, conversation and all the small things that happen over time.

Daphne was made for life and fun. And hopefully it will keep changing with us.

Photography @philip_messmann by @restaurantdaphne

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13 days ago

Daphne in The New York Times

We’ve only just begun.

Thank you Gisela Williams for the words, Philip Messmann for the photographs, and everyone at Daphne for making the restaurant what it is.

Designed by @mentzeottenstein by @restaurantdaphne

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14 days ago

There are people who love ice cream desserts, people who love fruit desserts, people who love sweet desserts, and many others.

And then there are the chocolate people.

This one is for them.

Chocolate tart, salted caramel and cherries. Rich, a little messy and exactly what I want at the end of a long dinner. by @restaurantdaphne

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17 days ago

A chicken.

Many years ago, Caroline and I had a memorable meal at Zuni Café in San Francisco. We had the roast chicken, and I remember thinking it was one of the best meals we had ever had. We went back the following day. For the chicken.

I remember the oysters, the wine, the beautiful produce and the room full of people. Friends talking, couples falling in love, everyone enjoying themselves. The food was extraordinary, but it was also a restaurant where you simply wanted to be.

That experience stayed with me. And in many ways, I think it became part of the foundation of what Daphne is to me today.

There is something about a roast chicken that feels so familiar. Something we all have a relationship with, something we grew up eating and something we return to again and again.

At Daphne, we serve ours with morel rice, vin jaune sauce and mustard greens.

And hopefully, with plenty of good wine, wonderful people around the table and no particular reason to leave. by @restaurantdaphne

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21 days ago

Some peaches at Daphne

We recently installed this beautiful work by Juergen Teller above the bar.

The photograph was made around the time Juergen and Dovile first met.

During a rather difficult period of transitioning from Apollo to Daphne, I had the pleasure of cooking for them at their studio in London. I left deeply inspired by their warmth, humour and generosity.

On the very day I gave notice at Apollo, they called to tell me that the work could become part of Daphne.

I still find the timing quite extraordinary.
Made at the beginning of one story, it found its way into the beginning of another.

And now it is here. A snail and a peach hanging above the bar.

I couldn’t be happier.
Thank you Juergen and Dovile. by @restaurantdaphne

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22 days ago

Restaurant work is hard. It takes a lot of time and energy

Maybe that’s exactly why there needs to be an element of celebration in it.

Good food, wine, music, flowers, people talking too loudly. A room that feels alive.

We work hard to make these places exist. They should be generous, full of life, and a little bit of a party too. by @restaurantdaphne

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a month ago

A lot of porcini

They started arriving a few weeks ago and now suddenly they are everywhere. Boxes and boxes of them.

I love this part of cooking. When something is in season in such abundance that it almost decides the menu for you. You stop trying to come up with ideas and just start cooking.

We’ll use as many as we can while they’re here. And the ones we can’t cook now, we pickle and preserve for later. by @restaurantdaphne

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a month ago

Every day we get eight or ten Danish brown crabs into the kitchen. We cook them and pick them by hand. It gives us around twenty portions.

Right now we serve the crab with very thinly sliced raw zucchini, limonetta, mint and Parmesan. The zucchini comes from different farms depending on what is good — at the moment @soetoftes and @klippingegaardstevns

It’s nice that both the crab and the zucchini are in season right now. The combination probably shouldn’t work, but it does. It tastes really, really good.

A lot of work for twenty plates. But I like that. by @restaurantdaphne

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a month ago