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Koan

@koancph

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En aften på @koancph kan jo på forhånd næsten kun give 6⭐️ Men levede det så op til dette? 👀

Spændende og smagfulde retter, nærværende service, synkron-servering og alt det der hører til en 2 stjerner Michelin-oplevelse 🙏

Vi fik selvfølgelig deres tasting menu og de fleste af os med deres Wine pairing til🍷

Vi tilkøbte en flaske bobler til de 5 første snacks, da vinmenuen først begynder herefter. Snack er altid noget af det bedste - både på Michelin-restauranter, men også mange andre steder. Det føles som om, der altid er kælet lidt ekstra for de små smagfulde hapsere 😍😍

Men alle retterne smagte jo skønt og det lyder helt dumt, men noget af det, vi husker bedst var deres salte donutinspirerede brød serveret med smør og honning. Der var 🤯

Derudover er det sjælendt, at det er desserterne, der står ud for os, men Koans souffle serveret med is og caviar, var en af de bedste desserter, vi nogensinde har fået!! Vi kunne spise den om og om igen! 🤤

Det giver altså også noget ekstra, når selveste Kristian Baumann er med til seating, servering og præsentation 🙏

Så alt i alt en kæmpe oplevelse at besøge Koan på Langelinie ⭐️

Ratings 1-6
Caro: 🦄🦄🦄🦄🦄🦄

#cphfood #finedining #copenhagenfood #michelinrestaurant #aftendmadsinspiration

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As Copenhagen embraces warmth, dark autumn evenings and rich sensory comfort, Chef Patron Kristian Baumanns’ two-Michelin-starred restaurant, Koan, presents a uniquely nuanced reflection of this seasonal shift.

At Koan @koancph , this atmospheric seasonal change is encapsulated by Koan’s autumnal menu. One standout example of this is Kristian’s Chrysanthemum cut diver scallop, gently sauteed in brown butter and glazed in a sauce made from caramelised onions, mussels, Korean chillies and omija berries dish. Topped with blackened ginger, roasted seaweed, and autumn leaf-crisp sweet potatoes, the dish represents more than a change in seasonal produce, but the creative dialogue between Kristian’s Danish upbringing and his South Korean heritage.

Through this harmonious blend of Nordic comfort and Korean heritage, Koan redefines the essence of autumn dining in Copenhagen. Images by @neveq

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A stroll along the #Copenhagen waterfront, past the famous Little Mermaid statue, will bring you to @koancph, a two-Michelin-starred restaurant that opened in April 2023. ⁠
⁠
Hidden under the archway of an elevated pedestrian path, it’s a location that requires a short journey, but that is perhaps why Koan has become one of Denmark’s most exciting culinary spots since its debut. ⁠
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The restaurant is led by chef @kristianbaumann, who grew up in #Denmark after being adopted from Korea as a baby. At Koan, he’s fully embraced his dual heritage. ⁠
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Read more by @emilyzemler at the link in our bio. ⁠

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Beautiful Copenhagen 🇩🇰. Gorgeous city, with the best food in the world, the happiest and kindest people (who are also hilariously direct), and the best chairs and light fixtures. Will hopefully return to this amazing city one day.

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Some of my favourite shots from photographing @lassepedernielsen , @koancph for @decanter Wine Magazine - Issue meet the sommelier. Lasse shares his go-to wines.

A pleasure to capture the details in the beautiful setting.

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To be or not to be

September Sunflower Season

Bee watching

Appreciate the little moments

Visiting the brothers at The Pagoda in Tivoli

Celebrating and surprising Jonathan Tam for his big 40 birthday

Someone stole my phone

Ceps Ceps ceps

Bocuse D’or dinner ❤️

One day

Lunch at Bobe

Andersen bakery is killer

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KOAN is a Korean-inspired two-star Michelin restaurant on the Copenhagen waterfront at Langeliniekaj.

Created by Chef Kristian Baumann, who is known for his refined, minimalist, product-driven approach, the restaurant has earned great international recognition not only for its cuisine but for its entire concept.

@emma_blunt recently visited - read her review for The Luxury Editor on our website.

Images by @neveq

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To the one and only Lasse Peder Nielsen - Happy Birthday! Few people can be a GM, head sommelier and business partner all at once and you make it look effortless. It’s been a privilege building this with you and I can’t wait for what’s next. Happy birthday, my friend!

📸 @neveq ❤️

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Efterår 🍂🤎

Bornholm ☕️🖼️

Mere Bornholm ❤️

Koan 🌟🌟

Årets Infleunced konference ✨

Lørdag out and about 🍷

Sidste sensommer vibes 🍸

Breakie 🍴

Ka’selle prisen med skønne damer 🙌

Mere bagværk og mere kaffe ☕️🥐

Fine Bornholm 🇩🇰

Efterårs-look

Dumplings 🥟

Efterårsfarverne kommer 🍁

Et work stop

🚴‍♀️🥵

Pizza masterclass 🍕👩🏼‍🍳

🍕🍕🍕

👀👀

Slutningen på en hård uge 🍔

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September in Copenhagen: Windy breeze, home stores that got our luggage space overload, best meal in CPH and street snacks.

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Koan ⭐️⭐️
Score: 10/10
Favorite: Caviar and Tofu, both rice courses, Oolong tea and good memories

Top tier Nordic seafood and produce combined with chefs extremely precise cooking and a very compelling menu results in my current favorite restaurant. I was honestly blown away by the combinination of Korean and Noridic flavors/techniques.

While my the two rice dishes were my favorite, every course was perfectly balanced and quite complex. And as a fan of savory components in desserts, the caviar combination with kombu ice cream paired with the Oolong souffle was so good that it's now my favorite dessert of all time.

Given this level of cooking and hospitality, I don't understand how Koan has not received 3 stars yet. When asking Chef about this, he said Koan adopts a turtle mindset, prioritizing steady growth, which is pretty healthy given how random Michelin can be sometimes. After all my meals on this Europe trip, Koan is the restaurant I want to return to the most.

All in order except for the caviar:
- Shrimps
- Stewed oyster
- Scallop
- Acorn
- White kimchi
- Tofu & GastroUnika Platinum Selection
- Chilled lobster noodles
- Kkwabaegi
- Brown crab
- Lobster
- Gamasot rice
- Caramelized rice
- Elderflower
- Oolong tea & Good memories
- Raspberries
- Barley & Gochugaru
- Chapssal-tteok
- Sesame Dasik

#finedining #michelin #michelinstars⭐️⭐️ #tastingmenu #koan

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