Name: Restaurant Relae
Address: Jægersborggade 41,2200 København N, Copenhagen
Telephone: +45-36-966609
Price range: 180
Rating: 4

This Nordic fully open kitchen is very distinctive. Like the high-end kitchen seen in China, the foreign chef is very careful in cooking. The dishes taste good, and they may be just out of the relationship.

Restaurant Relae

Manfreds&#39; dishes are more distinctive, similar to those in the Middle East, but much more delicate, with rice and large meat, bread smoked salmon is delicious, and asparagus is hot enough.

Copenhagen&#39;s chain of high-end coffee shops, the coffee inside is good, the coffee beans are baked in the store, do well, I like the chocolate croissants inside, it is very authentic.

A bar in Kawaii, at first glance, I thought it was a coffee bar. There were a lot of fruity beer in it. The local plum beer was quite good, relatively refreshing, and the main environment was very good.

Fantastic food and great service We had perfect weather sat outside three of us has steak which was excellent with most tremendous chips. Youngest son has a yummy burger. I tried a summer beer with elderflower?!! Yummy Highly recommended and great with kids. Great play park over the rd.

这家北欧的全开放厨房很有特色，和在国内看到的高级厨房一样，老外厨师在做菜挺用心的，做的菜味道都不错，可能都是刚刚出炉的关系。

Rel&aelig; 是一间非常非常北欧的餐厅，所做的&quot;贫穷料理&quot;，不炫技也不含高级食材；就像你走在哥本哈根的街上，见不到有人穿 BALENCIAGA，但是每个人都超好看。Rel&aelig; 的设计简约到了一种极致，空间配色和家具的触感，连同 Johnny Cash 的歌单，令人感觉舒适自然，刀叉餐巾和菜单收纳在小抽屉里，方便客人自取。Set menu：四道式 495 kr.Experience：八道式 895 kr.对比哥本哈根的高物价，一星的 Rel&aelig; 都算是一间平价食堂了。Snack莴笋铺上莴笋叶，轻微腌渍过。如果你不相信你尝一块脆不脆，我吃了一块嚼在嘴里确实它有点脆（ok stop&hellip;&hellip;Bread非常好吃的黑麦酵母面包，来自 Rel&aelig; 隔壁的面包店 Meyers Bageri，外壳坚硬，内芯湿润，嚼起来是一股酸香劲。Course餐厅的食材90%来自自家的农场，刚掐的嫩蚕豆，浇上一壶蚕豆汁，同一食材两种形态，只点缀轻巧的醋在其中轻轻调味。脆甜脆甜，有清爽的豆香。一片白花花的肥肉，配了一碗猪肉白菜汤，吃法跟烫火锅一样，把肉蘸进汤里涮涮。来自 Hindsholm 牧场的熟成猪肉，三个部位：猪里脊、猪腿肉、猪五花；很少吃五成熟的猪肉，完全不腥，带着奶香，金黄的猪皮竟然吃出了锅烧的感觉。餐后送的草莓挞，刚出炉还带着温热。

Rel is a very, very Nordic restaurant, the &quot;poor cuisine&quot;, no fancy or high-end ingredients; like you walk on the streets of Copenhagen, you can&#39;t see anyone wearing BALENCIAGA, but everyone is super nice. Rel&#39;s design is minimalist to the extreme, The touch of space color and furniture, together with the song list of Johnny Cash , makes people feel comfortable and natural. The knife and fork napkins and menu are stored in small drawers for guests to pick up. Set menu: four-way 495 kr.Experience: eight-way 895 kr. Compared with the high prices in Copenhagen, one-star Rel is considered a cheap canteen. Snack spreads the loin leaves, slightly stained. If you don&#39;t believe you taste a crispy or not, I ate a piece of chewed in my mouth and it was a bit crispy (ok stop...Bread is very delicious rye yeast bread, from the bakery next door to Rel, the shell is hard, the inner core is moist, Chew is a sour aroma. 90% of the ingredients in the Course restaurant come from their own farm, freshly ground tender broad beans, poured a pot of broad bean juice, the same ingredients in two forms, only light vinegar is lightly seasoned in it. Crispy, crispy, sweet, with refreshing bean fragrance. A white flowered fat meat, with a bowl of pork cabbage soup, eat the same as hot pot, and put the meat into the soup. From Hindsholm Ranch, cooked pork, three parts: pork spine, pork leg, pig flowers; rarely eat five mature pork, not fishy at all, With milky incense, the golden pig skin actually ate the feeling of cooking. The strawberry dumplings sent after the meal were just warm.

我在飞机上听小机场的这首歌&quot;29岁环游世界，然后去芬兰冻死&quot;哈，好文青的想法但当航班从35℃的上海降落到15℃的哥本哈根我觉得他们没在开玩笑的来丹麦，自然要吃顿新北欧料理这家来自厨师朋友的推荐，叫我一定要来吃吃看。餐厅的创始人&nbsp;Christian Puglisi 曾在 NOMA 担任副厨，单飞后开了这间小馆子&nbsp;relae，价格亲民，料理完全没有架子，每道菜不超过四种原料，美味又毫不花哨。

I listened to the song &quot;Traveling the world at 29 and then going to Finland to freeze to death&quot; at the small airport on the plane. Ha, good Wenqing thought, but when the flight landed from Shanghai at 35 ℃ to Copenhagen at 15 ℃, I think they are not joking to Denmark, naturally have to eat a new Nordic cuisine. This is from Chef Peng Friends&#39; recommendation, ask me to come and eat. The founder of the restaurant Christian Puglisi once served as a deputy chef at NOMA. After flying alone, he opened this small restaurant relae. The price is close to the people. The food has no shelf at all. Each dish does not exceed four ingredients. It is delicious and not fancy.

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