Scandinavia New Nordic Cuisine, Copenhagen Style

New potatoes with smoked cheese foam

Founded by New Nordic Food Movement-father Claus Meyer with Partners and Head Chefs Jesper Kirketerp and Rasmus Kliim, Restaurant Radio features a locavore menu that goes beyond farm-to-table. Along with focusing on locally-sourced, nutritious and seasonal ingredients, the New Nordic Food Movement is all about foraging and creating new ways to use the entire plant. At Restaurant Radio you’ll sample these kinds of dishes presented in an artistic manner and rustic ambient setting. Some dishes you may encounter include Turbot white fish with fried cucumber and twirled pickle in a mussel broth; scallops topped with fresh cabbage, crunch buttermilk, salt and dill oil; and new potatoes with smoked cheese foam, peas and potato chip bits — all presented like artful masterpieces. To read more about this culinary philosophy, check out Experiencing Copenhagen’s New Nordic Food Movement.

Jessica Festa

Jessica Festa is the editor of the travel sites Jessie on a Journey (http://jessieonajourney.com) and Epicure & Culture (http://epicureandculture.com). Along with blogging at We Blog The World, her byline has appeared in publications like Huffington Post, Gadling, Fodor's, Travel + Escape, Matador, Viator, The Culture-Ist and many others. After getting her BA/MA in Communication from the State University of New York at Albany, she realized she wasn't really to stop backpacking and made travel her full time job. Some of her most memorable experiences include studying abroad in Sydney, teaching English in Thailand, doing orphanage work in Ghana, hiking her way through South America and traveling solo through Europe. She has a passion for backpacking, adventure, hiking, wine and getting off the beaten path.