A Seafood Menu that Changes Everyday | Behind the Mise

When we planned our trip to Copenhagen, everyone told us we couldn’t miss Fiskebaren. We decided to find out why. How does a chef create new dishes every day and keep the thrill alive for so many diners? We sat down with head chef Jamie, who let us in on a few secrets—and just as we started filming, a 150kg tuna arrived at the restaurant, ready to be transformed into unforgettable plates. Join us as we dive into the raw, fresh heart of Copenhagen’s seafood scene. A project by: Davide Soranzio and Ester Galletto Follow us on:   / noodleallagola   Be part of our community at www.noodleallagola.com/community 00:00 Intro 00:49 Opening Credits 01:21 Morning Deliveries 02:16 The philosophy of the kitchen 03:15 Team and Coordination 04:29 The menu 06:05 150kg Tuna 08:20 The Lunch 09:53 Conclusion © Noodle alla Gola 2024