Nose 2 Tail - (Copenhagen, Denmark)

  Nose 2 Tail is apparently a pretty new addition to the city and a modern sustainable Gastropub.   I also really wanted to try some other restaurants such as Fiske Bar which is also found within this Meat Packing area,  also other places getting rave reviews such as Geranium or Radio,  but didn’t really feel like eating so much on this trip as you actually do get tired of food, in particularly with snobbish fine dining.   I just wanted something down-to-earth to relax and no Michelin stars the better!  Something local and educational suits me.. 

 

This Meat Packing Area of town,
is about 10-15 mins walk from HB Central Station -

 

The Car Park of the Meat Packing area -
If you’re from Aust Melbourne,  this looks a bit like Springvale Wet Market.

 

Ar,  Found it !
It’s hidden in a small corner to the right.. 

Daily Specials -
There isn’t as much Nose to Tail dishes as I previously envisaged,  compared to places like St John (London),  Josie Bones (Melbourne),  or even Cumulus Inc. (Melbourne).  That’s because here it works on rotation.  Today the most interesting dish was Pig’s Heart stew,  but I ended up ordering other things which luckily also carried the nose to tail no wastage theme ! …








Draught Skands Tæppefald  (Brown Ale) -







Draught Skands Humlefryd (Czech Pilsener) -  50KR
Both local Danish beers, they were made to their intended specs.  For me beers are a very personal thing,  it is not brands which matters the most to me but the intended brewing method.  For example I love Kristall Weiss beers but many don’t,  Tripels,  IPA’s,  Stouts, Bread Beers.  Actually I think I like all types of beers hahaha that’s the whole point, right ?! : D







Salad with Pigs Tongue with Olive Oil,  Cherry Sauce,  Pickled Red Currants &
Dried Malt Bread Croutons -  60 KR
This was done very well actually,  and unlike Chinese pigs tongue which are more rubbery than Beef tongues,  they made them here with a beef tongue texture.   A very memorable salad and we cleaned up the plate in no time.  ~  10/10

Wheat and Malt Bread -
Very edible..







Smoked Mackerel & Herbs, 
with Smoked Danish Cream Cheese served in the side lid -  60 KR
The smoked mackerel was like a mousse spread and decent,  it was the smoked cream cheese which stole the show you just can’t help to scoop up more and more.  ~  8/10








Some French Red Wines -  50-60 KR
Interestingly most wines on the menu were French,  bar one or two German whites.








Plank of Danish Charcuteries -  $210 KR.
Vesterhavsost Cheese,  Horse Meat and Apple Terrine,  Chicken Liver Mousse,  Pork Lard mixed with Fried fat bits & herbs,  Pork Pate,  Smoked Cream Cheese,  local Ham & Dried Hard Sausages,  Pickled Cucumbers and Onions.   This was a very good Charcuterie platter and only the pork pate seemed a bit stringy.   ~  9/10








Horse Meat and Apple Terrine






Chicken Liver Mousse






Pork Lard mixed with Fried fat bits & herbs






Pork Pate







Danish Vesterhavsost Cheese -
A semi-hard cheese with similar characteristics to younger Goudas.

 

 

You need to Reserve a Table here -
I think I booked a few weeks in advance, it’s very popular as these empty tables filled up afterwards.  We were actually still digesting from an epic 28 courses meal from lunch,  so this was the best we could order & handle.   I have to say I really liked this place because despite the menu being so limited,  all of the food turned out to be thoughtful and practicing the Nose 2 Tail dining concept.  So missing that Pigs Tongue Salad, Smoked Mackerel & the Horse Meat w Apple Terrine..

 

Price: KDD Krones 250 per Person.
Ease of Access:   2/5  (I know how to walk there now from Central Station or Tivoli, but it is better to take a taxi or download a Copenhagen map with GPS.  Near Red Light district.)
Food: ♕♕♕♕♕

Address: Madbodega – Flæsketorvet 13A – 1711 København V
Ph: 3393 5045