For this year’s Distortion on Vesterbro, Copenhagen Cooking and Meyers are teaming up to co-host a long table dinner celebrating the versatility and deliciousness of potatoes, with Meyers' expert chefs whipping up a range of innovative and mouth-watering dishes that showcase the humble spud in all its glory. The 4-course menu offers classic, Danish ingredients with references to both the Korean and Nordic pantries.
 
Gather your friends, make some new ones, and come join us for an unforgettable culinary experience in the heart of Copenhagen. The beautiful table is set and decorated by Karens Bord.

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foccacia with parsley and sage pesto

First serving
Potato pancake with sour cream, shallots and seaweed pearls

Second serving
Coarse compote of bintje potatoes, fennel crudité, salted gooseberries and buttermilk dressing separated with chive oil

Third serving
Hard fried romaine, bean cream on gochugaru miso from Nordic Koji, pickled onion and chive emulsion. New samsø potatoes tossed in lovage salsa

The sweet spot
Kartoffelkage – The classic confectioner's cake with porous choux, butter-baked shortcrust pastry, sweet prune compote, cream, marzipan, and cocoa
 
The menu is vegetarian. No other dietary restrictions can be accommodated.