Ristorant
Restaurant Kul
63 persuna tal-post jissuġġeruh
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At Kul (means coal) everything is made over hot coal and is a great mix of everything. It’s placed in the old meat cleavers area in Copenhagen called Kødbyen (means ‘Meat-town’), which has been turned into a hip area with restaurants and bars. www.restaurantkul.dk
Great restaurant in "Kødbyen" where most dishes are prepared on their huge grill. Also, this is where you get a great bottle of wine at a very reasonable price (by Copenhagen standards).
About seven years ago, the former butcher’s and fishmonger’s shops of the Meatpacking District, south of Vesterbro’s Sønder Boulevard, started being regenerated as restaurants. It’s now a buzzy spot and a foody hub. The newest restaurant in the area is Kul (restaurantkul.dk, which champions the area’s gritty look (the buildings are listed so all establishments have white bathroom tiles on the walls and terracotta floors) but has a more international culinary outlook. Influenced by Californian-style cooking, chef-founders Henrik Jyrk and Christian Mortensen gambled on a bit of a local backlash to the now ubiquitous Nordic cooking style to create a menu that spans the globe – ribs with kimchee, for example, or Ibérico ham with tempura squid. Dinner including wine from around £42 a head.
About seven years ago, the former butcher’s and fishmonger’s shops of the Meatpacking District, south of Vesterbro’s Sønder Boulevard, started being regenerated as restaurants. It’s now a buzzy spot and a foody hub. The newest restaurant in the area is Kul (restaurantkul.dk, which champions the area…