In an interview I watched, this restaurant came highly recommended by Kenneth Foong, the head chef at Noma. He specifically mentioned the schnitzel, and from the photos I saw, it looked absolutely delectable.
Barr is the third restaurant under the Noma umbrella. It occupies a historic 18th-century waterfront warehouse that was once home to the original Noma. The restaurant features rustic, cozy decor with an open kitchen and a spacious outdoor terrace overlooking the water, creating a warm and inviting atmosphere.
As I was dining alone, I was seated at a high table facing the open kitchen. Watching the chefs at work while waiting for my meal was both fascinating and enjoyable.
The restaurant offers a four-course menu or an à la carte option. I chose the à la carte.
For the starter, I was served a lemon pancake topped with brown crab and chives, accompanied by a langoustine sauce and pickled daikon. The pancake was soft with a subtle hint of lemon, the crab meat was fresh, and the pickled daikon added a refreshing tang that balanced the creaminess of the dish. Overall, it was a delicious and well-executed start to the meal.
For the main course, I had the schnitzel served with a side of fennel and dill salad, horseradish cream, and brown butter.
The head chef personally brought out the schnitzel and recommended generously drizzling it with the brown butter. The butter added a rich, nutty depth of flavor that complemented the tender pork perfectly, which was encased in a beautifully golden, crisp crust.
The horseradish cream was delightfully light and airy, melting effortlessly in the mouth.
Unfortunately, the fennel and dill salad was a bit too salty for my taste.
The meal concluded with a dessert of smoked hay vanilla ice cream, accompanied by Swedish blueberries soaked in birch, topped with birch oil, pine, and a sprinkle of salt.
The ice cream had a smooth and delicate texture, with a slight salty aftertaste that added an intriguing contrast. It was absolutely delicious.
Strandgade 93, 1401 København, Denmark