Formel B

The gourmet restaurant Formel B is located in the western part of Copenhagen – 5. minutes from the central square. The location started as a gourmet restaurant back in the 90’s where tv chef, Henrik Boserup converted the place into a modern restaurant, but with no bigger success, until Møller and Jochumsen took over the place in 2003, and their work was awarded a Michelin star in 2004. They have kept it ever since – even when they changed their concept, from being a top level gourmet restaurant – to a more low key place - with a menu card showing a variety of dishes to select from, each with a fixed price of 100 kr (at that time). Today they have both a fixed and an á la carte menu. The place has had several famous chefs in their kitchen, like Maitre Rotisseur Paul Cunningham and Nikolaj Kirk.

Danish Hamachi tuna with grilled courgettes, piment d'espelette and salted whey
2020, Riesling Cabinet "Fass 3", Weingut Julian Haart, Mosel

Tartar of beef with beans, pickled ceps, thyme and jus of fermented mushrooms
2019, Chenen Blanc, "La Lune", Mark Angeli, Loire

Fried cod with pickled blackcurrant leaves, celery, white currants and mussel sauce
2019, Chardonnay, Les Narvaux, Phillipe Chavy, Meursauly, Burgundy

Warm potato foam with ripened cheese, confit egg yolk and Australian winter truffle
1996, Pinot Noir, Camille Giroud, Volnay, Burgundy

Fried lamb back with marjoram, dried tomato and lamb jus
2013, Sangiovese, Chianti Classico Reserva, Castell 'in Toseana

Kefir mousse with blueberries, spruce shoots and caramelized white chocolate
2017 Riesling Auslese, "Zelizinger Sonnenurh", Selbach Oster, Mosel

 

It is clear that the restaurant has a solid Michelin star, concluded Bailli Délégué Jørgen Krenk. It lived up to its high standard in all respects - from the hospitality and the superb decor to the excellent chairs, even the acoustics were of the very highest class. 'Formula' B is also considered one of the best training places for young chefs and waiters in Denmark.

One of the highlights of the menu was veal tartare with fermented mushrooms accompanied by a lukewarm mushroom jus, definitely a beautiful and very tasty dish. The fried cod fillet with delicious mussel sauce was another serving that screamed good taste. The fish was cooked perfectly, and the beautiful piece of fish appeared fried with crispy crust and clear fish layers. A true masterpiece to be able to cook fish so perfectly for a larger group.

Good workmanship cannot be hidden when executed as strongly as this. The professional guests very much agreed that this was absolute star quality, and we bowed our heads to both the black and white brigade.

This was a dinner that will be talked about for a long time in the Copenhagen cooking world.