2_1_ScanMag_79_August_2015_Text.qxp_Scan Magazine 1 06/08/2015 14:47 Page 18
Scan Magazine | Culinary Feature | Denmark
A meat lover’s equal to gold KöD is a restaurant that takes pride in good meat – and with a name that translates to just that, perhaps it’s not surprising. Serving steaks from Denmark, United States and Uruguay, the celebrated steak house has transformed the culinary landscape, first in Aarhus and now Copenhagen. Loved for their flexible service and friendly attitude, KöD København’s staff has already secured KöD a spot in the top three on TripAdvisor, just months after opening. What’s their secret? By Caroline Edwards | Photos: Ko ̈D København
KöD was the result of an idea formed between a group of friends who met each other in the world of bustling bars and culinary wonders. Not only did they wish to share their love of meat with the world at a decent price, they also sought to revolutionise the way people were being served – and they did.
price, along with a friendly, flexible service that allows people to fully enjoy themselves,” explains Morten Pedersen, Manager and Co-Founder at KöD København. Instead of hiring people who can talk for hours on end about expensive wine, he always looks for the human qualities in those that should serve the guests at KöD.
Take your time
“This is not the kind of place where the staff are eager for people to pay so the next customers can come along. At KöD you can just lean back and enjoy your
“Our vision was always very clear. We wanted to create a good place where people can get quality steaks for a decent
18 | Issue 79 | August 2015
meal as long as you want in relaxed surroundings. That’s the kind of flexibility we offer,” explains Pedersen, who is always working hard to ensure that his meatparadise is welcoming towards everyone. Rather than just being a posh bubble, KöD is the kind of place where directors, plumbers, students and secretaries can sit side by side, all feeling welcomed, all being at ease. “The atmosphere at KöD can only be described as laid-back, cosy and friendly. We would much rather have staff that are nice people and good at understanding the guests, rather than people who are culinary experts. We have the chefs employed for just that,” says Pedersen, stressing that their menu is top-notch quality without a lot of fuss. This is steak, the best meat on the market for a competitive price.