Scan Magazine | Restaurant of the Month | Denmark
Restaurant of the Month, Denmark
Common sense is back in food fashion For 27 years, Restaurationen has been providing guests with top-quality Danish gastronomy based on traditional, sustainable values. Behind the central Copenhagen brasserie are husband and wife Lisbeth and Bo Jacobsen, who, despite shifting trends, have never faltered to adhere to what they see as common sense. By Signe Hansen | Photos: Restaurationen
Restaurationen has, since its foundation in 1991, been centred on traditional values of sustainability, including the use of local, seasonal and, when feasible, organic produce. However, with the new sustainable food trends, the principles behind their 40-year-long career are suddenly being touted by a new generation of young chefs. The two chefs themselves are not concerned whether their way of cooking is trendy or not; for them, sticking to the sound principles of no-waste, seasonal produce and home cooking is just common sense. “The 110 | Issue 111 | April 2018
thing is, we’ve been in the industry for 40 years and the classic craftsmanship we’ve been brought up with is a no-waste craftsmanship. Food waste is a new thing,” explains Bo Jacobsen. “For us, the no-food-waste principle is not a conscious choice – food waste just doesn’t exist. It’s the same with regards to how we cook: we use everything in season, it’s part of how we were brought up.” Through the years, Restaurationen’s seasonally changing menu has continued to impress and please guests and
reviewers alike. Indeed, several recent reviews note that the New Nordic restaurants, with their molecular gastronomy and fusion cuisine, have nothing on Restaurationen’s experience, quality, and sound reason.
A love story Having met through work in 1981, Bo and Lisbeth Jacobsen have been working together for more than 30 years. When asked if the couple ever argue about things in the kitchen, Bo Jacobsen jokes: “No, like all other married couples we live together in perfect harmony!” But he adds: “No, of course we disagree about things at times, but in general we’re very much on the same page. We’re both children of families where mum cooked every day for real. When people say canned or frozen or ready-made, it’s just never been