Scan Magazine | Culinary Feature | The Waters
Guests at The Waters can enjoy a winning combination of high-quality food, beautiful views, and stunning architecture by Henning Larsen Architects. Photo: Jacob Sjöman
Swing by The Waters No golf clubs are needed to enjoy a visit to The Waters restaurant and cafe at The Scandinavian golf club. Just 20 minutes from Copenhagen, its beautiful views, highquality food, and stylish architecture provide plenty of reasons to swing by. By Signe Hansen | Photos: The Waters
They say that the 19th hole is the most important, so it is only fitting that The Waters should be of the same international standard as the rest of The Scandinavian golf club. “Many of our members are people who travel a lot and are used to visiting high-quality golf clubs and restaurants. They’re used to quality and that’s what we want to give them, but in a relaxed setting without any airs and graces,” explains Per Krarup, restaurateur and sommelier of The Waters. “The high quality is reflected everywhere at the club – in the courses, 18 | Issue 114 | July 2018
the club house, the food and the service. It’s all interlinked.” Guests can choose between a quick brasserie-style lunch and dinner in The Waters’ café or a more elaborate culinary treat in the restaurant. Both options offer a broad selection of exquisite wines and beautiful views of the club’s two golf courses.
Herbs from the golf course The kitchen at The Waters is headed by Danish chef Morten Kirk. Kirk,
who has been head chef at The Waters since 2010, previously worked at two of London’s Michelin-star restaurants, Lombard Street and Le Gavroche, and shares Krarup’s focus on international quality and aspiration. “I had worked with Morten in the past and knew the quality he represented, his focus on good ingredients, and innovative ideas,” Krarup explains. Restaurant guests have a choice of a three-course menu and a number of à la carte dishes, all originating from classic French cuisine, but with Nordic influence. For example, many of the dishes incorporate herbs collected from the golf courses and vegetables from the chef’s kitchen garden. “We use a lot of local Danish produce, so that’s a bit of a twist.