Scan Magazine, Issue 114, July 2018

Page 84

Scan Magazine  |  Restaurant of the Month  |  Denmark

Left: Everything on Paps Vin og Tapas’s sharing platter is homemade including bread and condiments. Right: Having previously headed the dessert kitchen at Sepia (ranked as Australia’s best restaurant in 2015), Trine Rasmussen makes sure guests finish their meal in style. Bottom: After three years working at some of Australia’s best restaurants, Trine Rasmussen is back in her hometown Kolding running the popular Paps Vin og Tapas.

Restaurant of the Month, Denmark

Tapas, ‘hygge’ and wine Nothing goes hand-in-hand with ‘hygge’ like a tapas sharing platter and a wellselected glass of wine, and that is exactly what you get at Paps Vin og Tapas in Kolding. Run by a local chef with international experience, the popular tapas restaurant offers a global twist on the tapas concept, in the heart of Kolding’s charming Latin Quarter. By Signe Hansen  |  Photos: Paps Vin og Tapas

After three years ‘down under’, Kolding native Trine Thybo Rasmussen is back in her hometown where, at just 29, she has realised her dream of running her own place, Paps Vin og Tapas. Having worked in some of Australia’s best restaurants, the chef has brought home a finely-tuned skillset with which she aims to give guests a new and fresh tapas experience. “I spent my time in Australia developing myself and my skills, but I always knew that I wanted to go back to Denmark some day. So when my friend called and asked if I wanted to manage a restaurant he had just acquired, I was back within a few weeks,” she explains. Founded by a local couple, Paps Vin og Tapas was already a popular venue 84  |  Issue 114  |  July 2018

when Rasmussen took over, 12 weeks ago. Since then, the talented young chef, who was previously head of the dessert kitchen at Sepia in Sydney (ranked as Australia’s best restaurant in 2015), has been further developing the already successful concept. Among her trademarks are a strong focus on homemade condiments and breads, and the use of fresh, local ingredients, combined with an international twist. “I’ve just started a Nordic tapas concept, and with each new platter I change the region so it’s not just the traditional Spanish and Italian tapas,” Rasmussen says. While there is just one tapas platter on the menu (a sharing platter for two), there is a broad range of wine – which

is sold by measure, meaning that guests can taste as many bottles as they like and only pay for what they drink. “We want to make sure that our guests find a wine that they like, and that’s why we don’t just serve wine by the measure, but also help guests by offering them different wines to taste before they choose the bottle or bottles they would like for their table,” explains Rasmussen. And, of course, guests can round off the evening with a mouth-watering tapas selection of desserts from Rasmussen’s expert hands.


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