Restaurant Brace

Modern Italian restaurant by Chef @nicola_fanetti.
Focused on sustainable local produce 🌱
▪️Copenhagen

[javier_UP @javier_up]

@NotiCaliOficial @grok este video es hecha con IA?

[Restaurant Brace @RestaurantBrace]

One of the four snacks in the experience menu:

Green asparagus custard with 36-month aged parmesan cheese and lemon skin oil

#asparagus #finedining #gourmet

[Restaurant Brace @RestaurantBrace]

Our signature snack in the Experience menu:

Stracciatella sphere with white sturgeon Rossini caviar.

Flavor bomb 💣

#Stracciatella #Italian #caviar

[Restaurant Brace @RestaurantBrace]

Danish Hiramasa with sesame emulsion, cucumber & pine shoot vinaigrette, freshly grated horseradish and alyssum flowers

#seafood #hiramasa #restaurantbrace #newmenu @MichelinGuideUK

[Restaurant Brace @RestaurantBrace]

Lobster tail poached in 'nduja fat, preserved red pepper cream, grilled green peas and lobster dashi

#Springmenu #Asparagus #Pineshoot #Bracerestaurant #Instafood #Gastroart #Guidemichelin #Michelinguide #Foodphotography @MichelinGuideUK

[Restaurant Brace @RestaurantBrace]

Our new dish available in the experience menu:

Lightly roasted white asparagus with pine shoot sauce, bone marrow and pistachio cream

#Springmenu #Asparagus #Pineshoot #Bracerestaurant #Instafood #Gastroart #Guidemichelin #Michelinguide #foodphotography

[Restaurant Brace @RestaurantBrace]

One of our current snacks in the menu:

Deep-fried raviolo filled with horseradish emulsion, raw Norwegian shrimps and fresh dill
@MichelinGuideUK

[Restaurant Brace @RestaurantBrace]

Madeleine with elderflower & citrus
@MichelinGuideUK

[Restaurant Brace @RestaurantBrace]

What a nice surprise last night!😍
Truly a pleasure for me and my team cooking for this legend @d_berlin
Looking forward to to come over in autumn and see your next masterpiece in the beautiful swedish countryside 💪🏻💣

[Restaurant Brace @RestaurantBrace]

Last testing of the new dessert before hitting the menu starting from next week.
@MichelinGuideUK

[Restaurant Brace @RestaurantBrace]

Chiacchiera is an Italian 🇮🇹 classic sweet, according to the books created in the Roman era, prepared during the carnival period and sprinkled with icing sugar.

This is our savory version made with tomato skins and then deep-fried.
Served together with the crudo of mackerel.

[Restaurant Brace @RestaurantBrace]

Our new dish :

Risotto carnaroli with elderflower, almond butter & black cardamom powder

@restaurantbrace
📸 @cory_s_smith @ Restaurant Brace https://t.co/IQRCionn1o

[Restaurant Brace @RestaurantBrace]

Ready to be baked 🍞😍 @ Restaurant Brace https://t.co/o1eLyc0NVy

[Restaurant Brace @RestaurantBrace]

Deep fried tempura of korean shiso filled with danish lobster, green tomato agrodolce & tarragon

@seerupgaard
@fiskerikajen
@restaurantbrace @ Restaurant Brace https://t.co/25ppB73QhS

[Restaurant Brace @RestaurantBrace]

Our new crudo of danish mackerel & deep-fried tomato chiacchiera.
@restaurantbrace
https://t.co/2ejvUItDCf

[Restaurant Brace @RestaurantBrace]

Behind the scenes of one of our fantastic dishes from the new menu.
Deep fried lobster in shiso leaf and agrodolce green tomato sauce 🦞🍃🍅.

[Restaurant Brace @RestaurantBrace]

Cooking linguine in a langoustine bouillon and seasoning them with a flavory rose petals pesto🌹

[Restaurant Brace @RestaurantBrace]

Going live with the new menu from this Wednesday 10th August and I will going to miss this super tasty grilled lamb from @grambogaard & morel filled with wild ramson,cream pea from @nordiskravara and our delicious XO sauce to finish it.
Looking forward to share the new dishess!😍

[Restaurant Brace @RestaurantBrace]

Poached Norwegian halibut, aubergine & black garlic.

In the menu from August 10th

[Restaurant Brace @RestaurantBrace]

Sourdough focaccia,fermented for 48 hours,cooked first in steam oven in order to reach a soft consistency and after,before serving it,we glaze it with maple sirup and cover it with fresh rosemary and Icelandic sea salt. It is served with a blackcurrant butter
Simply delicious!
⁠