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Amass Restaurant
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Location

Amass Restaurant
Refshalevej 153
1432 Copenhagen
Denmark
CVR 35144234

MAP

Hours

DINNER
Tuesday-Saturday
18:00-00:00
Last seating at 21:15

LUNCH
Saturday
12:00-15.30
Last seating 13:00

Contact

+45 4358 4330
Phone lines are open
Tuesday to Saturday 11:00-00:00

info@amassrestaurant.com
bookings@amassrestaurant.com

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Meanwhile on Instagram
Instagram post 2247338430787056896_485815570 For the fourth consecutive year, we're making an effort to create awareness around Earth Hour by cutting the power to Amass; swapping stoves and electrical appliances for barbecues and live-fire cooking, and light bulbs for candlelight and bonfires. To pull this off and lead you through the dark, we've invited Nick Curtin (Alouette), Torsten Vildgaard (formerly of Studio and Noma AKA The Legend) as well as a secret guest, to help us out. Hit the link in bio if you want to join us on the 18th of March.
 @earthhourofficial ~ Earth Hour is a worldwide climate initiative, where citizens, entire cities and organizations all around the globe, turn off their electric lights for one hour between 20.30 and 21.30 (local time). It's a signal to world leaders, lawmakers, and politicians, that action is needed in order to combat climate change. #amass #blackoutdinner #earthhour
Instagram post 2236320460954754698_485815570 Amass is closed for winter break. See you again on the 3rd of March. Take care!
Instagram post 2233611873040130086_485815570 We recommend picking up the brand spanking new issue of @politiken_mad, if not for the lengthy interview with @amassmo then for the great feature about low impact fishing or just because it’s a really great magazine. Also, tonight is our last night in a while. We’ll return again on March 3rd after a good long winter break. Take care! Image courtesy of Politiken MAD and Emma Sejersen #amass
Instagram post 2232852683128355770_485815570 This is the last beef we'll serve at Amass. When we started doing yearly carbon emission reports, we quickly realized how big a chunk of our carbon footprint was made up by the minuscule amounts of beef we serve. Only serving Danish bred organic beef does help, but looking at the big picture, we knew it couldn't (and shouldn't) last forever. Yet it's not without a certain sense of sadness that we're letting go of this ingredient - we'll miss the facial expression, when we serve you a plate of intensely blue cheesy tartare, from 150+ day dry-aged beef. Even more so, we'll miss the farmers, who are doing fantastic jobs raising cattle in the least impactful way. So, we're saying farewell to beef in style on the 12th of March, with a special dinner centered around this rack of beef from @steensgaard_denmark that we've been dry-aging since the 27th of February 2018 (that's 744 days). Seats for this dinner will be incredibly limited, and since we won't know the yield of the rack before we break it down, reservations won't be available before the 9th of March. So mark your calendar, set the alarm, and stay tuned. #amass
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