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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
18:00-24:00

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

Åbningstider

AFTEN
Tirsdag-Lørdag
18:00-24:00

FROKOST
Lørdag 12:00-15.30
Sidste seating kl. 13:00

Contact

+45 4358 4330
Phone lines are open
Tuesday to Saturday 11:00-24:00

info@amassrestaurant.com
bookings@amassrestaurant.com

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GIFT CARD
Meanwhile on Instagram
Ice Cream (made from surplus sourdough loaves from Ice Cream (made from surplus sourdough loaves from @lillebakery), Lemon Pith Marmalade, Douglas Fir Pine Oil. #amass
There’s a multitude of — well-documented — w There’s a multitude of — well-documented — ways to make kale stems not only edible but delicious in their own right, yet 99% of the time they end up in the bin. It’s a shame because with very little help, these sturdy “scraps” can become as tasty as the protagonist. These days kale stems accompany our wild duck main course: Brushed with a treacle made from fennel branches from the garden (that grew a little too sturdy), before grilling and dicing them. Is anybody else making moves to utilize this underappreciated fibrous ingredient? #amass #nosuchthingasabyproduct
“You can do as many sustainable things as you wa “You can do as many sustainable things as you want but unless they’re delicious they will not move” - @amassmo Proud to be featured in this piece written by Mary Holland for Financial Times about a new type of food innovation coming out of Copenhagen. You can access the full article via the link in our bio. Hope you’ll give it a read! #amass
If you know us, then there's a good chance you kno If you know us, then there's a good chance you know that we're on a mission to leave a positive impact. On our guests, of course, but also on our community, our industry, our food system, and our environment. It's an agenda our team works tirelessly to push every day through flavor, hospitality, and communication. But as a restaurant with limited opening hours and fixed capacity, there are some very natural limitations to how many people we can reach on a day-to-day basis. As so, we're always looking for other mediums to help us spread our ideas to a broader audience. And collaboration across industries is a medium we're particularly fond of; the pooling of resources, expertise, and perspectives is an effective way of speeding things along, but most importantly, we believe it to be necessary if we want to address the challenges we're facing. We simply can't change things on our own. In the early spring of this year, in the wake of the second lockdown, we entered such a collaboration with Jalm&B and Hansens Is with the "simple goal" of converting 300 kilos of surplus bread into a single run of 15000 ice cream bars. Having no clue if there would be demand for a product of its kind, we held our collective breaths as it hit the supermarket shelves… And to our surprise, despite the product's novelty and imperfections (and the obligatory SoMe pushback), it sold out in just a couple of months. And now, less than four months after that risky first release, we have finished production of another 15000 units! With this second run, we got the chance to slightly tweak the processing of the bread, increasing the bread flavor and improving the texture of the final product - so, if you liked the first batch, then there's a good chance you'll be pleased with the new one. And if we didn't persuade you the first time around, then this might do the trick. Whatever the case, we're thrilled to share it with you! (Once again, this project was made possible with the help of the unsung heroes of this collaboration - our friends and neighbors at Empirical - who graciously lent us their equipment, time, and sharp minds) #amass #nosuchthingasabyproduct
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