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Amass Restaurant
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INFO

Amass Restaurant
Refshalevej 153
1432 Copenhagen
Denmark

CVR 35144234

CONTACT
+45 4358 4330
The phone line is open:
Tuesday to Saturday 11:00-24:00

info@amassrestaurant.com

INSPECTION REPORT
View our inspection report

PRIVACY POLICY
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  • Press
  • Info
  • Jobs
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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

Contact

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

info@amassrestaurant.com
bookings@amassrestaurant.com

Book a table

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GIFT CARD
Meanwhile on Instagram
Last year, lockdown sadly forced us to cancel our Last year, lockdown sadly forced us to cancel our brunch plans. So this year, we're bringing brunch back with a vengeance, as a monthly recurring event. The concept is simple; for one Sunday, every month, from October to December, we're turning Amass and @amassfriedchicken into a lively a-la-carte brunch spot. On these Sundays, our beloved fermented potato bread will act as the foundation for our spin on a handful of classic - and some, well, not so traditional - brunch staples. You'll be able to wash it all down with loads of coffee from @koppi_roasters, house-made soft drinks, draft beer, and a beautiful selection of wine by the glass and bottle. Can’t wait to spend some Sundays with you all!
It is no secret that @amassfriedchicken has been o It is no secret that @amassfriedchicken has been one of the main tools that made it possible for us to weather the storm of the pandemic. Moreover, it has forced us to look at our space and realize the true potential of our location. It has created an extremely dynamic atmosphere, not only for our guests but also for our team. But it has also shown us the downside of leaning into one type of animal protein as your bread and butter. We saw first-hand the effects of shortages of organic chicken this summer. We were, of course, not willing to compromise, so when there was none available in the cut that we needed, we stood there boning out kilos and kilos of chicken thighs after service. Relying too heavily on large quantities of chicken, or any other animal protein for that matter is just not a sustainable business model in any sense of the word. We also don’t want to pigeonhole ourselves into depending entirely on chicken. As a natural consequence of these factors, we are going to diversify AFC. We want the menu to react more fluidly to the seasons. Don’t worry; we will still offer a basket of chicken. And it will be organic, no matter what. However, starting October 5th, we will begin to lean more heavily into vegetable-based offerings, as well as fish, so when we have the chance to work with large enough quantities of fish caught with low impact fishing methods, we might put a dirty fried fish sandwich on the menu. So, as you might have realized by now, this means the chicken sandwich is leaving the menu. Thus you can consider this message a heads up — you still have a couple of weeks to get a last sandwich (or five) before it's gone. Change is good. Change is the basis for development and progress, which has always been cornerstones of our activities, therefore we hope you'll embrace and enjoy this new iteration of AFC.
We won the Gold Star in the category Best Short Li We won the Gold Star in the category Best Short List in this year's @starwinelist of the Year Denmark! ✨ Here’s our Restaurant Manager @catkirky accepting the prize on behalf of the team, and here’s a few words - sent from a vineyard in Austria - from our Beverage Director @domashby: Creating a concise list requires an immense focus on direction and ethos. Our list seeks to bring the wine to the people and allow accessibility as well as break down the barriers that lists so often present — we’re incredibly proud to have these efforts recognized! #amass
Amass and @amassfriedchicken will be closed to the Amass and @amassfriedchicken will be closed to the public all weekend while we host a couple of private events. See you again on Tuesday!
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