AMALIE - COPENHAGEN, DENMARK

AMALIE

AMALIEGADE 11

1256 KOBENHAVN K

www.restaurantamalie.dk

Amalie caught our eye because it looked very local and was filled with businessman in suits having lunch.  The Michelin ratings posted in the window also helped us make the decision to dine here.  We entered to find a very small and warm setting below the busy streets of Copenhagen.  Our waiter who spoke English was very polite and professional.  After he hung up our coats he offered water and drinks and took a minute to go over the menu with us.  He recommended the Herring and the Plaice so we took his advice and ordered both of them.  We started with Homemade Liver Pate (DKK 85.00).  This was a great way to start the meal.  Loved the Pate but the Beets and Pickles were my favorites.  Just loved the flavors of these all by themselves.  The Fried Plaice (DKK 108.00) was a very delicate and light fish that tasted great.  I was happy that the full flavor of the fish came through the very light breading.  This fish really did not need the Tartare Sauce but I added just a tiny bit to each bite of fish.  Really enjoyed this piece of fish and was happy that I ordered it.  The Danish Meatballs (DKK 84.00) were a bit dry and bland.  Really needed some kind of sauce we thought.  My Daughter loved the Fried Herring (DKK 72.00).  The Herring was coated with a mustard base sauce that added a lot of flavor to the fish.  The waitress said the way to eat the Herring was to spread the "fat" on some bread and then add the Herring and other condiments like onion and capers.  My Daughter tasted the "fat" and passed on this suggestion.  She did place the Herring on the bread and finished all of it.  This was a very enjoyable lunch with a great staff waiting on us.

AMALIE

AMALIE IS JUST STEPS FROM THE ROYAL PALACE

AMALIE RESTAURANT IN COPENHAGEN

WE LIKED THE LOOK OF THIS LITTLE RESTAURANT SO WE WENT ON IN

SMALL RESTAURANT WITH WARM FEEL

ENTRANCE TABLE FULL OF COGNAC AND SPIRITS

HISTORY OF RESTAURANT AMALIE

FISH AND SHELL FISH

AMALIE LUNCH DISHES

LUNCH PLATE, CHEESES AND DESSERTS

SMALL SECOND DINING ROOM OFF THE MAIN DINING ROOM

THE FEELING OF DENMARK

HOMEMADE LIVER PATE WITH PICKLED BEETS, PICKLES, BACON AND MUSHROOMS

BREAD FOR THE LIVER PATE

LAYERS OF FLAVOR WITH LIVER PATE, BEET, MUSHROOM AND PICKLE

LOVED THE BEETS AND PICKLES ALL BY THEMSELVES

FRIED PLAICE FILLET

DANISH MEATBALLS

FRIED HERRING

LARD OR WHAT THE WAITRESS CALLED "FAT" FOR THE FRIED HERRING