Travel/Food 2017 – Gorilla, Copenhagen

Monday, 4th/Tuesday, 5th September 2017 – Gorilla, Copenhagen

And so once more to Copenhagen on business, this time with no choice but to stay at the accursed Radisson Blu Scandinavia. Didn’t stop me and my colleague Andy from having a good dinner though! He has got into the habit of either eating in the hotel restaurant or going to exactly the same bar he was introduced to when he came on his main training course two years ago. I, on the other hand, am armed with a copy of the White Guide, access to viaMichelin, and a keen sense of culinary curiosity. And so I persuaded him that what we really needed to do was head to the Meatpacking District, where reside many things hip and trendy and Nordic, and see what we could find in the way of dinner.

Secretly, I planned to drag him to Gorilla, a very fine establishment it seemed to me on my previous visit earlier in the year. I’d gone there originally on the promise of the lobster roll, only to find it wasn’t on the menu that night – and I’d still loved the food.

The place was looking particularly fine as darkness fell, with massed candles casting reflections in the plate glass windows. It made it seem especially welcoming, more so in comparison with the loud, garish War Pigs next door (authentic Texan-style barbecue and strong beer), that somehow never appeals to me.

We settled in and Andy ordered a beer while I went for a glass of wine. A little thought later and I went for the anchovies to start with, and he ordered a portion of coppa. I was much amused when what I got was precisely a tin of anchovies. Very good anchovies as it turned out.

GORILLA, ANCHOVIES 003

The coppa looked good and was a generous portion so I got to try some in return for an anchovy or two! It seemed a fair exchange.

GORILLA, COPPA 004

It also went very well with the bread and butter (usually included as complimentary in Danish restaurants).

GORILLA, BREAD AND BUTTER 002

We had a bit of a pause while we considered what to have next. I’m very keen on their pasta dishes, which usually involve the less common pasta shapes with an excellent, tasty, meaty sauce of some kind. First, however, we had Andy’s portion of crisps to deal with. Home made, hand cut thin as you like, and deliciously crispy and salty… the portion was massive!

GORILLA, CRISPS WITH DILL AND SOUR CREAM 005

After that Andy, who tries to mostly eat vegetarian at home, slipped off the wagon and ordered the brisket slider. The bun was small, but the chunk of meat was not. It was tender enough to pretty much fall apart without the need for a knife, and I think he enjoyed it, judging by the way it vanished!

GORILLA, BRISKET SLIDER 007

My pasta was just as I had hoped, heavy on the bacon, scattered with Parmesan and not too many pieces of artichoke. A lovely dish and not too big, which suits me fine these days.

GORILLA, PASTA WITH BACON AND ARTICHOKE 008

Andy was pretty well finished by the time he’d destroyed his slider, so he didn’t want a dessert. Neither did I. I did, however, want cheese. A gooey, oozy chunk of brie was forthcoming, and after I managed to prise it loose from the plate, was also thoroughly enjoyable. And by then it was getting late so we headed back to the hotel, knowing we had a full day in front of us on Tuesday.

I did managed to sneak out of the office during one of the coffee breaks though because I wanted to get to the local supermarket and pick up some here” rel=”noopener” target=”_blank”>Danish red wine. I know what you’re thinking… Danish wine? Yep! Climate change has the odd occasional upside (not many sadly but we’ll take what we can get) and the ability of some mad Danes to set up a vineyard or two and start creating wine is a rare light in the darkness. It’s actually very good and you can read a tiny bit more about it here. It’s also pretty expensive at just under 200DKR (round about €25) but a couple of bottles now and then make a good talking point over dinner.

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.