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Amass

Waste-free efforts by a noted Noma alum

Credit: Chris Tonnesen

Matthew Orlando Credit: Mikkel Heriba

Credit: Chris Tonnesen

Journey to Amass – one of the first restaurants to spring up in the regenerating Refshaleøen harbour area. Former Noma head chef Matthew Orlando opened the eatery in 2013 to foster a waste-free philosophy, and that can be seen in its uncompromising meals, from soft pumpkin, chestnut and egg-white custard to the wild goose, garden vegetables, oyster mushroom and black-garlic skins; much of the fare is sourced from Amass’s own gardens. Guests can head out to them for an espresso surrounded by sunflowers or just to take in the view across to the Little Mermaid.

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Credit: Mikkel Heriba

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The Details

Amass

Refshalevej 153

1432 Copenhagen

Head chef: Matthew Orlando

At a Glance

Modern-Nordic Sustainable Dinner Full Bar Wines

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