• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Feastio
  • Restaurants
  • Bars
  • About
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • About
  • Blog
  • USA
  • Subscribe
  • Contact
    • Facebook
    • Instagram
    • Twitter
  • subscribe
    search icon
    Homepage link
    • About
    • Blog
    • USA
    • Subscribe
    • Contact
    • Facebook
    • Instagram
    • Twitter
  • ×

    Home » Denmark

    Amass Restaurant: Matt Orlando's Approach to Zero Waste

    Updated Nov 4, 2021 by Dave Lee | 3 minute read | May contain affiliate links

    At Amass Restaurant in Copenhagen, chef Matt Orlando is taking sustainability to the extreme with a zero-waste approach to fine dining.

    Following his work at Noma, first as a sous chef, and later chef de cuisine, Orlando opened Amass in 2013 in a former shipyard building.

    The large industrial space features tall ceilings, colorful murals, modern furniture, and an open kitchen.

    Entering Amass Restaurant in Copenhagen
    Inside Amass

    The minimalist aesthetic compliments his approach to cooking.

    Sustainability practices at Amass include:

    • 90 to 100 percent organic foods and drinks
    • 95 percent of produce sourced from Danish providers
    • meats acquired from providers practicing ethical butchery
    • food waste minimized by finding creative ways to use everything
    • compositing what can't be cooked
    • giving fats and oils to a local company for use in biofuel
    • unused water is boiled for use washing floors and watering the on-site garden
    • tracking and reduction of greenhouse gas emissions

    See also: World's Best Restaurants

    The dining room at Amass
    Murals

    Entering the restaurant requires walking up an exterior metal staircase and passing through a short hall before arriving at the main dining room below.

    The passage allows for a more dramatic entry into Orlando's world. Seeing the space for the first time, I was reminded of my hometown of Austin, TX.

    View toward the open kitchen from my table
    View toward the kitchen

    It was exactly 6 pm when I arrived, as I wanted to dine early while there was still natural light available.

    I was seated facing the open kitchen, with my back toward one of the large windows looking out over the Amass Restaurant garden.

    Amass offers two tasting menu options, and I opted for the larger one as it was the last night of my trip to Scandinavia.

    My favorite dishes were the mackerel and hedgehog mushrooms.

    I'd put the overall dining experience on par with my dinner at Relae a few nights earlier.

    Related: Birthday Lunch at Geranium

    Yesterday's bread, potato skin emulsion, and cucumber
    Yesterday's bread, potato skin emulsion, and cucumber
    Buckwheat and fava tart, courgette, and watercress
    Buckwheat and fava tart, courgette, and watercress
    Lemon cucumber, Indian gherkin, squid, and snack pepper
    Lemon cucumber, Indian gherkin, squid, snack pepper
    Fermented potato bread, aubergine, and kale
    Fermented potato bread, aubergine, kale
    Mackerel, haricot vert, parsley, and garden herbs at Amass Restaurant in Copenhagen.
    Mackerel, haricot vert, parsley, garden herbs
    Grilled corn, almond miso, salted plum corn broth, and grilled lemon
    Grilled corn, almond miso, salted plum corn broth, grilled lemon
    Hedgehog mushroom, sour cherry, hazelnut at Amass.
    Hedgehog mushroom, sour cherry, hazelnut
    Smoked chicken, walnut milk, chickpea miso, garden lettuce, wild mushroom
    Smoked chicken, walnut milk, chickpea miso, garden lettuce, wild mushroom
    Fresh flower lower parfait, Amass honey, lemon pulp jam, yeasted crepe
    Flower parfait, Amass honey, lemon pulp jam, yeasted crepe
    Milk ice cream and raspberry, yogurt, and coffee at Amass Restaurant.
    Milk ice cream and raspberry, yogurt, and coffee
    Potato skin, dark chocolate, and toasted grain fudge
    Potato skin, dark chocolate, and toasted grain fudge
    Amass Restaurant dinner menu

    At the end of the meal, I asked if there was an Amass Restaurant menu I could take home and they were kind enough to print one-off for me as a souvenir.

    Plan Your Visit

    amassrestaurant.com

    Address: Refshalevej 153, 1432 Copenhagen, Denmark

    Hours: Dinner 6 pm to midnight, Tuesday to Saturday; Lunch 12 pm - 3:30 pm, Saturday

    Dress code: none stated, I recommend smart casual

    Reservations: recommended and accepted up to 60 days in advance — make a reservation

    Cost: Small menu 695 DKK, Amass menu 1195 DKK

    « Geranium: One of the Best Restaurants in Copenhagen
    6 Best Cocktail Bars in Copenhagen »
    86 shares
    • Share
    • Tweet

    About Dave Lee

    I'm a full-time travel and food blogger who has visited 65 countries and lived in Colombia and Peru. Currently based in Austin, TX. Follow me on Instagram or Facebook for daily adventures.

    Primary Sidebar

    Dave Lee

    Hi, I'm Dave, the Chief Eater at Feastio. I'm a travel blogger on a mission to find the world's best food. About Feastio.

    Footer

    ^ back to top

    About

    • About Feastio
    • Archive
    • Resources
    • Privacy Policy
    • Cookie Policy

    Newsletter

    • Subscribe

    Contact

    • Contact

    Copyright © 2020 Feastio

    86 shares
    • 84