At Amass Restaurant in Copenhagen, Chef Matt Orlando is taking sustainability to the extreme with a zero-waste approach to fine dining.
After working at Noma as a sous chef and later chef de cuisine, Orlando opened Amass in 2013 in a former shipyard building. The industrial space features tall ceilings, colorful murals, modern furniture, and an open kitchen.
Note: Amass permanently closed in November 2022.
The Copenhagen restaurant's minimalist aesthetic complements his approach to cooking.
Sustainability practices at Amass include:
- 90 to 100% organic foods and drinks.
- 95% of the produce is sourced from Danish providers.
- Meats are acquired from providers practicing ethical butchery.
- Minimize food waste by finding creative ways to use everything.
- Composting what can't be cooked.
- Donating fats and oils to a local company for biofuel.
- Unused water is boiled for washing floors and watering the on-site garden.
- Tracking and reduction of greenhouse gas emissions.
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Entering the restaurant means walking up an exterior metal staircase and through a short hall before reaching the main dining room below.
The passage allows for a more dramatic entry into Orlando's world. Seeing the space for the first time reminded me of my hometown of Austin, Texas.
It was exactly 6 p.m. when I arrived, as I wanted to dine early while natural light was still available. I sat facing the open kitchen, with my back to one of the large windows overlooking 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.
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My Dinner in Photos
At the end of the meal, I asked if I could take home an Amass Restaurant menu, and they kindly printed one for me as a souvenir.
