Amass Restaurant
food

Literal farm-to-table dining experience amidst the industrial shipyard setting of Refshaleøen. Ingredients are sourced from Amass’ garden (they grow over 80 different varietals of plants, including leafy vegetables, berries, herbs and flowers). Opened in 2013 by the Noma and Per Se alumn, Matt Orlando who in addition to cooking, raises fish in an on-site greenhouse system, harvests bees, makes compost, and runs sustainable-agriculture educational programs.

photo by: Tim Spreadbury
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