After a really hard day drifting round Copenhagen’s art galleries, people watching in cafes and gently strolling through royal parks – we are dragging our exhausted bodies out to dinner. Peder Oxe has a menu that is influenced by both Nordic and French cuisine. As we enter, we find the restaurant setting is maybe a little too traditional for our taste. However, this place does have a USP…. but more about that later.
We already know that Danish chefs can do fantastic things with fish but can they handle red meat and poultry? Rock selects the breast of guinea fowl served with summer chanterelles, rhubarb(!), green beans & pointed cabbage. I have the grilled beef tenderloin with cauliflower purée, browned butter, summer mushrooms, shallots, slow-roasted tomatoes and small new potatoes. Rock is really enjoying the guinea fowl. The use of rhubarb as an accompaniment is unusual but it works well with all the other parts of the dish. My tenderloin is perfectly cooked, beautifully tender and the cauliflower purée is fantastic. Even the new potatoes taste better here than at home.
During the day we have sampled various Danish cakes and pastries, so we decide to pass on dessert. Instead we share a small cheeseboard, coffee and chocolate truffle petit fours. The cheese is mostly French but does include a fabulous Danish blue.
Now the USP…though probably not unique it is certainly unusual. Every table at Peder Oxe has a lamp above it with a button that customers can press if they need anything. The button turns on a green light. With a view across most of the restaurant, I don’t think I saw a green light stay on for more than 30 seconds before a member of the waiting staff arrived. We were fantastically served by local girl Andrea, who gave us helpful info about the menu and about Copenhagen. We only needed to press the button once and even then it was only for the fun of seeing if the system worked.
Overall, Peder Oxe delivered very good food and fabulous service. It is fast becoming clear that Danish cuisine has considerably more to offer than herrings, pastries and blue cheese.