In the old city center of Copenhagen you find Udtryk. An elegant and personal restaurant, where the freshest produce of the season, global inspiration and culinary craft all align on the highest level. Here, stylish and tranquill surroundings embraces and omakase-inspired menu.
Restaurant Udtryk was awarded its first Michelin star at just 41 days after opening. This makes Udtryk the fastest starred restaurant in the history of the Nordic region ever.
Udtryk (pronounced OOD-trek, meaning Expressoin in Danish) continues to evolve as a restaurant shaped by the people behind it and the experiences they bring to the restaurant.
Today, the kitchen is led by Pascal Dallarosa, who has been part of Udtryk since the very beginning as sous chef and has played a central role in shaping the restaurant and the level it stands at today.
Pascal is a remarkable young culinary talent with a deep respect for craft and ingredients. Earlier in his career, he earned a Michelin star as head chef at Rossbarth in Austria, and his cooking is defined by precision, curiosity and a strong sense of flavour.
At Udtryk, Pascal continues the restaurant’s philosophy of cooking without rigid dogma – allowing the best produce of the day to guide the menu and letting technique and instinct work hand in hand.
Udtryk is created for those who seekes something out of the ordinary fine dining experience. A place where taste, embiance and a warm presence takes centre stage. Each glass of wine on our sommerlier wine menu is carefully curated and selected in order to accompany the food and elevate the experience.
Our dedicated sommerliers would be delighted to show you our wine cellar, placed on the lower floow next to our private dining room, which seats up to 12 guests.
Udtryk is open for dinner service on Tuesday - Sunday, but we welcome private events all days of the week, for lunch as well as dinner time.
We recommend Udtryk for parties up to 40 guests, smaller intimate dinners up to 12 guests in our private dining room and for exclusive curated events.
We look forward to welcoming you at Udtryk.
At Udtryk, we are commitment to sustainability and organic practices. The restaurant prioritizes environmentally conscious choices, sourcing predominantly organic ingredients and employing sustainable culinary techniques.
Our menu follows an omakase approach, shaped by the finest produce we can find – often sourced just hours before it is presented on your plate. This means the dishes change constantly, guided by instinct, season, and the small wonders we discover at the market, on the coast, or in the forest.
Our focus on seasonal ingredients allows us to offer fresh, flavorful meals while supporting local farmers. This approach not only promotes sustainability but also enhances the quality of the dining experience.
