The idea behind restaurant Relæ is simple.
Focus is placed on the gastronomy alone. All unnecessary has been cut away.
After several years in top-end gastronomy, we have reached a point, where we wish to place emphasis on the values we find essential to create a great food experience – both when seen through the eyes of a professional and through those of the guest. We wish to bring the guest closer to the kitchen, the ingredients, and the ideas. We strive to renew and simplify the dining experience, without compromising on the quality and the level.
This said, Relæ is not an attempt to create a cheap alternative. Our ambition is to create a new kind of top-gastronomic experience – a creative kitchen free from the cultural boundaries, which surround the restaurants that strive for recognition in e.g. the Michelin guide. How can it be that all ambitious and skilled restaurants end up performing on the same grey, luxurious stage? What if the same happened in other creative businesses? What if we could only experience the creativity of music in the Opera or the Royal Theatre? Luckily you can still find amazing artists performing at little gloomy jazz bars in New Orleans – the same must be possible in a small kitchen at Nørrebro. At least that is what we wish to offer at Relæ. A restaurant that breaks away from the norms that normally define top-end gastronomy.
We wish to serve the delicious morsel in a warm, unpretentious atmosphere.