Saturday evening turned into a rather wonderful Spanish detour through Copenhagen. Jeanne was fully occupied with running Fluid Festival, so Vilhelm was “forced” to take her place and accompany me. There are, admittedly, harder duties for a son. We began at Hauser Bar & Vin at Hauser Plads, where Amir Kuckovic from Botiga had organised a small vermouth pop-up. Botiga specialises in bringing Catalan wines, vermouth and other products to Denmark, and among the vermouths we tasted was De Muller Iris from Reus. Iris belongs to the old tradition of Vermut de Reus and is made from an infusion of a remarkable number of Mediterranean herbs, roots and aromatic plants. It was a useful reminder that vermouth deserves to be treated as a drink in its own right rather than merely as something sacrificed anonymously to a cocktail shaker. From there we continued to Refshaleøen for a preview dinner at the new Spanish restaurant Hostia, organised as a Hostia × Noma Projects Taste Buds event. The menu was unmistakably Spanish, but without feeling like an exercise in culinary nostalgia. We began with salmorejo, followed by a gilda of anchovy, piparra and olive, then cecina, pan con tomate, sobrasada with honey and a tomato salad with yeast vinaigrette. Then came potatoes with smoked fish, grilled portobello mushrooms with spiced butter sauce and perhaps the most emphatically Spanish dish of the evening: chuleta from an eight-year-old Rubia Gallega cow. And then came a small detail that tied the evening together rather beautifully. The first dessert was melon with vermouth, and the vermouth was the very same De Muller Iris that Amir had served us at the Botiga pop-up earlier in the evening. First in the glass at Hauser Bar & Vin, a few hours later returning on the plate at Hostia. We finished with tocino de cielo, served with egg-yolk custard, cream and truffle. The wines were equally memorable. Among them was a 2004 Viña Ardanza Reserva from La Rioja Alta, followed towards the end by Matusalem VORS from González Byass, an extraordinary old Cream Sherry aged for more than 30 years. What I particularly liked about the evening was the relationship between tradition and experimentation. The dishes were built around very recognisable Spanish ingredients and culinary ideas: salmorejo, gilda, cecina, sobrasada, Rubia Gallega, vermouth and sherry. Yet the meal never seemed concerned with simply recreating Spain in Copenhagen. Instead, Spanish tradition became material for interpretation. Perhaps that is one reason why Spanish cooking fits so well into Copenhagen’s contemporary restaurant culture. Both take ingredients and traditions seriously, but neither needs to treat tradition as something frozen in time. And there are considerably worse ways of spending an evening with one’s son than drinking vermouth, eating Spanish food and sharing an old Rioja.

08/17/2026 18:42:34


nb


See More (10 posts)