A glossary, in plain language

Any authored moment in the evening, whether or not you eat it. A bite, a sound, a change of light, a piece of text or a pause can each be counted. The house speaks of roughly fifty per evening, of which a smaller number are servings.

A movement of the meal, usually corresponding to a change of room and a change of subject. Borrowed directly from theatre, and used the same way.

The stated philosophy: dining treated as a composite art form drawing on gastronomy, theatre, art, science, technology and design, with flavour and craft as the non-negotiable foundation. Set out in a manifesto published by the restaurant.

The design of sequence and tension. In this context, the deliberate ordering of impressions — including the empty moments — so that the evening has a shape rather than merely a length.

The hemispherical projection surface over the central dining space. Used continuously through service as a changing environment rather than as a screen you watch.

A reclaimed island on Copenhagen's eastern harbour, formerly the Burmeister & Wain shipyard, now occupied by studios, workshops, event spaces and restaurants. Pronounced, roughly, "ref-s-hah-le-er-en".

A beverage programme composed to run alongside the menu. Here offered in several tiers including a fully non-alcoholic option, a combined option and an experimental flight. See the pairings.

The name of the non-alcoholic pairing. Built from ferments, infusions and non-ethanol distillates, and priced level with the entry wine flight.

The experimental beverage flight, where the drinks team places work that does not fit the conventional categories.

A separate, wine-led format: the full menu accompanied by a curated selection of iconic producers and vintages presented by the sommelier team.

The moment at which a block of future dates is opened for booking. Here, roughly quarterly, covering the following two to three months, and typically taken up within a day.

A percentage charged on the deposit taken at booking, which is not returned if you cancel. Currently published at 2.5%. Distinct from a tip, which is not expected in Denmark.

A register of guests hoping for a returned reservation on a given date. Genuinely functional here, since reservations are released back into the system.

A rating awarded by the MICHELIN Guide's inspectors. Two stars denotes cooking the guide considers excellent and worth a detour. The restaurant has held two since 2020.

An annual ranking voted for by a large international panel. Separate from MICHELIN, differently motivated, and best read as a measure of reputation rather than of cooking.

Denmark's public food-hygiene inspection record, published for every establishment. A useful and refreshingly transparent Danish institution.