Beer and food: a match made in heaven
Chef Daniel Burns was there when Noma stunned the world with their innovative Neo-Nordic cuisine. Nowadays he runs an intimate restaurant in the back of cutting-edge beer bar TØRST that serves the most custom, rare and delicious brews we have ever had the pleasure of. The best part about Luskus is that they do not serve any wine with the five-course tasting menu, that’s too old school; rather Burns partners up with Jeppe Jarnit-Bjergso, a noted Danish brewer, and together they serve pairing beers with each of the five courses. Burns is on a mission to prove the world that beer is perfectly fit to marry with high-end cuisine.
Two of our favourite courses are the squab and the peach sorbet. These are all delightfully, delicately balanced dishes with such unique flavours that can only be expected from a Noma Alumni. The interior is simple, rustic and gently lends itself to its intentional, ice-chilled Nordic style.