An ambitious, creative, fine dining restaurant set in a chic industrial environment. The execution of the dishes is extraordinary in every way, and the food is delicious. As part of a stringent sustainability policy, Amass works hard on reducing food waste. For example, by-products are transformed into other, edible products creating a varying palette of flavors, adding complexity and personality to the dishes. The work has resulted in an 80 percent reduction of food waste since the opening six years ago. Amass has also initiated Amass Green Kids, a program in which children learn about ingredients, from cultivation to cooking, raising awareness about sustainability. 

85/100 p
Refshalevej 153, 1432 Copenhagen, Denmark
Matt Orlando