In 2006 AdamAamann opened Aamanns Etablissement andSmørrebrød and Take away in Copenhagen, pioneering one of the best restaurants in Denmark, and the Nordic area. Following an abundance of critical acclaimandNew York-based TriBeCa Restaurant in 2012. Hissmørrebrød has been the talking point of his cuisine since opening his restaurants, revolutionising the traditional staple, and he was awarded”Danish Gastronomic Academy’s” award for the open sandwichin 2007.
He aims to balance the use of fish and meat in his dishes, keeping flavours contemporary, dynamic and surprising, at the same time as staying rooted intraditional concepts. He is now an author and chef with stardomship in world of New Nordic Cuisine.
“One can almost compare Adam Aamann’s style with painting gouache such as Paul Gauguin’s “Portrait of Meyer de Haan” made with deep colors and rustic strokes.”- Ole Troelsø, Børsen (Danish Financial Times).
Describe your culinary philosophy in 5 words…
Classic quality Danish Smørrebrød redefined.
What is your aim?
Our aim is to make more people eat high quality home-made smørrebrød.
What is your greatest inspiration?
My greatest inspiration is my family’s cooking when I was a child growing up on a farm in Djursland, Jutland. Later, it was Jan Friis at Tinggaarden who has an uncanny ability to make classic great food that never goes out of fashion. This is also what Aamanns is about. We make smørrebrød our way regardless of what the latest culinary fad dictates.
What three things would you take to a desert island?
I would bring my chef’s knife, my sourdough base and most importantly,the fourwomen in my life!
- This Year’s Lunch Restaurant,2008 |Gudme Raaschou’s Dining Guide
- Award For The Open Sandwich,2007 |Danish Gastronomic Academy
Øster Farimagsgade 10
DK-2100 København Ø
+45 3555 3344