The concept of the blackout dinner was born in 2014 at the Amass restaurant in Copenhagen, where the power went out in the middle of dinner. But work had to go on – and the evening was spent enjoying candlelight and food cooked over a fire. For one special evening, we’ll be turning off the power in the entire 6th floor restaurant and cooking for you using smoke, coals and live fire!
One of the criteria for the whole menu has been to make the earliest stages of the raw ingredients – growing, storing and processing – as electricity-free as possible.
“While planning the menu, I found myself thinking again about how dependent we are on electricity in the kitchen. Blenders, induction, fridges, etc. Forgotten are the vegetables that aren’t grown in greenhouses with light bulbs, the butchers who process meat by hand, the beverage masters who bottle their drinks with their own strength,” adds Peeter Pihel, the soul of our food and an advocate for sustainable restaurants.
