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 as electricity-free as possible – growing, storing and processing.
“While planning the menu, I found myself thinking again about how electricity-dependent we are in the kitchen. Blenders, induction, fridges, etc. Vegetables that aren’t grown in greenhouses with the help of lamps, butchers who process meat by hand, beverage masters who bottle their own drinks using their own ramen, have been forgotten,” adds Peeter Pihel, the soul of our food and an advocate of sustainable restaurants.
