108 - instagram lists #feedolist

108cph

One of the favorites from the a la carte menu; A sorbet of wild black currants with blue berries, pine shoots and hazelnut 💫 @108cph . 📸 @culinaireinspiratie

108cph

From our Harvest Potluck Dinner with @arorgarima and @dylan1watson 💫🌞 A signature serving from @restaurant_gaa of grilled corn brushed with lime and chili served with a sweet corn emulsion . 📸 @minta_eats

108cph

We are now looking for an experienced baker or Chef de partie to join our small “bakery section”. We are searching for someone with experience, passion and desire in sourdough bread, pastries and cakes. . . We offer a 3 days on / 3 days off schedule and the chance to work with lovely people from all over the world as well of being a part of the creative team . . If you are interested, please send our sous chef Marco an email at mabo@108.dk

108cph

A dessert of fennel top ice cream with tagetes sirup and a brown butter biscuit spiced with herbs and flowers from the farm @108cph #108cph . 📸 Thank you for the visit @berlinfoodstories

108cph

Another huge thanks to everyone who came to our Harvest Potluck Dinner with @arorgarima from @restaurant_gaa and @dylan1watson from @ernst.berlin . This is one of the collaboration snacks: A salad of various herbs, oyster leaf served on a nasturtium leaf seasoned with curry leaf oil and & hazelnut milk . 📸 @ilbuco_christer

108cph

A huge thank you to all the guests that joined us for our Harvest Potluck Dinner Tonight 🙏 A very special thank you to @dylan1watson and @arorgarima for two incredible days in the kitchen 💕 And last but not least a humbled thank you to team @ernst.berlin team @restaurant_gaa and all our lovely staff for making this such a fantastic event 😌📸by the great @pa_jorgensen

108cph

These fun looking greens are ‘melon cucumbers’ and grow at our small piece of land. They are perfectly balanced with green and sweet flavours. 💦 @108cph #108cph . 📸 @marcobottin108

108cph

The “Jam Session” is a space where we taste and talk about all the pickles, ferments and the seasonal ingredients that we have available at @108cph. All this is to share knowledge and create the collaboration snacks for the Harvest Potluck Dinner with @arorgarima of @restaurant_gaa and @dylan1watson of @ernst.berlin ❤️ @108cph

108cph

This sweet and aromatic dessert is on our a la carte menu: It’s red currants with a soured cream, tagetes leafs and rhubarb sauce 🍴 @108cph #108cph 📸 @andershusa

108cph

‘Kelp and Caviar’ 🥄 . Roasted seaweed ice cream with hazelnut oil and caviar is still one of the favourites from our a la carte menu @108cph #108cph 📸 @la_muse_blue

108cph

Pre service picture of tonights mise en place @108cph #108cph 🌸🌱🍀🍴 . 📸 @louis_dk97

108cph

Thank you for the visit, kind words and great photos @johnmartin876 ☺️🍴📸#caviar #108cph

108cph

On Sunday July 28th we are hosting our fifth Potluck Dinner, themed around “Harvest”. The second of our two guest chefs is Garima Arora ( @arorgarima ) of @restaurant_gaa . Garima Arora's culinary journey all began in her family's humble kitchen in Mumbai, India. It started with watching her father’s joy as she watched him recreating dishes from his frequent travel. From that point on, she knew that she would one day open her own restaurant and it was only a matter of time. Despite her love of food, it took her some time to return to the kitchen. She first enrolled at Jai Hind College where she graduated with a degree in Mass Media. Arora worked briefly as a journalist before returning to her culinary roots. She left Mumbai for Paris to study at Le Cordon Bleu and since then never looked back. In the last decade, Arora has worked alongside many world-renowned chefs such as Gordon Ramsay and René Redzepi. In the fall of 2015, she packed her bags once again and relocated to Bangkok to join the Gaggan restaurant group. On April 1, 2017, Arora opened Restaurant Gaa in Bangkok. Her mission is to create a modern tasting menu by tapping into traditional Indian cooking techniques and applying them on humble local ingredients in Thailand. . . Accolades: - November 2018: Arora became the first Indian female chef to earn a Michelin star . . - February 2019: Voted elit Vodka’s Asia’s Best Female Chef 2019 . . - March 2019: Restaurant Gaa made its debut on the Asia’s 50 Best Restaurants list at No. 16, claiming the Highest New Entry Award . . - June 2019: Restaurant Gaa made its debut on the @theworlds50best list at No. 95. . . . //Tickets for the Harvest Potluck Dinner on sale now via the link in bio #108cph #108potluckdinner

108cph

Thank you @jokuti for the beautiful photo of our home in Christianshavn💕🌞❤️

108cph

A fennel top ice cream with tagetes sirup and a brown butter biscuit spiced with herbs and flower pedals @108cph 🌱🌸🥄 📸 @pyleofgab #108cph

108cph

From our juice parring: A juice of smoked koji, toasted kelp, beetroot and celeriac oil @108cph 📸 @gabriellizm #108cph

108cph

From our summer menu Green peas seasoned with caramelized seaweed, mint, pine, horseradish and frozen elderflower in one of our newest plates 🌱🌞 We hope to introduce this beautiful and very fragile piece of ceramic on our coming autumn menu✌️ 📸 @jokuti 🤘

108cph

Courgettes with toasted beech nuts and 10g of Royal Belgian Caviar 📸 @kiiexu #108cph

108cph

Our sourdough bread with a whipped and salted double cream @108cph 📸 @tiffanylamx #108cph

108cph

On July 28TH we are hosting our fifth Potluck dinner, themed around “Harvest”. The first of our two guest chefs is Dylan Watson-Brawn ( @dylan1watson ) of @ernst.berlin. Dylan is the head chef and co-owner of ernst, an intimate produce-driven restaurant that he set up with fellow Vancouver-native Spencer Christenson in the north Berlin neighbourhood of Wedding in late 2017. . Ernst is built on its collaborative relationships with small producers and craftsmen, creating a total experience for its dining guests. The ernst menu changes daily to meet micro-seasonal shifts and is influenced in part by Dylan's formative years as a chef in Japan. Ernst was awarded a Michelin star in February 2019, and recently named in the 51-120 list of The Worlds 50 Best. // Tickets for the Harvest Potluck Dinner on sale now via the link in bio #108chp #108potluckdinner

108cph

A savoury serving of steamed greens, wrapped in seaweed dough with a broth made from whole roasted chickens @108cph 🐓 🌱 📸 @jokuti

108cph

We are excited to announce that on Sunday July 14th we will throw a special lunch party with our good friends Simon Jul Jørgensen and Geoffrey Canilao to celebrate our 3 year anniversary. We will serve a lunch meal of Korean fried chicken with condiments, dessert and a cocktail for the price 350kr per person. Bookings for the restaurant can be made on our website or you can drop by The Corner as a walk in. We hope you will come and celebrate this special occasion with us 🎂🎊

108cph

One of the people who you are most likely to meet at @108cph is Jacob, our restaurant manager. He’s been a part of restaurant 108 since the opening and we feel thankful for having him on the team! 💪🏼 #team 📸 @lyosha_pugovitsa

108cph

We are exited to welcome a lot of guest tonight at @108cph ! 🙏🏼 And here’s a memory from one of our earlier summer menus: A dish of green peas and pea flowers with seaweed salt ☀️ #tb

108cph

We are now looking for a booking manager / host / hostess who possesses the following qualifications: - • Restaurant experience • Front of house experience (- Knowledge in wine & other beverages is a plus) • Guests relations • Software experience • Experience in using a restaurant booking system • Fluently in English (Danish speaking is a plus) We offer an exciting work space with an international team and 3 days on 3 days off schedule. Contact: Thomas Bagge at tb@108.dk We hope to be hearing from you – 108!

108cph

From our tasting menu: A crispy serving of potato croquette with pickled mustard seeds, hip berry and rose petals @108 📸 @jokuti 🌹❣️

108cph

The main course on our tasting menu: Grilled lobster tail, strawberries brushed with apple gel and seasoned with pine, spices and a sauces made from the heads of the lobster @108cph 🦞 📸 @jokuti thank you for the visit!

108cph

One of signature “servings” is this sourdough bread served with a salted, rich whipped cream @108cph #simplicity

108cph

HARVEST POTLUCK DINNER ON JULY 28TH! “We are excited to welcome two extremely talented chefs, Dylan Watson-Brawn (Ernst, Berlin) and Garima Arora (Gaa, Bangkok), for our Harvest Potluck Dinner on July 28th! Dylan and Garima are both immensely passionate about ingredients, provenance, and biodiversity, and so we are thrilled to welcome them to Copenhagen in the midst of summer, when the Danish landscape is in full bloom and colour. Our menu for the evening will be a collaborative one between our three restaurants, with a completely unique tasting menu created especially for this dinner and showing off individual elements and influences as well as shared commonalities. THE DINNER The chefs will create both individual and collaborative snacks and dishes resulting in a 12 serving menu. When: Sunday the 28th of July from 5PM Tickets are limited and can be purchased now via our online booking. We hope to see you – Restaurant 108 @dylan1watson @arorgarima @kristianbaumann @108cph - FOR TICKETS FOLLOW THE LINK IN BIO

108cph

A huge congratulations to the entire team at restaurant Noma with the impressive achievement. no.2 on the @worlds50best 2019 - We applaud and salute you ❤️ 📸 @ditteisager

108cph

A trip down memory lane to one of our colourful summer dishes 🌱🌻🌿 Various greens, herbs and flowers from our small piece of land north of Copenhagen #tb @108cph

108cph

From our 2016 opening menu Wild swedish blueberries marinated in birch syrup served with spices and a heavy spoonful of double cream seasoned with toasted seaweed and reduced ale 📸 @minta_eats #tb @108cph

108cph

A savoury serving of steamed greens wrapped in seaweed dough with a broth made from whole roasted chickens @108cph 🐓 🌱 📸 @kst32days

108cph

Another dish from our new menu: White asparagus with beechnuts, cep mushroom sauce and Royal Belgian Caviar ✌🏻 @108cph 📸 @kst32days

108cph

A beautiful shot of one of our dessert from the a la carte menu👏🏼 A toasted sourdough ice cream with miso caramel and black currant wood oil 📸 @elianagp @108cph

108cph

This is the first juice from our juice pairing; Tagetes syrup, infused with pine and lemon verbena ☺️💦 @108cph 📸 @trnhryk #juicy

108cph

From our test kitchen A dessert inspired by our small piece of land north of Copenhagen🌱 Fennel top ice cream seasoned with orange tagetes syrup and topped with a brown butter cookie with rose scented herbs and flowers 🌸🌞❤️

108cph

A beautiful shot of the restaurant ceiling, decorated with floating swallows @108cph 📷 @ac.eatandtravel

108cph

From our tasting menu @108cph A cream made from the heart and liver from the quail served with dark berries, toasted fermented barley, spruce wood oil and beechnuts 📷 @andershusa

108cph

Today, our waiter @jj.cph was awarded a new title. He is now a qualified sommelier and we are so proud to have him bring this knowledge to our team at @108cph A big round of applause from the entire team @108cph and @thecorner_108 #sommeliere #wine #celebration

108cph

From our a la carte menu Charred and raw white asparagus with a smoked cream of Oiestra sturgeon and almonds

108cph

Our red currant dessert with soured cream, tagetes leafs, chamomile oil and rhubarb sauce @108cph #summer

108cph

From our 2016 opening menu Stems of romaine lettuce marinated in a paste made from the leaves, gooseberries and fermented sunflower seeds. Seasoned with aged turbot roe and calendula. 🌱 ( @kristianbaumann)

108cph

Don’t forget, we’re serving lunch every Friday and Saturday afternoon! Here’s a special from our lunch menu: monkfish with green asparagus and pine 💚 (photo by @wildwindwanders)

108cph

#tbt to our 2016 summer menu: A sourdough bread cone filled with wild blueberry ice cream and seasoned with anise hyssop, birch syrup and fresh pine ( 📸 @miss_neverfull )

108cph

Glasses ready to be filled! 🤘🍷

108cph

All set and ready for tonight’s dinner service 🍽

108cph

Wild black currant sorbet with hazelnut milk. A perennial favourite ☝️ (@rasmus_a_dam)

108cph

We are now looking for an experienced chef de partie to join our team. You will be working with lovely people from all over the world and in a 3 days on / 3 days off schedule. If you are interested, please contact our sous chef Marco at mabo@108.dk

108cph

Red currant and rhubarb with cream and chamomile ❤️ ( @alexvputtkamer)