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The idea
Diaspora is not merely a crossing between territories. It is an existential passage, that space where the certainty of belonging meets the uncertainty of beginning anew.
We carry home not in maps, but in flavour, in gesture, in fire. Every plate is a memory dreaming of the future.
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Tartlet of duck liver parfait with burned beetroot, an old barrel port wine gel, finished with purple oxalis.
Danish hiramasa yellowtail, sliced raw and cold, brightened with green apple and a dressing of sea buckthorn, ponzu and dill oil.
Tortelli filled with nettles pesto in a warm roasted chicken broth, finished with ramson oil.
The chef
Born in Brazil, cooking in Copenhagen. Matheu builds each dinner as a journey around the world. Nordic produce met with the heat, ferment and technique of kitchens from across the globe.
“Margins can also be centres.”