For more than 250 years, guests have been dining and wining in Restaurant Puk’s atmospheric lower ground floor premises in the heart of the Danish capital. However, the quality might not always have been quite what it is today, with the restaurant now in the hands of chef Uffe Andersen. Raised on a farm in Denmark, Andersen is very much a stickler for high-quality produce and cooking methods that accentuate its goodness. And, while he acknowledges that traditional Danish cuisine might have been slightly side-tracked and outshone by New Nordic in recent years, he does not believe that this is due to the essence of the traditional cuisine, but rather the execution.
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