Uformel

There wasn’t a table available during the first evening, so we booked a table for the next day.
Good Danish environment (modern not traditional) and very interesting menu.
We choose two appetiser, a tartare and a pan fried cod and two dessert. Everything was really good! A great experience, with a special mention for the apricot sorbet

During our last night in Copenhagen this was the best restaurant we attended. The service was phenomenal, the food exquisite, and friendliness exceptional. I will be returning

My girlfriend and I had the four course dinner with wine menu to celebrate her birthday. The place was recommended to me by my gourmet-​friend and it certainly lived up to its praise. Everything was great but the tartar completely blew my mind with a smooth tendernes, tasteful semi-​dried tomatoes and some of the best pepper I have ever tasted.

Really really good highly recommended yeah you will spend 100 € on the 5 course menu paired with wine but it is worth it the wines are great the food is amazing new Nordic cuisine and the pairing is perfect they have a very good cook and a sommelier that speaks often to him you can see it in how good the food goes with the wine

With a stroke of luck, we somehow got into Uformel as a walkup. It was the first choice for our Copenhagen dinner and only a few blocks from our rental. It’s the new, informal brother of Michelin starred Formel B which we had no hope of getting into.
Uformel has a cool, handsome interior and cool, handsome Danish waiters to match. Two of them just off work were seated at a table next to us and generously offered suggestions without us asking. Service was friendly, excellent and well paced.
If you feel like splurging, you can go for the Uformel Experience four-​course dinner special with paired wines at 750 DKK (US $ 114). We selected a more modest series of three courses at 100 DKK per course. We had a late lunch so the three small plates were perfect, and we didn’t waddle out of the restaurant stuffed.
The menu probably changes daily depending on what’s fresh and available. The Danish brown crab was a nice beginning. It was light and delightfully fresh tasting. My 2^nd course Tartar of Beef with tomatoes was as delicious as the waiters had said it would be. My 3^rd course, a bowl of Pork Belly Broth, blew me away with its complex flavors. It was so tasty I almost returned to the restaurant a few days later more more.
With the wine, food, ambience and service top notch, Uformel is definitely one of the best new Nordic cuisine restaurants we had the chance to visit in Copenhagen.

From the initial freshly baked warm bread and amazing fresh room temperature salted butter to the final dessert, Uformel did not miss a mark. Everything was incredible. We tried five dishes and a dessert and strongly recommend all of them. The brill was our favorite followed by the Iberian pork but each dish truly was amazing. Fantastic service and ambiance too, I strongly recommend dining at Uformel.

Absolutely delicious! We had the four course chef selected menu with matching wine.
Food was outstanding, fresh, interesting ingredients. Steak tartare is not to be missed — amazing.
Service excellent, we had several free top ups of wine.
Ambience — warm, social atmosphere.
Highly recommend!

Wonderful restaurant, we enjoyed the Nordic cuisine here. We weren’t able to get reservation to Noma but our concierge recommended this one as it is run by a chef that used to work at Noma. Would definitely recommend if you’re visiting Copenhagen.

Summary: A solid upscale choice. 3.5 rounding up to 4 because its 1 of few choices for Sunday night in Copenhagen. Food is close, but not quite yet there. Service is excellent
In NY, I tend to be brutal in my review of upscale restaurants, because the city is Brutal and the competition is dog eat dog. In the more civil land of Copenhagen, I tend to be nicer about things. Among worldwide upscale restaurants it’s a 3, but with the service and ambiance, I give it a 3.5 and round up rather than down.
Atmosphere: While uFormal is suppose to be the casual restaurant of the group, I would suggest not wearing casual attire. I was in sneaks and realized upon seating that I potentially should have wore something nicer as I watched ladies enter, take off their coat in the foyer and then primp to make sure they looked lovely in their dress and high heels. As for the styling, it’s quite modern. They covered the walls in carpet squares, which up close looks odd, but overall is quite attractive and services the dual purpose of managing the echo of this extremely high ceiling space. There is a beautiful painting on the back wall and the light fixtures are quite unique. I do like that the wall behind the bar is a full wall of wine that goes up to the very top of their 15? foot ceilings. It’s quite elegant.
The Service: My waiter was stylish, young and professional. I was promptly seated and he came quickly to offer a drink. He knew the menu well and took my order. Once the dish came, he described its contents once again. Very knowledgeable. The staff works together, as I was served dessert by another young lady rather than wait while my waiter was assisting other customers. The poured and replaced my water vase without my asking and almost without my noticing. That really is a sign of great staff, when the service happens and you don’t notice. 5 stars.
The Food: An odd scenario where the sum of parts did not equal the whole. This is odd in French cooking. See, with French cooking, all of the elements of the plate must be eaten. You are suppose to fill your fork with a little bit of everything to understand what the cook was trying to do. If you do that for the majority of dishes you end up with something not tasty. If you eat each piece separately, it’s quite delicious, in a way that is really why I’m willing to round up. In the off chance the manager or chef reads this and isn’t so offended, they can take the criticism, I’ve left my thoughts on the dishes I had.
The wine — I had the 2011 Chinon. This wine tends to be a nice choice if you want something light and are going to have a mix of seafood and steak. It happens to pair well with salty and savory food, which takes the fruity (sharpe) taste out of the wine and 2011 was a nice year for the Loire valley.
The scallops — The waiter described this as a miso and salt flavored scallop, and it has some and I think the chef embellished this with watercress to look like snow. The scallop was sashimi and the flavoring was complex and clean. When added to the watercress you got a lovely delicate yet complicated flavor. However, the cucumber was too much. I think if he would experiment with the cucumber’s thickness or use something more neutral in flavor, possibly like daikon or turnip, thinly sliced, he might have a better overall element. Instead, there is something the cucumber is doing such that when you pile the bite together (all 3) the salt flavor overwhelms. I tried this in 3 times just to be sure, because I’ve never had such a change in flavor happen before at a French restaurant (usually it’s the opposite. I’m fairy sure this is why another gentleman thought that the food was unpleasantly salty.
The Entrecôte with artichoke also has a sardine and is embellished, again with fresh watercress. It’s about 3.5−4oz of meat. The entrecôte, which in my case seemed like a ribeye cut was made perfectly medium rare with a nice brown lightly salt and peppered outer layer and an extremely juicy middle. The articoke was lightly seasoned and fresh. The sardine was of a very nice quality. But again together it was overpoweringly salty. I don’t want to be too tough here. The use of sardine to season a steak is impressively creative, which is part of why I rounded up. I’ve never tried that before and in the right ratios, it’s brilliant, because the saltiness plus the sardine flavor is quite unique. Not sure if the chef flash fried or if he/​she butter basted. If it’s the latter, I would experiment mashing the sardine up into the butter or just adding a butter sardine coating after you plate and then adding some sardine on the side so one could salt to taste. The sardine with the artichoke is also quite nice as well. The three in the right ratio with the fresh crisp watercress is just delightful.
Chocolate with Jerusalem artichokes and hazelnut. The chocolate gelato like yog is just fantastic

The big brother may have a Michelin star but this place is the troubled step child. It could have been an off night but most everything was off. Everything seemed terribly salty to the point of being unpleasant. The food prep was poor with amateurish knife work compromising many dishes. The oysters were poorly prepared with with lots of shell fragments and butchered meats. Pork was so poorly trimmed as to be ¼ flabby, unrendered fat. Onion was served with the butt still attached and leeks were untrimmed and stringy. The service was poor with us initially being told there was not a table ready despite a clearly empty table then once we got to the bar the same table was ours. It was a long wait for water and no one ever asked us how anything was. The wines by the glass were mediocre with the thinnest, most acidic Burgundy I have ever been served AND it was served at refrigerator temperature. There were a few highlights. Whoever was cooking the proteins really nailed them all. The squid was also delicious. I am at a loss as to why my experience didn’t live up to the other reviews. It was all acid and salt. I fear for hypertension.

The little brother of the Michelin Starred Formal B, this urbane restaurant is intended to be… just as the name implies… a respite from overly stuffy serious spots of equal culinary stature.
Get the set menu with excellent wine parings. You won’t be disappointed. All with the very best fresh local ingredients, this spot is abuzz every night of the week.