MULD

206-555-0100

An Intimate Tasting Menu in Copenhagen

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Experience an exclusive 20-seat seasonal tasting menu around an open kitchen, featuring ingredients sourced entirely from local Danish farmers, fishermen, and nature.

Experience Four Distinct Danish Seasonal Landscapes

Muld offers an intimate twenty seat tasting menu centered around an open kitchen using strictly Danish ingredients sourced locally from nature farmers and fishermen with a focus on sustainable techniques

Stylish restaurant dining room with marble tables and velvet chairs.

Seasonal Tasting Menus Around an Open Kitchen

Explore our seasonal landscapes of sea, meadow, garden, and forest crafted by Executive Chef Sagiv Koretz.

Chef meticulously plating gourmet dishes in a commercial kitchen.
Rustic wooden table set with plates, napkins, and green goblets.
Grilled salmon and shrimp garnished with chives and orange.
Yellow dandelions bloom across a wide green meadow near trees.
Fresh produce arranged on a wooden cutting board.
Fallen autumn leaves and moss cover the forest floor.

Seasonal Danish Tasting Menu Experience

Discover our intimate 20-seat dining experience in Copenhagen. We invite investment and collaboration inquiries for our unique tasting menu centered around an open kitchen.

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Seasonal Danish Tasting Menus Around Open Fire

Meet the dedicated culinary professional behind our intimate dining experience.

Sagiv Koretz

Founder and Chef

Bringing an innovative approach to local ingredients and seasonal landscapes.

Culinary Team

Sous Chef

Specializing in fermentation and the utilization of wild Danish foraged goods.

Kitchen Staff

Chef de Partie

Expert in open-fire cooking and traditional preservation techniques.

Experience the Danish Seasons Unfiltered

Explore our seasonal tasting menu across four distinct landscapes.

Gourmet seafood dish with shrimp, scallops, and mussels.

Sea

1800dkk

January to March featuring ingredients sourced from local fishermen and coastal waters.

Chef cooking with open flame in a modern restaurant kitchen.

Garden

1800dkk

July to September highlighting fresh produce harvested directly from local growers.

Fresh green herbs in an enamel bowl and on a tray.

Meadow

1800dkk

April to June showcasing wild herbs and plants foraged from open fields.

Fresh vegetables are arranged on a wooden kitchen surface.

Forest

1800dkk

October to December celebrating game and deep-woods ingredients utilized with fire.

An intimate, empty restaurant dining area with a communal table.

Tasting Menu

$185

An intimate twenty seat dining experience around an open kitchen.

Chef carefully garnishes a dish with microgreens using tweezers.

Private Dining

$250

Exclusive reservations and investment inquiries handled directly by executive chef.