Udtryk

Tucked away in a charming courtyard, in a classic yellow Copenhagen building on Teglgårdstræde, you'll find restaurant Udtryk – a place where culinary experiences and aesthetics come together. At the helm is Pascal Dallarosa, who has been a part of Udtryk since the beginning as Sous Chef. Throughout his career, he has spent countless hours in kitchens all around the world, navigating the culinary landscape with a strong sense of flavor, precision, and curiosity. With this flair, he has earned a Michelin Star as head chef at Rossbarth in Switzerland. At Udtryk, Pascal carries forward the restaurant’s philosophy of cooking without rigid dogma—letting the best produce of the day shape the menu while technique and instinct work side by side.

The menu at Udtryk draws inspiration from both Japanese and Nordic cuisines, aiming to create a holistic experience that is not only about food, but also about presence and uncompromising quality. And that quality quickly made its mark – just five weeks after the opening in 2025, restaurant Udtryk was awarded its first Michelin star. This achievement makes Udtryk the fastest restaurant in Denmark ever to receive a Michelin star.

Contributing to the holistic experience is the restaurant’s interior, beautifully adorned with artworks by Bjørn Magnussen. Created specifically for Udtryk, his pieces reflect and reinforce the restaurant’s creative and free-spirited approach to gastronomy.