Mentor Hiri

Owner

Dandelion Burger

My background is really in finance & academia, in the completely non-food related topics of mathematics and engineering physics. My introduction to work in the kitchen started at one of my brothers restaurants, District Tonkin out of curiosity and a need to do something different for a short time. My background of growing up on a small cattle farm and general interest in food developed into a small obsession with developing recipes for what has become my dream of operating a nose to tail butchery/steakhouse. The nose to tail burger at Dandelion is the first step towards that end goal.

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Lumskebugten

restaurant

indre by

» Living right next to Lumskebugten, I think they perfectly hit that space between classic Danish and contemporary modernity, as they have a good handle on making the place feel like a neighborhood corner. «

District Tonkin

takeaway, eatery

indre by

» For being the place where i got my start in the restaurant industry and for their B1 BBQ Pork Banh Mi which is what I eat most of the time there, the Xiu Mai is a second favourite on their menu. «

Aamanns Deli & Takeaway

smørrebrød

østerbro

» It is what I order for lunch at work most often, it is so well put together that it almost makes me appreciate the delivery service apps, and I will never stop being amazed at how amazingly well presented and fresh the food from their Deli & Takeaway shop arrives. «

Salon

french

indre by

» One of the few really good places left that skipped the modern nordic memo. A perfect mix of classic danish and french cuisine. I love fløde and they love using it. It also represents the type of kitchen I most miss having time to visit more often, running your own restaurant unfortunately does not leave enough time for it. «