Mentor Hiri
Owner · Dandelion BurgerMy 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.
Lumskebugten
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
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
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
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.
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. M...