Many Danes commonly eat cold rye bread sandwiches for dinner, but the author insists on hot meals, highlighting a personal preference and a critique of dining trends. The author values the experience of being served hot food, recalling times when restaurants ensured plates were heated.

The author laments encountering cold plates and improperly prepared dishes in restaurants, specifically citing cold beurre blanc with white asparagus and undercooked ravioli. A dish of grilled scampi was also served lukewarm, indicating a failure to maintain the proper temperature between the kitchen and the table. The author questions whether expecting hot food is unreasonable when paying a substantial amount for a meal.

In other restaurant news, Restaurant Dunes is opening at Eco Beach Camp on June 19, offering simple sharing dishes with Bastian Ganjavis as chef. Restaurant Paula will replace Studio in Carlsberg Byen, serving fish, game, and vegetables. Trattoria Italo Disco is closing on July 27 but plans to reopen with a new concept. Veranda wine bar has expanded and reopened with a new concept, including guest chefs. The RAW Wine festival will visit Copenhagen on June 8, featuring 100 natural wine farmers.

The article also provides a recipe for grilled green asparagus with sauce gribiche. The recipe includes instructions for preparing the sauce with ingredients like eggs, capers, Dijon mustard, oil, and white wine vinegar. The Danish asparagus are in season right now. It is recommended to grill the asparagus and top it with the sauce, fried capers, chopped hard-boiled egg, and herbs.

In addition, the new restaurant Udtryk in Teglgårdsstræde was visited and predicted to potentially earn a Michelin star. A review of the Pakistani restaurant Shezan, which opened in 1978, is also mentioned. Brdr. Vildgaard, who began at Noma, now co-own three Michelin stars.