NU&DA, a restaurant in Copenhagen, offers a modern take on classic Danish dishes, with some dishes hitting the mark while others need improvement. The restaurant is located in Strandgade, Christianshavn, offering a pleasant atmosphere, especially on mild summer evenings. The restaurant’s concept, focusing on traditions rather than strict recipes, is promising but needs some refinement.

While the service is attentive and efficient, the food itself is a mixed bag. Some dishes, like the director’s tartlet with chicken, sweetbreads, and morel cream sauce, and the plaice fried on the bone with butter sauce and lingonberries, are standouts. The Hopballe Mølle chicken, served with rhubarb compote and pickled cucumbers, evokes traditional Danish flavors. The rhubarb porridge with elderflower cream is a dessert highlight.

However, other dishes fall short. The tuna mousse, while paired with fresh tuna, suffers from oversaltedness and blandness. There is a general need for bolder seasoning throughout the menu, and a tendency to over-interpret traditional dishes. The AI-generated photo art is also a point of criticism. Ultimately, NU&DA has the potential to be a top restaurant, but it needs to focus on refining its flavors and striking a better balance between tradition and innovation.