Musling Bistro, A Rendezvous Worth Sharing

Musling Bistro Copenhagen10 years ago, I sat rather nervously in one of Paris’s oldest restaurants, the splendid Brasserie Bofinger. I was preparing myself for my first encounter with oysters, a life of navigating around this delicacy had come to an end in this establishment on the rue de la Bastille. Since slurping through that tray of a dozen Gillardeau Oysters I’ve not looked back, heading towards those iced trays with glee rather than horror and thankfully Copenhagen has plenty to offer.

Oyster farms in Copenhagen’s harbor

Copenhagen has built its culinary reputation on its access to high quality and sustainable produce such as, shellfish from the Limfjord in Northern Jutland, famed for cultivating world-class mussels and oysters. Today, the city has a solid selection of bistros, restaurants and bars serving a variety of French and Danish oysters farmed in Copenhagen’s clean harbor waters can provide these establishments with a new signature dish.

Musling Bistro, a rendezvous worth sharing

The bistro Musling is an excellent choice, especially for the curious novice to expand their taste buds. Situated just over from Torvehallerne in central Copenhagen, Musling has tapped into the market atmosphere, a perfect informal rendezvous to share 12 “happy-hour” Giga oysters from the Limfjord. Not unlike the oyster bars on the periphery of Borough Market in London, Musling is open for breakfast, lunch and dinner, which is unique for Copenhagen’s dining scene. The team behind the project is no stranger to the Danish capital’s gastro scene. Fiskebaren, The Fish Bar, perpetually serving seafood cuisine in the popular meatpacking has expanded its repertoire with Musling Bistro’s entrée. The bistro’s interior design is the creation of the local design studio, Space Copenhagen, renowned for their interiors of hotels, restaurants and retail environments. For those tentative souls searching for an oyster experience, Musling Bistro is an excellent restaurant to start.

Content & Image Credits: Phillip Mills

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