CORFITZ

The chef is Steffen Serup Andersen, who is "imported" from Copenhagen.

He is from a position as head of kitchen at Café Victor in Copenhagen and is from Vendsyssel.

"I was trained a chef at Hotel Plaza and worked in Norway where I was at the restaurant that once became Scandinavia's first Michelin star. Since then I have worked in the USA, the Caribbean and seven to eight years in Brazil, says Steffen Serup Andersen, who in Brazil, among others. was a cook at the Danish Embassy.

Madstilen Anders Pilgaard, co-owner of Corfitz and general manager, tells together with Steffen about a cozy, relaxed kitchen. Not the kitchen, of course, but the food style they want to drive.

• Abroad, it is called family dining or casual dining. You eat casual, sip and share the food and drink typical coctail-pitcher (coctail of candles, red.) To.

• Eg. choose every man and / or woman in the company two-three small dishes that come into smaller dishes. And then you sit and sip a bit - of your own and of what the others have ordered. We call it snacks, and you can use the dishes either as a snack, as a starter or as a main course, depending on how many different snacks you choose.