ND is a Copenhagen based creative consultancy run by Dorothea Gundtoft

Cavendish 35

Cavendish 35

The kitchen is headed by the chef, Douglas Santi, who began his career at the age of 13, working for Laurent Saudeau, the right hand man of acclaimed chef Paul Bocuse. In 1999 Santi took on the role of sous chef, working with Alain Ducasse at the renowned Louis XV in Monaco. During the next 5 years he travelled around the globe, working at many of Ducasse’s restaurants. He has put together a menu featuring a mix of european delicacies, where a particular focus, should be put on the meat selection cooked in a Josper oven. They also have a tasty selection, such as scallops, Lardo di colonnata, truffled mashed potato, beef carpaccio, and various plates of ceviche.



We tried the following menu



Tartare Tuna with Avocado and Chili

Sea Scallops, Lardo di Colonnata; Smoked baby leek and truffled mash potato


Veal Chop; Creamed spinach and panissas

Black Angus Fillet Steak on the bone


Crema Catalana

Brownie and Chocolate Mousse

Danish designer Mads Nørgaard teams up with Freya Dalsjø

Danish designer Mads Nørgaard teams up with Freya Dalsjø

Turrel Saint Rémy de Provence

Turrel Saint Rémy de Provence

Member Login
Welcome, (First Name)!

Forgot? Show
Log In
Enter Member Area
My Profile Not a member? Sign up. Log Out