Can food be art? Denmark weighs up the debate dividing chefs and critics amid new gastronomy trends
On The Ground newsletter: Get a weekly dispatch from our international correspondents Get a weekly dispatch from our international correspondents Get a weekly international news dispatch Imagine a culinary journey where “edible plastic” crafted from algae and fish skin collagen is served beneath a vast, domed ceiling projecting ocean-borne pollution. This striking experience, and the dish itself, draws inspiration from the colossal garbage patches blighting our seas. In Copenhagen, Denmark, chef Rasmus Munk’s Alchemist restaurant transcends traditional dining. Guests are not merely offered dishes but embark on an “immersive dining experience” that seamlessly blends performance art, evocative music, and captivating projections within its planetarium-like domed room, all complemented by extraordinary food. Opened in 2019 within a former industrial harbour area of the Danish capital, Alchemist has rapidly ascended the culinary ranks, being named the world’s fifth-best restaurant in 2025. It proudly holds two Michelin stars, a testament to its exceptional cuisine. open image in gallery A cured squid, white cabbage, hazelnuts and walnuts dish served at restaurant Kadeau (AP) Diners at this acclaimed establishment encounter …



