Gastronomy

Over the years numerous theories on taste have been presented, but since 1924 there has been a general consensus on 4 basic tastes (bitter, salty, sour and sweet) and in 2000 a fifth component called umami was added to the list.

Human beings have five senses: touch, sight, hearing, smell and taste. The most difficult one to define is taste, as it is not only affected through the taste buds but also to a large extend by sensory expressions as visual appearance, smell, texture and temperature.

Group Shafi strives to create a beautiful experience for our guests and to please the sight, touch, smell and taste senses we have left our gastronomic profile in the hands of David Johansen, who develops the menus in all our businesses assisted by a team of skilled chefs. David comes from a position as assisting chef manager at Restaurant Kong Hans in Copenhagen and has previously cooked for Restaurant Premisse, Restaurant De Gaulle and now-defunct Restaurant TyvenKokkenHansKoneogHendesElsker (The Thief The Cook His Wife & Her Lover).

David bases his cuisine on the classic French techniques and combines them with modern methods to create courses that will stimulate all the senses of our guests. The kitchens each have their individual style, but the common features are apparent in the love for honesty, aesthetics, quality, savory and courage to play. Who would have known that eucalyptus crème would match a French macaroon so well…

Another common feature across Group Shafi is value – as in value for money. We are proud that our guests visit us again and again and believe that one of the reasons is our retention of a high standard compared to price in food, wine and service.