ESSE

It is the internationally acclaimed American chef Matthew Andrew who is behind ESSE. He previously owned the award-winning and critically acclaimed restaurant Amass, and has also been one of the head chefs at Michelin-rewarded Noma. Matthew Andrew has returned to Denmark after spending two years in Singapore, where he was involved in, among other things, the AIR project – a combination of restaurant, educational, and research center aimed at challenging chefs, students, and guests to reconsider how food is produced and consumed.

ESSE is located in a building from 1895, which once served as a warehouse. This contributes to the modern and industrial atmosphere that flows through the Nordhavn neighborhood and perfectly complements ESSE’s contemporary approach to gastronomic innovation, rooted in tradition and history. The restaurant’s name is Latin and means “to be, self-reflection, to exist.” The name was chosen to reflect Matthew Andrew’s ongoing dedication to the question: What is the responsibility that comes with existing in the world? This constant reflection shines through in ESSE’s core principle – that the restaurant is not just another fine dining establishment, but a place where gastronomy is viewed as circular, and where even waste holds potential. ESSE aims to demonstrate that sustainability and delicious food can indeed go hand in hand.