Chef Karim Khouani’s latest restaurant venture has opened in Copenhagen. Texture offers refined, elevated French cuisine. Naturally, we booked a table for the highly anticipated opening night. While attending a restaurant’s debut is always a bit of a gamble, we went in with open minds and were treated to a promising glimpse of Texture’s future.
Located on Sølvgade, the restaurant is tucked half a flight down from street level. The exterior is discreet, but thanks to Albert, who was warmly greeting guests upon arrival, finding the entrance was easy. There is something welcoming about being met at the door—it sets the mood for the evening.
Upon entering, we were greeted by Chef Karim himself, who personally showed us around. Texture is an intimate space, one of the smallest fine dining restaurants we have visited, with just six tables and a capacity for no more than 20 guests. The lounge, where guests first arrive, connects to a chambre séparée, which also accommodates up to seven people.
Lobster Doughnut – Danish Lobster – Oscietra Gold Selection
A short hallway leads to the dining area, which is split into two cosy rooms. The ambiance exudes French charm and warmth, which we absolutely loved. A detail that particularly stood out was the small golden wire trees adorning each table. These delicate sculptures not only add to the charm but also subtly connect to the restaurant’s name, Texture. The shadow effect of the tree branches cast onto the tablecloth reminded us of the restaurant’s logotype.
Langoustine – Chicken Consommé – Lavender Butter
Attention to detail is evident throughout the restaurant, from the decor to the table settings. We also appreciated the new wine glasses from the Orrefors x Björn Frantzén collaboration, which added a touch of modern elegance. We suspect these glasses will soon be appearing in Michelin-starred restaurants everywhere.
As for the dishes, the bluefin tuna was a delightful snack. The duck fat brioche was beautifully baked, and the langoustine on the fish net ornament was a playful dish, with the sauce poured over to break the net.
And for once, the langoustine was cooked to perfection—not served on the raw side, which has become so common these days. We found the dishes to be a bit disjointed, but we are sure everything will come together soon enough.
Wagyu A5 – Duck Liver – Foie Gras Mousse – Sauce Borderlaise – Truffle
The set menu consisted of 17 courses, broken down into five snacks, bread, five mains, two desserts, and four sweets. While there were a few expected first-night adjustments, the overall experience was thoroughly enjoyable. We are looking forward to returning to Texture and seeing how it evolves.
First time
Not yet..
Dinner
Airy & cosy
This is a new category, and for the first time, we will use points to emphasize the importance of good seating for a 3-4 hour meal.
4.2 points out of 5 for their sportscar-style comfy chairs.
58 dB
French classics that transport you to the streets of Montmartre in the old days.
Short and needs improvement.
Yes
Yes
Share your feedback in the comments below.
2 Responses
Jeg ser at I har frølår på menuen. Hvor får I dem fra?
We were there as guests, so I suggest you ask the restaurant directly.