The greatest dishes from Manfreds' 10 years cooked by the former chefs. That was the recipe for the birthday dinner for Manfreds this Sunday.

Posted on 19 February, 2020

The rain was pouring down outside as Manfreds celebrated it’s 10 years birthday with a dinner. See below how the evening went.

1/16 Christian F. Puglisi and Alessandro Perricone check the bookings.


2/16 Current and former head chefs collaborate in the kitchen.


3/16 Wine from Les Vignes de Babass.


4/16 Christian F. Puglisi prepares burned leeks with preserved elderflower & Vesterhav cheese.


5/16 Shared dishes on the table.


6/16 Winemaker Babass Dervieux brought three wines from Les Vignes de Babass for a special wine selection for the evening.


7/16 Head Sommelier and Partner, Alessandro Perricone, presents wines for the guests.


8/16 Birthday decorations and a filled bar.


9/16 Lasse Bertelsen was the first head chef of Manfreds starting in 2010.


10/16 Niklas Skjutare (left), head chef in 2015-1016, and Christoffer Karlsson (right), head chef in 2017-2018.


11/16 Rita Chen (right), current head chef at Manfreds, prepares braised red beets with black olives and parmesan cheese.


12/16 Chef Maciej Oleksy talks with guests


13/16 Isacco Bartolini, beverage director, presents wines.


14/16 Chefs in the cold section.


15/16 At the high tables.


16/16 Thanks for all the years.


For Manfreds birthday, founder and chef Christian F. Puglisi wrote the story of how Manfreds, incidentally, came to be – and how Manfreds and Relæ are symbiotically intertwined.