Redesigning and thinking further rather than erasing – that is the theme that lead the November when taking over a former quarter café. Nevertheless something totally new arose here: a modern, Japanese inspired brasserie with a focus on high-grade fish, Bauhaus interior and a team of professional gastronomer refugees from Belarus and Ukraine, who are starting over here.
The interior is a thoroughly clean room with massive oak paneling, warm colors, minimalist decorations and Bauhaus-style furniture. The oak bar is a special eye-catcher: On the left, bar chef Vasily Sapunkov and his team mix cocktails, on the right, sushi chef Ruslan Kim invites guests to take a seat at the raw bar for some nigiri, sashimi, carpaccio or tartare.
The menu also features meals like baked turbot with miso and shiitake butter or duck breast with pak choi and sancho sauce. Those avoiding meat and fish, can order vegan broccoli with peanut sauce, lime, crispy chili and mint or fresh turnip salad with avocado and hazelnuts.
November is the eleventh month of the year. That is why they serve eleven cocktails at the November.
Interior Design
Alexander Slobine and Dave Komar
Design
Hay, Louis Poulsen
