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MASH Duesseldorf

Press Release: Copenhagen Concepts are expanding south with MASH and Le Sommelier

Behind the succesful steakhouse brand MASH is Copenhagen Concepts, who are also responsible for the French Le Sommelier and the Japanese/French Umami. In the beginning of March 2017 Copenhagen Concepts will expand the franchise with two restaurants, MASH and Café du Sommelier in the Andreas Quartier in Düsseldorf Altstadt.  Since Copenhagen Concepts opened MASH on Bredgade in t...

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MASH Odense 52 Large

MASH has opened its doors in Odense

Today, Copenhagen Concepts has opened their 9th MASH restaurant in Denmark's third-largest city.The people of Odense can now enjoy a piece of exquisite MASH-caliber meat without crossing any bridges. MASH has settled into Odense's historical city center and opened the doors to a stylish bar, seats for 110 restaurant guests and an exclusive private dining room. Copenhagen Concep...

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Congratulations to us!

This September it’s been 19 years since we opened our very first restaurant, Le Sommelier, which started us on the journey that had us found Copenhagen Concepts 10 years later – and the journey is no where near over. A lot has happened in the past 19 years, both good and bad – luckily, mostly good, which is why we’re here today with nine MASH restaurants, both in Denmark and ab...

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MASH ODENSE skitse

International steakhouse opening in Odense

The Danish steakhouse, MASH, with restaurants in Copenhagen, Aarhus, Hamburg and London has chosen Odense as their next target. “Odense can be the new Aarhus, which all restaurant brands will flock to” says one of the owners, who expect the restaurant in Odense to be the last MASH in Denmark. From then on focus will be on expanding abroad.  With eight popular restaurants, steak...

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New MASH menu for the Danes

The summer is here, and it brings a new menu at MASH in Denmark! We've added several new starters, among them grilled carpaccio, dry-aged croquettes and fried cod, and the new menu also marks the return of one our classics, the beloved 1/2 lobster. And while we've removed a few cuts from the menu (Australian wagyu and the Danish bone-in ribeye), we still have our kobe which has...

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