Mathias Silberbauer

Coming Up

Today, Mathias Silberbauer is chef & owner of Silberbauers Bistro in Copenhagen, a compact title that covers years of kitchen discipline. The work has been shaped in Manfreds, Relæ and Bæst in Copenhagen, and at Pure & V in Nice, a route through kitchens where produce, precision and a clear point of view carry the day. Across those rooms, the throughline is craft: timing, restraint and the confidence to let simple things read cleanly on the plate.

Where They Are Now

That background now shows up as a personal register rather than a borrowed one. Copenhagen has been the main training ground for Silberbauer’s sense of clarity and seasonality, while Nice stays part of the frame through work done there and the different pace it brought. These places are not separate stories so much as the material that now sits under his own name. As chef & owner, Silberbauer works at the point where menu, room and identity have to hold together. At Silberbauers Bistro, fish and shellfish carry the center of gravity, giving the restaurant a direct, disciplined focus. The role asks for both service judgment and a firm culinary line, and that line is clear in the way the restaurant is described.

In Their Words The details map a palate that values sequence and finish. Marinara with stracciatella, negroni, charcuterie and espresso read as a straightforward set of preferences, with no need for ornament. It is a menu of habits rather than declarations. “*Hey, I am Mathias. I am chef and wine enthusiast. I have worked in Copenhagen, London and Nice. I love fish and everything from France.*” The self-description is plain and useful. Copenhagen, London and Nice mark the working geography; wine enthusiast widens the field beyond the pass; fish and everything from France set out the tastes that shape the work.