The online menus are but an example, and might be subject to daily changes
The restaurant is open
Sunday – Thursday from
11:30 – 00:00
Friday – Saturday from
11:30 – 01:00
Kitchen is open from
11:30 – 14:30 and again
17:30 – 23:00
all days of the week
Oysters
We serve oysters from France, where they have a long tradition for sustainable and eco-friendly oyster farming. We also get oysters from Limfjorden where Venø Seafood specializes in the world famous Limfjorden oysters and the invasive Gigas - help out and eat the invader! Photo Vojtech Tesarek
Squid
The squid is mostly caught as desirable by-catch in other fisheries. We get squid from Skagen or Strandbygaard, when possible. Photo Chris Tonnesen
Wine
All our wines express their terroir and they are free from unnecessary chemistry. They also taste great! We call it: Pure Wine, Naturally. Photo Chris Tonnesen
Langoustine
We buy our langoustines from either Swedish or Faroese pot fishermen. A pot is a small cage that the langoustine climb into, and it doesn’t damage the seabed.
Sea trout
We get trout from Lars Birger and Bisserup Fisk, who are specialized in sustainable trout breeding at sea in Smålandshavet.
Haddock
The haddock is an overlooked, but delicious fish with firm and juicy white meat. The haddock is caught in fishing nets that preserves the fish’ natural habitat.
Hake
Our hake is primarily caught by traditional Danish seine - an old Danish fishing technique that is gentle on the fish, as they don’t stay long in the seine. Photo Chris Tonnesen
Lumpfish roe
The lumpfish roe season is from around February till May. The fishermen that provides us with lumpfish roe use large-meshed nets, where the only by-catch is a big turbot every now and then. Photo Chris Tonnesen
Mussels
Our mussels are farmed organic line mussels from Limfjorden. The mussels grow on lines so they don’t get covered in sand. Photo Vojtech Tesarek
Razor Clams
The razor clam is characterized by its long thin knife-shaped shell. They live in the sandy seabed in the North Sea, Kattegat, and the northern part of the Danish “Bæltehavet”.
Cod
Our cod comes from the fishermen guild on Langø, who are working to protect the environment and seabed and who ensures maximum freshness in the fish.
Herring
Copenhagen is pretty much built on herrings and the fishing of herrings can be dated back to the 1100s. It is one of the healthiest and most sustainable fish around.
Beach crabs
We get beach crabs from local coastal fishermen, who catches them as annoying bi-catch in nets and fykes. Help the fishermen - eat beach crabs!
Halibut
The halibut is the largest of all the flatfish. It has a great taste and structure; a characteristic of fish from the cold waters of the North. Our halibut are carefully chosen from fishermen who have a respect for the sea.
Mackerel
The Danish mackerel are caught in nets that don’t damage the seabed. It is one of the healthiest fish around - full of Omega 3. And luckily there is plenty of Danish mackerel around.
Brill
Brill is caught by Bønnerup Strand, an area known for its large flatfish. The brill is caught in gill-nets close to the coast where there are several deep-water spots.
King crab
The king crab is caught along the northern part of the Norwegian coast, where it is an invasive species. Spis mye! Photo Chris Tonnesen
Pike perch
Tom from Arresø provides us with pike-perch. His family has fished on ‘Arrehavet’ for three generations and has the utmost respect for the lake and its stock. Photo Chris Tonnesen
Lemon sole
Lemon Sole lives off shellfish, which gives it a delicate, sweet taste. Ours are caught with fishing nets at Vesterhavet with a respect for nature.
Plaice
Plaice is best during the summer. It is gently caught with Danish seines from small vessels in the Inner Danish Waters.
Scallops
Our scallops are hand dived along the north coast of Norway. Hand dived means that they are picked individually by divers. This ensures nature and is a guarantee for the highest quality. Photo Vojtech Tesarek
Bleak roe
Fresh roe - also known as Löjrom or sikrom (whitefish roe) - from the fish Vendace. It is the “Nordic Caviar” of the late summer.
Cod roe
The most beautiful Danish cod roe is in season from around December till April. Ours come from Langø. Further info: look under cod.
Monkfish liver
Monkfish liver is the fois gras of the sea. We love working with it during winter, where it is the best. We also use the rest of the fish - of course.
Sea urchins
Our sea urchins come from the Faroese island Varga, where they are individually picked by divers when possible. We also have a Scottish-Norwegian friend, Rodney Sloan, diving out of Bodø from time to time.
Smelt
Most of the Danish smelt is caught in Hvidesande. High season is April-May and again in October-November, however they can be available at other times of the year.
Sea snails
The sea snail lives on the sandy or rocky seabed in the North Atlantic. We get sea snails from small vessels at Sjællands Odde.
Small shrimps
Small shrimps are a lovely Danish specialty and a harbinger of spring. It is harvested across the country close to the coast.
Seaweed
Dansk Tang provides us with seaweed. It is harvested all year round in the waters around Odsherred.
Lobster
The Danish black lobster is from Limfjorden. It is caught in pots, just like the langoustine.
Fiskerikajen
Fiskerikajen is our main supplier of fish and seafood. They make sure that we are able to serve fresh fish caught by smaller vessels with anchoring in local ports across the country.
Havhøst
We support Havhøst who is working to establish a sustainable food production in Copenhagen Harbour. One of their goals is to grow oysters, mussels, and seaweed. We are looking forward to the first mussels feast, when the harvest one day allows it.
Coastal Fisheries
We believe coastal fishing from smaller vessels is most optimal in order to live up to our standard of high quality and sustainability. The coastal fishermen will go out in the morning and come back in the afternoon. This ensures the highest level of freshness and a lower impact on the environment. We are also sure it guarantees a better family life since the fishermen are home at night.
Birkemosegaard
We get greens from Birkemosegaard, a biodynamic/organic farm in Sjællands Odde. Kung and Jesper are working their asses off in order to deliver the best possible vegetables.
WeShelter
WeShelter is an ambitious community of a number of homeless and social psychiatric centers in Copenhagen. The users grow organic herbs and vegetables in the horticulture on Gammel Køge Landevej and deliver them to us by “Christiania”-bike. The wizard with the green fingers is Lars, who is in charge of the project.
GoGreen
We are a member of GoGreen - a network of sustainable companies who take responsibility for people and the environment.
Kiselgaarden
Kiselgaarden has been an organic and biodynamic farm since 1985. Ask and Amy runs the place and makes sure that we get seasonal vegetables full of flavor.
FSK
We are proud sponsors of FSK - Foreningen for Skånsomt Kystfiskeri. FSK is an association who is working to preserve and promote sustainable coastal fishing carried out with gentle, passive fishing techniques that have a minimal effect on the sea bed.
Bisserup Fisk
Lars and Bisserup Fisk provides us with organic trouts. Lars handles every trout himself, and makes sure they have plenty of space, are well-fed and happy and healthy.
Smiley rapport