‘Smørrebrød’ is a cornerstone of Danish food culture and a true gastronomic pride, known for its tasteful simplicity and aesthetic appearance.
We have two menus: the fixed menu and the seasonal menu. In the fixed menu you know what you are getting; the classic pieces of smørrebrød – with a few of the chef’s own inventions added.
The seasonal menu will be based on seasonal ingredients – and there will therefore always be new taste experiences with each season.
We love the classic smørrebrød restaurants, where both the atmosphere and quality are top notch! But at our place, the conditions for our employees must be just as good as the experience in our restaurant.
Sinem Dybvad Demir is a trained waiter and has worked as a restaurant manager in Mikkeller Færgekroen (in Tivoli) – and as a waiter at a wide range of restaurants, including Restaurant Puk and Restaurant Kronborg.
Rune Dybvad Demir holds a Master of Social Sciences degree in Politics and Administration combined with History (RUC, 2019). Rune has worked for several years with advocacy and communication.
Chef Alexandra Jægerstrøm trained with the iconic smørrebrød queen, Ida Davidsen. Jægerstrøm has since worked at several of the leading smørrebrød restaurants.