Ask for a seat at the counter to watch the young chef-owners cook in the open kitchen. Lunch sees a selection of smørrebrød and tarteletter, while dinner has a more modern style - dishes are Danish at heart and made with local produce.
Send this to a friend
Thank you for subscribing to MICHELIN Guide newsletter.
Please verify your email to receive the MICHELIN Guide newsletter.
Your email has been verified.
You will now receive exciting MICHELIN Guide news and offers straight to your inbox.