Food menu
Food for the wine
We believe in good neighbours. That is why our bread comes fresh from Bageriet BRØD, and our cheese and charcuterie come from Gastronomer, who import directly from France and Italy.
Simple, high-quality plates that go well with wine.
Chips Sea Salt
25
Crisp Sea Salt chips to make you thirsty.
Chips Cider Vinegar
25
Crisp Cider Vinegar chips with a sharp, tangy bite.
Almonds Salted
35
Perfect for snacking while you decide what to drink.
Olives
45
Buttery Nocellara olives, marinated with fresh lemon.
Bread & oil
55
Fresh sourdough from our neighbours at Bageriet BRØD. Served with olive oil from Sicily.
Cheese plate
110
Served with sweet fig compote and crispbread.
- Goat Tomme from the French Basque Country
- Comté aged for 16 months
- Langres from Champagne
- Fourme d’Ambert
Pick two (add extra +45)
Charcuterie plate
115
Served with a bit of bread, Sicilian olive oil and cornichons.
- Schiacciata piccante from Piemonte (Spicy salami)
- Saucisson from Auvergne (Classic dried sausage)
- Air-dried pork neck from Piemonte
Coppa
75
Air-dried pork neck from Piemonte. Served simply with pickles.
Canned fish
90
Portuguese Sardines Served with homemade aioli, lemon, and toasted bread.
Grilled sandwich
90
Make it better with Schiacciata piccante or Coppa for 45,- extra.
Grilled until crisp. Packed with melted Vesterhavs cheese, sharp Dijon, and pickles.
Please let our staff know about any allergies and we will sort it out.
Where the food comes from
Bageriet BRØD
Bakery, Vesterbro
Our neighbours. The sourdough for our bread & oil and the grilled sandwich comes from them, baked the same day. Having a proper bakery on the street is why we do not need to bake ourselves, and we pick it up on foot.
Gastronomer
Cheese and charcuterie
The cheese and charcuterie on our plates come from them. They import directly from producers in France and Italy, so we can serve a Comté aged 16 months and a schiacciata piccante from Piemonte without three middlemen.
What goes with what
Short version: the cheese plate loves a Riesling with a touch of sweetness, the charcuterie wants a light red like Gamay or Xinomavro, and the sardines get better with a crisp white or a dry orange wine. If in doubt, just ask – it is faster than reading on.