Mads Battefeld, always being inspired by the asian cuisine, opened Sushi Anaba in 2019, a small traditional sushi restaurant serving 8 guests at a time.
Mads Battefeld
Chef & Owner
Mads Battefeld, always being inspired by the asian cuisine, opened Sushi Anaba in 2019, a small traditional sushi restaurant serving 8 guests at a time.
Recommended
» Safari is a casual dining spot. Sometimes I can't understand how they can serve food so good for those prices. There is always a good vibe and I could eat their romesco and bread every day! «
» Le Saint Jacques is a new favourite of mine. Nothing fancy at all, just high-end brasserie style. Great wines and classic French and Mediterranean food with old-school technique. In the spring/summer time, they have a perfect lunch spot with sun and no tourists. «
» I’ll go there for the Cacio e Pepe. It’s a fantastic dish where the ingredients really shine through. Good pasta. Two great kinds of cheese. Pepper. That’s it. It’s an oasis in Østerbro and a place where I can take the family, have some good pasta, good red wine and just relax. «
» Hos Fischer is one of my favorite places in Copenhagen, but, to be honest, I’m definitely not visiting the place enough. David is a good friend of mine and I love the simplicity of the place and the great products he is using. I’m always having his Cacio e Pepe and Tiramisu. «
» Møntergade is like being home, even though it’s nothing like my parents’ place. The service and awareness, plus the great lunch and dinner menu are the perfect home feeling for me. A small tip is to order a glass of sherry for your smørrebrød at lunch. If the fried herring with morels à la Crème and fried egg are on the menu, it’s a must. «
» I can't imagine Copenhagen without this spot. Here everything I love comes together: great food, lovely people, warm music, and perfect natural wine. I even celebrated my birthday here. I always feel at ease and leave happy! «
» I really like the vibe at Jah Izakaya. They are always fully booked and normally we just make a walk-in, if possible. We always have their chicken karage, agedashi tofu, grilled squid, and sashimi — an ice-cold beer and a whisky highball. It takes away some of the homesickness for Japan. «