Baker✳Hart Bageri
After a stretch in stop-motion animation I still wanted to make things and be creative but in a more fundamental way. Making bread is perfect because there is creativity and always evolution in your knowledge and techniques - plus you can eat your experiments.
» For a more rambunctious end to an evening! Favourite place to have patio drinks in the summer, a cocktail at the main bar, or better still, a beer and a whiskey upstairs in the Whiskey Bar on the chilly winter nights. The Sabotage Sunday parties once a month are also legendary fun. «
» A decent bike ride in the sun and then you’re right by the water with a nice beer and some tinned fish and bread with fresh cheese. Super simple and fresh. «
» To me, it’s the most charming of all the old school smørrebrød spots. It’s the perfect lunch, especially if you’re going to roll into the evening! Pickled herring & seabuckthorn, then Fried Plaice filet with remoulade. Mushroom toast if I’m super hungry. Always with a few schnapps and a pint. «
» Their menu reminds me of brunch in my hometown Toronto. So much inventiveness - especially with eggs (sorry boiled egg with Rugbrød)! The service is super welcoming and the space is light and full of plants. I would go for poached egg on cheesy polenta and convince my table to share the hot cakes. Finish with a cannelle from the bakery and espresso. «
» King of seafood. The flavours are always big but with loads of subtlety. The dishes are always exciting and fun to eat, I never want the meal to end. I would get some oysters to start, then the menu - last time it had the zingiest cured mackerel dish with buttery sweet baby shrimps, as well as a seafood tartare with trout roe that you eat temaki style. Bring a date, your friends, your family, it’s brilliant. «
» For the hands down best cocktails. Escape into a sexy, sultry Mad Men living room and have one of the best cocktails of your life. «
