No gas, no induction, no oven. One kitchen fire, lit at two in the afternoon, and one menu each night.
It is the Danish word for what a fire does after the flames are gone. That is where we cook: in the slow heat that is left.
We burn beech and apple wood from Zealand, about sixty kilos a night. Twenty-eight guests sit around the hearth and eat the same seven servings at the same pace.
The room is an old blacksmith's workshop in Nørrebro. The chimney was already here.
On Sundays the dining room is closed, but the fire is lit. We roast free-range chickens on a string above the embers and sell them with potatoes cooked in the dripping. Collect between 12:00 and 16:00, or have it brought to your door.
| Monday | Closed |
|---|---|
| Tuesday | Closed |
| Wednesday | 17:30–24:00 |
| Thursday | 17:30–24:00 |
| Friday | 17:30–24:00 |
| Saturday | 17:30–24:00 |
| Sunday | Takeaway only |
Last seating is at 20:30.
Seven minutes on foot from Nørrebros Runddel metro.
Tables open 30 days ahead, at midnight. Dinner takes about three hours.
Eight or more? Write to table@example.com.