Guide: What to eat at Torvehallerne in Copenhagen
We’ve had a stall at Torvehallerne since the beginning, and this is the guide we’d hand a friend visiting for the first time.
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RyeSide Stories
Welcome to our corner of the internet, where we celebrate the “rye side of life”. Here you’ll find stories about modern sandwiches, Copenhagen’s food scene, seasonal ingredients, the people behind the food – and a recipe that’s new and exciting.
Take a Walk on the Rye Side ♥
Q&A: Meet Michel Deleuran — the founder of Rørt
Meet Rørt founder Michel Deleuran and discover the ideas behind our modern take on smørrebrød — from stirring up Danish food traditions to unexpected flavour combinations and one seriously underrated ingredient.
Fermentation: The secret behind Mushaboom
Mushaboom is fully plant-based, and it’s one of the pieces people come back for specifically — not as the vegetarian option, but because it’s genuinely one of the best things on the menu.
