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.
Tilmeld dig vores månedlige nyhedsbrev, og få friske nyheder i indbakken, gode tilbud og invitationer til vores events.
RyeSide Stories
Velkommen til vores hjørne af internettet, hvor vi hylder “the rye side of life”. Her finder du historier om moderne smørrebrød, Københavns madscene, sæsonens råvarer, menneskerne bag maden – og en opskrift i ny og næ.
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.
