Amar's sourdough is made with quality flour and extended fermentation that develops natural acidity without being overpowering. The crust is thin and crackling, the crumb open and digestible. It's designed to pair with spreads and toppings rather than to stand alone as a statement loaf.
Tips from diners
Buy a half loaf and a selection of their toppings (cheese, honey, spreads) for a simple, satisfying lunch.
Amar's weekend breakfast menu changes seasonally and is designed for sharing or lingering. It typically includes fresh bread from the oven, local butter, house-made spreads (jams, preserves), seasonal greens, and local cheese. The approach is restrained—quality ingredients allowed to shine without fussiness.
Tips from diners
The weekend breakfast plate draws crowds. Arrive by 10 AM on Saturday to sit down; later times are standing room or takeaway only.
Don't be put off by the simplicity. The quality of each component—bread, butter, cheese, jam—is what makes it.
Amar pairs its baked goods with straightforward filter coffee. No fancy technique or specialty beans—just good coffee served warm in simple cups.
Tips from diners
Take your coffee and pastry to a spot by the window—the Amager vibe is best observed from inside looking out.
Traditional Danish rugbrød made with rye flour, whole grains, and a touch of honey for subtle sweetness. The texture is dense and stays fresh for days. Perfect for open-faced sandwiches or sliced thinly with butter and cheese.
Tips from diners
The rye bread is best sliced thin and served with butter and a good cheese.
Amar's version of smørrebrød emphasizes composition over excess. A single well-chosen topping sits on a slice of perfect bread—perhaps roasted vegetables with herb oil, or a small portion of high-quality fish with greens. The focus is on the quality of the base bread and the restraint in its use.
Tips from diners
The seasonal selections change frequently. Ask what's available today—the staff will recommend based on current sourcing.
Founded by Brian Mondrup, Jeppe Juel, and Karsten Noel Poulsen, Amar' opened on Strandlosvej in Amager with a straightforward mission: high-quality baked goods and simple, well-composed food. The micro-bakery focuses on sourdough and rye bread made from quality flours, paired with mostly local, seasonal ingredients. The space reflects the Amager vibe—relaxed, unpretentious, drawing young families and neighborhood regulars who value substance over trend.
Weekends are busy, especially Saturday breakfast. Arrive early or plan for takeaway. Closed Mondays.
Amar is small with limited seating (10-12 seats). The space fills quickly. Expect to stand or take away on busy times.
This is a neighborhood spot first, a destination second. The crowd is young families, cycling locals, and people who live nearby.
Similar picks in Copenhagen
Page last updated: