A study in restraint: Mati Pichi's version uses Swedish organic eggs to make a perfectly set but still-creamy omelette, filled with shaved Grana Padano and finished with fresh black pepper. No butter overwhelm, no cream—just eggs, cheese, and pepper cooked with precision. This is the omelette that made Amator famous.
Tips from diners
Order this as your first dish—it's the standout and shows Mati's philosophy: perfect execution of simple ingredients.
The omelette is cooked to order in front of you. The care and precision are visible.
Mati Pichi also makes fresh juice daily using organic produce. The menu changes seasonally—think carrot-ginger in winter, green juice with herbs in summer. A light, clean drink that pairs well with breakfast.
Tips from diners
Order juice if you want something light alongside your omelette. The flavors change seasonally.
The only dessert on the menu: a small, refined tart with a silky yuzu (Japanese citrus) curd center and a crisp pastry shell. Yuzu is fragrant and tart without being sour. A refined finish that balances the richness of the omelette.
Tips from diners
Share the yuzu tart at the end of your meal—one is enough for two people and it's a perfect finish.
Changes daily based on what's in season. The vegetables are organic and sourced from small producers. Lightly dressed so the vegetable quality shines. Mati Pichi insists the salad is as important as the omelette—both are about showcasing ingredient quality.
Tips from diners
Pair a salad with an omelette for a balanced meal. The vegetables are noticeably fresher than at most restaurants.
Amator's purest omelette: just eggs and butter, seasoned simply with salt. It's a test of technique—the eggs must be cooked evenly, remain creamy, and fold perfectly. Many say it's the best thing on the menu because it hides nothing.
Tips from diners
If you're skeptical about omelettes, order this one—it's the purest expression of the technique.
Amator opened in May 2024 in Østerbro under chef Mati Pichi, who trained at Noma and traveled extensively through Europe and Japan. The concept is deliberately narrow: French omelettes, seasonal green dishes, a yuzu citrus tart, coffee, and juice. Every ingredient is sourced with obsessive care—eggs come from Natoora (a high-end London greengrocer) and from a small farm near Stevns in season; vegetables are organic and at peak ripeness. The dining room is a long communal table with a raw, minimalist aesthetic designed by architect Adam Wierciński. Walk-ins only, breakfast and lunch only.
Amator is walk-ins only—no reservations. Come early (09:00–10:00) to avoid the queue. The café closes at 14:00 sharp.
The menu is small and fixed: three omelette variations, seasonal salad, yuzu tart, and drinks. No choices beyond which omelette you want.
The dining setup is a long communal table with a view of the kitchen. You'll eat shoulder-to-shoulder with other diners—part of the charm.
Amator is perfect for a special breakfast or lunch. The minimalist design and focused menu feel intentional and refined. Budget 250–300 DKK per person.
Similar picks in Copenhagen
Page last updated: