This tartare is the draw — reviewers specifically call out the hand-stirred preparation and the ratio of seasoning to meat. The rye toast is toasted to crispness so it doesn't go soggy when you load it. The sourcing from Søren's suppliers means consistency that most bistros don't achieve.
Tips from diners
This is the must-try — multiple reviews single it out as one of the best in Copenhagen. Order it as your first course.
Pair with the house white — a Loire Valley, usually around 350-400 DKK. The acidity cuts the richness perfectly.
In season (spring), this is a signature Ewalds side or starter. The asparagus is imported from France or Germany and cooked until just tender. The hollandaise is emulsified by hand and served warm. Toasted almonds add a textural contrast. It's a spring ritual among Frederiksberg regulars.
Tips from diners
Only available March-May, roughly. Call ahead to confirm it's on the menu if you're coming specifically for this.
The foie gras is terrine-style (pressed, chilled, sliced) rather than a mousse, which means it holds its shape and texture better through a meal. The prunes add tartness, the Armagnac gelée adds depth, and the toasted bread is meant to be the vehicle. It's classic French bistro technique.
Tips from diners
Order this for a special occasion starter — it's luxurious and Ewalds sources good product. Pairs well with a glass of Sauternes (available by the glass).
Ewalds' moules are reliable — the mussels are consistently open, the broth is clean white wine with barely any cream, and the fries are twice-fried. Reviewers note the portion is generous. One complaint mentioned cold clams, which is rare — standard service is hot and fast.
Tips from diners
Lunch service is faster — moules arrive in under 15 minutes. Dinner can take 20-25 mins if the kitchen is busy.
Sit at the bar and watch the kitchen — they'll keep your wine topped up and you can chat with the staff about daily specials.
The ribeye is sourced through Søren's butcher connections and comes to the table perfectly rested. The béarnaise is made fresh daily and never breaks. Reviews consistently praise the quality of the meat — marbling is visible and the finished steak is never tough. The potato purée is silky and acts as a neutral base for the sauce.
Tips from diners
Ask for medium-rare — the kitchen respects doneness requests. This is a thick-cut steak that deserves a good 5 mins rest before cutting.
The house Burgundy (Côtes de Nuits, usually around 500 DKK) is excellent with this. Wine List Silver Star winner for a reason.
Søren Ewald Fossum opened Ewalds Brasserie after training under his grandfather, the legendary butcher Slagter Lund. The restaurant sits on Allégade in Frederiksberg with dark red tiles, worn leather, and a no-fuss approach to French classics. The wine list won a Silver Star from Star Wine List in 2024. Everything on the menu is French bistro canon — moules frites, steak tartare, white asparagus, foie gras terrine, ribeye with béarnaise — cooked with the kind of precision that comes from a single family's decades of ingredient knowledge.
Book 2-3 weeks ahead for weekend dinner. Weekday lunches are easier — you can often get a table with 2-3 days' notice.
The bar seats 8-10 and takes walk-ins before 6 PM on weekdays. No reservation needed if you're flexible with timing and willing to stand briefly.
The wine program is excellent for a Frederiksberg bistro — Silver Star from a major wine publication. Ask the staff for house recommendations; they'll never steer you wrong.
Similar picks in Copenhagen
Page last updated: