Celeriac (celery root) is roasted until tender, then blended into a smooth, silky cream. The mushrooms are sautéed or roasted (varies seasonally) and scattered on top with fresh herbs and fleur de sel. Grilled bread is served on the side for dipping. Reviewers describe this as 'Michelin-level simplicity'—it's a vegetable dish, but executed with such care and skill that it feels indulgent.
Tips from diners
This is genuinely refined vegetable cooking, not a meat-eater's accommodation. One of the best vegetable dishes in Copenhagen.
Stracciatella is stretched curd cheese (the inside of burrata), served on its own rather than stuffed into a bun. At Gorilla, it's dressed simply: good olive oil, fleur de sel, fresh artichoke (usually roasted), and grilled bread on the side. The cheese is mild and creamy, the artichoke adds slight bitterness and body. Reviewers call this the ideal start to a meal—light, elegant, and letting quality ingredients speak for themselves.
Tips from diners
Order this to start. It sets the tone for Gorilla's philosophy: great ingredients, minimal fuss, quality over complexity.
This pairs beautifully with dry white or natural wine with acidity. Ask the staff for a wine recommendation if you're uncertain.
Gorilla offers a fixed-price tasting menu with 10 or 15 small plates plus wine pairings. The menu changes based on the season and the chef's inspiration. Each course is a small plate designed to showcase a technique or ingredient. Reviewers describe it as 'the best value for fine dining in Copenhagen'—around 350-450 DKK per person without wine, less per plate than ordering à la carte.
Tips from diners
If you're unsure what to order, get the tasting menu. It shows what the kitchen does best, and it's better value than ordering small plates individually.
Add the natural wine pairing (usually 200-300 DKK more). Gorilla's wine list is curated by someone who knows what they're doing, and the pairings are thoughtful.
The bread arrives warm from the grill, brushed lightly with olive oil. The house butter is whipped until fluffy and served with a sprinkle of fleur de sel. Reviewers often order extra bread because it's that good—the butter is rich and the bread itself is properly sour and chewy. It's simple, but it's a statement about Gorilla's priorities.
Tips from diners
Don't skip the bread. It's warm, grilled perfectly, and the butter is custom made. Worth every krone.
Duck breast is seared skin-side down until the fat renders and the skin crisps, then sliced thick. The meat is medium-rare inside, the exterior is crispy. It's served with whatever vegetables are in season (might be spring peas, winter root vegetables, summer tomatoes) and a light sauce built from the duck drippings. Reviewers note it's a straightforward preparation that showcases the duck itself—no tricks, just technique.
Tips from diners
Order the duck if you're unsure what to get. It's a classic at Gorilla and executed perfectly every time.
Gorilla opened in 2009 in Vesterbro's Meatpacking District, occupying a raw industrial space (concrete, exposed brick, old slaughterhouse bones) that it somehow makes warm. The concept is 'casual fine dining'—small shareable plates (8-15 per seating), high-quality ingredients, natural wines, and a staff that greets regulars like friends. There's a bar area for drop-ins and a dining room for reservations. The wine list is primarily European natural wines (organic, biodynamic, minimal sulfites)—bold and sometimes funky, never boring. The vibe is refined but unstuffy; you can wear jeans.
The wine list is entirely natural wine. If you don't know natural wine, don't be intimidated—ask the staff. They're educated and enthusiastic about odd, funky wines. A glass costs 65-95 DKK.
Sit at the bar and order small plates. You get the full Gorilla experience (food, wine, vibe) for 40-50% less than a full dining-room reservation.
Gorilla is great for groups 2-6. For 8+, call ahead and arrange a private area. The staff will help you book and curate a group menu.
Gorilla is open Tuesday-Sunday from 17:00 (5 PM). Reservations are recommended for the dining room, especially Friday-Saturday. The bar (no reservation) has high seats and walk-in availability, but the dining room is more comfortable.
This is one of Copenhagen's best date-night restaurants. The lighting is warm, the space is intimate without being cramped, and the staff treats couples like they matter. Aim for 20:00 reservation for the full experience.
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