The kitchen ends with a dessert that might incorporate mint, lemon verbena, or berries from the farm — always light and herb-forward rather than heavily sweet. The dessert completes the circle: vegetables and herbs frame the entire meal.
Tips from diners
Book for dinner in June-August when berries are at peak — the desserts in these months are especially memorable.
A salad of leaves and flowers harvested from the rooftop that morning, dressed simply to let terroir speak. The flowers are edible (nasturtium, arugula blossoms) and aren't decoration — they carry flavor. It's the kind of salad where every component has been chosen for taste, not just color.
Tips from diners
If dining at lunch, the flowers and tender leaves are peak — dinnertime versions tend to be slightly larger and more structured.
Each night features a different protein — perhaps heritage pork, wild game, or beef from an Organic farmer. The kitchen cooks it to emphasize the ingredient itself, paired with whatever vegetables are in season. The focus is on provenance and quality rather than technique.
Tips from diners
Seating is communal at one long table — perfect for groups. Everyone eats the same menu, so no ordering decisions needed.
The kitchen sources from low-impact fishermen, often featuring day-boat catches. Preparation is minimal — perhaps poached, roasted, or cured depending on the fish and season. The fish is secondary to the vegetables that accompany it, following Gro's philosophy that plants are the star.
Tips from diners
Ask which fisherman caught tonight's fish — the kitchen has relationships with specific local boats and loves sharing the story.
The menu opens with whatever vegetables peaked on the farm that morning — it might be spring radishes with herbs, summer chard with citrus, or autumn squash. The kitchen showcases raw or lightly cooked, with minimal intervention. You often know the field these came from and can see it from your table.
Tips from diners
Ask the kitchen what vegetables are peaking that day — they love talking about the morning's harvest.
Gro Spiseri sits in a greenhouse atop ØsterGro, Copenhagen's first urban rooftop farm, established in 2014 on the roof of the old car-auction house. The farm produces 600 square meters of organic vegetables, herbs, flowers, and eggs for the restaurant directly below. Meals are served communal-style at a single wooden table seating up to 25 people. The five-course menu changes daily based on that morning's harvest from ØsterGro and partner farms.
Book online at easytable.com — Gro requires pre-payment and only opens Thursday-Monday (March to November). Payment confirms your table.
Communal seating at one 25-person table means you'll dine with strangers — embrace it. Most tables become social events by dessert.
Saturday-Sunday breakfast (10:00-12:30) and lunch (12:30-14:30) offer the same farm-to-table concept at different times — easier to book and often less crowded.
The greenhouse overlooks the entire rooftop farm and the city skyline — any seat has the view. The glass roof illuminates differently depending on sunset time (ask for seatings 17:30 or 20:30).
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