Les Trois Cochons' tartare follows the classic French bistro formula — everything is prepped by hand and combined tableside. Multiple reviews highlight the proportion of seasoning to meat and the brightness that comes from fresh cornichons. It's served with toasted bread and butter.
Tips from diners
Order it first thing so the chef prepares it fresh — it arrives better seasoned than if you wait.
Share one tartare between two people with the toasted bread — generous portions mean one is plenty to start.
The beef is sourced from Cofoco's trusted suppliers and cooked rare to medium-rare on demand. The béarnaise is made fresh with clarified butter, tarragon, and shallot reduction. Fries are double-fried and serve as the plate's ballast. Reviewers consistently note the meat is never tough and the sauce never breaks.
Tips from diners
Ask for your doneness level upfront — they take it seriously and will not over-cook to be safe.
Pair with the house Côtes du Rhône — 380 DKK bottle, goes perfectly with the béarnaise and is one of Copenhagen's best wine values.
The custard uses real vanilla and cream, kept cold until service. The sugar top is torched to order so it cracks under the spoon. It's not trendy or complicated — just textbook bistro technique. One reviewer called it 'the reason I come back.'
Tips from diners
Always order it before your main arrives so the kitchen has time to caramelize the top properly.
This is not pizza — it's a Strasbourg appetizer. The crust is nearly paper-thin and bubbles in the oven. The crème fraîche, caramelized onions, and lardons are applied minimally so each element stays distinct. It's meant to be eaten hot, torn with your hands.
Tips from diners
This is a Frederiksberg must-order if you've never tried the Alsatian version — nothing like Italian pizza, much closer to a savoury pastry.
Split one between two as a starter — it arrives very fast and is light enough that it won't fill you before the main.
This is a bistro workhorse done correctly — the mussels are always open, the broth has clean white wine and garlic, and the fries are double-fried to golden crispness. Reviewers note the broth is meant to be soaked up with bread, and the generous portion means you'll need a napkin.
Tips from diners
Lunch is 395 DKK set menu (starters, main, dessert) — moules are often on the rotation. Better value than à la carte.
Order bread to go with it — they'll bring it unprompted but a second round is smart for soaking the broth.
Les Trois Cochons opened as part of the Cofoco group's mission to offer quality French classics at prices that don't require advance planning. Located on Copenhagen's most French-feeling street, Værnedamsvej (literally bridging Frederiksberg and Vesterbro), the restaurant holds a checkered floor, snug leather booths, and a no-nonsense approach to bistro cooking — steak tartare, moules frites, and beef béarnaise. It's been packed consistently since opening, with a loyal base of locals.
Book 3-4 weeks ahead for weekend dinner — the 20-seat room fills quickly. Lunch (weekdays only) books out too but you can sometimes walk in at odd hours (2-3 PM).
Private basement dining fits 18 people. The 'Evening at Les Trois Cochons' (835 DKK/person) includes wine pairings, crémant on arrival, and the full menu — excellent for birthdays.
Lunch is set menu only (395 DKK): you choose your main from 3 options, starters and dessert are fixed. Faster service and better value than dinner.
Sit outside on Værnedamsvej if the weather allows — you get the full Copenhagen-via-Paris experience with people-watching and street-side wine sipping.
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