Best Dishes at Meyers i Tårnet

A Danish classic—often called æggekage. Meyers' version is pillowy and rich, with quality bacon adding smoke and salt. This is comfort food refined to bistro standards. Reviewers note this dish demonstrates Claus Meyer's philosophy: respect tradition, execute with precision.

A seasonal variation on traditional herring. The apple adds sweetness and tartness; the herring remains briny. This is Meyers' approach to smørrebrød—honoring classics while adding thoughtful flourishes.

Frikadeller are ground fish formed into patties and pan-fried. Meyers' version uses quality fish and house-made remoulade. Multiple reviews note this is rustic food prepared with fine-dining attention. The warm frikadeller contrast nicely with the cool remoulade.

The classic done Meyers' way. The roast beef is tender; the horseradish cream is sharp and balanced. The crispy onion adds texture. This is a benchmark dish—if you understand a restaurant's approach to smørrebrød, look at their roast beef.

A lighter option. The salmon is smoked in-house; the cream cheese is tangy. Reviewers note the simplicity allows the salmon quality to shine. This is what Claus Meyer's Nordic philosophy looks like: minimal ingredients, maximal technique.