Oysters & Grill stocks 6-8 varieties at any given time, ranging from 35-45 DKK each. The selection includes native Nordic oysters and imported French varieties. The restaurant is known for its knowledgeable staff who can explain the origin and flavor profile of each variety. Locals recommend ordering three different types to compare.
Tips from diners
Ask the server for a flight of three different oyster varieties — the best way to understand the range available that night.
Langoustines are cooked à la plancha (on a sizzling hot iron plate) after a brief grill, finishing with melted garlic butter. The meat stays tender and the flavor is pure. This is the signature grilled dish at Oysters & Grill and appears on most tables during dinner service.
Tips from diners
Order half a dozen and share — one of the most romantic shared dishes on the menu.
The daily ceviche showcases fresh Nordic white fish marinated in lime and lemon juice. It's a Spanish-Nordic fusion dish that demonstrates the kitchen's flexibility beyond oysters and grill. The acidity is balanced, the fish quality pristine.
Tips from diners
A lighter option if you're skipping the heavier grilled courses. Pairs well as a starter before langoustines.
Squid is another excellent grilled protein. The kitchen cooks it quickly at high heat to keep it tender, then finishes with a splash of aged balsamic and fresh herbs. It's often underrated but regulars order it specifically.
Tips from diners
Less popular than langoustines, so you're less likely to wait for a table if you order grilled squid.
The 375 DKK three-course menu is excellent value. It typically features six oysters, a grilled main (usually langoustines or fish), and either a dessert or cheese course. The vegetarian version is available at the same price. This is how most of the neighborhood eats here.
Tips from diners
The fixed menu is the best value in the restaurant. You get three courses at 125 DKK per course, which is cheaper than ordering à la carte.
Oysters & Grill is part of Cofoco (Copenhagen Food Consulting), a group known for delivering high-quality food at reasonable prices. The restaurant earned four stars from Berlingske for cooking and service, yet remains casual and unpretentious. Located on two floors with 130 seats, it's equally happy hosting solo diners ordering three oysters or groups celebrating with grilled langoustines.
Book 1-2 weeks ahead for weekends, especially Friday-Saturday. Weeknight walk-ins are usually accommodated if you arrive by 19:00.
The restaurant spans two floors — request the ground level for a livelier atmosphere, or upstairs for quieter group dinners up to 50 guests.
The wine list emphasizes white and rosé to pair with seafood. Ask the server for recommendations by the glass rather than committing to a bottle.
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