This is Polly's winter signature — the duck cooks in fat for 6 hours until the meat falls from the bone. The skin is crisped in a pan just before plating. Pommes sarladaises (fried potatoes with garlic and parsley) are the traditional accompaniment. Reviews praise the richness balanced by the green salad. It rotates off the menu in warm months.
Tips from diners
This is available October-April roughly. It disappears in May. Call ahead if you're coming specifically for this.
Pair with a Côtes du Rhône or Burgundy Pinot Noir — the weight of the wine matches the richness of the duck.
This is Polly's morning draw — the lamination is visible in cross-section, the butter is real and the almonds are toasted before application. Reviewers note it's still warm at 8:30 AM and pairs perfectly with the house coffee, which is sourced from a Copenhagen roaster. One regular called it 'the reason my morning runs late.'
Tips from diners
Arrive before 9 AM on weekends for the best selection — they make fresh batches every 45 minutes but the morning ones are always gone by 10.
Pair with the house coffee — a medium roast from Copenhagen Roastery. Sit by the window on Gl. Kongevej and watch the neighborhood wake up.
This is the house dessert year-round — French bistro canon. The meringues are poached in milk, plated on a pool of vanilla crème anglaise, and topped with a thin caramel drizzle. It's light, elegant, and designed to finish a heavy main like duck confit without feeling heavy itself. Reviewers call it 'textbook technique.'
Tips from diners
Always available. Order it after a rich main — the lightness of the meringue and brightness of the crème anglaise make it the ideal closer.
Polly's version is the textbook interpretation — the ham is quality French ham (not American deli meat), the Gruyère is aged, and the béchamel is silky and hot. The bread is toasted so it holds the egg without disintegrating. A fried egg with a runny yolk is standard; if you want it fully cooked, request it. Multiple reviews cite this as an 11 AM ritual.
Tips from diners
Order it with a side salad (available for +25 DKK) — the acidity cuts the richness of the béchamel.
Lunch rush is 12-1 PM — come at 11:30 or 1:30 to avoid the line. Service is fast but tables turn slower during peak.
The steak rotates — sometimes rib-eye, sometimes strip. It's always cooked to order and never rushed. The béarnaise is made fresh with tarragon, and the fries are double-fried. Reviewers note the portion is generous and the meat quality is consistent.
Tips from diners
Specify your preferred doneness when you book — the kitchen will have it ready and won't guess.
Polly opened in 2019 on Gl. Kongevej in Frederiksberg with a simple mission: serve seasonal French food at prices locals could afford, from breakfast through late dinner. The restaurant has become an institution among Frederiksberg residents who come for coffee and croissant at 8 AM, lunch on weekday breaks, and dinner with friends. The menu changes with seasons — winter brings braised dishes and gratins, spring adds lighter preparations with asparagus and peas. Every item is made by hand in a visible open kitchen.
Dinner books out 1-2 weeks ahead on weekends, but weekday dinners are usually available with 2-3 days' notice. Lunch is more flexible.
Come for breakfast — it's a neighborhood ritual. Croissants, pain au chocolat, and coffee are quick and affordable (under 100 DKK for pastry + coffee).
The bar is a great solo spot — you can watch the kitchen work. Staff will chat with you and recommend daily specials.
They accommodate groups but prefer booking. For 8+ people, email ahead — they can arrange a larger table or a private section depending on party size.
Similar picks in Copenhagen
Page last updated: