The restaurant's signature — a free-range pork schnitzel (not veal) breaded and fried to crisp perfection, served with bright green peas, sharpened by horseradish, and anchovy-studded accents. Multiple reviews call it one of Copenhagen's best schnitzel preparations, with a golden crust that doesn't need sauce but pairs well with melted butter.
Tips from diners
The schnitzel shines without heavy sauce — order extra horseradish and dip sparingly to appreciate the meat's quality.
Ask the staff for a beer pairing suggestion with the schnitzel — the house cask-aged brews are worth exploring.
Regional waffles from Southern Jutland tradition, served with fresh raspberries and a luxurious plum kernel oil cream. The plum kernel oil adds a subtle stone-fruit depth that transforms simple waffles into a memorable dessert. True to Barr's philosophy, it honors tradition while adding a modern touch.
Tips from diners
Share this with the schnitzel diner at your table — the cream melts nicely and the fruit cuts through the beer-heavy meal.
A savory take on pancakes made with sourdough, topped with fresh cress, a silky mussel sauce, and finishing with caviar. Traditional Northern European forms reinvented with precision ingredients — humble preparation lifted by fine components.
Tips from diners
Order this as a starter to pace your meal — the mussel sauce is rich and pairs well with the beer selection.
Danish salmon hot-smoked in-house, served with crisp baby cucumbers, tangy smoked cheese, and a glossy house-made barrmite (malt yeast) glaze that adds umami depth. The glaze is what sets this apart — reviewers note it's a clever Northern European twist on a classic preparation.
Tips from diners
If schnitzel is sold out, this is the next must-order — the barrmite glaze is unique and worth the detour.
Sustainably sourced cod tail baked until flaky, served with crispy smoked bacon, and a creamy whey sauce that ties everything together. The sourdough base absorbs the sauce perfectly — a dish that feels humble but tastes refined.
Tips from diners
A lighter option if you've eaten the schnitzel elsewhere — the whey sauce is distinctive and worth trying.
Opened in 2018 in the former noma space on Strandgade in Christianshavn. Chef Thorsten Schmidt, known from Malling & Schmidt in Aarhus, partnered with René Redzepi to create a casual eatery that honors Northern European traditions — schnitzel, waffles, aquavit — refined with Scandinavian precision. The custom-brewed beer selection runs 20 taps and features rare cask-aged bottles.
Book through Tock well in advance — Friday and Saturday nights fill weeks ahead. Two seatings: 17:30 and 20:15.
The bar area (30 seats) is a quieter alternative to the main dining room and great for a quick schnitzel-and-beer stop without a full dinner commitment.
Lunch service resumes Friday-Saturday once the main restaurant reopens fully (early summer). Check website for latest schedule.
Ask to explore the beer menu — many cask-aged and custom-brewed bottles aren't listed but available. Some pair better with certain dishes than others.
Similar picks in Copenhagen
Page last updated: