A Niçoise staple — squid grilled until tender with charred edges, dressed in olive oil and finished with raw garlic and lemon. No heavy sauce, no complexity — just technique and ingredient quality. The simplicity reveals a chef's confidence.
Tips from diners
If squid is on the blackboard menu, order it — the kitchen buys only the freshest and grills it to order.
A Provençal classic — sweet caramelized onions spread on pastry, topped with anchovy fillets and Niçoise olives, then baked until the crust is crisp. It's rustic, salty, and satisfying. The kitchen makes this in house and it changes based on when onions peak.
Tips from diners
Order this as an appetizer — it's the meal's best intro to the kitchen's French philosophy.
Whole mussels steamed open in white wine, finished with herbs (often thyme and parsley from the season). Served with crusty bread for dipping in the broth. The broth is the star — pure, savory, clean. No cream, no heavy reduction.
Tips from diners
Always available and always good — a safe choice if other special items have sold out.
Small, delicate langoustines (Dublin Bay prawns) cooked until the shell is bright pink. Served with ramson (wild garlic) butter that melts into the sweet meat. It's spring simplicity at its finest — a dish that only works when the ingredient is pristine.
Tips from diners
March-May, order this when available — ramson butter is seasonal and the langoustines are at their sweetest.
A whole flat fish (sole, flounder, or turbot depending on the day) pan-fried until the skin crisps and the meat is tender. Finished with browned butter that carries the fish's sweetness, capers adding sharpness. It's the French bistro playbook executed with respect.
Tips from diners
Ask what flatfish is featured when you book — the exact fish changes based on deliveries, and each has different flavor.
Chef Mathias Silberbauer spent years under Christian Puglisi at Relæ, Bæst, and Manfreds, then moved to Nice where he earned a Michelin star at Pure & V. In 2023, he returned to Copenhagen and opened this French bistro in Nørrebro, taking over the space where Manfreds once stood. The menu is a daily blackboard based on deliveries — expect grilled squid, pan-fried flat fish, mussel dishes, and classic Niçoise plates like pissaladière. The wine list focuses on natural wines from small producers, many from France. Received Michelin Bib Gourmand in 2024-2025.
Book ahead — the small space (18 seats) fills quickly. Only open Wed-Sun; Monday-Tuesday the kitchen is closed.
The natural wine list is excellent — ask the staff for guibalance. Most bottles under 600 DKK. Many are hard to find elsewhere in Copenhagen.
Tuesday-Thursday (when open) are quieter than Friday-Saturday. Better light, more relaxed pacing.
The menu is written on a portable blackboard — ask staff to explain the specials. It changes daily based on what the fishmonger and farmers delivered.
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