Lean Danish beef chopped finely by hand, dressed in a simple vinaigrette, and crowned with a yolk that blends in as you eat. No mustard, no capers — just beef, acid, and richness. It's restraint, which is Uformel's approach.
Tips from diners
The tartare is one of the most consistent plates — order it every time you visit. Quality beef is always available.
Aromatic quince ice cream that tastes naturally sweet and floral. The honey tuile adds crunch, the spiced caramel adds depth. It's dessert that honors seasons (quince peaks in autumn) and technique without shouting about it.
Tips from diners
September-November, order this — quince is in season and the kitchen makes this just right.
Flaky halibut paired with lemon or citrus, the kind of clarity that Uformel champions. The dish breaks Nordic tradition by embracing Mediterranean brightness. Served with vegetables that vary with season but always include fresh herbs. It's accessible but skilled.
Tips from diners
Order this alongside another main — Uformel is designed for sharing. 3-5 plates per person is the right amount.
Thinly sliced raw hiramassa drizzled with citrus and scattered with dukkah (a Middle Eastern nut and spice blend). It's the essence of Uformel — New Nordic rules ignored, global ingredients integrated naturally. The spice blend adds texture and warmth without drowning the fish.
Tips from diners
Order this to see Uformel's philosophy in action — it's confidently breaking the Nordic rules it claims to break.
Firm, sweet monkfish paired with rich beurre blanc and whatever vegetables are in season. It's an homage to classical French technique — Uformel respects tradition even while breaking it. The simplicity lets the fish and sauce shine.
Tips from diners
Ask when booking if monkfish is available that day — it's not always on the menu.
Uformel (Danish for informal) is the irreverent younger sibling of Formel B, a Michelin-starred restaurant. The philosophy: break Nordic cuisine rules, reintegrate lemons and olive oil from beyond Scandinavia, and strip away formality. Set menus and à la carte plates are uniformly priced (around 100 DKK each), allowing diners to order 3-5 plates and build their own experience. Located in the center of Copenhagen since 2013, Uformel attracts both tourists and locals seeking quality without ceremony.
À la carte plates are uniformly around 100-150 DKK — order 3-5 plates per person and spend 400-600 DKK total. Much cheaper than set menus.
Uformel is designed for sharing — reserve a table and order everything family-style. The kitchen expects this and plates accordingly.
Lunch 12:00-14:00 offers the same menu and prices as dinner but with more availability. Perfect for a quick fine-dining lunch.
Open until 2 AM Friday-Saturday — one of few fine-dining spots in Copenhagen that stays open late.
Similar picks in Copenhagen
Page last updated: