At 199DKK (£20) Spisestedet Feed’s tasting platter tempts with a bit of everything: beef carpaccio with truffle crème, tomato bruschetta with smoked scamorza cheese, stuffed mushrooms with goat’s cheese, and homemade gravlax and salmon tartar.
Restaurant of the Month, Denmark
Feed on the passion of Copenhagen’s new young chefs With the energy and passion of its owners, two 21-year-old food enthusiasts, saturating its every nook and cranny, the small café Spisestedet Feed has become a big success. The new café in Nørrebro offers a carefully selected range of tempting dishes and everything from crostini to crème fraiche is homemade daily. By Signe Hansen | Photos: Spisestedet Feed
When entering the small Spisestedet Feed on the lower ground floor, guests are immediately introduced to the passion of its two owners, Christoffer Schwarz-Nielsen and Jacob Balslev
Jørgsholm. As part of a distinct but stylish interior, spectacular wall paintings reveal the food visions of the two owners, who started their food adventure when they were just 15. Last summer, one month after they took over what was then an old shisha bar, they opened Spisestedet Feed. Thanks to a small but delicious offering on a menu with reasonable prices, the restaurant has climbed right to the top of review sites. Guests not only praise the food and atmosphere of the restaurant,
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but also the enthusiasm of the owners. “Christoffer and I are in the restaurant every day and talk to our guests to make sure that everyone gets the best possible experience. When you have a small restaurant like ours, it’s important that you go that extra mile, and I believe that’s why we have been so successful,” says Jørgsholm. Freshly homemade With dishes such as chocolate ganache, beef carpaccio with truffle crème and parmesan crostini, and penne pasta with fillet of beef, mushrooms and white wine sauce, the two young foodies behind Spisestedet Feed have aimed to create a slightly different and, most importantly, 100 per cent homemade version of the regular café menu. “It’s very important to us to use only fresh ingredients and that