We select our raw materials and suppliers with the greatest care
Here you can meet three of them.
The Bread
Our bread is delivered freshly baked daily directly from Restaurant Gilleleje Havn. We are happy to be able to create smørrebrød based on high-quality rye bread, because that is what we believe is part of a good piece of smørrebrød.
The Butcher
We have tasted most of the butchers in Copenhagen and have come up with the best liver pâté from Slagter Lund, which forms the basis for one of the most popular pieces, namely Dyrlægens Natmad.
The Beer
We have chosen to have the good beers from Krenkerup Bryggeri on Lolland in our fridge. We have put together a small selection that we think goes perfectly with our good smørrebrød.
