We cook organic food with the best ingredients and love.
Hahnemanns Køkken on Sankt Kjelds Plads in Copenhagen has now been open for 8 months. As I am traveling around US on my book tour with my new book, Copenhagen Food, I have had some time to kill in different airports. That has given me pause to reflect over the last 8 wild months. We have been busy, have had much fun and a lot of challenges with my ambitious project, creating a green organic eatery with bread, cakes, every day food, cookery school, lots of events and inspiring conversations about organic and sustainable solutions.
Firstly, we were waiting for the council to give us all the right permits, then that fell into place. Then an unprecedented heath wave hit Copenhagen, and it emerged that we had practically build a sauna. At the same time, outside our doors, we had a building site going on of surreal proportions that created a lot of noise and dust and made it difficult for anyone accessing the roundabout, where we are located, to figure, how to get from A to B.
With all that in mind, I would like to give a special thanksto all our guests and customerswho came to visit us anyway to buy bread, cakes, cardamom ice coffee – which became the summer’s hit – open sandwiches, meatballs, and lots of vegetables tarts with salads. Thanks for conquering the striped roadblocks, the noise and the dust, to come see us. 1000 TAK.
In September, our eatery finally opened up in the evenings. We have started with 4 nights a week but, as we move closer to spring, when it will also be possible to sit outside at our great new square in front of our food space, we plan to be open on more evenings.
On evenings Thursday to Sunday, we serve great vegetables-based dishes with fish and meat as add-ons, just not as the center for the meal. Menu made by Trine Hahnemann and head chef Lasse Bertelsen, he has been at Manfreds at Nørrebro previously. We celebrate the Danish organic local seasonal vegetables we get from Stensbølgård. Autumn is now upon us, so we cook with root vegetables, pumpkin, cabbage, and we bake bread from flour produced and supplied by Kornby Mølle. The flour is so freshly milled that you can smell the grain in the bread when eating it.
We also host a number of events and classes this autumn
ITALIAN SUPPER WITH JOE TRIVELLI
Nov 30, 2018 we have an Italian night with my great friend chef Joe Trivelli from The River Café in London. He will cook a modern Italian meal and handmade orrecchietti with Kornby Mølle’s new pasta flour. Check out the menu and get your tickets here.
COOKERY CLASSES FOR CHRISTMAS
Join me for my class on How to master the Danish Christmas Dinner on December 6 or bake your Christmas cookies with us on December 9. We do the shopping and preparation, you cook and store in your own cookie jar, then that is settled.
Or buy a gift card for Christmas - write us or come see us in the shop.
I hope you enjoy the Copenhagen Autumn, which is my absolute favorite time of the year: the colors, the light, that you have to wear lots of clothes, the days are short, and it is dark outside, so you stay inside, while the weather is rough and noisy. It’s time for kringle and Scandinavian Comfort food like my childhood curry. Enjoy!