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You descend a few steps into a terracotta-and-marble brasserie where the name says it all: SMØR is Danish for butter, and the kitchen leans into that from both directions, French and Scandinavian. Open-faced smørrebrød appear at lunch, while the dinner menu runs to pâté de campagne with Latvian pickles and whole turbot with brown butter. A Michelin Bib Gourmand for cooking that doesn't charge accordingly.
The awards strongest first
- Michelin Guide Bib Gourmand
One number, weighted & current 74
How we scoreThe dishes from the writeups
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Pâté de campagne
“Textbook Gallic dishes range from the likes of pâté de campagne with Latvian pickles to sharing plates such as whole turbot with brown butter and capers.”
Michelin Guide -
Whole turbot with brown butter
“Textbook Gallic dishes range from the likes of pâté de campagne with Latvian pickles to sharing plates such as whole turbot with brown butter and capers.”
Michelin Guide -
Smørrebrød
“hence the open smørrebrød sandwiches on the menu at lunchtime”
Michelin Guide
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