Our story
One fire, two farms and a small team that cooks what the season brings.
I wanted a kitchen where you can hear the fire. Everything else followed from that.
Jonas Holm, head chef
Jonas opened Braise in 2019 after ten years in kitchens across Copenhagen and San Sebastián. Most vegetables come from two farms within an hour of the city.
The pass
Every plate is finished here, a few steps from the hearth, and goes out the moment it's ready.
Who we buy from
Vegetables from two organic farms on Zealand, fish from day boats in Gilleleje, salt from Læsø. We print their names on the menu.
- Farms
- 2, within an hour
- Fish
- day boats, never frozen
- Bread
- our own starter since 2019
The wine list
Around two hundred bottles, mostly from small growers, with twenty by the glass. Ask the sommelier; there are no wrong answers.
