COLORFUL DISHES, FRESH SEASONAL INGREDIENTS

LUNCH

Frokost i Nordhavn med kollegaer

Lunch in NORDHUS

From Monday to Friday, you can enjoy a delicious, locally sourced lunch in Nordhavn for just 125 DKK. Whether you’re coming with colleagues, friends or family, or simply want to enjoy a quiet moment on your own, we promise you’ll leave feeling full at our long tables.

At NORDHUS, healthy food is at the heart of what we do. We serve colourful dishes inspired by cuisines from around the world, prepared using seasonal produce, and on certain days we include meat or fish.

We use flavourful spice blends from KANDY SPICES in Nordhavn, which sources sustainably grown spices from small family farms in Sri Lanka.

Whenever fish is on the menu at NORDHUS, it comes from Fiskerikajen. Here, the focus is on sustainable fishing, high quality and respect for the sea, so that we can serve fresh fish and seafood whilst looking after the environment.

For when you’re feeling a bit peckish

Tuesday to Friday between 11 am and 5 pm, we serve a toast with ham, cheese, Dijon mustard and Bos’ pickles for 65 DKK. We also always have smoked nuts, chips from Lokale Rødder and olives.

Stop by the cultural center in Den Røde By.

THIS WEEK’S MENU

THURSDAY 22.10

Ginger and lime roast chicken
Served with chickpeas, fresh herbs, green beans and cashews
With sourdough bread and sesame dip

FRIDAY 23.10

Mushroom bourguignon with rustic potato and celeriac mash and gremolata
Crisp endive salad with white beans, apples and walnuts
Served with sourdough bread and aioli

MONDAY 26.10

Crispy breaded aubergine with tomato sauce, parsley pesto, Parmesan and lemon zest
Served with rocket tossed in a caper, Danish Anicia lentil, anchovy and olive dressing
Accompanied by focaccia with olive oil and thyme

TUESDAY 27.10

White bean fricassée with aged cheese, salt-baked carrots, horseradish and crispy cabbage
Served with a salad of roasted beetroot, red cabbage, apples and balsamic
Accompanied by yoghurt with black garlic and sourdough bread

WEDNESDAY 28.10

Falafel with parsley and cumin
Served with a cabbage tabbouleh of kale, bulgur, red onion, cucumber, lemon and parsley
Accompanied by hummus and nigella seed flatbread

THURSDAY 29.10

Pollock fillet with roasted celeriac, apples, toasted seeds and lemon beurre noisette
Served with finely shredded pointed cabbage, Ingrid peas, dill and mustard
Accompanied by apple mostarda and sourdough bread

FRIDAY 30.10

Linguine pomodoro with Parmesan and basil
Served with bitter leaves and Rosana lentils tossed in a citrus vinaigrette
Accompanied by sourdough focaccia with olive oil

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The menu changes daily.

We are unable to accommodate individual dietary requirements or allergies, and we cannot guarantee vegan, dairy-free or gluten-free options.