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

FRIDAY 6.11

Pasta alla puttanesca
Served with rocket, pear, Parmesan and lemon
Accompanied by mushroom and white bean cream and focaccia

MONDAY 9.11

Mexican bean stew with corn, sweet potatoes and coriander
Served with rice and pointed cabbage salad with chilli and lime
Accompanied by tortillas and chipotle yoghurt

TUESDAY 10.11

Glazed celeriac with potatoes, red cabbage and brown butter sauce with hazelnuts and chives
Served with green salad, Ingrid peas and fresh herbs
Accompanied by sourdough bread and apple mostarda

WEDNESDAY 11.11

Moroccan tagine with cauliflower, chickpeas and apricots
Served with couscous salad with grilled vegetables, parsley and toasted cashew nuts
Accompanied by sourdough bread and sesame spread

THURSDAY 12.11

Pasta with white wine sauce, mussels, fennel and chervil
Served with grilled courgettes, olives, rocket, beluga lentils and toasted almonds
Accompanied by garlic bread

FRIDAY 6.11

BBQ-roasted Hokkaido pumpkin with black bean cream, quinoa, tomato, spinach and toasted seeds
Accompanied by sourdough focaccia and pesto

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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.