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

 

MONDAY 5.10

Creamy pearl barley with sautéed mushrooms, roasted pumpkin and sage
Served with raw cauliflower and parsley pesto
Sourdough focaccia with olive oil and oregano

TUESDAY 6.10

Goulash with butter beans and root vegetables
Served with mashed potatoes and gremolata
Green beans and romaine lettuce with toasted seeds and lemon verbena
Tomato relish and sourdough bread

WEDNESDAY 7.10

Cabbage curry with parsley root, carrot, turmeric and ginger
Served with steamed rice
Pak choi, apples and raw broccoli with lime vinaigrette
Yoghurt with fried onions and flatbread with nigella seeds

THURSDAY 8.10

Breaded fish fingers with creamy potatoes and cauliflower
Served with beetroot with hibiscus and capers
Remoulade and sourdough bread

FRIDAY 9.10

Creamy pearl barley with sautéed mushrooms, roasted pumpkin and sage
Served with raw cauliflower and parsley pesto
Sourdough focaccia with olive oil and oregano

MONDAY 12.10

Omelette with leeks, mushrooms and thyme
Served with Brussels sprout salad with pomegranate and balsamic vinegar
Accompanied by pickled onions and sourdough bread

TUESDAY 13.10

Indian red lentil and pumpkin dal
Served with pearl barley and kale salad with apples and toasted pumpkin seeds
Accompanied by cucumber, fennel and dill raita and flatbread

WEDNESDAY 14.10

Baked potato with chilli beans, crème fraîche, chives and grated cheese
Served with a salad of raw beetroot, pear, aged cheese and crispy bread
Accompanied by sourdough bread and buttermilk-whipped butter

THURSDAY 15.10

Danish meatballs in curry sauce with basmati rice
Served with white cabbage slaw, grated carrot, lime juice and sesame oil
Accompanied by apple chutney, toasted coconut and sourdough bread

FRIDAY 16.10

Omelette with leeks, mushrooms and thyme
Served with a Brussels sprout salad, pomegranate and balsamic vinegar
Accompanied by pickled onions and sourdough bread

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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.