13.03.web.Letgrillet oksefilet med dijoncreme.Foto Mads Eneqvist

Our head chef, Jimmi Bengtsson, experimented with beef fillet, Dijon mustard, cherry tomatoes and fresh horseradish for the food festival, Copenhagen Cooking  – and the regulars had a new favourite. You will find his recipe at culinary website, Spiseliv.dk – or at the bottom of this page.

Our head chef, Jimmi Bengtsson, experimented with beef fillet, Dijon mustard, cherry tomatoes and fresh horseradish for the food festival, Copenhagen Cooking – and the regulars had a new favourite. You will find his recipe at culinary website, Spiseliv.dk – or at the bottom of this page.