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Fahrdorf · German home cooking · Fish and seafood · Vegetarian
Dorfstraße 47, 24857 Fahrdorf
Altes Fährhaus Fahrdorf looks across the Schlei toward Schleswig, placing the water and the town's skyline at the center of the dining experience. The building has served as an inn since 1692 and was carefully renovated in 2013. Today the Hempfing family runs it as a restaurant with a regional kitchen, a sunny terrace and its own landing stage. Its cooking combines seasonal northern German classics with touches of Swabian food, reflecting the family's earlier years near Lake Constance. Chef Sven Hempfing trained in Berlin and later qualified in dietetic cooking before becoming a master chef. Tanja Hempfing, a trained hotel professional, oversees service and the running of the dining room. The menu gives a concrete picture of those northern and southern influences. Maultaschen come with bacon, onions and potato salad, while Swabian onion roast beef is accompanied by homemade spaetzle. Fish supplied by the Ross fishing family includes pike, perch and herring from the Schlei and Baltic Sea, with the selection depending on the catch. Vegetarian choices include cheese spaetzle, spelt and cheese patties, and pasta with pumpkin and ginger ragout. The waterfront setting also shapes how guests arrive: the inn can be reached from the B76 through the village, or by motorboat using its landing stage. Boat visitors should check the shallow water depth before approaching. The terrace adds an outdoor option, although service there depends on staffing and is not always available. Contact the family directly to discuss a visit.
Middelburg · Vegetarian · Vegan · Lunch
Example photo of the cuisine — not photographed at this venue Nataliya Vaitkevich / Pexels
Pottenmarkt 2, 4331 LM Middelburg
Mon 10:00–00:00; Tue 10:00–00:00; Wed 10:00–00:00; Thu 10:00–00:00; Fri 10:00–00:00; Sat 10:00–00:00; Sun 10:00–00:00
De Herberg stands on the Pottenmarkt in the middle of Middelburg and describes itself as your living room in the heart of the town — informal, open to everyone, and open from ten in the morning until midnight, seven days a week. The house line is "just like home, but with better food and drinks", which is at least honest about what it is aiming at. The single long opening covers everything in one room: a coffee with cake in the morning, a full lunch, and in the evening brasserie dishes from the barbecue. The menu deliberately sets classics beside things that are not — North Sea bouillabaisse next to Korean sticky ribs, house-made falafel and a proper set of vegan dishes rather than one token plate. There is a terrace, and a list of special beers to sit outside with, which on the Pottenmarkt means watching one of the busiest squares in Zeeland go past. Because it never closes between services, this is the practical answer to the awkward hours — a late lunch at three, or something to eat at ten at night, both of which are hard to find in a Dutch provincial town. Middelburg is the capital of Zeeland, five kilometres from Oost-Souburg — close enough to cycle, and served by a direct train that takes four minutes. You will find De Herberg at Pottenmarkt 2, 4331 LM Middelburg.
Middelburg · Cakes and pastries · Cafe · Vegetarian
Example photo of the cuisine — not photographed at this venue Yulia Oliinychenko / Pexels
Achter de Houttuinen 50, 4331 NJ Middelburg
Mon Closed; Tue 09:00–17:00; Wed 09:00–17:00; Thu 09:00–17:00; Fri 09:00–17:00; Sat 09:00–17:00; Sun 09:00–17:00
HoneyPie is a lunchroom on Achter de Houttuinen in Middelburg, and it wears its subject openly: the house motto is that a balanced diet is a piece of cake in each hand. Cake is the point here, and lunch is served around it rather than the other way round. Beyond the daytime menu the kitchen does three things worth knowing about in advance. There is a high tea, which is booked rather than walked into. There is a picnic, packed to be taken away — a sensible idea in a province where the coast and the dunes are twenty minutes from the front door. And there is cake to go, sold whole or by the slice, which is the reason to stop here on the way to somewhere else. It opens from nine in the morning until five in the afternoon, Tuesday to Sunday. Monday it is closed. Those are daytime hours in the strict sense: this is not a dinner restaurant, and arriving at seven in the evening will find it shut. Achter de Houttuinen runs along one of the old canals in the centre of Middelburg, a few minutes on foot from the abbey and the market square. Oost-Souburg is five kilometres away, an easy ride by bicycle along the canal. You will find HoneyPie at Achter de Houttuinen 50, 4331 NJ Middelburg.
Prat de Comte · Spanish · Mediterranean
Example photo of the cuisine — not photographed at this venue Vladimir Gladkov / Pexels
Carrer de la Font 6, 43595 Prat de Comte
Ca l'Àngels is a small hostal and restaurant on Carrer de la Font in Prat de Comte, a village close to Els Ports. The restaurant's focus is traditional Catalan cooking with vegetables from its own garden. It suits a visit built around the inland villages and mountain countryside, with substantial, familiar dishes at the centre of the experience. The house describes a repertoire of slow-cooked meals: escudella, other stews, meat with potatoes and cod with potatoes. Its local restaurant profile also highlights rabbit and chicken cooked in a casserole, grilled meats, baked cod and fricandó. Together they give a clear picture of the kitchen's style, with the emphasis on home cooking rather than an elaborate tasting format. Ask which preparations are available on the day. The dining room accommodates around seventy people, and the restaurant accepts arrangements for celebrations and meals prepared to order. A daily menu and a wider choice of dishes are advertised locally, along with breakfast, lunch and dinner service. This makes it useful to discuss the occasion when booking: a straightforward stop during an outing needs different arrangements from a family gathering with a fixed menu. The address places you in Prat de Comte, rather than in the centre of Horta de Sant Joan, so allow for the journey through the surrounding countryside. Contact the hostal directly to confirm restaurant hours and your table. For guests looking for a regional meal, the garden produce, casserole dishes and village setting are the main reasons to make the trip.
Burgh-Haamstede · Bakery · Cakes and pastries · Breakfast
Example photo of the cuisine — not photographed at this venue Anete Lusina / Pexels
Hogeweg 13, 4328 PA Burgh-Haamstede
Mon Closed; Tue Closed; Wed Closed; Thu Closed; Fri 08:00–17:00; Sat 08:00–16:00; Sun 08:00–17:00
Bakkerij Sonnemans is a pastry bakery in Burgh-Haamstede, a dune village on the island of Schouwen-Duiveland in Zeeland. The family has run it for four generations, which in a village of this size makes the bakery a fixed point rather than a business. What is unusual is what grew around it. The same family runs a small hotel behind the bakery, on the Achterweg, and the hotel is also a museum: walking in from the bakery's terrace takes you into rooms furnished as they once were. It is described by the owners as a boutique hotel and museum in one, and it can be visited over a cup of coffee rather than only as a guest. The opening hours are short and want reading carefully, because they changed with the season. From September the bakery opens Friday from eight to five, Saturday from eight to four and Sunday from eight to five. Monday to Thursday it is closed altogether. Anyone driving over for a Tuesday morning coffee will find the door shut. Burgh-Haamstede sits behind the dunes at the western end of Schouwen-Duiveland, north of Walcheren across the Oosterschelde. From Oost-Souburg it is a drive over the barrier dams rather than a short hop, and worth combining with the coast. You will find the bakery at Hogeweg 13, 4328 PA Burgh-Haamstede.
Oostkapelle · German home cooking · Vegetarian · Lunch
Example photo of the cuisine — not photographed at this venue Natalia S / Pexels
Domburgseweg 75, 4356 BK Oostkapelle
Mon 11:30–20:30; Tue 11:30–20:30; Wed 11:30–20:30; Thu 11:30–20:30; Fri 11:30–20:30; Sat 11:30–20:30; Sun 11:30–20:30
De Pannekoekenbakker in Oostkapelle is a pancake house on the Domburgseweg, on the island of Walcheren in Zeeland. The Dutch pannenkoek is a meal rather than a breakfast dish — a plate-sized pancake served either sweet or savoury — and this is a house that does nothing else, which is worth knowing before you arrive expecting a menu. The restaurant sets itself up as the stop after a day outside: a walk along the sea, a bicycle ride through the dunes, an afternoon out. That is a fair description of Walcheren, where the coast, the woods and the villages sit within a few kilometres of one another, and it is why the kitchen runs straight through the day rather than in two sittings. There is a children's club, so this is a room built for families rather than one that tolerates them, and gift vouchers and arranged packages are sold through the restaurant's own site. The house recommends booking, which on a wet Sunday in the holiday season is not a formality. It is open seven days a week, from half past eleven in the morning until half past eight in the evening — unusually long for the Dutch coast, where many kitchens close between lunch and dinner. Oostkapelle lies on the north coast of Walcheren, about twenty minutes by car from Middelburg and Oost-Souburg, and rather less by bicycle along the dunes. You will find De Pannekoekenbakker at Domburgseweg 75, 4356 BK Oostkapelle.
Horta de Sant Joan · Spanish · Mediterranean
Example photo of the cuisine — not photographed at this venue Jonny Phan / Pexels
Avinguda de la Generalitat 19–21, 43596 Horta de Sant Joan
Restaurant Miralles brings the farming traditions of Horta de Sant Joan into a family hotel on Avinguda de la Generalitat. Its cooking centres on patient preparation and ingredients from the surrounding countryside: garden vegetables, local olive oil, artisan bread, naturally grazed lamb and wines from the family's vineyards. It is a particularly interesting stop for visitors who want a meal connected to the agricultural landscape of Terra Alta. The house speciality is crestó en escabeche, a slowly prepared goat dish with a story of its own. Salvador Miralles helped preserve the local white-goat tradition after the herds of Els Ports declined. The restaurant explains that the animals' mountain grazing and careful husbandry are central to the dish. Ask about its availability when reserving, especially if trying this regional speciality is the reason for your visit. There are different spaces for different occasions. The Nurianna dining room has stone arches, timber beams, a fireplace and a wood-fired oven; a smaller private room accommodates celebrations. A separate, larger dining room has mountain views and space for groups. Weekday and weekend menus are offered, alongside arrangements for organised meals and family occasions. The Miralles family's hospitality grew from a modest local inn into the present hotel and restaurant. For a day exploring Horta or the nearby mountain country, reserve a table directly and discuss the current menu and any dietary requirements. The slow-cooked local speciality and the family's own produce give the meal its distinctive character.
Horta de Sant Joan · Spanish · Mediterranean
Example photo of the cuisine — not photographed at this venue Manish Jain / Pexels
Carretera T-334, entrada de Horta de Sant Joan, 43596 Horta de Sant Joan
Can Joan stands beside the T-334 at one of the entrances to Horta de Sant Joan, with views towards the Els Ports mountains. This small family restaurant concentrates on home-style cooking and gives visitors several ways to stop: a substantial breakfast, a daily menu, a sandwich or a more leisurely meal with wine from Terra Alta. The advertised selection includes slowly cooked spoon dishes, meat dishes, salads, toast and combination plates. The range is useful when a group arrives with different appetites after exploring the village or countryside. Those interested in the traditional side of the menu should ask about the day's stews and the esmorzar de forquilla, the hearty, knife-and-fork breakfast that the restaurant specifically offers. Can Joan also has a connection to Horta's culinary history. The university-backed Cuina dels Genis project recorded a local recapte recipe associated with its kitchen, combining beans, chickpeas, vegetables and pork products. That historical recipe illustrates the resourceful cooking of the area; the current daily menu is the best guide to what will actually arrive at your table. Inside, the restaurant has space for forty-eight diners, air conditioning and Wi-Fi. The team also welcomes enquiries about group meals, meetings and celebrations. Contact them in advance for opening times, table availability and any dietary requirements, particularly if you are organising a meal around an excursion. A glass from the D.O. Terra Alta selection provides another way to explore the surrounding region while taking a break from the road.
Arnes · Spanish · Mediterranean · Fish and seafood
Example photo of the cuisine — not photographed at this venue Paris Medina / Pexels
Masia Hort de Fortunyo, Partida Calcines s/n, 43597 Arnes
L'Hort is the restaurant of Hort de Fortunyo, a stone farmhouse hotel outside Arnes, among olive trees near Els Ports. Paula C. Loureiro and Manuel Francés bring experience from different countries and kitchens to a menu rooted in Terra Alta. Local produce and vegetables from the property's garden provide the foundation, while the recipes also make room for flavours learned further afield. The published menu shows how that approach works. A vegetable quiche sits alongside wild-croaker ceviche with sweet potato, fried squid with lime allioli and tuna with passion fruit. The meat section gives particular attention to lamb from Els Ports, while pork ribs are glazed with honey from Arnes. These are examples of the kitchen's repertoire; the season and available produce determine what is offered when you visit. Rice dishes and a substantial wine selection create several ways to build a meal. The listed rice preparations include rabbit with green beans, seafood rossejat and cuttlefish rice with cauliflower. A seasonal menu and a longer L'Hort menu are also advertised. Anyone with allergies or dietary requirements should discuss them when booking, particularly when choosing a set menu. The farmhouse setting and terrace make this a meal to plan into a day around Arnes or Horta de Sant Joan. Reserve directly through the restaurant's booking link and confirm the service you need. Its appeal lies in the combination of a rural setting, a productive garden and regional ingredients handled with an outward-looking approach.
Calaceite · Spanish · Mediterranean · Fish and seafood
Example photo of the cuisine — not photographed at this venue mustafa türkeri / Pexels
Avenida Cataluña, 57, 44610 Calaceite
Fonda Alcalá is a family restaurant in Calaceite whose cooking connects the Matarraña countryside with more than a century of hospitality. Founded in 1922 and now in its fourth generation, the house combines inherited recipes with newer preparations. It is a place for a deliberate meal, with the region's beans, olive-growing landscape and slow-cooked dishes providing a strong sense of location. The traditional side includes white beans from Beceite, served with a choice such as cured sardine, house-cured pork belly or local longaniza. Ternasco lamb from Aragon is cooked slowly, while the menu preserves family meatball and partridge recipes. Alongside these are prawn tartare with grilled bone marrow and ravioli filled with duck and foie from Teruel. The range makes the relationship between old and new easy to explore at the table. Fish choices include grilled wild cod and a market-dependent fish of the day. The kitchen also offers vegetarian preparations that can be adapted for vegan diners, seasonal suggestions and a nine-course tasting menu called Cuarta Generación. That tasting format requires an advance reservation and can be accompanied by a wine pairing; the cellar includes wines and cavas from the surrounding region. Desserts are made in house, with an apple pudding from the family repertoire and an almond dessert among the choices. Book directly for your preferred format and mention any dietary requirements in advance. Customer parking is provided opposite the restaurant. If travelling with a dog, ask when reserving: the team considers requests according to what can be accommodated.
Gennes-Val-de-Loire · Lunch · Dinner · Seating indoors
20 bis rue Foulques Nerra, 49350 Gennes-Val-de-Loire
Les Pieds Bleus is the restaurant within La Cave aux Moines at Préban, where adjoining underground galleries have been adapted into dining rooms. The setting makes the region's relationship with stone and food unusually tangible: these former tuffeau extraction galleries also house a working mushroom farm. The restaurant cooks with mushrooms produced in that same cave complex, bringing cultivation and kitchen into close contact. Paris mushrooms, oyster mushrooms and shiitakes are the three varieties grown on site. Fouées are the other central speciality. Made on the premises and cooked in traditional wood ovens, these small breads puff into hollow pockets that can be opened while warm and filled to taste. The house describes the customary accompaniments as butter, rillettes, white beans, cheese and mushrooms. Stuffed galipettes, another local mushroom preparation, also feature among the regional dishes. Loire wines accompany the menus, and a children's menu follows the same regional theme. The interconnected rooms make the restaurant suitable for family gatherings as well as larger occasions such as birthdays and business dinners. Guests can also explore the cave through a separate guided or independent visit, learning how tuffeau was extracted and how mushroom cultivation developed underground. A wine cellar offers tastings and bottles from the Loire, including Saumur and Anjou appellations. The combination of bread ovens, cave-grown mushrooms and old quarry spaces gives this restaurant a close connection to the practical traditions of Anjou.
Gennes-Val-de-Loire · Fish and seafood · Vegetarian · Lunch
2 quai de la Loire, 49350 Gennes-Val-de-Loire
De Loire & d'Ailleurs is the restaurant of chef Bryan Laubin and dining room manager Amandine Dumas at Les Rosiers-sur-Loire. Their approach brings southern French influences into an Anjou setting, drawing particularly on Provence and the Landes while keeping local ingredients in view. The kitchen presents seasonal menus, with additional suggestions written on the board alongside the main selection. The published summer menu illustrates how those influences meet: an Anjou salad combines rillauds, mushrooms and Tomme de Loire, while snails come from Cornillé-les-Caves. A tomato starter uses smoked mozzarella and focaccia with Espelette pepper, basil and tarragon. Fish and seafood preparations include mackerel with tomato gazpacho and garlic croutons, and small squid with parsley and garlic beside squid ink pasta. A breaded aubergine dish, explicitly offered as vegetarian, is accompanied by grilled courgettes, ratatouille, pepper sauce and smoked mozzarella. Meat options on that menu include veal tartare with hazelnut oil and polenta fries, plus a cut of beef selected according to supply. Desserts continue the mix of regional and more individual ideas, with an Anjou pavlova, melon parfait, vanilla cream choux and a sweet potato and white chocolate fondant. There are also cheeses and ice cream preparations. These dishes show the range of the kitchen rather than a fixed promise of what will be available on every visit. Reservations are taken directly by telephone, with the couple's team handling both kitchen and dining room.
Gennes-Val-de-Loire · Fish and seafood · Lunch · Dinner
41 Sarré, 49350 Gennes-Val-de-Loire
Auberge du Moulin de Sarré brings the local fouée tradition into the setting of a working mill at Sarré, near Gennes. These small pockets of bread are made with stoneground flour from wheat milled at Sarré, connecting the restaurant's central speciality directly to the work of the mill. The house explains the bread's origins through the old practice of using leftover dough while a bread oven warmed up, then eating the small breads immediately with fillings. Here, the fouée menu supplies a succession of accompaniments rather than a single plated main course. Fresh butter, poultry rillettes from Ferme de la Touche, homemade spiced courgette terrine and white beans accompany the bread. Another filling, called the miller's stuffing, combines tomato, fresh mushrooms, ham and onion with fennel. Salad, cheese and a seasonal dessert complete the meal, with Anjou red wine served alongside it. A separate trout option adds fish cooked in the wood oven and Anjou white wine before the fouée selection; this preparation must be arranged ahead because of its cooking time. The auberge has three dining rooms and also welcomes private groups, offering exclusive use of the rooms, traditional menus and arrangements involving entertainment or dancing. Local performers and themed events form another part of the restaurant's life. Its emphasis stays on bread, regional accompaniments and shared tables, with the mill's flour giving the meal a particularly clear connection to its surroundings.
Gennes-Val-de-Loire · Lunch · Dinner · Seating indoors
Lieu-dit La Bachellerie, 49320 Gennes-Val-de-Loire
Les Fouées de Grézillé offers a meal built around Anjou's small wood baked breads in a renovated underground restaurant at La Bachellerie. The troglodyte setting is part of the experience, pairing a comfortable cave dining space with a style of cooking centred on the wood oven. Fouées arrive as the main thread of the meal, with a range of fillings and accompaniments made using fresh seasonal ingredients and produce from local suppliers. The published menu includes pure pork rillettes, salted butter and rillauds, together with simmered white beans from Vendée and cooked fresh mushrooms. These provide several ways to fill the breads and give the meal a succession of different flavours. A green salad accompanies a cheese gratin prepared in the wood oven with Tomme d'Anjou and Guignolet, keeping the regional theme running through the meal. For dessert, the house lists homemade crémet d'Anjou with red fruit coulis, as well as ice cream or sorbet. The set formula also includes an aperitif, Anjou red or Loire rosé wine, and coffee or a fruit infusion. The restaurant works by reservation and can arrange meals for groups of at least twenty-five people. Online requests ask for the intended arrival time and the number of adults and children, with a return confirmation completing the booking. Its combination of underground surroundings, local wines and bread from the wood oven gives a focused introduction to a distinctive Anjou food tradition.
Gennes-Val-de-Loire · Fish and seafood · Cakes and pastries · Lunch
55 quai des Mariniers, 49350 Gennes-Val-de-Loire
Mon–Sun 12:00–14:30, 19:00–21:00
La Route du Sel occupies a traditional tuffeau house beside the Loire in Le Thoureil, between Angers and Saumur. Built in 1851, the riverside building belongs to the landscape of the old village, and the restaurant's name recalls the transport of salt along the river from Nantes towards central France. The business is presented as a family restaurant with roots in the region across five generations. Its terrace and garden look over the Loire, while an indoor dining room provides a more sheltered setting. The kitchen's focus is fresh produce from local suppliers, with vegetables changing through the seasons and homemade pasta accompanying some dishes. River fish have a particular place here: eel, pike and pike perch appear among the specialities. The cooking also extends to nearby poultry and meat producers, with natural and regional wines alongside the food. Marie Monmousseau leads the kitchen, while pastry chef Laurent Mercier contributes desserts throughout the year. The pastry selection gives the meal its own final chapter, from a local crémet to fruit tarts and chocolate preparations. Together, the cooking and setting make this a place to explore the Loire through both the plate and the view. A table can be requested directly by telephone. The choice between dining inside and sitting beside the river gives the restaurant two distinct settings within the same house.
Copenhagen · Japanese and sushi · Breakfast · Lunch
Gammel Køge Landevej, 2650 Copenhagen
Mon–Fri 09:00–23:00; Sat–Sun 11:00–23:00
Restaurant in Copenhagen serving Japanese. Offers takeout.
Copenhagen · Thai · Dinner · Takeout
Gærdebred, 2300 Copenhagen
15:00–21:00
Restaurant in Copenhagen serving Thai. Offers takeout.
Copenhagen · Japanese and sushi · Lunch · Dinner
Krimsvej, 1441 Copenhagen
12:00–21:00
Snack bar in Copenhagen serving Japanese.
Copenhagen · Indian · Vegetarian · Lunch
Teglholmsgade, 1731 Copenhagen
Mon–Fri 15:00–22:00; Sat–Sun 12:00–23:00
Restaurant in Copenhagen serving Indian. Offers vegetarian dishes.
Copenhagen · Cafe · Breakfast · Lunch
Øresundsvej, 1441 Copenhagen
10:00–23:00
Cafe in Copenhagen serving cafe. Offers takeout.
Rued Langgaards Vej · Ice cream · Breakfast · Lunch
Rued Langgaards Vej, 1424 Copenhagen
Sun–Thu 11:00–22:00; Fri, Sat 10:00–22:00
Ice-cream parlour in Copenhagen serving ice cream. Offers outdoor seating, vegetarian dishes.
Copenhagen · Japanese and sushi · Indian · Vegetarian
Amagerbrogade, 2300 Copenhagen
Mon–Sun 16:00–21:00
Restaurant in Copenhagen serving Indian and Japanese. Offers outdoor seating, delivery, takeout, vegetarian dishes.
Copenhagen · Cafe · Breakfast · Lunch
Holmbladsgade, 1440 Copenhagen
Mon–Sun 10:00–17:00
Cafe in Copenhagen serving cafe.
Copenhagen · Burgers · Breakfast · Lunch
Kongedybet, 1423 Copenhagen
09:00–22:00
Cafe in Copenhagen serving burgers.
Islands Brygge · Bakery · Breakfast · Lunch
Islands Brygge, 1561 Copenhagen
Mon–Fri 07:00–18:00; Sat, Sun 07:00–17:00
Bakery in Copenhagen serving bakery.
Copenhagen · Vietnamese · Burgers · Lunch
Amager Strandvej, 1441 Copenhagen
11:00–21:00
Cafe in Copenhagen serving burgers and Vietnamese. Offers outdoor seating, takeout.
Copenhagen · Thai · Dinner · Late night
Amager Boulevard, 1413 Copenhagen
17:00–23:00; Sun Closed
Restaurant in Copenhagen serving Thai.
Copenhagen · Bakery · Breakfast · Lunch
Thorshavnsgade, 1559 Copenhagen
Mon–Fri 06:30–19:00; Sat, Sun 06:30–19:00
Bakery in Copenhagen serving bakery. Offers outdoor seating.
Copenhagen · Cafe · Breakfast · Lunch
Vigerslev Allé, 2500 Copenhagen
Mon–Fri 10:00–18:00; Sat 09:00–15:00
Cafe in Copenhagen serving cafe.
Copenhagen · Cafe · Breakfast · Lunch
Sønder Boulevard, 1721 Copenhagen
08:30–20:00
Cafe in Copenhagen serving cafe. Offers outdoor seating.
Copenhagen · Italian · Lunch · Dinner
Flæsketorvet, 1712 Copenhagen
Mon–Thu 17:00–24:00; Fri–Sat 11:00–02:00; Sun 11:00–24:00
Restaurant in Copenhagen serving Italian.
Copenhagen · Cafe · Lunch · Dinner
Kildepladsen, 1777 Copenhagen
11:30–16:15; Tue–Sat 11:30–16:15, 17:30–22:00
Cafe in Copenhagen serving cafe. Offers outdoor seating.
Copenhagen · Italian · Lunch · Dinner
Fadet, 1799 Copenhagen
Wed 17:00–23:00; Thu–Sat 12:00–14:00, 17:00–23:00
Restaurant in Copenhagen serving Italian. Offers outdoor seating.
Copenhagen · Cafe · Breakfast · Lunch
Mellemtoftevej, 2500 Copenhagen
Mon–Fri 07:00–16:30; Sat–Sun 08:00–16:00
Cafe in Copenhagen serving cafe.
Copenhagen · Italian · Vegetarian · Lunch
Pasteursvej, 1799 Copenhagen
Mon–Fri 12:00–24:00; Sat–Sun 13:00–24:00
Restaurant in Copenhagen serving Italian. Offers vegetarian dishes.
Copenhagen · Fish and seafood · Vegetarian · Lunch
Torvegade, 1408 Copenhagen
12:00–22:00
Restaurant in Copenhagen serving fish and seafood. Offers outdoor seating, vegetarian dishes.
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