4-course menu at Harlo & Meyer — An ex-Michelin chef cooks dynamic Northern European fare inside Claus Meyer’s former Frederiksberg deli
The ovens still burn and the bread still bakes in Claus Meyer’s former Frederiksberg deli. Only now, it’s Alouette and Noma alum André Skjødt Andersen who carries the New Nordic ideals to this modern European kitchen.
At Harlo & Meyer, Andersen cooks in harmony with farmers, foragers, and the seasons. Venison is grilled over an open fire and glazed with fermented pepper sauce. Yellow beets are pickled, baked, and finished with house ricotta and fennel. Salted cod is served raw, dressed in fig leaf vinaigrette, with pickled tomatoes and coriander seeds. Chocolate ganache is brightened with blood orange and topped with toasted buckwheat.
What remains becomes tomorrow’s ferments, and ingredients speak clearly in dishes that reflect a chef who listens closely.
Gammel Kongevej 107
1850 Frederiksberg
Monday - Tuesday 7:00-16:30
Wednesday - Saturday 7:00-23:00
Sunday 7:00-16:30
The voucher can be used from today until October 15, 2026.
Each voucher is valid for one person.
Purchase one or more vouchers.
The menu is served Wednesday - Saturday, from 17:30-23:00.
Please reserve a table at harlomeyer.dk and note ‘Chef’s Choice’ on your booking.
The menu can be made vegetarian or pescatarian. If this is your preference, please note it on your reservation.
The menu is chef’s choice, so dishes rotate regularly to reflect the best produce of the season.
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