4-course menu at Restaurant Grim — In Østerbro, Alchemist alum Casper Nielsen cooks with what’s grown and raised on his family’s farm

At Restaurant Grim, the story starts long before the plate. Chef-owner Casper Nielsen cooks with produce, meat, and dairy from his family’s farm in Northern Jutland—bringing a level of intuition that only comes from growing up with the land itself. That same intimacy carries into his Østerbro restaurant: warm brick interiors and an open kitchen that keeps everything close.

The four-course menu moves with the seasons. Raw langoustine from Læsø arrives with sunchokes, greenhouse herbs, beurre blanc, and finger lime. Potato and leek foam comes topped with roasted hazelnuts, grilled onions, and rye bread ash. Free-range pork is yakitori-grilled and served with kimchi sauce and garlic butter potatoes. Sponge cake arrives layered with rhubarb jam, white chocolate cream, and tarragon ice cream.

Each dish reflects a lifetime of growing, cooking, and knowing exactly when an ingredient is at its best.