3 days
We're serving food and wine at Lokomotivværkstedet until Saturday for CPH Fashion Week. Come join us for a bite! http://t.co/O8gJk8qL2a
5 days
1 week
Getting ready for re-opening tomorrow. Feels good to be back and reunited with the BROR family! http://t.co/KA4bq775rP
3 weeks
Another dish from this summer - cauliflower, egg yolk, watercress http://t.co/cGmhcQJjRZ
4 weeks
Chef's art! Working on a new course http://t.co/dyoWhQOdR8
4 weeks
Fermentation of black currants http://t.co/hwZ2YhIGcI
1 month
Thanks to all of you who have made this such great year for us. Happy New Year - can't wait to see you in 2015! http://t.co/hBBNwGbN2P
1 month
Merry Christmas everyone! Thank you for an amazing year and fr your support. Love @restaurantbror and @CafeLilleBROR http://t.co/UlmZTETQkq
1 month
Remember the summer? http://t.co/EF2iMG69fa
2 months
Tempura fried onion mushrooms with parsley and fermented onions http://t.co/lsJ6a96lcy
2 months
Running out of ideas for Christmas presents? Get a BROR gift card! http://t.co/RrKxq9bBF8
2 months
Cauliflower and buttermilk http://t.co/wLEFxWAlqR
2 months
Carrot, sea buckthorn, fresh chestnut, yeast caramel, sour milk http://t.co/5hIcfZpDZy
2 months
We are very happy to be featured in a beautiful article about trash cooking in this month's @Nordmat http://t.co/RhPxnGpEy2
2 months
Celeriac and sour milk http://t.co/Y8VP5w7Ykt
2 months
Bror's cured pork! http://t.co/I3vzSERiFP
2 months
Lamb leg, lamb tongue, lamb breast and ransoms http://t.co/wUByvoRU0f
2 months
Squid, pumpkin and seaweed http://t.co/NpBeNOfP8n
2 months
We would love to celebrate New Year's with you! https://t.co/21q67vrZ7U http://t.co/8W5onW4sDo
2 months
Lamb tongue, lingonberries and moss http://t.co/FrjTGL8IXr