The braised lamb cheek
The Mexicans fueling up before service with some
BROR 4 life!!
We're serving food and wine at Lokomotivværkstedet until Saturday for CPH Fashion Week. Come join us for a bite!
Getting ready for re-opening tomorrow. Feels good to be back and reunited with the BROR family!
Another dish from this summer - cauliflower, egg yolk, watercress
Chef's art! Working on a new course
Fermentation of black currants
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!
Merry Christmas everyone! Thank you for an amazing year and fr your support. Love
Remember the summer?
Tempura fried onion mushrooms with parsley and fermented onions
Running out of ideas for Christmas presents? Get a BROR gift card!
Cauliflower and buttermilk
Carrot, sea buckthorn, fresh chestnut, yeast caramel, sour milk
We are very happy to be featured in a beautiful article about trash cooking in this month's
Celeriac and sour milk
Bror's cured pork!