Victor Wågman and Sam Nutter were sous chefs at Noma, the world-renowned Michelin-star restaurant in Copenhagen, before they decided to open Bror. Sounds quite promising, right? The two chefs are inspired by Nordic cuisine, which accentuates innovative combinations of taste, textures and senses and uses fresh local ingredients.
“BROR, the Danish word for brother, symbolises care, respect and honesty, the values where our restaurant is built upon.”
Before booking a table at Bror, make sure you are an adventuresome eater. If so, you’re in for a roller coaster ride of a meal as the owners of Bror are pushing the boundaries of what is acceptable food to serve in a restaurant. Their food is often thought provoking, think: bull testicles, cod bladders with fried bread, raw brill with gooseberries, baked cod head, etc. It’s certainly not the kind of food you’d make at home, but they serve it in a very approachable way. This small Copenhagen restaurant let’s you think about food in a whole different way.
This is an up-and-coming restaurant which is still evolving. Interiors are low-budget and though this culinary journey would have been a bit more pleasant had the lighting been brighter, I really enjoyed the food and company. Rest assured you’ll have a good evening when dining here.
Address: Sankt Peders Stræde 24A, 1453 København