Manfreds is a casual eatery focusing on high-quality organic produce. We established the Farm of Ideas 40 min. away for us to be able to harvest the vegetables daily. All the dishes are intended to be shared amongst the diners at the table. The chef choice shows you the best of what we have at the moment. Please note that the menu is subject to changes.
7-8 vegetable based courses to share – family style
295,- per person
Add a meat course for 125,-
As an example, the Chef might serve
Farm of Ideas tomatoes, elderflower & brown butter
Farm of Ideas salad leaves, herbs & sunflower seeds
Farm of Ideas squash, smoked creme fraiche, pistachio & marigold
Farm of Ideas cabbages, black garlic & walnut
Farm of Ideas beans, fresh cheese & reship
Swedish legumes, Farm of Ideas squash, pumpkin & sage
Manfreds tartare of beef with cress & rye bread
size M 105,-
size XL 165,-
Can be added to the menu
Green dish of the week
add meat + 65,-
3 glasses chosen by the somm
295,- per person
Everything is 90-100% organic
Forget all about the grape variety, the area, the country and the classic opinion. Instead go for what your palate, your nose & your guts want. How do you like it? Dry, fruity, floral, juicy, full-bodied, mineral, fresh or crisp? We have it all. Please note that these are not all the wines: we have plenty of other wines by the bottle and sometimes also by the glass. Please ask the waiter! Please note that the wine menu is subject to changes, but don’t worry – we always have something good and for every taste available.
“La Matta”, ’18 – CASEBIANCHE
“Champagne of the day”
White / Macerated
“Eteronimo”, ’18, MARCO MINNUCCI
“Chardon né d’hier”, ’19 – OLIVIER LEMASSON
“M”, ’18 – PATRICK BOUJU
“Repiko”, ’15 – KMETIJA STEKAR
|“Racines”, ’16 – ETIENNE COURTOIS||135/675 kr.|
“Boujulais Nouveau”, ’19 – PATRICK BOUJU
“Bombadillom”, ’17 – THOMAS ROUANET
“G”, ’18 – AURIEL
|“Le Ratapoil”, ’18 – RATAPOIL||135/675 kr.|
|“Vino Rosato”, ’18 – ANDREA SCOVERO||95/450 kr.|
|Marinated black olives||40 kr.|
|Extra virgin olive oil, per bottle||20 kr.|
|Anchovies from Lolin||60 kr.|
|Apple juice, per glass||25 kr.|
|Manfreds housemade juices, per glass||45 kr.|
|Filtered water sparkling or still, per bottle 0,75L||25 kr.|
|Beer from Kølster, 25cl||45 kr.|
|Coffee from Coffee Collective||25 kr.|
|Tisane, per person||25 kr.|
Eating at Manfreds
Eating at Manfreds is not rocket science nor should it be. However, we are a restaurant with a certain approach to how we like to do things, therefore we have asked ourselves some questions making it easier for you to manoeuvre through your experience with Manfreds.
Why do you eat family style at Manfreds?
If we loosen up how we serve our food, you will get the most relaxed way of eating. Exactly as you would do if you had guests coming over, there is something uniquely social and cosy about sharing the food and handing over the plates as you enjoy your dinner. Not following a strict timing in serving the dishes, we are also able to reduce staff and therefore keep our prices as low as they are.
What does it mean to eat in the pace of the kitchen?
When the kitchen gets to decide the tempo, we are able to prepare and serve several of the same dishes across the restaurant, which makes us far more effective. This entails that we get to focus on what’s important: produce. And the guests end up paying less.
How does seasonality influence eating at Manfreds?
We are closely connected to our farm, Farm of Ideas – just 50km from our restaurant – which helps us get a more hands-on feeling of when the produce are on their highest. Generally, we spend a lot of time being in dialogue with all of our producers to keep ourselves on the forefront of what nature has to offer for us and our guests.
Why the focus on veggies?
Just like Relæ, Manfreds was established on the idea of giving people gastronomical experiences for little money. For that reason, we focus on minimizing our use of meats, often very costly, and choose instead to focus on veggies. Since then, our experience and knowledge have sparked an even larger fascination with the diversity, colours and taste, which are possible to experience with vegetables.
What’s the story of the famous tartare?
Originally, the tartare was a dish that, in a slightly different form, was on the menu at Relæ. At that time, head chef Christian F. Puglisi was working a lot on charcuterie and got inspired to chop the meat for a tartare in the same way that one would do when using it for salamis. It gives a little more texture in the meat, and once dressed with watercress and served on a dollop of mustard cream it became the dish that by now become famous well outside the borders of Denmark. We are very proud of it.
Natural wine… what is that?
Both loved and hated in the restaurant scene of Copenhagen, there probably isn’t a wine bar or restaurant, who hasn’t taken sides on being for or against it. Unfortunately, the definition of natural wine is as bit of a greyzone since there is no actual certification these practices. Many people take on the label “natural” a little too easy, which can end up resulting in natural wine being misunderstood as some spontaneous fermented crap. At Manfreds, we source only wine, we can vouch for – just like our vegetables and meat. This means that they as a minimum are produced by organic principles, that they are unfiltered and without any added yeasts, sugars and preservatives. One could call that natural wines – we call it good wines.
Will you ever become 100% organic?
Within the current regulation, we have the highest category of organic certification there is. The last 10% are used for foraged produce such as mushrooms and wild herbs, which are accounted for as non-organic, as well as a few wines and produce, which are currently undergoing conversion to organic certification.
It seems to be quite low-key to eat at Manfreds. How so?
The prices are low, the atmosphere good, the ambitions are right where they should be – and everyone’s invited.
What does double-seating mean?
To keep the prices on a fair level, we need to get the most out of our rent, salaries and the rest of our expenses. We do that by limiting the time our guests have at their table to two hours, which makes us able to seat two on the same chair every night. This helps us a lot – and in terms of the experience, we wish to give at Manfreds, two hours are plentiful.
Why is there almost no one who speaks Danish?
As Copenhagen is becoming a gastronomic reference and tourists are travelling here from all over the world, a lot of chefs and sommelier’s are doing the same. In all of Relæ Community, we hire those that are best qualified and who fits in the team. Regardless of sex, age, race and nationality.
How’s the atmosphere at Manfreds?
Manfreds are a busy little restaurant, where we don’t expect anything of how our guests dress, the color of their skin, their sex, social status or hair color. The diversity is not only present on the plate but also in the environment and atmosphere one creates. Therefore, we are happy and proud that we on Jægersborggade can gather both local people, who meet over a glass of wine, travellers from abroad, who just have to try the tartare, and young and old. The lights are dimmed, the atmosphere is laid-back and it is loud from good music and a great atmosphere.