Victor Wågman and Sam Nutter are Chef Patrons of BROR. They have both worked in a number of top rated restaurants in England, United States and France, but are more well-known as alumni of Noma. Both Sam and Victor were Sous Chefs there for several years.

BROR is Danish for brother, and at Restaurant BROR they have created a more relaxed enjoyment of Nordic flavours in a friendly fun place with very accessible prices. Maybe it is what a friendly and exploring brother would serve?

The food is focused on Northern European products in season. A lot of their suppliers are local relations who they have gotten to known during their time working in Copenhagen. They are even in collaboration with some partners developing a vegetable and herb garden on the Sejerø Island. Their aim is to have small daily deliveries to the restaurant from their own small farm.

The restaurant is situated in an old part of Copenhagen in a quaint street. It is simple in its decoration. Victor and Sam are the sole financiers and owners and have with a minimal investment created a functional and cosy interior. They have a young, but experienced international staff that makes the ambience more relaxed and less formal. The place is more like a bistro with Nordic flavours than a classic fine dining venue. Victor, Sam and their international staff give the place a great buzz.

The food is maybe classic style in that it tastes good, but ingredients and combinations are not that typical. The use of local ingredients, like North European berries, herbs or nose to tail cuts such as sheep head are sometimes a bit unique, but still delicious. The plating is straightforward and not elaborate; it is the flavour, cooking and ingredients that are in focus. The accompanying wines are all natural and the served water is also sustainable and not bottled.

So if you want to enjoy the Nordic cuisine, but more casual and not sit down for a very long tasting menu, and at a very okay price, BROR is well worth the visit. Once there you will probably want to go back thanks to its more accessible Nordic dining.

Written by Joakim