At Restaurant Fleisch in Kødbyen, in the heart of Vesterbro and Copenhagen’s Meatpacking District, we do things with confidence and a clear point of view.

We work with the old classics of the kitchen. Throughout the menu, the idea stays the same: the food is simple, the plating is rustic, and we serve what we genuinely think tastes good.

In the evening, meat takes center stage. We are known for our cuts — and for giving proper meat its natural place in Kødbyen once again. No fuss. Just warmth, fat, juice, and craftsmanship.

At lunch, we lean into Kødbyen’s smørrebrød traditions. Delicacies and cold cuts are served the way they should be: generous, full of flavor, and without unnecessary extras.

Behind the bar, we pour local beer, proper wine, and cocktails with real character. It all has to work with the food. And with the room.