Great taste is always in season

At restaurant RADIO, we work year-round with the best produce of the Danish seasons. In the kitchen, we strictly follow the season on a day-to-day basis – from the first lumpfish roe of the season to the tart and juicy rhubarbs in spring, and on to the fresh green peas and strawberries of summer. In autumn, we dig into the mushrooms of the forest floor and come winter, we dive into its abundance of beautiful, tasty kale.

Our seasonal menu is dynamic and ever-changing. Every month we present a new menu, so you can taste the changing seasons. At RADIO, we are very fond of everything that lives in the ocean. We only use sustainably caught fish from Nordic waters. Preferably from the Danish coastline. We’re also very happy when the hunters return from the forest with pheasant, hare, and roe buck for the menu. And of course, seasonal vegetables play an important part when we develop new dishes for the monthly menu, always offering at least one vegetarian option.

Our only dogma is great taste
We emphasise local produce, but the only dogma at RADIO is great taste – which is why we don’t mind a spoonful of caviar when it makes sense. And when the Italian truffles are peaking, we don’t mind adding a little extra luxury to the menu.

We serve it all up in an informal and relaxed atmosphere where it’s all about you and your guests. In other words, we want you to feel right at home here at RADIO. That’s why it’s important for us to keep our prices at a point which makes it possible for people to visit us more than once.

Maybe that’s why we have so many regulars here at RADIO – but we always have room for a few more.

Welcome to RADIO.

Michelin Guide recommended 2015 - 2022

Winner -  Denmark's 'Best Short List' Award from Star Wine List 2022

  Included in White Guide 2019

We have been awarded with the state-controlled organic 'Silver Mark' – awarded to restaurants with an organic percentage between 60-90%

Seasonal Ingredients

We ignite the flavor by giving the cabbage a thrashing on the grill, before serving with early summer's pickled rams' onion capers and a deep and creamy sauce on the cheese Havgus. And that's just the beginning: Expect a February menu with lots of depth and flavor

See our menu of the month