The casual spot from the Kadeau team, Roxie, is located inside hotel Herman K. Here you might find contemporary versions of typical Bornholmian dishes like the “palthæsta” pancakes made from leftover porridge and topped with caviar, deep-fried Baltic prawns with yeast emulsion, and, of course, lots of natural wine.
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Deep-fried Baltic prawns with yeast emulsion & herb oil.
The bar of Roxie inside hotel Herman K.
Roxie is the latest restaurant from the Kadeau team.
Bread and butter.
The first couple of snacks.
Tiny bites to kick off the meal.
Beef tartare, oyster emulsion, croutons, and grilled leeks.
Danish squid, mackerel and brown butter dashi, celeriac purée, celeriac pasta, pickled tomatoes, and fresh truffle.
Scallops & mussels foam.
«Palthæsta» with caviar. Bornholmian pancakes made from leftover porridge.
Ibérico pork, baby corn, pickled black trumpet mushrooms, and parsley sauce.
Baked plums, rye crisp, rum and raisin ice cream, white chocolate emulsion, and lemon thyme.
Have you been to
Roxie or stayed at Hotel Herman K? Leave a comment below.
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Anders Husa & Kaitlin Orr
Foodie Stories by Anders Husa