MONDAY MEAL

We are back !

Monday food is staff food for everyone; a meal to share in good portions with good friends.  Sometimes there is enough for a second helping, sometimes not.

We serve first come first served from 18:00 and the price is 100,-

The food is prepared by guest chefs from near or far and by ourselves from time to time. It is based on our favourite dishes and experiences, inspired by good craftsmanship.

Announced on the day via our website and sporadic social media. Reservations are not possible

Not always updated but always served…

We look forward to seeing you.

We happy as Larry to welcome our dear friends, Omegn & Venner this Monday.

Their new Chef Maria will cook:

Gryde pà danske Ingrid ærter med røget pølse fra Klintholm &

bitre salater med andebryst

Translated in short, yellow peas, sausages and duck!!

Monday food is staff food for everyone; a meal to share in good portions with good friends.

Sometimes there is enough for a second helping, sometimes not.

We serve first come first served from 18:00 and the price is 100,-

Reservations are not possible.

Visit by Propaganda, cooking Dak Dori Tang - Spicy Chicken Stew.

Visit by Il Buco

Our dear friends from Il Buco will joins and cook Pappa al Amatriciana and ravioli woth potatoes in blue mussel sauce !

fish chowder

14 years and restarting Monday meal.

Amongst patrons and staff there has been a discussion about whether the wine bar opened on the 20th or 21st of November 2009. This year the patrons are right.

It has also been a while since we have cooked our classic Monday meal, so why not use the occasion to reboot.

This evening it will prepared by yours truly ( Christian ed.) and celebratory wine will be available.

The menu will be announced on the day.

Our own Guilherme

Is making codfish with lentils in bisque and curry.

Our own Ruairi

Is making Ribobillita

Visit from Chiara barla

More info to come

Veal tong in Madeira

With Joren

“Caldo de mandioca”. Is a soup/stew made of manioc (cassava). Eaten with wine or a good sip of cachaça, especially in the hilly state of Minas Gerais when it gets cold. Slowly cooked manioc melts into this thicker soup that brazilians call “caldo”.

By Gui

Tomates farci and rice

With Joren

Gnocchis brown butter lemon and ansjovis

With Anne knepper

Lasagna

With Joren

Monday food is back!

Our own Joren will make Tomate Crevette

Mangia

Our friends from mangia wil cook stupendously and in the most Italian way.

Pinzini con culaccia

Tortelli di ricotta e spinaci (veg)

And the main event:
Plin al fondo d’arrosto

Moules frites

With Joren

Joren will make something Lebanese and delicious

We are open, but no Monday food

We are getting ready for Heartland :)

Something delicious with asparagus

by our own Joren

Fish and Chips

With our own Alex

Visit from Christian Thomsen

Risotto alla milanese con scampi

Latin American street food with Gorda

Visit from Strutto

Luca will make Italian Crescia, filled with prosciutto, stracchino cheese and rocket

Visit from Il Buco

Stuffed leeks with stewed cabbage and cranberries

Katrine will make this danish classic, one of her own favourite dishes.

Brasilian Moqueca baiana

With our own Gui

Rabbit with prunes and pommes duchesse

Joren is making this Belgian classic, a rabbit stew eaten a lot as a family Sunday meal.

Chef Alex from Manchester makes the english classic "Bubble and Squeak", a traditional meal named after the noise the ingredients make when cooking. Simple. Homely. Comforting. Something everyone needs on a cold Monday night.

Salmon, sour cream and cabbage

With Mirko

Dhal & Naan bread

With our own Mirko

Ribollita

Tuscan vegetable soup with beans and parmesan

Served at Admiralgade 26

It is mysterious times we live under. Monday meal on a Wednesday ?

For this holiday serving, we will invite Mexico in and serve Enfrijolada, made by our very own Guilherme - Tortilla is life.

It is mysterious times we live under. Monday meal on a Wednesday ?

Friends from across the canal will join us this Wednesday. Restaurant Lola will cook David’s Butter Chicken and as kind treat, you can also choose to get a samosa on the side.

It is mysterious times we live under. Monday meal on a Wednesday ?

Endive, jambon and puré from potatoes. Apparently a Belgian thing.

Soothing for a day with many 2…

It is mysterious times we live under. Monday meal on a Wednesday ?

A seasonal classic “Torskebukser” (cod-pants), with greens, herbs, potatoes and hollandaise.

Also on our lunch menu at the Elephant.

It is mysterious times we live under. Monday meal on a Wednesday ?

Our British chef, Alex straight of Manchester, will serve classic pastry pies worthy any pub patron.

It is mysterious times we live under. Monday meal on a Wednesday ?

As Picasso says it is time for Coq au Vin !

As it is Wednesday, the tasting will fit appropriately, hence Bourgogne …

Katsu Curry

With our friends from Kõnã

@konawrkshp

Octopus Ragu

by Rasmus Lund Jonasson

Østerberg Ice Cream goes savoury

Spicy chicken with cashew nut icecream, crunchy cabbage and sour apple sorbet.

And Dessert off course.

Miso kimchi soup

With bone marrow, Iberian pork, greens and coriander cooked by our own Joren

Khao soi

Laotian style gluten free khao soi from our friends at Seks @transeating.

Powered by homemade red curry paste with coconut milk, loaded with cooked and fried vermicelli, brined mustard, grapes(!), shallots and much more. Cardamom & turmeric give the color. No meat. Fresh and spicy.

Torta ahogada

From our friend @julian_g.rodriguez

Roscioli

Roscioli from Rome is visiting our two corners, besides cooking at our Elephant, they also found time to cook a dish for our monday meal come back:

Cous cous mediterraneo alle verdure con costolette di maiale e salsicce al pomodoro

La Banchina

- mini brioche made on lobster coral, crab salad with Danish chilli and salted cucumber

- line caught cod from Langø, baked with brown butter, grilled leeks and asparagus, parsley sauce

Tusind tak,

Brendon

Weather depended

If good we grill, if frisky Kimchi stew

Le Crouqe

Something with learning to ride a bike again or getting back our horses…

For indoor seating, please call 3542 4040

Med La Bachina

We will be open at both corners.

B & B vil koge og underholde. Menu undervejs.

Med Mathias Silberbauer

We will be open at both corners.

Denne rare mand har noget i støbeskeen.

Belgian stew with fries
and endive salade 

We will be open at both corners.

Served by Belgian chef Joren Schoepen of
Den Vandrette Vinbar

“A Belgian classic 

Every Belgian person has eaten stoofvlees countless of times: on birthdays, festivals, weddings and for Christmas. 

Belgian stew is made with beef and stewed for hours in brown beer, spices, bread and mustard. 

The fries are so famous the French tried to steal it but everyone knows that fries baked in beef fat is a Belgian pride. They are hand cut and fried twice in beef fat to get that little extra. 

Endives are another typical Belgian thing and is always eaten with stoofvlees. 

Perfect Danish cold weather food.”

Joren 

Papillote de poisson

Fish cooked by Admiralgade 26..

Osteria Rufino is visiting.
Andiamo · Vai!

“We will be open at both corners.”

Pappardelle al Sugo di Coda

Coda alla Vaccinara is a traditional roman dish, based on oxtail stew with celery and tomato sauce. It considered the queen of so-called Quinto Quarto (Fifth Quarter), referred to offal of butchered animals. It’s usually served as a main course or with pasta (Rigatoni or Pappardelle), and it’s completed with some grated dark chocolate or cocoa powder.

Spaghetti alla Chitarra con i Funghi

Typical of the Abruzzo region, this variety of pasta is produced with a tool (Chitarra) similar to a guitar. Most typically served with a ragù of lamb, pork and beef, in autumn are often prepared with fresh mushrooms.

Coq au vin

Cooked by the chefs at Admiralgade 26

Pho [Soup]

Cooked by our new friends from Transeating [@transeating]

A lovely couple who travels the world for inspiration and the next meal whilst giving their kids long lasting memories.

Monday food is staff food for everyone; a meal to share in good portions with good friends.  Sometimes there is enough for a second helping, sometimes not.

We serve first to arrive from 18:00 and the price is 100,-

Take away will not be possible tonight

On this fine Monday, the 5th, we celebrate Autumn at our two corners.

To mark the occasion we have invited our good friends Souad [emSALMA] and her lovely mother to cook Monday food with us. 

It also marks the commencement of a new way to enjoy life with a tad more distant behaviour using both spaces in support of happiness.

Do join us for a bite, a glass and a smile beneath our masks. 

Take away will also be an option

Menu:
Batata mehshiye
Fattoush
Khebez tannour

01. juni

I dag nye kartofler, gris, tomater og hollandaise.

25. maj

I dag helstegt makrel med nye kartofler og løvstikke.

18. Maj

På mandag Serverer vi østers fra kl. 1600 sammen med vores venner fra Fiskerikajen og fra kl. 1800 helt til 2000, griller vi fisk, serveret med godt tilbehør i en tiffin.

Begge vores hjørner fungere både mandag og tirsdag som vinbar. Så hvis der ikke er plads på terrassen eller indenfor, kan man snige sig op på Admiralgade 26 og nyde roen, tilsat skål og højt til loftet.

Når du igen skal på græs, så husk at være betænksom, nyd det at være til og sæt et godt eksempel.

Archive

Back on line with Kala’s Kimchi!

Archive

Afzal i making Tikka Masala

Archive

Slurp Ramen will join us! http://slurpramen.dk

17. april
We are open!  And Tue is making curry…

13. februar
Spaghetti meatballs

6. februar
“Butadon” · misomarinated pork w/ rice

30. januar
Skank og mos, et lille uddrag fra Mandagsfilm menuen på Admiralgade 26.
Shank and potato puré, a small extract from The Monday Movie Night menu at Admiralgade 26.

23. januar
Congee, with chicken, mushrooms and greens! Soul food.

14. november

A visit from Il Molino di Grace in Tuscany with food to match.

https://www.facebook.com/search/top/?q=ved%20stranden%2010

21. martsNorth Thai cuisine, with guest chef: Chanpen from a restaurant not far from us. Don’t miss out it will be a treat.

14. marts
Chicken souffle type, mushrooms, creamy rice, miso and greens.

07. marts
Jonas and Iris, yet another member of our family is cooking, tried to find what, answer: “a lot of different stuff”.

29. februar
Lars makes braised spring cabbage with fennel and potato compote with rosemary ice cream and port poached plums for dessert.

22. februar
Lars, our newest member of our family is cooking braised pork with wintery trimmings.

15. februar
Nicolas cooked in the most French way.

08. februar
Jonas is in a meze mood, with dashi, miso, cod, eggs, endive and more.

01. februar
Our trend from last year with chefs and their parents continues with David and his dad, making his dad’s favourite Boeuf Bourguignon.

25. januar
Jonas is back with his first monday meal in 2016. Something creamy with Jerusalem artichokes and pig.

18. januar
Ramen bu hrímnir.

11. januar
Camilia was treating us to new years cod.

28. december
Jonas’ spicy meatballs and dessert..

14. december
The dynamic duo, David and Emil is visiting, with as they say: “lots of small things“.

07. decemberToday: Christian’s cassoulet

30. november
It’s a Jonas two course evening. Dashi and pasta with octopus, sardines and something extra from Sardinia.

·

Many have made food since March. The last two Mondays a new trend has caught on: Cooks and their Mom’s.

·

17. marts
The East borough (Østerbro) is coming to Ved Stranden 10 and what a joy. David O Fischer is making his world famous lentils with sausage, double cream and swagger. In picture my daughter’s favorite David dish cacio e pepe..

27. januar
แกงเขียวหวา · kaeng khiao wan tai. Finally winter is upon us, we have been waiting with warm hearts and tears in our eyes. What joy it was to know that it happened on a Monday. I can not think of a better way to start this week. To top that, we will serve green curry with all the trimmings, think of street food and the ability to tuck in, look outside and agreeing on having another glass.

09. december
It is a two course dinner tonight, It is a soup, made from good things and can be enjoyed if meat is not you. For you carnivore folks we add dried ham on you request… For dessert we have trifle with apples. Say it with your preferred accent and It all makes sense…

23. september
Coq au Vin

16. september
Vi er irriterende morgenfriske og koger andebryst, stuvede kål, ribs og gemüse.
We are annoyingly high spirited this lovely morning and are cooking breast of duck, cabbage und gemüse…

09. september
Mr. Timotheus Methuselah is joining us for Monday meal today. Serving root fruits, goat cheese, almonds and parma.