Façon

The Spis take

A 13-square-metre micro-patisserie hidden in a courtyard off Paradisgade, where chef-trained Frida Jensen (ex-Hærværk, Svinkløv Badehotel) turns out her own take on French classics using seasonal, largely organic produce. Tiny, personal and only open Fridays and Saturdays, so treat it as a weekend treasure hunt rather than a drop-in.