ferment

The Spis take

A small, personal izakaya, ramen and sake bar on Studiestræde where nearly everything is made from scratch by hand and the menu shifts daily around a real passion for fermentation. The pork ramen, bao and scallops get the most love, and the room is warm and genuinely hospitable — this is a chef-driven independent, not a noodle factory. A couple of reviewers find portions modest, but for central Copenhagen ramen with actual craft and character, it's a worthwhile find.