Jazzed on Grains

The Spis take

A tiny, quietly special pasta café in Nørrebro where chef Simone Schmid makes fresh pasta each week from locally milled Danish grains, so the dishes read like nothing else in town: rye mafaldine with peanut, soy and sheep's cheese, or purple-wheat cacio e pepe. Add serious coffee from Koppi, plus kombucha and natural wine, and it's a warm, thoughtful little spot that food-curious locals adore. Small and intentional rather than a full meal out, but a real gem for anyone who cares where their grain comes from.