Anarki

The story

Crafted with passion, served with love

A bistro without rules – and proud of it

The name says it all. Anarki, on Vodroffsvej in Frederiksberg, runs on a simple conviction: no ingredient is off-limits, no technique is forbidden, no single tradition gets to call the shots. The kitchen draws inspiration from anywhere in the world, held together only by a commitment to honest, uncompromising bistro cooking. If it tastes good, it earns a place on the menu.

That philosophy translates into a relaxed but serious atmosphere where you can drop in early before the theatre, linger over a long dinner, or bring your own bottle of wine for a corkage fee. The room feels like a place that has quietly figured out what it wants to be – and is entirely comfortable with it.

The wine list that people talk about

Overheard at a neighboring table during the White Guide's 2026 assessment: "This is the best wine selection you will find in the Kingdom." The guide awarded Anarki its Masters level recognition – and the wine program is a big reason why. Former co-owner Christian T. Jacobsen still has a hand in shaping the list alongside daily wine steward Emil Paag. Together they have built something genuinely rare: a cellar that spans classic and natural styles, offers many wines by the glass, and tucks in bottles of real quality at prices that don't require a second thought. Unpretentious, global, and steered by quality rather than trend.

What's on the plate

On Sundays, Anarki serves a set four-course menu that rotates weekly – typically snacks, a fish course, a meat course, and something sweet, for 375 DKK per person. An example menu runs from toast with whipped whiting through pork cheeks à la Bourguignon to rødgrød med fløde. Matched wines and mineral water can be added for 375 DKK, or guests are welcome to bring their own bottle.

For private parties, the restaurant offers structured menu packages ranging from a three-course dinner with champagne and digestif to a seven-course spread – all paired course by course with wines chosen by the sommelier team.

The result is a bistro that earns its recognition not through spectacle, but through consistency, generosity, and a wine list that genuinely has no equal in its category.