Grim

The story

Crafted with passion, served with love

A Restaurant That Earns Its Name

There is something quietly confident about a restaurant called Grim. Located on Ryesgade in Copenhagen's Østerbro neighbourhood, it makes no attempt to soften its edges — and that directness carries straight through to the plate.

The "Meget Grim Menu"

White Guide awarded Grim its prestigious Masters level distinction in 2026, and the review captures exactly why this kitchen stands apart. The tasting menu — the "Meget Grim Menu" at 850 kr., covering snacks, seven courses, bread and petit four — provoked the reviewer into a simple, unguarded exclamation: "Wauh, hvor det smager godt og anderledes." Roughly: wow, how good and how different this tastes.

The dish that drew that response tells you a great deal about the cooking here. Grilled monkfish arrived alongside pickled blackcurrants, a blackcurrant pesto, a split cream with blackcurrant-branch oil, and a pumpkin purée topped with pumpkin lid. It is the kind of plate that sounds complex on paper and makes complete sense in the mouth — acidic, rich, precise, and genuinely unusual.

Wine as a Considered Counterpart

The kitchen's ambition is matched at the table by equally thoughtful wine pairings. With that monkfish course came a Chardonnay from Baden in Germany — a producer called 23°Nord — chosen for the way its character bridged the acidity of the blackcurrant, the richness of the cream, and the natural fat of the fish. The White Guide noted it could have passed for a noble Burgundy. That kind of selection is not accidental; it reflects a wine programme that treats pairing as a discipline rather than an afterthought.

When to Go

Grim opens Wednesday through Saturday from 17:30, with a Sunday lunch service running from 11:00 to 15:00. For a restaurant operating at Masters level, the format remains refreshingly accessible — one well-considered menu, one address, no noise.