RANEE'S

The story

Ranee’s in Copenhagen: Award-Winning Isan Thai Kitchen

Roots in Isan and Imported Herbs

At Ranee’s in Copenhagen, the Thai kitchen operates on a straightforward principle built over nearly two decades. Chef Ranee Udtumthisarn brings Isan recipes from northern Thailand to this Blågårds Plads location after relocating at age twenty-two. She opened the doors in 2007 to share that culinary tradition while prioritizing organic ingredients and natural wines. The recent Thai SELECT one star recognition validates her exacting supply chain, which requires shipping banana flowers and holy basil directly from Thailand twice weekly.

Shared Plates and Regional Specialties

The menu rotates between classic street favorites and careful seasonal adaptations. Guests frequently begin with miang kam, a traditional Thai snack combining toasted coconut, dried prawns, and house-made sauce. Subsequent courses highlight the balance of heat and acidity found throughout the region, such as tom yum prepared with tiger prawns and organic shiitake mushrooms. Other standout options include fermented pork served tempura-style, duck braised in a red curry with fresh pineapple, and nam tok featuring grilled yellowfin tuna tossed with lime and chili.

Natural Wines and Neighborhood Ambience

Beverage selections run parallel to the food philosophy, emphasizing low-intervention producers and Danish vineyards. The wine list features cold-fermented Moscatel from Møn, Georgian orange wines, and crisp German Rieslings poured by the glass. Cocktail programs mirror the herbal focus, offering hibiscus-infused drinks paired with Japanese whisky and dark rum mixes spiced with organic ginger beer. The dining room itself remains unpretentious, with simple tables arranged close together along the quiet square.