“Hærværk opened because we wanted to create a fun and good work environment for ourselves – a place that was alive and connected with the environment by only using organic produce. We know all our suppliers by name and visit them often. We grow most of our own herbs in the yard behind the restaurant. Others we collect in one of the nearby forests. We tend to stick to the old crafts in our kitchen. Everything is homemade, so crafts like making pasta or puff pastry are done the old-fashioned way, using nothing but a rolling pin. Furthermore, we get all our fish, beef, pork, and game whole, and use everything on the animal.”
Raw shrimp with white asparagus, wild herbs, and sauce blanquette; poached egg in a choux pastry with spring vegetables and herb sauce; and rhubarb purée with baked rhubarb, woodruff ice cream, rhubarb caramel, and puff pastry.
Hærværk is one of a kind. A simple, relaxed, small, fun, and friendly restaurant, owned and run by chefs, who are fired up by a passion for organic produce and animal welfare. The balanced menu makes this restaurant perfect for all, and the use of heirloom crops won’t go unnoticed when tucking into your gourmet meal.
“Nordic cuisine is built on what’s local and seasonal, an ethos that inspires every meal at Restaurant Haervaerk.”
–Ingrid K. Williams, The New York Times