EWALDS

At EWALDS, you will find a touch of France in the sophisticated Frederiksberg. A popular French brasserie in the heart of Frederiksberg, where coziness and good food are paramount.

The delightful brasserie EWALDS is a well-visited eatery among guests from the local area and outside of Copenhagen. It has an authentic Parisian atmosphere reminiscent of the beautiful city. With dark red tiles, dark wood, and rustic dishes, EWALDS offers a unique dining experience. Behind the brasserie stands Søren Ewald Fossum, a trained chef from Le Sommelier. He has helped create his own French favorite among guests, serving French classics such as white wine-steamed moules frites, stirred tartare, and steak with béarnaise sauce and other delicacies.
 

French brasserie tradition

The kitchen at EWALDS is founded in the French brasserie tradition. This means the evening menu features dishes like stirred tartare, steamed blue mussels, and a good steak or lobster with béarnaise sauce. These French classics are complemented by snack dishes like rillettes, croquettes, and waffles with Serrano ham, inspired by Søren's time as a chef at Rasmus Oubæk's restaurant Gorilla. The wines come from Catching Wines, and the wine list is selected in collaboration with Cédric Henri Kragh.
 

From butcher apprentice to star chef

Søren Ewald Fossum was born and raised in Frederiksberg and started his career as a butcher apprentice and later a butcher in the family business Slagter Lund, founded by Søren's grandfather and today run by Søren's cousin. Søren subsequently trained as a chef and apprenticed at, among others, MASH and Le Sommelier in Bredgade, followed by several years as a chef at Rasmus Oubæk's Gorilla and JAGGER. Most recently, Søren was the head chef at Bistro Central in the inner city of Copenhagen.
 

Theater menu

Frederiksberg is brimming with culture, wonderful theaters, and experiences just around the corner. An evening at the theater can rightly be combined with a good dinner at EWALDS, so hunger doesn’t distract during the performance. They have arranged a superb theater menu consisting of 2 or 3 courses, which changes regularly depending on the season's ingredients.