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Our suppliers

We believe that local, seasonal ingredients will away be the greater luxury compared to imported exotic vegetables and cuts of meat. We believe that small, local producers are worth supporting. We also believe that animal welfare leads to better production, and focusing on less food waste makes us better craftsmen. When a classic bistro restaurant serves simple meals like ours, you have to use the very best ingredients.

We especially like the fact that meat is given the starring role. But of course, this means the steak must be done to perfection. Tender of course, precisely fried, with the intense taste of well-matured beef. Naturally, all of the other ingredients used by the restaurant are given the same care and attention. The perfect potato with just the right amount of starch to make perfect French fries. And deep-fried in excellent peanut oil. Genuinely tasty vegetables from excellent vegetable growers, and fresh fish and shellfish from suppliers we trust.

Ingredients to be proud of.

  • Kildegaarden

    Gitte and Erik Skovsgaard love animals and Danish nature and this informs their passion for producing high-quality Danish beef cattle. They have introduced a number of requirements to ensure their animals to live as naturally as possible in the Danish countryside. All of this care and craft results in animals that have optimal growth, which means their herd of Danish beef cattle on “Kildegaarden” farm produce meat of a much higher quality.
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  • Copenhagen Distillery

    Copenhagen Distillery was founded in 2014 by Henrik Brinks, Anders M. Frandsen, Esben Jørgensen and Ørn Ólason from the design agency Thank You Studio. Their first product was a honey-based 'dry gin'. The distillery now produces several types of gin, schnapps, aquavit, liqueur, bitters and whisky.
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  • Rogn

    Close and strong ties to skilled partners enable ROGN to offer caviar from the best producers both in and outside Europe. Whether it is traditionally processed caviar or special selections, we deliver a high quality, matured as proper, but always fresh - and never pasteurized.
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  • Thise Mejeri

    It seems unbelievable when you think about it today, but when Thise Dairy was founded in 1988, no one dared to believe in organic food. Not the politicians, shops or the dairy companies.

    Despite this, seven naive eco-idealists sat around a dining table one late evening in Northwest Jutland, and together with a dairy manager from a small village dairy, they decided to establish Thise Dairy.

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  • Danish snails cultivated outdoors

    Danish snails that are cultivated outdoors is the result of two passionate people who pursued their dream of combining living in nature with being self-employed. Ditte and Carsten now have a snail farm near Roskilde, which they put all their heart and soul into.

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  • Svendborg Gourmetgris

    Sventbord Gourmetgris produces a large and meaty local pig, resulting in pork with juice and power. The butchering process is careful, and the meat’s appearance and taste is in a class of its own. Gourmet pigs are selected from the best pigs in the weight category 75–90 kg. The pig is large when it is killed. It is then slowly chilled on a hook, so the meat ages naturally. This results in meat that has a darker appearance, it tastes intense and full-bodied, and it has an extraordinarily perfect crackle.

  • Fjord

    Cod, herring, tuna, catfish, salmon, oysters, lobsters and much, much more. Fjord brings the best and freshest seafood home to Brdr. Price.

    At Fjord, the focus is on quality in everything they deal with. In order to live up to this, they make sure i.a. to have the shortest possible transport from catch to table.

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