4-course menu at Harlo & Meyer — Claus Meyer taps a Michelin chef to create dynamic Northern European fare inside his former Frederiksberg deli

The ovens still burn, the bread still bakes, but Claus Meyer’s local landmark has entered a new chapter. Together with Alouette and Noma alum André Skjødt Andersen and former Amass sommelier Bo Bratlann, a new concept in his former deli space carries New Nordic ideals into the modern Northern European kitchen. By day, the bakery serves signature sourdough and sweets. As night falls, the lights dim, the music gets a little louder, and seasoned waitstaff set tables with quiet precision.

At Harlo & Meyer, Andersen cooks what feels right in the moment, in constant dialogue with farmers, foragers, and the best ingredients the region has to offer: Flame-kissed courgettes crowned with pickled green strawberries, yakitori-grilled mackerel in blue mussel emulsion, pork neck brined in beer and roasted apples, slow-roasted plums with caramel mousse and Søtofte milk chips. What doesn’t get finished in the moodily lit pass becomes tomorrow’s ferments, and ingredients speak for themselves in dishes that reflect a chef who listens closely.