"Bowls & Salads" Street Food Restaurants in Hovedstaden

This cozy room with dark brick walls was the world’s first porridge bar, opened in 2011. It serves the humble dish both sweet and savoury, with fruity versions for breakfast (until 5 pm) and bowls with veggies, mushrooms, and chicken for lunch and dinner. The classic: oatmeal with apple and caramel.

Frederik Darger Johansen and Nicolai Suwinai were in their early twenties when they opened here in 2017; today, they count eleven outlets. With Scandinavian and Asian roots, they push the poke bowl beyond raw fish, offering duck, beef, and tofu among the proteins. Guests can compose their own, too.

When Andreas Moi Boros first opened in Kødbyen in 2006, he let guests create their own salads. Two decades and eleven more locations later, that idea persists, but there are also fixed creations to choose from, such as one with quinoa, greens, and smoked salmon, or a teriyaki-beef bowl with edamame.

Since 2019, this souterrain counter has baked its own sourdough pita, starting hours before it opens. The warm bread is folded around fillings such as marinated chicken, falafel, and organic halloumi, finished with hummus or tzatziki. The same combinations come as bowls with greens and grains.

Biomedical scientist Yusef Houji left the lab to open this falafel counter in 2017. There, he cooks from his grandfather’s 60-year-old recipe, brought over from a food stall in Palestine. The organic chickpea balls are served in pita or bowls, with creamy hummus and cabbage in pomegranate dressing.

Malene Brasch Nielsen brought the health-food wave from New York to Copenhagen when she opened this basement deli with her husband Morten in the early 2010 s. Salads, sandwiches, meals, and smoothies are meant to offer a wholesome alternative to the processed fast food prevalent in the city center.

Combining Brazilian flavors with a Nordic touch, Selva offers traditional tapioca pancakes served with a side salad, alongside snacks and salads inspired by everyday Brazilian cooking. The menu leans into a lighter, health-oriented approach while keeping focus on simple, recognizable preparations.

Horticulturist Ramzan Rafique ran a large public park in Lahore before moving to Denmark in 2010 and opening his Punjabi kitchen at Reffen. His award-winning Dynamite Samosa Chaat consists of crushed samosas, spiced chickpeas, tamarind chutney, yoghurt, and crunchy chickpea noodles.