JATAK cutain

Seasonal food cooked with local ingredients inspired by our cultural heritage.

Reserve a table for our seasonal menu served in the Dining Room or our extended menu served at the Kitchen Counter.

Scenes from the Kitchen Counter Brill, Tomatoe and Summer Berries. Opening course on both menus. Highlighting the first tomatoes and berries of the season. We age the brill for more umami and garnish with some pickled wood ear mushrooms to balance
White Asparagus, Egg Yolk and Green Curry
Sweet Potato, Hazelnuts and Black Tea
Quail, Fennel and Sumac
Congratulations to our Head Chef @jtam1342 on being nominated for the upcoming @thebestchefawards Thank you @thebestchefawards for your kind words and recognition! —— NEWCANDIDATE🇨🇦 @jtam1342 👁 A Canadian Chef in Denmark. In his
JATAK Table 6. Interiors and 📸 by Sarah Frilund @aplyprojects
Representing Copenhagen’s finest imports for the beverage pairing. Curated by @wesleysprouts 🍷
As our week starts, our team is returning energized and inspired thanks to the amazing collaboration dinner with @sushi_anaba this past Sunday. It was a true exchange of ideas and knowledge. Thank you @madsbattefeld and the entire team for sharing