FIRE-LED DINING · COPENHAGEN
Cooked Over Fire, Shaped by Restraint
A one-Michelin-star dining room where every dish passes through wood and ember. Twenty-two covers a night, one kitchen, one open flame.
OUR PHILOSOPHY
Nothing But Fire and Season
Sable cooks with a single technique: fire. Wood, embers, ash, and smoke stand in for every burner and blast chiller we don't own. What arrives at your table has been grown, foraged, or fished within a hundred kilometers of Copenhagen, and touched by flame at least once before it reaches you.
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THE SIGNATURE
Ember-Roasted Langoustine, Brown Butter, Sea Buckthorn
Langoustine cooked directly over birch embers until the shell blisters, finished with brown butter and a spoon of sea buckthorn from the Danish coast. It has held its place on the menu since the night we opened.
EXECUTIVE CHEF
Elias Berg
Six years at the pass of one of Copenhagen's defining New Nordic kitchens, followed by a year foraging and cooking over open fire in the forests of northern Sweden. Elias opened Sable in 2018 with one rule: nothing enters the kitchen that hasn't first met the flame.
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An Evening by the Fire
Seatings are limited to twenty-two covers a night. We recommend booking two to three weeks in advance.