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This website is a template developed by Zayeonix and it does not represent any real café.All source code and design is licensed by Zayeonix.Luxury WebGL experiences, engineered end-to-end by Zayeonix.Want one crafted for your brand? Contact Zayeonix to build yours.zayeonix.comThis website is a template developed by Zayeonix and it does not represent any real café.All source code and design is licensed by Zayeonix.Luxury WebGL experiences, engineered end-to-end by Zayeonix.Want one crafted for your brand? Contact Zayeonix to build yours.zayeonix.com
SABLE
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EXECUTIVE CHEF

Elias Berg

Elias Berg spent six years at the pass of one of Copenhagen's defining New Nordic kitchens before stepping away from professional kitchens entirely. For a year he lived in the forests of northern Sweden, foraging, fermenting, and cooking almost exclusively over open fire. He returned to Copenhagen in 2017 and opened Sable the following year with a single rule for his kitchen: nothing is cooked without flame.

Chef plating a dish with precision beside an open kitchen fire
"Fire doesn't hide a mistake. It only shows you the truth of the ingredient."

— Elias Berg

Timeline

  1. 2012

    Joins the kitchen of a leading Copenhagen New Nordic restaurant

  2. 2016

    Named Sous Chef

  3. 2017

    Leaves to forage and cook over open fire in northern Sweden

  4. 2018

    Sable opens its doors in Vesterbro, Copenhagen

  5. 2021

    Awarded 1 Michelin Star

  6. 2023

    Awarded a Michelin Green Star for sustainability

  7. 2025

    Sable named among the region's most influential fire-led kitchens

Sunlight filtering through a quiet northern forest

Team

  • Freja Holm — Head Sommelier

    Freja joined Sable in 2019 after five years managing natural wine lists across Copenhagen and the Loire Valley. She built Sable's cellar bottle by bottle, with a focus on small growers and nothing manipulated in the cellar.

  • Anders Lund — Restaurant Director

    Anders has run the dining room since Sable's opening night, and works hand in hand with Elias to keep service as unhurried and precise as the kitchen itself.