French charcuterie – a selection of French

Nikolai Lindegaard
At 24 years old, he is leading the development of the food at Café Strand. Nikolai trained at Hotel Marienlyst, where he worked at the hotel’s acclaimed restaurant Rory. From the restaurant’s opening, he helped shape the kitchen, and his talent was quickly noticed.

For Nikolai, food is simple: quality and taste must go hand in hand — always.

Jens-Christian Andreasen
Jens-Christian has been self-employed since he was 19 years old and has throughout his working life focused on service and high-quality ingredients. Over the years, he has built a strong network among some of the best suppliers in Europe. This means that only the finest products make their way to Café Strand — whether it is hand-cut black-footed pork from the Pyrenees or caviar from one of France’s most renowned producers.

Together we share a simple philosophy:
Good food does not need to be complicated — but the ingredients must be top quality, the taste must be spot on, and the service must make guests feel at home.

That is why we work every day to serve the best food, the best wines, and the highest level of service — at a price where everyone can join in.