The Room
Søren Westh (Geranium alum) and Richard Hart (Tartine alum) opened Hart Bageri in Frederiksberg in 2018 — a serious sourdough-and-bread programme that has aged into one of Copenhagen's most-influential bakery-restaurants. The all-day format runs from 7am bakery into evening bistro service.
The Geranium-and-Tartine pedigree shows in the kitchen's discipline. Eater Copenhagen has held Hart on its top-twenty rankings every year of operation.
The Food
The sourdough programme runs the day. The pastry case, the open-faced sandwiches, the seasonal-rotating evening preparations handle the menu's wider draws.
Wine programme is small-producer. Coffee programme is one of Copenhagen's most-disciplined.
Best Occasion Fit
Solo Dining: The counter at Hart is one of Copenhagen's most-reliable bakery-bistro solo-dining seats.
First Date: Hart is a casual first-date alternative for the diner who wants the night to register as Copenhagen-bakery-modern.
Birthday: Birthdays at Hart's evening service are warm, bakery-bistro affairs the room handles with seven years of practice.