7 servings at Restaurant Lou in Frederiksberg — Greek chef Theodore Tsigkas makes the case for one of Europe's great cuisines
Theodore Tsigkas isn't rewriting Greek cuisine. He's reminding Copenhagen why it became one of Europe's great culinary traditions. At Restaurant Lou, the chef’s family recipes do the heavy lifting, built on staples from small producers across Greece and produce that never strays far from peak season.
Warm pita, olives, and tzatziki open the table. Tomatoes meet Syros capers and feta from cheesemakers outside Athens. Moussaka layers beef ragù, smoked cheese, and potato béchamel. Briam, Greece's answer to ratatouille, celebrates roasted eggplant, zucchini, peppers, and tomatoes. Kotopoulo lemonato pairs grilled chicken with a bright lemon-garlic sauce and zucchini dressed with mint and yogurt.
Great cuisines aren't built on trends. They're built on the recipes worth protecting.
Gammel Kongevej 170
1850 Frederiksberg
Tuesday - Thursday 17:00-22:30
Friday - Saturday 17:00-24:00
The voucher can be used from today until October 31, 2026.
Each voucher is valid for one person.
Purchase one or more vouchers.
The menu is served Tuesday - Saturday, from 17:00-22:30.
Please reserve a table at restaurantlou.com and select ‘Chef’s Choice Sharing Menu’ when booking.
The menu can be made vegetarian. If this is your preference, please note it on your reservation.
Menu modifications must apply to the entire table—single-serving modifications will not be accommodated.
The menu is chef’s choice, so dishes rotate regularly to reflect the best produce of the season.
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