Rosforth & Rosforth

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Vi ses på Brian @rosforthrosforth @rosforth_trade

Here comes this year’s menus and music programme for our Long Table Dinner at Vesterbro Street Party! 🌶️🫛🎶 Look forward to bold and fresh Mediterranean food by @lacantinettamarseille and @tampopo.marseille , a smoky and delicious Turkish Meyhane experience by @meyhane_cph , a special South African seven colours meal by @studio_tatata and @vamosvamos_cocina juicy meat tacos. Every food stand comes with its own soundtrack - DJs to match the flavours on your plate! @kip_analog and @kirakingkong at Marseille, @malikcamlica and @nukromai at Meyhane, @mabinti__ and @joliekubini at Ta Ta Ta, and @nick_boyi and @jacques.acost at Vamos Vamos. Check out the map on the last slide to make sure where to find your chosen food stand! 
 Join us for an unforgettable summer evening – get your food tickets now (link in bio)* *Tickets for Vamos Vamos stand can only be purchased on location ** Pre-purchased tickets for Meyhane are for the seated experience running from 18:00 until 20:00. Street sales open at 19:00. Practical info: - Pick up your pre-purchased menu at the designated stand at the time of service: Marseille – La Cantinetta & Tampopo: 19:00 - 21:00 Ta Ta Ta South African: 18:00-21:00 Turkish Meyhane: 18:00 - 21:00** Vamos Vamos: 16:00 - 21:00 Find a spot on the Long Table Dinner and enjoy! Long Table Dinner will be happening on Istedgade from Skydebanegade until Oehlenschlægersgade. The event is part of Distortion Vesterbro Street Party, happening on Thursday 4 June 2026.

Long Table Dinner returns on Istedgade for Distortion Vesterbro Street Party! 🫛🫜🎵 300 meters of tables, a village party atmosphere, music from DJs infusing global tunes, and a mecca of flavours from all over the world — each stand has its own universe. We transform the street into a food paradise, bringing local restaurateurs, bold food concepts, and international chefs to the heart of Copenhagen. This year we’re heading south! 🌻 🇫🇷 Resident chefs Pierre-Antone Denis from Marseille’s institution @lacantinettamarseille and Larry Sepulcre behind newly opened @tampopo.marseille are joining forces for a Mediterranean feast, while selector @kip_analog infuses some global flavours and @kirakingkong sets a housy mood. 🇹🇷 Turkish percussive concept @meyhanecph is bringing the noise and warmth of a proper Istanbul Meyhane with an exceptional seated experience, @malikcamlica and @nukromai bring the Anatolian heat for Meyhane. At the very same place where Turkish people gathered back in time as they arrived into the city. 🇿🇦 South Africa gets a seat at the table with power duo Bryn Cassady-Church and Anne-Marie Danai Kalumbu from @studio_tatata serving a colourful journey for taste buds, accompanied by local icons @joliekubini and @mabinti__ to keep things moving! 🇲🇽 Local taco-making icon Julián from @vamosvamos_cocina will serve you traditional Mexican exquisite flavours, fresh out of flames and chilis, while @nick_boyi and @jacques.acost close it out with fun DJ sets. Grab your ticket for your chosen dinner before they’re gone (link in bio) 🎟️ Practical info: - Pick up your pre-purchased menu at the designated stand at the time of service: Marseille – La Cantinetta & Tampopo: 19:00 - 21:00 (PRESALES + STREET SALES) Ta Ta Ta South African: 18:00 - 21:00 (PRESALES + STREET SALES) Turkish Meyhane: 18:00 - 21:00 (PRESALES + STREET SALES**) Vamos Vamos: 16:00 - 21:00 (STREET SALES) Find a spot at the Long Table Dinner and enjoy! *Tickets for Vamos Vamos stand can be only purchased on location **Pre-purchased tickets for Meyhane are ONLY for the seated experience running from 18:00 until 20:00. Street sales for Meyhane open at 19:30.

The bus has a super convenient stop by Knippelsbro, so I couldn’t resist popping into @rosforthrosforth for a glass and bringing a nice bottle home✨ #wine #vino #fyp #piedmont #copenhagen

mere af det her @rosforthrosforth 🚚

Sometimes, if not all the times, its so difficult to transfer a picture to you and make you fully understand how good, delicious and fun a wine tastes. Renaud Boyer’s wines has a solid place in our heart. Juicy, fun, complex, big, energetic are just a few words to describe them.

Tissot whites on allocation. All done. Out now in town :) Cheers: @montergade @vedstranden10 @rest_palaegade @vin_de_table @josephine_amager @gaardenoggaden @circolo_frederiksberg @bar___amore @barvincph @silberbauers_bistro @arnfeldtaeroe @bar_vitrine @panachecph @restaurant_uformel @vinorialilo @restaurantsletten @oberra_restaurant @belanja_cph @pompettecph @restaurantmelee @restaurantjordnaer @restaurant_omar @baka.d.busk @barrcph @spisehuset_knud @bardok_aarhus @babylon_restaurant_bar @fiskebar_vin @nr30_restaurant @restaurant_alf @restaurantpastis @barmorocph @restaurant_geranium @rvinbar @denvandrette @restaurantcleocph @cafecarlosogdiegos @koancph @propagandacph

JOIN US FOR A SPECIAL EVENING 🍷 NEXT WEEK - March 12th | From 5:30 PM Join us for our Double Winemakers Dinner — a night where wine takes center stage. Two winemakers, Jean Baptiste from Les Bottes Rouge and @wurdemanjohn from Pheasants Tears, will be personally pouring their wines and guiding you through a special wine pairing experience built around our 6-course tasting menu. Expect unique bottles, stories behind every pour, and for the occasion, a curated selection of special labels — plus exclusive wines available by the glass. Reservations are required for the dinner and are now open via our website (link in bio). Guests without a dinner reservation are warmly welcome to join us for drinks. 🍷

Stéphane Tissot, Crémant “Classique”, and his BBF - “Blanc de Blanc en fût”. We have a great deal of focus on Stéphane’s whites here in Copenhagen, which is completely understandable. But his sparkling wines are also quietly masterful, with some crucial innovations in recent years. Stéphane has moved away from the use of Champagne yeast & refined sugars for the second fermentation, now using his own cultured yeast and grape must from the domaine for the liquer de tirage. All of his wines are thus now 100% of domaine origin, a fact of which he can be rightfully proud, not least because of the technical expertise necessary to make it (successfully) happen. The ‘Classique’ bottling we’ve just received is composed mostly of the 2023 vintage, with a little ’22 that was still resting in barrel when the ’23 arrived. Disgorged in October ’25, the wine is aged in both barrel and steel, and has no dosage. The current release of ‘BBF’ is composed of a blend of the 2019 & 2020 vintages. Pure Chardonnay, aged only in barrel, aged sur latte for 4 years before disgorge (Jan. ’25). No dosage. We’ll be pouring both at our trade tasting tomorrow (18.02).

Så er der ballade på Østerbro..

Hos Fischer under broen på mandag!! Kom!!