“Welcome to CLOU,

Our very personal restaurant where we and our guests feel at home – actually the dining room is a former apartment”.


The restaurant seats 12-20 guests only for a formidable 20 servings set menu paired with cult wines par excellence in taking the allround CLOU-experience up to the next level.

CLOU moved location in the fall of 2017 from Borgergade in inner Copenhagen to the bohemian part of East Copenhagen, Øster Farimagsgade, now much more intimate. The reason is simple; Chef Jonathan K. Berntsen and his right hand and assistant head chef Martin G. Sørensen wants to serve all tables themselves, making sure their guests get exactly the experience they deserve.


The food and wine combinations have been key at the restaurant since the beginning. In fact, that is what’s most important at CLOU. Highly unusually the starting point is the wine, and then the Chef and his team matches the dishes. Even more unusual; in Copenhagen – the cradle of Nordic Cuisine – CLOU is a local top restaurant with pristine cooking inspired by Southern European Cuisine.

Chef Jonathan K. Berntsen is taught in France and techniques used at CLOU are mostly of French, Italian and Spanish origin, though he also takes great pride in using the best of Danish produce in his cooking, being very oriented to the outstanding fresh sea produce of the Danish region.