Sans Souci is a place, a cuisine and a principle. Our dishes are rooted in a strong conviction that food better taste damn good and a proper glass of wine never hurts. At Sans Souci, we have one life to live – and it should be joyously carefree when we eat, drink and talk together. 

About Sans Souci

Carefree for 120 years

No one goes through life without sorrows, but we can make an effort by creating moments and atmospheres where our worries fall to the wayside. Since its founding in 1902, Sans Souci has consistently delivered these very moments – and it is widely regarded as a defining element of Frederiksberg’s soul. The jovial and easy-going side of the city’s soul, of course.

Sans Souci has always been synonymous with the inquisitive, lively, sensual and carefree – and it is the embodiment of what we all long for. No one can be satiated or inebriated by the digital. We cannot sense the flesh and blood of our family and friends when we only see each other on social media. It is in the present moment and the analogue that we can savor our food, wine, friendships and conversations.

Welcome to Sans Souci


We swear by gastronomy

Everything you see on the menu is carefully selected according to our gastronomical principles. As our guest, all you have to do is take your seat at the table and experience how the food, the wine and the atmosphere make you happy and at ease. 

Our kitchen builds on two simple principles: Only true masters of the craft can conjure up superb flavor in the kitchen – and they can only do so with the finest ingredients. We work closely with the most dedicated suppliers to ensure the best ingredients find their way to your palate. 


Christoffer Brink, Head Chef

As Christoffer heads the kitchen, it becomes a hotbed for solid gastronomic craftmanship, insisting on carefully selected high-quality ingredients. After years of dedication and culinary refinement, Christoffer is capable of serving flavorful meals without any compromises.

"I want to give Sans Souci's guests an authentic gastronomic experience in informal settings. There should be no doubt that when you sit down at our tables, you will be served delicious food." 

Christoffer's culinary education has taken him far and wide, from places like Geranium and Gemyse to Restaurant Frank and Alberto K. In 2013, he was part of the chef team that won a silver medal at the Bocuse d’Or, and in recent years, he has traveled around France to deeply immerse himself in the country's ingredients.

Tel. +45 3322 2223



11.00 – 23.00


11.00 – 24.00



11.30 – 15.00


17.30 – 22.00