An intimate room, an open hearth, and a menu that changes with the harvest.
Reserve a table
Our story
We cook the way food has always tasted best — over live fire, with produce picked days, sometimes hours, before it reaches your plate. What's on the menu tonight depends entirely on what the season gives us.
No two evenings are the same. That's the point.
From the pass
The Chef
Trained across Copenhagen and the Basque country, Maya returned home to build a restaurant around one belief: that the best meals are honest, seasonal, and cooked with fire. Ember & Oak is the result.
"Let the ingredient lead. The fire will do the rest."
Acclaim
Join us
Bookings open 60 days in advance. We can't wait to cook for you.