From the Himalayas to the Copenhagen harbour
Everest Food serves Nepalese and Indian food in Copenhagen: hand-folded momo, slow-cooked curries and bread from the oven, at Kajen Fisketorvet and Reffen.
Our story
In Nepal, food is how you welcome someone. Dal bhat is shared, momo are folded together around the kitchen table, and nobody leaves hungry. That is the feeling we wanted to bring to Copenhagen.
[The founding story: who started Everest Food, when and why, and how the first place at Kajen Fisketorvet came about.]
Today we cook in two places by the water: our restaurant at Kajen Fisketorvet and our street food stall at Reffen. Our samosas, roti and mango lassi are made in-house, and the spices are balanced the way they are in Nepal.
The people behind the food
Bobby Chhetri
[Founder & head chef]
[Two or three sentences: where they are from, how they learned to cook, and what they love about running Everest Food.]
Babita Khadka Chhetri
[Co-founder]
[Two or three sentences about this person. Delete this entry if there is only one founder.]
Our mission
To serve honest Nepalese and Indian food, made from scratch at a fair price, with the warmth of a Himalayan welcome.
Our vision
To be Copenhagen's home for Nepalese food: the first place people think of when they crave momo, and where they discover the dishes beyond them.
What we care about
- Made in-house
- Samosas, roti, lassi and our sauces are prepared in our own kitchen.
- Rooted in Nepal
- Recipes and spice blends from Nepalese home cooking, alongside Indian classics.
- Room for everyone
- Many dishes are vegetarian or vegan, and clearly marked on the menu.
- A warm welcome
- Whether you sit down or grab takeaway, you are our guest.
Come hungry
Order takeaway from either location, or book a table at Kajen Fisketorvet.