Practical Information

While baking is fun it can is also be a bit messy, so don't put your gala attire on just yet...

Once we are done baking we will return to Woods where there will be time for a quick change before we are leaving for the restaurant. Just be ready by the main entrance at 16:45. 

Transportation 

When going baking it's just a short walk from Woods to Bake My Day Copenhagen - less than 5 minutes even! 

From Woods to Spiseriet Teglholmen the trip will be done by taxis and they will pick us up at 16.45 at the main entrane of Woods. 

If you should be so inclined you are of course more than welcome to drive yourself by whichever transportation device you see fit. 

How to get home from the restaurant

Parking is limited in the area, so the easiest is to arrive by taxi or public transportation.

By Train

Regular S-trains run from Sydhavn St. – There are two lines:

Line A (Hillerød - Jersie) and Line E (Birkerød - Køge).

There’s a 1 km walk fom Sydhavn to Spiseriet Teglholmen.

It’s a 10 - 15 min walk from the station

By Bus

It is possible to take bus 7A, that runs between Rødovrehallen and Ny Ellebjerg st.

When arriving/leaving by bus, the nearest stop is:

Scandiagade (Teglholmsgade).

There's about 200 m. from the bus stop to Spiseriet Teglholmen.

By Harbour Bus

Harbour Bus to Teglholmens Østkaj

It sails to Teglholmens Østkaj and here's it's just a 700 meter walk to get to Spiseriet Teglholmen

The bus sails between Teglholmen - Orientkaj St.

Check out DOT's website or rejseplanen.dk.
DOT - Your Public Transportation

If you have any questions...? 

More questions? 
Just ask Tine - she will guide you safely to and through the Winter Holiday Party. 

Adresses

Bake My Day Copenhagen
Amagerfælledvej 162
2300 Copenhagen S

Spiseriet Teglholmen
Teglholmsgade 10 F
2450 Copenhagen

Drinks are on Mono...

Drinks suggestions!

- Vodka & Cola
- Gin & Tonic
- Gin Hass
- Whisky & Ginger Ale
- Vodka & Tuborg Squash
- Jubi & Tonic (Jubilæumsakvavit & Tonic)
- Cuba Libre
- Skinny Bitch

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The Chef's Five Servings 

Quail Eggs - crispy root vegetables – herb mayo
Fried scallops – variation of pumpkin - sauce blanquette
Beef carpaccio – hassle nuts – pickled berries – truffle emulsion
Stuffed quail – king oyster mushroom – kale – wild berry glace
Plums - pear sorbet & caramalized nuts

The Chef's Five Vegan Servings

Cabbage in tempura
Variation of pumpkin
Beetroot carpaccio
Jerusalem artichokes - nuts - black berries - pure

Plums - pear sorbet & caramalized nuts