Coffee. What a wonderful thing!

It's what wakes us up in the morning. It's what makes us stay up at night, and the thing that keeps us going through the day.

Coffee is actually also the reason Sidecar exist. Rasmus and I being locals and working in an office nearby, often found ourselves wondering the streets during breaks, looking for a good cup of coffee. Not being able to find one, we decided that the neighbourhood needed a place with good coffee, and so, just about a year later Sidecar was a reality.

So coffee was important to us when we first started, and it still is today. We pride ourselves in making every single cup as good as possible, and for that you need a few things. 

First of all you need good quality coffeebeans. At Sidecar we've developed our own special blend in collaboration with Copenhagen Coffee Lab. It consist of coffeebeans from Mexico, Indonesia and Guatemala in VERY secret ratios. The beans are picked in altitudes ranging from 1050 meter to 1600 meters. This makes it a medium to high altitude coffee which is characterized by notes from citrusfruits, nuts, chocolate and vanilla. We feel that this blend provides the best basis for both espressos and french press coffee - but of course taste is individual.

Next you need a staff that is knowledgeable about coffee and familiar with making it. Therefor every member of the Sidecar staff that works on the floor has been to a coffeecourse at our friends at Copenhagen Coffee Lab. Here they are taught about the origins of our blend and how to treat it properly.

All in all it's our ambition to make our coffee as good as possible, but still at a reasonable price. Wether or not it's the best in town we'll let you decide, but we think it is ;)


/Rasmus & Nikolaj

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How better to finish off the week than with smooth jazz, comfy food and great cocktails?

At Sidecar we've made it a tradition to have talented jazz musicians come and play on sunday nights. It's all very informal, and our aim is basically just to make everybody relax and enjoy themselves. As allways, our bartenders and chefs are ready to make great things to accompany the music.

Although we have a few household names that has visited us many times by now, we like to also bring in new and upcoming artists - just to let us all know what's cooking in the jazzy kitchen. In the past we have had guys (and girls) like Kasper Lang, Mikkel Nøhr Band, Christian Woll, Jordan Jackson and Viola Viola come and visit us. We hope to bring a lot of them back in 2018. Also, Sidecar is a regular participant in the well-renowned Copenhagen Jazz Festival that takes place every year in july.

Actually as we are writing this entry, our good friend and regular performer at Sidecar, Christopher Filancia Andersen is away in New York to scouer the streets and murky jazzclubs of the big apple for new talents and potential colabborators. Hopefully we get to invite some of the artists he finds to come over and play for us in 2018. 

If you're interested in visiting us for sunday night jazz, make sure to follow us on Instagram and Facebook where we post and update about upcoming events and artists.

We look forward to seeing you.

/Rasmus & Nikolaj

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A taste for veggies...

...has slowly but surely made it's way into the eating habits of the otherwise meat loving danes. All over town vegan shops, cafés and restaurant are popping up, giving the growing population af vegans plenty of eating-out-opportunities.

At Sidecar this hasn't gone unnoticed, so of course we had to make our own contribution to the vegan world. From early 2017 we've made it a rule to always have at least one - and preferably more - vegan options on each of our menus. Wether you come for breakfast, lunch, dinner or weekend brunch you will find a carefully pieced together vegan dish that (we hope) lives up to the expectations of our vegan guests.

By the way, we try to go organic as much as possible, and we're rooting for local produce and producers.

If you wanna check out our menus have a look here.