Why we flame-grill
We flame-grill because the flame gives gyros its taste. We cook on city gas, which HOFOR says is now made from local biogas from Copenhagen wastewater and food waste.
The first bite should taste of the grill, like food over a fire, the way our Greek ancestors cooked. The flame is the signature of this kitchen, so we thought hard about what we cook on.
The flame is the flavour
When the marinated meat hits the flame it gets crisp edges and stays tender inside. The marinade caramelises. No additive replaces that.
Why city gas?
“We grill with city gas from HOFOR,” co-founder and CTO Søren Peter Kristensen said in an interview with HOFOR.
“Gas is good. In fact it is the best we can cook on. The difference in taste was decisive when we chose city gas. Gas gives us the flavour we want, without artificial enhancers.”
Gyros grilled on Copenhagen food waste
According to HOFOR, city gas in Copenhagen is now made from local biogas from wastewater and sorted food waste. The banana peel from your kitchen can help grill your next gyros. “It also mattered that the share of biogas in the city gas was rising — for us that is a more environmentally sound way to run a restaurant,” Søren says. The quotes are from HOFOR’s press release of 30 September 2026.
