The story
A place that has been here longer than most
From army stable to crêperie — more than thirty years in the same courtyard building.
The building behind Larsbjørnsstræde 9 has had many lives. It stabled the army's horses, then housed a photographer, then a Hungarian restaurant. La Galette moved in in 1992, and the same French owner has run it ever since.
There's room for 45 guests across two floors. Rough stone walls, beams overhead, candles on the tables. Downstairs the sofas sit in half-light. Outside there's a courtyard, weather permitting.
The buckwheat comes from Brittany, where the galette belongs. The batter is buckwheat and water, nothing else — which is why it happens to be free of both gluten and lactose without anyone having to compromise.