"I’m Adam, 27 years old. I am half Danish, half Tunisian. I visit Tunisia every year and I’ve got to say, my love for food definitely comes from there. My family grows chilies, olives, watermelons - you name it, so I was always surrounded by this incredible North African produce. I used to work in the music industry but then I ran into Sylle (Sylvester Larsson) and Frede (Frederik Møller) and started working at Tekno, spending 3 years at Rentemestervej. The last year and a half or so, we spent discussing what the next adventure should be which in the end led us to opening Kismet.

"At first it was simply an extension of Tekno. A proper lunch for a good price, organic, not café style but real lunch, mostly vegetarian, working with some great producers, laissez-faire vibes and a hang out spot for regulars. We felt that the inner city of Copenhagen was missing that in between all the bistros and fancy cafés and wanted to bring the energy from Nordvest and Nørrebro. And since Peter and Theo from Galst Bakery were a part of the team, our dream was always to bake the bread in house. But we wanted to take what we had at Tekno and create a bigger place with even more room to try out new stuff, do pop-ups and all that while still keeping it close and familiar. We are four owners who are basically here every day, all our employees are people we know from earlier, and many of the producers we collaborate with are someone we have built a relationship with over the years, so keeping it fun and in our own style was the most important."

"If I have to say one specific place it would be Oficina in Amsterdam. They work with the seasons very well in the same way that we want to. That’s probably what we are most inspired by, the seasons, we follow them pretty religiously, haha. We actually do a lot of the same things but switch melons for figs and apples for pears as the seasons change. And then we draw a lot of inspiration from the Mediterranean, Arabic, and Greek kitchens with plenty of spice and power. We feel like there’s a lot of good places that do that in Copenhagen at night but not for lunch."

"Right now, it is our Greek Salad. It’s built on a Tomato Consommé – the tomatoes are perfect right now – and then Frede has spent a lot of time finding the perfect Feta, all accompanied by Theo’s freshly baked bread on the side. The cucumbers are amazing right now, olive oil, and a little bit of Tzatziki to round it off. Right now, we should enjoy dishes like this. I think that making a dish without cooking any of the ingredients makes a strong expression. Then you can really feel the produce. And then in a short while the mushrooms from Birkemosegaard, kale, beans, and soups will be where it’s at, but right now the perfect lunch is our Greek salad."

"We work a lot with the flute right now. The sourdough loaf is nice, but we are trying to work with our waste and the loaf is just huge in that sense. Besides, everyone else in Copenhagen excels in that discipline so now we try to give the flute some shine. And then the Footlong sandwich. In the flute. On Fridays we like to mix it up, with different cheeses, cold cuts, pickles, creating something special to kickstart the weekend.

Oh, and cold brewed tea. We got introduced to it just before we opened at a tea shop on Blågårdsgade and it’s just a nice way to drink tea. Refreshing and healthy. Some people think it’s genius, while others might need a few tries to appreciate it."

"Haha, I think it’s pretty obvious that we are four self-trained interior designers. We made sure to get a hold of everything that was legally required and then we freestyled on top. For example, Frede and a friend made our benches based on a drawing that his neighbor did and we got most of our plates from Barlie’s basement. On the plate we try to Kismetify some classics and make them our own, making sure to serve plenty of bread to wipe the plate completely clean. That’s the Kismet signature. "