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At Selma’s we use the best ingredients that we can get our hands on. We focus on making sure that any of the animal products we use like milk, butter and eggs are organic. In fact, our eggs are delivered fresh directly from a local farm.

The food at Selma’s is created almost entirely in-house and we believe wholeheartedly that fresh, natural cooking makes better tasting dishes. That’s why we incorporate Nordic preserving methods so that each element of the meal is rich in flavor and care. Not only do we do our own pickled onions, red onion and beetroot - we also cure the gravlax ourselves.

Gravlax is a traditional Nordic way of preserving fish. The cured salmon on our menu comes from a family brining recipe of sugar, salt, white pepper and dill. The fish is then very thinly sliced creating ribbons of rich flavor. Speaking about salmon, we also smoke salmon in the restaurant’s small backyard. That richly smoked salmon ends up as a side to your scrambled eggs or placed in the Smoked Salmon bowl with fresh greens and our homemade horseradish cream.

The dishes you’ll enjoy at Selma’s are made with respect for the traditions of Nordic cooking but created for a contemporary palate. Come eat with us!



Our very popular cinnamon and cardamom buns are baked fresh daily and so, we tend to sell out quickly. If you’d like to bring six or more of our buttery buns home or give them as a gift, then make an order here

The buns are made entirely from organic ingredients. From the fundamental elements of baking like the flour and sugar as well as the eggs, milk and butter to the freshly ground cardamom and Ceylon cinnamon.

We also make sure to use organic ingredients in our homemade sourdough rye bread. The bread is used as the base for the smørrebrød on the menu, but you can also bring a loaf home to create your own dish. The bread lasts for five days and freezes very well.

The ingredient list for the bread consists of water, rye flour, cracked rye, sunflower, pumpkin and flax seeds, salt and rye malt flour. The bread is a great example of Selma’s co-owner and chef, Anna’s, love for natural baking. Stone-milled organic flour allows the bread to retain rich vitamins and minerals. The sourdough culture provides a living environment for the bread to be healthful, filling and full of rich and developed flavor. The great taste is achieved in five steps and a process that takes a total of 35 hours.

A natural process is taken with great care for all the baking done at Selma’s. Each pastry, cake and pie is made with fresh and mainly organic ingredients. Our baked goods display often includes treats that are vegan, naturally sweetened and suitable for those with a gluten intolerance.

If you’re planning a celebration, we are always up for creating the perfect cakes to compliment the event. Take a look at the options we have available for online orders  to add some Nordic sweetness to your next gathering!


We have our coffee supplied by Stooker Specialty Coffee. The guys at Stooker take the craft of coffee roasting very seriously - but serious is not their nature. Instead, they are always cracking jokes and excited to share what they know about coffee and their process.



The espresso that we serve at Selma’s is the Capricornio from Stooker. It owes its name to the stars – and more specifically to the Tropic of Capricorn, under which the plantation is situated where this coffee is cultivated. Many would argue that this is as far from ideal as it is far from the equator. However, growing coffee berries in a less intense climate enables you to control key aspects of their environment, allowing the beans to develop the unique acidic quality we appreciate in this blend of red and yellow Bourbon berries.


The Capricornio can be described as soft, with notes of milk chocolate and walnuts – and comes with a sweetness hinting at raisins. A powerful espresso, exquisitely appropriate for making cappuccinos and lattes.


About the farm

Forming a conglomeration with 12 small farmers, owners Luiz Saldanha and José Antonio Rezende have revived the Brazilian Paraná region, which formerly produced low quantities of low-quality coffee. Over the years, they have managed to create a unique flavor while simultaneously developing innovations in terms of environmental sustainability, such as water-efficient processing and reducing CO2 emissions.


It is thanks to your taste for rare specialty coffee that these farmers can make a significant increase on their ordinary earnings, which enables them to develop their land further.



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