MODERN VIETNAMESE CUISINE

RESTAURANT LÊLÊ

Restaurant LêLê serves modern Vietnamese cuisine. Here you get new interpretations of the classic Vietnamese Imperial kitchen, made with international gastronomic inspiration. The culinary style is developed by head chef Vincent Chaisy and co-owner Anh Lê. The food is simple but flavorful and always served with delicate fresh herbs, so whether you like sweet, salty, sour, spicy or soft, there is plenty to choose from.

CONTACT & OPENING HOURS

Vesterbrogade 40, 1620 København V
+45 5373 7373 
booking@lele.dk

Monday–Thursday: 17:00 – 23:30 (kitchen closes at 22:00)
Friday–Saturday: 17:00 – 01:00 (kitchen closes at 22:30)
Sunday: Closed

COCKTAIL BAR

At our cocktail bar you can enjoy both pre and after dinner cocktails. The bar serves both the classics and more experimental cocktails – all made with a delicious Asian twist. On Fridays we host "DJ & Cocktails" events with live dj's. 

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DANISH VETERINARY & FOOD ADMINISTRATION RATING

THE STORY BEHIND LÊLÊ

The Lê family came to Denmark in 1979 as boat refugees from Vietnam. They settled in Northern Jutland, where the parents quickly opened a successful snack bar.

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The four Lê-siblings saw opportunities in their childhood's Vietnamese cuisine, which until the beginning of the 21st century was relatively unknown in Scandinavia. In 2003, in collaboration with Pierre Truchot, they opened LêLê's first street kitchen in Vesterbro in Copenhagen. It quickly became very popular with long queues down the street, so three years later they opened Restaurant LêLê in larger premises 100 meters down the street. LêLê has in just a few years taught the Danes respect and love for Vietnamese food. The mood is vibrant and authentic Vietnamese cuisine fluctuate in line with modern international food trends. What began as a small family business, has evolved into five Street Kitchens, food truck and festival stalls, several cookbooks, catering business, and one of the largest Vietnamese restaurants in Scandinavia.

FOOD CULTURE IN VIETNAM

Vietnam's food culture is affected by the influence of the French gastronomy with country kitchen, bistro and gourmet. Similarly, the Vietnamese kitchen is divided into three categories: peasant cuisine, street kitchen and imperial kitchen.

In the rural areas of Vietnam  simple peasant cuisine traditions still rule. The dishes consist of what we already have in the household and in the field. A classic from peasant kitchen is Bo Kho, the strong beef stew. The recipes are simple and rustic, but very tasty.

In Vietnam's cities street food is the thing. The Vietnamese love to eat from the small street stall, where you can always find new delicious street food dishes and snacks. Here you get everything from crispy fried wontons, fresh spring rolls and the delicious bánh mì – sandwiches with stir-fried meat and fresh herbs inspired by the French baguette tradition.

Try the Vietnamese peasant and street food at Lele Street Kitchen.

The most sophisticated is the imperial kitchen, which is served at the fine dining restaurants in Vietnam's major cities. The food here is more delicate than in the peasant and street kitchen and the Vietnamese top restaurants are inspired by international gastronomic tendencies to create reinterpretations of classic Vietnamese recipes. They use unique high-quality ingredients, which are combined to menus, for instance shellfish platters, cuts of beef, duck and pork and delicious desserts. Always accompanied by Asian inspired cocktails and the best foreign wines. 

Try our modern interpretation of the imperial kitchen at Restaurant LêLê.

 

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VIETNAMESE FOOD

Vietnamese food can be divided into three regions, characterized by the climate and the unique raw materials available in the each region.

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Salty, spicy and sweet are the three words best describing the Vietnamese food regions

NORTH
Hanoi is located in the northern Highlands. The region is bordering China, which has affected the food culture. Here the salty taste of the traditional cuisine dominates, and the dishes are typically seasoned with soy and fish sauce.

CENTRAL
In the central part of Vietnam the rough climate complicates the cultivation of vegetables with alternating drought and rainy season. Here they have developed dishes with strong dried spices originally imported from neighboring countries.

SOUTH
In the tropical south is Ho Chi Minh City (formerly Saigon). Here you traditionally find a trend towards more sweet dishes with sugar and coconut as important ingredients.

 

LêLê ApS

Peter Bangs Vej 5C • 2000 Frederiksberg
info@lele.dk • +45 5373 7373
CVR: 29239673