JOVITA - A Filipino Story on Danish Soil

Presented by Mark Nallos

Food is about much more than satisfying our hunger – it is a way of keeping our fondest memories alive. This time, we turn our attention to what happens when Filipino heritage and family traditions meet the Nordic season.

Join us for an evening where we serve a tasting menu designed to engage both your palate and your senses. An evening exploring the space between roots and present day – through the dishes, aromas, and flavors that chef Mark Nallos inherited from his late mother, Jovita, paired with thoughtful drink pairings curated for the night.

You will taste, smell, and experience your way through a series of dishes that reinterpret childhood flavor memories. Rather than relying entirely on imports, the kitchen weaves authentic Filipino essentials together with the finest local Danish produce.

Through a balance of electric vinegars, toasted garlic, smoke, and deep umami, the meal explores complex flavor profiles created to awaken the senses. Every meeting between Filipino tradition and the Nordic pantry creates its own unique expression – something new, something personal, something created right here.

An evening focused on memory, craftsmanship, and soul that satisfies both body and mind.

Your Hosts

Mark Nallos (Founder & Chef)

After years working in international fine-dining kitchens, chef Mark Nallos created Jovita.cph as a homage to his mother. Grounded in his Filipino heritage and his life in Copenhagen, Mark reinterprets his mother’s heartwarming recipes through seasonal local ingredients and culinary precision.

Miguel Paolo (Front of House Lead & Cocktail Curator)

Bringing warmth, hospitality, and liquid craft to the dining room, Miguel leads the front of house experience. He curates the cocktail program, designing drinks that complement the menu's bold flavor profiles and elevate the overall journey.

We look forward to welcoming you. Tuloy Po kayo!!!

https://www.instagram.com/jovita.cph/

The Menu

Snacks

Kropek , aromatic cracker, house-made bagoong dust, aromatic vinegar

Black Kale "Laing" & PorkCrispy,  black kale tuile, coconut-braised black kale "laing", crispy pork belly, tamarind gel.

Langoustine  Lumpia "Bicol Express", Crispy spring roll with spiced coconut filling, raw langoustine tartare

Entrance

Tamarind & mushrooms,  sour tamarind broth with wild mushrooms , finish with roasted pumpking seed oil

Starters

Confit Pumpkin & Calamansi, Tender pumpkin, crisp radish, calamansi sauce 

Beans curd Bola-Bola Siopao, Steamed bun, fermented chili-tomato glaze, aged parmesan

Mains

Shio Koji braised pork neck adobo, Slow-cooked organic pork neck in a deep chicken juniper adobo sauce

Pastry-Baked Rice, Fragrant rice baked in a butter crust, local herbs

Dessert

Lemon verbena Leche Flan, Crème caramel with Lemon verbena, chamomile-apple compote, skyr

Event updates to the menu might happen before the day.

Beer, wine, cocktails, and soft drinks are available for purchase during the event.

Make sure to mention any allergies when reserving, as we can't handle last-minute dietary needs on the day.

Unfortunately, we're unable to cater to vegan diets.

Kitchen Collective, Slagtehusgade 11A, 1715 København V