Right now we are looking for reinforcements for the summer.

Do you like being social and working evenings and weekends?

Previous experience & education is not a requirement,

we can teach you everything on the spot

We're already soft-starting in April so you'll get the hang of it

We will be able to offer part-time, hourly and full-time positions.

The work is here, here is a bit of everything:

- serving, kitchen, cashier, bar, goods reception, dishes & cleaning

- varying working hours including lunchtime, evenings & weekends

High tempo may occur in periods

We attach great importance to purity and quality

Does that sound like you? then you are one of us.!

Warmly welcome to send a CV to

READ THIS: we are only looking for Swedish-speaking staff


Send Us An Email



Our rules:

Simple rules, if you fail to follow these you will be rejected

To be able to maintain a common well-being where everyone is equally welcome to our outdoor dining, dogs, cats, llamas, police horses & you

As we are an allergy-free service, the following applies: If you want to place your fluffy friend in one of our sofas / chairs that we provide, this is a matter of course as he must also sit comfortably, but this can only happen if, you have brought your own a blanket plaid! which is a must. Our blankets must not be used as your furry friend's bedding + He/she must not disturb other guests through uncontrolled barking
Smoking may not take place within the bistro's boundaries, and adjacent to the entrance
Bringing alcoholic beverages may not be brought into the bistro area, they will be confiscated
Food, drinks & ice cream purchased from another seller may not be consumed with us, they will be confiscated
Max 1 person per toilet visit.

The ban does not apply to parents of younger children or assistants/nurses

Drug use is prohibited on our premises.
18-year-old limit for the purchase of drinks with alcohol, checkout staff are allowed to request legal imitation at any time

Good to know

If you are 10 people or more,

then you must keep your order

within 3 dishes

Reserve a table


During holiday periods June, July

and the first weeks of August
In good weather, there can be a very high load

and waiting times may occur between times

12.00-14.30 and 18.00-21.00
We apologize for this and hope

you have indulgence and forgiveness in the event of waiting times.

Welcome to MittiMellan Helsingborg.

We are a Danish pub/Bistro where you order and pay at the bar. If you are a group that wants to eat, we recommend that you book a table below in the form.

When booking for 6 people or more, we ask you to pre-order the food at least 24 hours in advance. When booking, the table is yours for 3 hours and if you want to extend this, just write in the message field

Note! We can only answer both phone and e-mail during opening hours, and your booking is only approved when you receive a message about it.

Please note that we do not take outdoor table bookings during the high season! 30 May - 14 Aug

(for parties of at least 5 people or more,

can it be arranged for a small advance, call us)


Summer bistro with a taste of Denmark

& our Scanian traditions

We look forward to taking care of you!

MittiMellan is a bistro located just a stone's throw from the sea & Denmark's coastline. We have a wonderful view. And of course friendly staff, who want to make your day a little better. You can enjoy both tempting good food and drink.

We welcome you to relaxing, café breaks, evening parties & lots of Danish specialities

Smørrebrød, homemade hamburgers, the best fish n'chips in town, salads etc.

Outdoor seating for up to 100 people. Indoors: upstairs but 14 seats & a downstairs with 16

(When booking premises, it is possible to get up to 50 seats inside)


All our food is prepared in an open kitchen that treats allergenic products. We therefore cannot guarantee or be responsible that our food and drinks do not contain allergens. Tell us when ordering if you have something you are sensitive to, then be prepared for us to replace one or more products with the original ingredients.


The whole grain rye bread that is used for the majority of our butter bread is baked every morning by ourselves 'in house'

It is baked according to the tradition that applies in Denmark, the homeland of butter bread, these are not to be confused with shop-bought rye bread.

Our breads are baked to be used today and contain no preservatives, dyes or other additives. Compared to typical Danish rye bread, we have reduced the sugar a lot and increased the amount of seeds.

(contains gluten)

There are gluten-free alternatives,

for an additional 5 sek / sandwich

10 sek / luxury sandwich

Must be ordered at least 1 day in advance.


With us you eat Öresund's most delicious Smørrebrød

A food craft we are very proud of and with which we have taken a step further

Butter bread is Denmark's national dish and originates from the early 1880s in Copenhagen.

The discerning guests there wanted a hearty and delicious meal without having to wait long on an empty stomach.

A real butter bread is a dish in itself, where the bread is one of the ingredients and must be completely hidden by the others.

Butter bread is based on healthy ingredients if they are made in the right way, it is also food that can be served immediately

alternatively stand in a fridge/cool for several hours.

Butter bread is a perfect alternative for both everyday life and parties, as they are, as I said, best eaten chilled.

They suit both our increased health awareness and for those who

love delicious flavor combinations, do you feel hit?

Then you will love our Danish shortbread

The tradition of taking a trip to Helsingör is for the citizens of Helsingborg something that should only be done as soon as spring hits.

Now Denmark has come to the Swedish side of the strait to stay

and the best smorre breads are served at the village of MittiMellan

You will find us down at quay promenade 10.

Our Danish butter bread makes a visit to Helsingborg worthwhile wherever you live in Sweden

About Wines


Already in the mid-1800s, Australian wines won prestigious prizes in Europe, but the quality journey has been marred by major problems with overproduction. Today, Australia is the world's fifth largest producer of wine and somewhat of a catalyst for the organic and biodynamic wine trend. Most well known are the wines from the districts of South Australia. Muscular and fruity Shiraz wines from the Barossa Valley. Storage-resistant, berry cabernet sauvignons from Coonawarra. White wines from Clare and Eden Valley from grapes such as fresh riesling, spicy shiraz and delicious sémillon. And Adelaide Hills with its excellent wines of pinot noir and sauvignon blanc. In New South Wales, the Hunter Valley and Mudgee have become famous for rich Chardonnay wines. In southern Victoria, the climate becomes cooler and even further south, in Tasmania, we find Australia's coolest climate, which produces slender wines with elegant structure. Finally, we have Western Australia, where wines are produced that are intense in fruit and with a good freshness. Australia has a strictly regulated classification system, which among other things means that the cultivation area of the grapes must be carefully specified, which can mean state level as well as significantly smaller regions, districts or sub-districts. Perhaps it was the abundant production volumes that meant that the Bag-in box wine was already born in Australia in the 60s.

New Zealand

Viticulture started in the 19th century, but only really took off in the 1970s. The last few decades have been an incredible success story for New Zealand wines. New wine regions have been established on both islands. The great ambassadors for New Zealand's wines have been flavorful and grape-typical Sauvignon Blanc, especially from Marlborough, and elegant Pinot Noir from Central Otago. But they also make excellent wines from Cabernet Sauvignon and Merlot in the Bordeaux style as well as Syrah, including in Hawke's Bay. In addition to these grapes, Chardonnay and Riesling are also grown. New Zealand consists of two islands in a north-south direction, together with ocean currents and winds, the conditions for cultivation are very varied. The North Island has the most regions - with Hawke's Bay and Wairarapa at the forefront - while the South has the most important, Marlborough, which accounts for half of the total cultivated area. The wine industry was regulated in 1996 and is called Certified Origin. 85 percent of the grapes included must be of the variety indicated on the label. Of course, the origin and vintage must also correspond to what is stated on the label. Gisborne is the easternmost wine region in the world, so it is the area that sees the sun rise first. Central Otago competes with Patagonia to be the most southerly.


Spain is at the top in terms of acreage for wine growing, but a warmer climate and sparser planting mean that more wine is normally produced in both Italy and France. For a long time, Spain was mostly associated with sherry and red wine from Rioja, but it is different today, when Spain is one of the most interesting wine countries in the world. More and more wine producers are switching to organic and biodynamic viticulture and trendy natural wines made without pesticides or artificial fertilizers are gaining ground. The classification in Spain is a bit tricky, after both own changes and influence from the EU. Roughly, the wines can be divided into six categories, from the lowest class VdM (Vino de Mesa) to the very highest, VP (Vino de Pago), which only applies to 15 individual estates with wines at the absolute top level. Below that is the DOCa (Denominación de Origen Calificada) which is only given to districts with a long history of making quality wines - so far only Rioja and Priorat. More common is the classification DO (Denominación de Origen), which includes 66 wine districts, about two-thirds of Spain's wine area. A completely different type of classification that is often used has to do with aging in oak barrels. With increasing aging time, the wines are called: Crianza, Reserva and finally Gran Reserva.


More than any other country, France is associated with a long and rich tradition of wine production. Ever since winemaking started around 600 BC. the country has nurtured its wine culture and maintained its leading role. Today, France's production volume is just below its neighbor and one Italy's, but the proportion of quality wine is much higher. From the classic wine regions of Bordeaux, Rhône and Burgundy in the south to the famous Champagne in the north, the refined wine tradition is a central part of French culture. French wines are classified into three levels of quality, with AOP (Appelation D'Origine Protégée) being the highest. About half of the wine produced in France belongs to this class. The regulations also include local classifications of "premier cru" and "grand cru", for example in Bordeaux and Burgundy. The class below the AOP wines, with about 35% of wine production, is called IGP (Indication Géographique Protégée). Finally, wine that does not meet the requirements for AOP or IGP is classified as "Vin de France". Special to France is that a certain growing area (or "terroir" in French) is considered better for certain grape varieties and produces a better wine than others. It is a philosophy that has been copied by winemakers around the world, but has also been questioned.


Portugal's wine history is closely connected with England. During the 17th century, England began to import port wine because it was at war with France. Since 1986, when Portugal joined the EU, modernization has been carried out and today exports to many countries. Portugal has over 300 native grapes and most wines are blends, mixtures of different grape varieties. Some of the most famous blues are Touriga Nacional, Touriga Franca and Trincadeira. Fresh white wines are made from green grapes, the most famous being Alvarihno. There are 14 wine regions where Douro (Valley of Port), Minho (Vinho Verde) Dao, Alentejo and Setubal stand out. Portugal's quality system is relatively simple. DOC (or DOP) means that the wine comes from a geographically defined area. There are 31 DOCs in the country. The class below is called IGP (Vinho regional) and the simpler table wines are called Vinho, this is printed on the labels. Portugal is known for its port wine, where you interrupt the fermentation by adding alcohol, you then get a strong and sweet wine. Madeira is made in a similar way but here the wine is heated, the sugar caramelises and creates a burnt and nutty flavour. Grape varieties also often have local names, so that can make it a bit tricky to keep up with. But fear not, Portuguese wine is among the most affordable wines right now, so you can try your hand at it.


We have grown wine in Sweden for only about 20 years, as the rising average temperature has improved the conditions. There are about fifty commercial growers in Sweden and the wines have won a lot of international prizes. Viticulture in Sweden is ongoing and very interesting. The red wines tend to be fruit driven with good acidity. White wines, usually from the Solaris grape, are crisp, fresh and full of character at their best. Cultivation is mainly in Skåne, but viticulture is also carried out on Öland and in Gotland and Halland. Grapes that can withstand the climate in Sweden (such as the white wine grape Solaris, for example) are prioritized. Frühburgunder, Rondo and Regent are some of the blue grapes grown. The Swedish Wine Association assesses the Swedish wines every spring without ranking them. The winegrowers then have the opportunity to talk to supervisors who can help them develop their wine. Wine is also made in Stockholm and Gothenburg at so-called urban wineries, but then with imported grapes. An exciting and public trend, as you often have a wine bar in connection and glass walls into the production facility itself.


Italy competes with France to produce the most quality wine in the world. The Greeks started growing wine in southern Italy around SEK 1,500 BC. and called the country Oinotoria, the Wine Country. Wine is made in basically all of Italy, but the north-south extent and strong local traditions mean that the variety is enormous. Undoubtedly, however, it is the red wines that are most famous. Some of the top of Italy's 20 regions are Piedmont, Tuscany and Veneto. Italy's most famous blue grape is probably Sangiovese, which is grown mainly in Tuscany - think Chianti! Italian wines are classified by origin. The two simplest classes are called VdT and IGT which stand for Vino da Tavola and Indicazione Geografica Tipica. The quality wines are called DOC and DOCG, here strict requirements on geographical origin, selection and production apply. Note, it is the regions not the producers that are judged, therefore it is not a given that a wine is great just because it has a DOCG label. In the seventies came the so-called Super Tuscans, wine made in the French way with French grapes such as Cabernet Sauvignon, Merlot and Cabernet Franc. It was and is a huge success and costs accordingly. Even today, Tignanello is classified as IGT, the simpler level of quality, because of the foreign grapes.

South Africa

Wine has been grown here for over 350 years. Cape Town served as a bunkering port for East Indiamen, and wine and other goods were taken on board here. Exports to Great Britain accelerated in the 19th century when England was at war with France (again). In modern times, exports started in connection with the abolition of apartheid in the 1990s. They are successful with their mixed wines, blends and they make interesting white wines from Chenin Blanc. Wine is grown in six regions (25 districts), mainly in the southwestern parts. Best known is the Coastal Region with districts such as Stellenbosch, Paarl and Swartland. The most cultivated grapes are Chenin Blanc, Cabernet Sauvignon, Colombard and Shiraz (Syrah). The quality system is called WO (Wine of Origin) and is similar to the European one. WO comprises three classes; regions, districts and wards/sub-districts. But there is also a narrower distinction, Single Vineyards. If the grape/vintage is stated, 85 percent of the content must match what is stated. Method Cape Classic (MCC) is the designation for sparkling wine made according to the champagne method. One sometimes finds a certain smokiness in South African wines, especially those made from the indigenous Pinotage grape, which was created in 1925 and is a blend of Cinsaut and Pinot Noir. What causes the smokiness is not entirely clear.


The USA initially had headwinds as a wine country. The climate was challenging and local grape varieties produced a wine that tasted bad. Vines from Europe were often destroyed by pests and diseases. However, the American vines were immune to the vine aphid, so the solution was to graft the tastier European grape varieties onto the local rootstocks. The greatest success came in California, with classic grape varieties such as Cabernet Sauvignon and Chardonnay leading the way. However, it was zinfandel that became America's favorite grape, even though it also originally came from Europe. Zinfandel gave the American wines a reputation as big with lots of alcohol, lots of fruit and lots of flavor. Today, it is still California that dominates, followed by New York, Washington and Oregon as the other major whirlwind states. In recent years, the latter two in particular have taken off as taste has moved towards more balanced cool climate wines. Until the late 1970s, the USA did not have an actual designation of origin for wines, but then a system based on American Viticultural Areas (AVAs) was introduced. The system is based on geographical and climatic grounds and 85 percent of the grapes for an AVA wine must come from the exact area specified on the label. There are currently around 230 AVAs in the USA, but on the other hand there is no clear quality classification as in the major European wine countries.