Slice Of San Francisco / København

Opening Hours
Mon, Tue, Wed, Thu, Fri 11:00 - 20:00
Sat 12:00 - 20:00
Description

Come into our little oasis of a cafe and enjoy our specialty, homemade Original New York Cheesecake which is the top dessert in beautiful Copenhagen! <3 Also on our menu are Burritos which is also our specialty, or try our delicious Quesadillas, Tunamelts and Luxury Salads - we hope to see you soon! ;) Love, Miri @ SOSF

from official Facebook page
trending 625 votes
3.3
Tips from the Net @ Slice of San Francisco
Nicole Wickenheiser en
Amazing food! Amazing owner! The food here is delicious, there wasn’t a drop left on our plates. It’s also a great value for your buck. You will not be disappointed! GooglePlace - April 2018
Monique M en
The cheesecake here is amazing and literally just melts in your mouth as soon as you sink your teeth in. By far the best cheesecake that I've had since moving to Copenhagen. The owner is a sweetheart too which makes coming to this place even more enjoyable. GooglePlace - April 2018
Lene Viktoria Mühlhaus en
We came in on our first night in Copenhagen and were incredibly hungry. The combined Burrito with Chicken and Beef was huuuuuuge and came with fresh avocado!! Perfect choice for our empty tummies. We promised to come back another time to try the cheesecake but were sad to discover that it's closed on Sundays! Definitely coming back here on our next stay in Copenhagen!! GooglePlace - March 2018
Wojtek Witowski en
Grand burritos! Super tasty quesadillas. Super friendly staff. You can order your meal basically tailor made. GooglePlace - March 2018
Matthew Harmon en
We came here for dinner on our first night, as we were staying close by. The food was amazing! We had a burrito each, and they are huge! freshly made and one of the best I've had! We then went for the cheesecake. It was incredible! A beautiful, creamy texture. Highly recommend the Apple, cinnamon and chilli sauce. Can't recommend this place highly enough, you should definitely make a stop here GooglePlace - February 2018