About Dorra
A small kitchen with big plates.
Dorra started as a counter with six stools and one rule: cook the food we crave, and price it so people come back next week.
Our story
It started with six stools.
Two friends, one second-hand fryer and a corner that used to sell newspapers. The first menu fit on a napkin: a burger, fries and a coffee.
The napkin grew into eight dishes and the stools into forty seats, but the rule stayed. Everything is still cooked to order by the same small team, in an open kitchen you can see from the door.
How we cook
What the kitchen cares about
Made here, every day
Fries cut each morning, sauces cooked in house, dough rested overnight. Nothing arrives frozen.
Prices you can repeat
A full meal costs less than a cinema ticket, so dinner here is a habit, not an occasion.
Room for everyone
Vegetarian picks in every part of the menu, high chairs on request, and tables for one.
2016
First plate served
40
Seats inside and out
8
Dishes, all made here
7
Days a week
