Hviids Vinstue: We have been using the same mulled wine recipe since 1954.

Hviids Vinstue: "We have been using the same mulled wine recipe since 1954."

Posted: 2. december 2025Reading time: 4 min.

My Copenhagen: Hviids Vinstue is one of Denmark's oldest pubs – and famous for its iconic mulled wine. Per Møller has run the place for more than 40 years and shares his best Christmas experiences in Copenhagen here.

Per Møller, 76, former owner of Hviids Vinstue for 40 years – one of Denmark's oldest pubs. In 2022, his son took over the business, and he has since been affiliated with it as a consultant. Lives in Copenhagen K.

1. When does Copenhagen feel most like your city?

“It's obvious when I'm at Kongens Nytorv, where I've spent most of my time for almost 50 years. The area is especially magical at Christmas, when d'Angleterre lights up its Christmas lights and the ice rink goes up – it just oozes Christmas spirit.”

In my family, we really enjoy visiting La Glace at Christmas time. Among other things, they have some very special marzipan pigs.

Per Møller, Hviids Vinstue

2. Which place in the city do you always return to?

"It has to be Toldbodgade, which has been my home for the past 50 years. It's a very special place for me, with good neighbors and peace and quiet. This is where I feel most safe and comfortable."

3. What is your best tip for a unique Christmas experience in Copenhagen?

“In my family, we really enjoy La Glace at Christmas time. Among other things, they have some very special marzipan pigs – and one of these must be on the table on Christmas Eve as a gift. They also have a hot chocolate that is really good when it's cold.”

With My Copenhagen, we take you on a surprising journey through the city, where well-known Copenhageners and local legends share their hidden gems.

4. What hidden gem in the city is almost too good to share?

"All the little gems come to light during the Christmas season, and here I almost have to mention ourselves, where our mulled wine is a special Christmas experience. We have been using the same recipe since 1954, and we always start production in June, when I taste the mulled wine. I can't reveal our secret ingredient, but I can say one thing: there are crumbs in it. And people obviously like that. We make 17,000 liters of mulled wine every year."

5. Which metro station is your favorite?

“There's no doubt about it: it's Kongens Nytorv!”

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