About Bistro Bredo

“Many years as restaurant owner and chef, my interest fell on creating and improving the burger concept. The journey went several times to the burgers homeland – The US – and tried many burgerchains, roadhouses and diners.
The best places were where the food was homemade. That must be the shiny road forward. 

Daily fresh-grounded meat, homemade dressings, fresh vegetables and salads and a good bread/bun. 
This is still our concept.”
– Bredo