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Copenhagen is the green food lab of the world

Photo: Giuseppe Liverino

The world’s best restaurants Geranium and noma are front-runners in refining plant-based dining, but high-quality green options are also abundant in fast food joints, cafés, restaurants and urban gardens around the Danish capital. 

The New Nordic Kitchen Manifesto was formulated back in 2004 creating a new way of thinking about food in a region that is historically meat heavy. The manifesto was signed and backed by a list of chefs from the Nordic countries wanting to change the agenda of cooking, and the purpose was to focus on local produce and on reflecting the seasons with an emphasis on animal welfare, purity, freshness, simplicity, and ethics.

One of the signees back then was René Redzepi, whose restaurant noma has since been named five times world’s best restaurant by The World’s 50 Best Restaurants. Redzepi spearheaded the New Nordic Food movement, and the menu at noma specifically focuses on the seasons.

Their vegetable season runs from June to September offering both vegetarian and vegan menu options, with creative techniques that aim to push boundaries – for example by serving a dish consisting of a jasmine kombucha mother with aromatic seeds and a paste of marigold and tomato.

 Also, the current world’s best restaurant Geranium made an announcement in 2021 to switch entirely to a menu consisting of vegetables, fish and seafood. The head-chef Rasmus Kofoed of the Copenhagen restaurant doesn’t eat meat himself and he wanted to celebrate local, organic and biodynamic produce. He also founded an entirely plant-based pop up called Angelika.

noma and Geranium have led the plant-based revolution in Copenhagen but are by no means the only restaurants aiming to serve high quality plant-focused options in Copenhagen. See a list below.

Green fast food

Aarstiderne

Website / Press photos

In December 2021, the organic vegetable shop and eatery Aarstiderne opened on Classensgade on Østerbro. Here, you can enjoy vegetable based dishes or join in, when they have vegetarian communal dinners or brunch and baby food meetups with a focus on meals for the youngest ones. Aarstiderne means ‘the seasons’ in English, and for the last 22 years they’ve delivered organic fruit and vegetable boxes, and they also do meal boxes today offering vegan and vegetarian options.

 

Banegaarden
Mellanie Gandø

BaneGaarden

Website / Press photos

An urban oasis can be found in the middle of Copenhagen with nine wooden barns hidden in 1.5 hectares of wild nature. BaneGaarden opened in August 2020 and it’s an organic village with food stalls and the restaurant Lade 609 and the pizzeria and bakery Perron. Try a vegetable dish from CousCous or a vegan falafel wrap from Phago made on a homemade sourdough flatbread with baba ganoush, romesco, sweet potatoes, cabbage, pomegranate and a lemon vinaigrette. The wooden barns were built in 1909 by DSB for storing wood and other materials for the rails, however, they haven’t been used since 1950 allowing wild nature to grow around them.

 

Den Økologiske Pølsemand
Jon Bjarni Hjartarson

Den Økologiske Pølsemand

Website / Press photos

The many hotdog vans around Copenhagen create an iconic look in the Danish capital, and the first ones started selling sausages more than 100 years ago. Den Økologiske Pølsemand (DØP) has two vans on the shopping street in central Copenhagen, and all of their hotdogs are organic. They have a vegan sausage option including vegan bread and the classic toppings of a hotdog – the only thing missing for their traditional Danish hotdog to be vegan is the remoulade, which is vegetarian.

 

DanielRasmussen_killerkebab-0043-large.jpg
Daniel Rasmussen

Killer Kebab

Website / Press photos

On Vesterbro and in central Copenhagen, you will find two Killer Kebab shops which has received top ratings by Danish newspapers. Here, the vegetarians can enjoy a falafel with truffle mayo, and vegans will get hummus instead of mayo in the home-made sourdough flatbread, which also comes with celery, cabbage, apple and mint. There is seating space both inside and outside, and the first venue opened in autumn 2020.

 

POPL
Michael Gardenia

POPL

Website / Press photos

The team behind the famous Danish restaurant noma spent months developing the recipes for their burger restaurant POPL in a fermentation lab. The restaurant opened in 2020, and the result of their vegetarian and vegan burger patties is cooked quinoa which goes through a two-day process to become patties. POPL comes from the Latin word ‘populus’ meaning community of people, but it also is a nod to respecting nature, as the name also refers to poplar wood.

Pure Greens Club

Website / Press photos

All the salads in Pure Greens Club are plant-based and primarily organic, and they’re all the creation of a gourmet chef. At the beginning of 2022, Pure Greens Club's salad shop opened on Gammel Kongevej in Frederiksberg. Here, the former Geranium chef Chef Kavit has created a menu, which takes you around the world from dishes such as Soul of Seoul with sweet potato noodles, kimchi, edamame, soy and miso-glazed tofu to San Francisco with wild rice in spinach purée, avocado, pickled red onion, pickled ginger and mango. You can have the salad to-go or sit inside or outside the salad shop.

 

Mid-level options

Baka d'busk
Marc Skafte-Vaabengaard

Baka d’Busk

Website / Press photos

They call themselves a plant-based bistro, and the all-vegetarian Baka d’Busk has an aim to have 50 percent vegan dishes on its menu. Based on Rantzausgade on Nørrebro, they opened in 2018 and block-coloured glass stands out in the interior. Baka d’Busk means ‘The idiot’ in Japanese. They use seasonal produce and let the vegetables inspire the dishes and not the other way around, which means the menu for lunch and dinner changes on a daily basis. Baka d’Busk is founded by two chefs, an artist, a photographer and a blacksmith.

 

Bistro Lupa
Daniel Rasmussen

Bistro Lupa

Website / Press photos 

Bistro Lupa is a plant-based bistro located in Østerbro. After its opening in 2021, it received top food ratings in the Danish newspaper Politiken. It is part of the Ark Collection, which was founded by the Australian entrepreneur Jason Renwick and also consists of fine dining Restaurant Ark and casual eatery Souls. They all serve plant-based food from local produce, from Renwick’s mushroom farm Funga Farm and from foraging. At Bistro Lupa, they serve a five course meal which could be a starter of almond cream cheese, apricot, peas and caraway crumble followed by a risotto verde. Their signature dish ‘Lupa fried mushrooms’ can also be added - these are southern fried mushrooms served with a smoked chilli glaze.

 

Gemyse
Lina Ahnoff Photography

Gemyse

Website / Press photos

In 2017, Gemyse opened in the world’s second oldest theme park, Tivoli Gardens, in Copenhagen's centre. The word Gemyse is a collective name for cooked vegetables and the idea is to offer organic, vegetable-based dishes that fit the season on vegetarian and vegan menus. The vegetables are from the organic suppliers Aarstiderne and herbs from the restaurant’s own vegetable garden. In the evening, guests can cook marshmallows and twist bread over their outdoor fire pits, and you can also enjoy a light meal at their greenhouse next to the restaurant.

La Banchina
Daniel Rasmussen

La Banchina

Website / Press photos

Nestled right on the water of Refshaleøen, you’ll find La Banchina, which means ‘pier’ in Italian. The 14-seat walk-in restaurant and natural wine bar is set in a wooden house complete with a pier on the water and an on-site sauna. La Banchina focuses on baked goods for breakfast and on two types of dishes for lunch: grilled vegetables and seafood, which can be enjoyed on the pier on a sunny day. In the winter, they serve a pescetarian tasting menu inside the restaurant, which can be made vegan or vegetarian upon request. La Banchina was opened in 2016 by the founder of the Copenhagen restaurant Il Buco. The building used to be a guard building and a waiting area for the ferry for the workers of the now-closed shipyard B&W on Refshaleøen.

 

The Pescetarian
The Pescetarian

The Pescetarian

Website / Press photos

As the name suggests, The Pescetarian serves fish, seafood and vegetables in their restaurant, which is positioned right next to the star-shaped Citadel in Copenhagen. In 2019, the founders of the meat-focused Marv & Ben opened their second restaurant, which has a completely different focus. Both offer four or six courses, and The Pescetarian can make all their dishes in a vegetarian or vegan version if told upon booking. This could be courgette, mushrooms and fermented garlic or for the vegetarians – potatoes, white asparagus and Danish cheese.

Øens Have
Øens Have

Øens Have

Website / Press photos

The largest urban farm in the Nordics opened in 2021. The organic farm Øens Have is placed on Refshaleøen and spread over 3500 square metres, and here they’ve planted beans, cabbage, onions, and peas among other vegetables and edible flowers. In two yards at the back of the farm, you can eat lunch or dinner based on the harvest from the farm with a mix of choices between meat, fish, vegetarian and some vegan options. The founders of Øens Have are also behind Østergro, Denmark’s first rooftop farm which opened in 2014 on Østerbro. Here, they run the restaurant Gro Spiseri, where you can enjoy a set menu in a greenhouse on the rooftop farm.

 

Fine dining

 

 

Amass
Giuseppe Liverino, @tourbillondelavie

Amass Restaurant

Website / Press photos

Head-chef Matt Orlando is a pioneer in sustainable cooking in Denmark, and Amass Restaurant makes use of the so-called by-products as much as possible. This could be making miso from the coffee grounds, nori from kale stems or chocolate-free cacao created with beer production leftovers. They are also creating products for sale and have recently introduced an ice cream made from surplus bread. The restaurant offers vegetarian and vegan tasting menus upon request, and their vegetable garden consists of more than 80 different varietals of plants, including vegetables, berries, herbs and flowers.

Geranium
Claes Bech-Poulsen

Geranium

Website / Press photos

Awarded the prestigious title of ‘The World’s Best Restaurant’ in 2022, the same year that Geranium switched to only serving seafood and vegetables in their restaurant. The announcement of serving no meat on their tasting menu came five years after the head-chef Rasmus Kofoed decided to go meat-free himself. The restaurant also offers vegetarian and vegan tasting menus, and the vegetables come from organic and biodynamic farms in Scandinavia. Geranium was the first Danish restaurant to receive three Michelin stars, which happened in 2016, and Kofoed has won both gold, silver and bronze as the only chef at Bocuse d’Or, which is called the most rigorous culinary competition in the world.

 

noma
Marc Skafte-Vaabengaard

noma

Website / Press photos

How about a grilled koji cake wrapped in cucumber skin? Or perhaps an elderflower ice cream wrapped in an oat milk dough with bee pollen? Those dishes were both parts of the 2022 noma summer season. The Copenhagen restaurant is now on The World’s 50 best restaurants’ ‘Best of the best’-list after winning the top spot five times previously. They offer three types of menus throughout the year: One focused on seafood, one on vegetables and one on meat. In their vegetable season, they offer both vegetarian and vegan menus. noma received their third Michelin star in 2021. The word noma is an abbreviation of the two Danish words ‘nordisk’ and ‘mad’ meaning Nordic food.

 

Restaurant Ark
Christoffer Rosenfeldt

Restaurant Ark

Website / Press photos

Restaurant Ark is the gourmet version of its sister restaurants Bistro Lupa and Souls and serves fine dining plant-based food in the centre of Copenhagen, close to Nørreport Station. In 2021, Ark was awarded a Green Michelin star, and its current tasting menu consists of nine vegan dishes. Especially mushrooms are in focus on the menus, as the founder Jason Renwick is involved in the urban farm Funga Farm, which grows lion mane, oyster mushrooms, maitake, and cinnamon cap among the varieties. Renwick also goes foraging on a daily basis to collect seasonal plants and flowers, which could be anything from mirabelle flowers to wild garlic or sea sandwort.

 

VeVe

Website / Press photos

Head chef Henrik Yde is the brain behind the Michelin-starred Thai restaurant Kiin Kiin, which received its first star back in 2008 as the only Thai restaurant in the world outside of Thailand. In 2016, he opened the vegetarian restaurant VeVe, which is an abbreviation of the words ‘vegetarisk’ and ‘verdenskøkken’ meaning vegetarian world cuisine. You can either have a vegetarian tasting menu or let the restaurant know in the booking if you prefer the vegan option. VeVe is housed in a former bread factory near the water of Amerikakaj, and the dining experience begins with snacks in the lounge followed by a six-course tasting menu.

Sweet treats

 

 

Café Kaf

Website / Press photos

Kaf is a café on Birkegade on Nørrebro, and they specialise in 100% plant-based cakes and bread. The café serves a range of vegan cheesecakes, and their pecan pie is for example made with cashew cream and topped with pecans and caramel. Sourdough and hydration are in focus in their bread and they also serve classic pastries in vegan versions such as croissants and cardamon buns. Café Kaf was founded in 2015. In the morning, they serve breakfast plates with homemade nutella, vegan cheese, butter, homemade granola and chia yoghurt and a croissant, and they were nominated to be the best vegan café by the national newspaper Berlingske in 2018.

 

Det Rene Brød

Website / Press photos

Det Rene Brød means ‘The pure bread’ in Danish, and it has existed since 1988. It was the first 100% organic bakery in Denmark, and you’ll find it on Frederiksberg and Østerbro. They have both vegan and vegetarian sandwich options, and it is also possible to try the vegan version of the classic Danish pastry and cakes. In fact, all their Danish pastries are vegan except their croissants and one with a custard filling. You can either bring the treats home or enjoy them at their Frederiksberg location. Every Monday and Friday, Det Rene Brød also sells gluten-free bread and buns.

 

Glean
Diana

Glean Flødeboller

Website / Press photos

A Danish dessert classic is the ‘flødebolle’ – a chocolate-covered cream puff, which is typically made out of whipped egg whites. In 2018, Anja Bindesbøll founded Glean – offering a vegan alternative to the classic dessert. Her cream puffs are made out of aquafaba, which is the water that comes from canned chickpeas. This has protein and starch in it and can be whipped just like egg whites. Glean upcycles chickpea water from big productions, which makes it a sustainable alternative.  You can buy the cream puffs and fudge from the Glean stall at the food market Torvehallerne.

 

Moomoo

Website / Press photos

In Nordhavn, you’ll find Moomoo, a completely vegan, sugar-free, keto and gluten-free ice cream bar. It opened in March 2022, and its Italian-inspired ice creams are based on coconut milk, coconut flour, stevia, coconut oil, vanilla, Xanthan Gum and salt. Moomoo was founded in 2018 in Ørestad by Sofia Newson Denoux, who has taken various gelato courses in Italy. In 2021 the concept was changed into a vegan ice cream shop but with the same mindset of creating gelato. There is now also a Moomoo on Bredgade in Central Copenhagen.

 

Nicecream Copenhagen

Website / Press photos

The idea of creating a vegan ice cream shop came to two Icelandic guys in 2014 when they were living in Copenhagen. They wanted to create a vegan alternative, and in 2015 the first shop opened on Elmegade in Nørrebro. The popularity quickly grew, and there are now five Nicecream shops around Copenhagen. Their ice cream is made with organic coconut milk, and organic cane sugar and the ingredients for the flavours range from the Danish classic liquorice ice cream to lemon, mint and coffee-flavoured scoops.

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Giuseppe Liverino

Senior Manager - Press & PR

glv@woco.dk

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