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Historic warehouse offers Nordic gastronomy, live jazz every Friday and 4 stars.

Times of Today


56 Grader

Historic warehouse offers Nordic gastronomy, live jazz every Friday and 4 stars.

56 Grader


Historic warehouse offers Nordic gastronomy, live jazz every Friday and 4 stars.

Why you should dine here:

  • Nordic gastronomy with beautiful plating
  • The restaurant's backyard supplies the kitchen
  • Houseband and live jazz every Friday
  • Have been recommended in the Michelin Guide many times
  • Rewarded with 4 stars in Berlingske


Historic setting with atmosphere

In 1744, Charlotte Amalie's Bastion was built as an ammunition store for the Danish navy. Today, the historic gunpowder warehouse houses the restaurant 56 Degrees.

Here at Holmen, with the canals in the backyard, you are invited inside for a unique dining experience that reflects the country's Nordic latitude.

The setting retains a glimpse of the past with rustic, exposed wooden beams and raw brick walls, but the atmosphere is warm, cozy and the service sublime.

Great reviews

Holmen offers more than just beautiful surroundings. Most recently, Berlingske's food reviewer, Søren Frank, has been impressed by the restaurant's take away menu, and says well received with 4 stars.

In addition, 56 Degrees is the recipient of TripAdvisor's Certificate of Excellence for great continuous reviews:

“The food is at the fine end, and the service was friendly and precise, but at the same time informal.”

“Nice local. Really good and attentive waiters."

"The food is top notch and super delicious ingredients. Good wines to compliment the food."

"The place is a bit deserted, but the historic buildings provide a nice cosiness."

Gastronomy with Nordic latitudes

56 Degrees covers the Danish proximity and the restaurant's philosophy: ecology, sustainability and good local ingredients according to season. In the kitchen, exquisite Nordic cooking is conjured up and the home-style dishes are reinterpreted and refined with respect for seasonal ingredients - and ingredients grown locally.

In the outdoor area, the kitchen is self-sufficient with e.g. herbs, cabbage and blackberry bushes, and there is collaboration with local suppliers in cheeses, mushrooms and vegetables.

In addition, the restaurant supports the Nordic non-profit organisation, Zero Foodprint Nordic, where food is part of the biodiversity and climate solution.