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København

4 stars, architect-designed refugium, wild flora and gastronomy by Michelin experienced chef.

Times of Today

23.45
Testing

Væksthuset

4 stars, architect-designed refugium, wild flora and gastronomy by Michelin experienced chef.

Væksthuset

København

4 stars, architect-designed refugium, wild flora and gastronomy by Michelin experienced chef.

Why you should dine here:

  • A gastronomic, extravagant oasis with natural island calm
  • The Opera Park: Surrounded by water and unique gardens
  • High gastronomic level by the Norrlyst group (Norrlyst and Theo)
  • Michelin experienced chef (Kødbyens Fiskebar)
  • Awarded with 4 stars
  • Cobe architects shape restaurant after the iconic Altovase

 

Architectural masterpiece on its own island

Visit an architectural masterpiece that takes shape after a Danish design classic the Altovase. Restaurant Væksthuset is located on its very own island the Opera Park, donated by the A.P. Møller Foundation.

The island is surrounded by water, is next door neighbor to the Opera House and has as six different themed gardens e.g. a Japanese garden with cherry trees, a Nordic spruce forest and an American Redwood forest.

With its organic shapes, spaciousness and large glass facades, Væksthuset embraces nature and the lush botany inside.

Be surrounded by an atmosphere reminiscent of a greenhouse with Scandinavian design aesthetics and plantings in different colors and shapes. The greenhouse is an architectural tableau that changes scents and temperatures subtly with the seasons, exactly as in a living orangery.
 

An explosion of Danish creativity

Behind Væksthuset is the Danish architectural firm Cobe and the Norrlyst group, which, among other things, is known for their Michelin-recommended restaurants Norrlyst and Theo and a high gastronomic level too.

The collaboration between Cobe's architects and the Norrlyst group sets new standards for what a restaurant can be: An extravagant restaurant experience, where every single detail and nuance in taste and style creates a complete sensory explosion.

 

Nordic gourmet with Michelin experience

In the kitchen is American Erin Sykes, who with a past from the Michelin-recommended restaurant Kødbyens Fiskebar, brings a modern perspective on sustainability to Væksthuset.

The menu follows the seasons, the green elements play a central role, and fresh, wild flora is sourced directly from the island's various gardens for the food and the natural, home-infused drinks.

From morning to evening, 362 days a year, you can sit down and enjoy Væksthuset's extraordinary, delicious, Nordic cuisine.