These green restaurant additions just made eating sustainably a whole lot easier

Fasangården PR

Værnis Studio

Social sustainability at Loui

Danish chef Kamilla Seidler has made a name for herself in Denmark and abroad with her creative cooking and passion for social equality in the kitchen. She opened her new restaurant, Loui, at the boutique hotel and hybrid space The Audo in the upcoming Copenhagen neighbourhood of Nordhavn in September. Inspired by cities located by the sea, the menu at Loui is focused on seafood perfect for the restaurant’s nautical location. Many of the dishes are shareable and everything is made with fresh, seasonal ingredients and creative techniques.

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Fasangården PR

A refined take on the green scene at Fasangården

In the historic Frederiksberg Garden, the manor house Fasangården has reopened as a new culinary hotspot. Located in a building dating back to 1682, its seasonally-inspired restaurant is created by Anika Madsen, previously head chef at Roxie. The garden is filled with edible flowers, chickens, beehives and vegetables beds, and the enterprise is expected to expand later in 2020 with a farm shop and a small hotel on the first floor.

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BaneGaarden

Green 'Narnia' at BaneGaarden

Copenhagen's newest food market, BaneGaarden, is something special. In an old railway siding down the tracks from Copenhagen central station, the founders have turned nine listed wooden barns from 1909 into a hub for sustainability and gastronomy. The gradual opening began by the end of August and it now has a café, a restaurant, a food market, and a farmshop as well as a vegetable patch with the additional chickens and bees.

Over the coming years, it will expand with a culture center in a barn, a tea house, a showroom for sustainable construction materials and a space for entrepreneurs.

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