BaneGaarden

Three new Copenhagen Eateries With Different Takes on Sustainability

9/25/2020
Photo: BaneGaarden

Over the autumn, the new places move in to the gastronomical scene of Copenhagen. Each has a story to tell, inspiring people at the helm and strong sustainability credentials.

Social sustainability at Loui  

Danish chef Kamilla Seidler has made a name for herself both in Denmark and abroad with her creative cooking and passion for social equality in the kitchen. 14 September, she opened her new restaurant, Loui, at the boutique hotel and hybrid space The Audo in the upcoming Copenhagen neighbourhood of Nordhavn, The North Harbour. 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. 

Last year, Seidler opened her first restaurant in Copenhagen, Lola, in an old mill on Christianshavn. The aim with both Lola and Loui is not to get Michelin stars, but rather to create a strong, inclusive community in the kitchen and to stress the fun in food. Both restaurants work as socio-gastronomic project, where people on the edge of the labour market can get in and get culinary training.

Seidler has previously worked at Mugaritz in Spain, in Claus Meyer’s restaurant in La Paz, Bolivia, and was awarded best female chef in South America a few years back.

More info on Restaurant Loui at The Audo

Aarhusgade 130

2150 Nordhavn

https://www.restaurantloui.dk/

Green 'Narnia' at BaneGaarden

Copenhagen has a strong tradition for popular food market, and the newest one, BaneGaarden, is something special. Standing among the place’s brambles and leafy trees, one would never guess that BaneGaarden is just a ten-minute bike ride down the tracks from Copenhagen Central Station. In an old railway territory in Copenhagen, the founders discovered the nine listed wooden barns from 1909 which have now been transformed into a hub for sustainability and gastronomy. The gradual opening began by the end of August and now has both a café, a restaurant, the food market, a farmshop as well as a vegetable patch with the additional chickens and bees.

Over the coming years, the place will expand as all nine barns are restored and repurposed.The plan is for a culture center in a barn, a tea house, a showroom for sustainable construction materials and free space for entrepreneurs to be added.

Everything is built sustainably with recycled materials, e.g. an old greenhouse from the botanical garden. An architect, a farmer, a chef and a carpenter are behind the place.

More info on BaneGaarden

Otto Busses Vej 45

2450 København SV

http://www.banegaarden.com/

Farmyard feeling at Fasangården

In the historic Frederiksberg Garden, the manor house Fasangården has undergone a dramatic renovation over the last three years. 1 May, the Danish restaurant group Meyers took over the place and 1 October, they are ready to open for the first phase of the new culinary hotspot. The building dates back to 1682, and it has been restored and redecorated with great respect for the place’s history. Most of the interior is recycled, found at flea markets and chosen with elements of French empire style, art nouveau, art deco and modern style.

The garden is filled with edible flowers, chickens, beehives and vegetables beds, all making its way into the kitchen and the historically and seasonally inspired menu. Young female chef Anika Madsen will run the kitchen. She has already been head chef at Roxie and worked at Eldorado and Formel B. In 2018, she won Talent of the Year in White Guide. Over the summer, she has been running Meyers green house restaurants g by the Royal Playhouse.

Later this year, Fasangården will open a farm shop and a small hotel on the first floor.

More info on Fasangården

Søndre Fasanvej 73

2000 Frederiksberg

www.fasangaardenfrb.dk