Entrance is free to the café, where you can enjoy delicious meals, maritime architecture and a stunning sea view.


ARKEN CAFÉ hangs like a lifeboat on the side of ARKEN. Inside the café, the wide wooden floorboards are reminiscent of a ship’s deck. The maritime ambiance is completed with a stunning view of Strandparken and Køge Bay.

The food on the menu is carefully selected. Several ingredients are organic and produced in Denmark, such as the “Stone Age bread”, Danish mineral water and organic wine.

See the Danish Food Standards Agency’s smiley reports

Opening hours


Tuesday – Sunday: 10.00-16.30
Wednesday: 10.00-20.30
Monday: Closed

The kitchen closes at 16.00 Tuesday – Sunday and Wednesday at 20.00.

Table bookings

Tables can only be booked in the daytime for 10+ people. We recommend you book for Wednesday evenings.

Contact ARKEN CAFÉ on tel. +45 51 67 02 23 or on [email protected].

Private events

ARKEN is available to hire for private events and parties. The event can be held in either the café’s stunning premises or in one of the museum’s galleries alongside the art.
For more information and prices, please contact us via e-mail [email protected] or call events manager Lara Klingbeil on tel. +45 51 67 02 03.


Wednesday menu

Served from 17.30 to 20.00 on Wednesdays

2 course menu: 225,-

Starter: 78,-

Main course: 168,-

Wednesday, 31 January, Friday, 2 February and Wednesday, 7 February

Smoked Starter: Marinated salmon – caraway seeds – dill – lemon
Main course: Stuffed breast of cockerel – pickled cabbage – pommes rösti

Wednesday, 14 and 21 February

Starter: Mushroom pie – pickled mushrooms – smoked cheese – herb salad
Main course: Rump of veal – parsnips – caramelised onions – gravy

Wednesday, 28 February and 7 March

Starter: Smoked trout – radishes – cress
Main course: Pork tenderloin – celery – apricots– fried potatoes



Wednesday, 14 and 21 March

Starter: Classic beef carpaccio – Parmesan cheese – rocket salad
Main course: Dab – tomato pie –leak – mustard sauce

Wednesday, 18 March and 4 April

Starter: Smoked swordfish – fennel – crispy rye bread – lime
Main course: Leg of lamb – crispy parsley roots – aioli – lentils

Wednesday, 11 and 18 April

Starter: Cold pea soup – scampi – dill
Main course: Fried chicken – risotto – carrots – spring onion


SEE MORE uses cookies uses cookies for traffic reports and statistics. By continuing you are accepting the use of cookies.