ARKEN CAFÉ

In the café you can enjoy delicious meals, maritime architecture and a stunning sea view.
ARKEN CAFÉ

Photo: Joachim Wickmann

About ARKEN CAFÉ

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. Ticket for the museum is not needed to visit the café.

Access to ARKEN CAFÉ is free.

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 at 20.00 Wednesday.

Table bookings

For table booking contact ARKEN CAFÉ on tel. +45 51 67 02 23 or on [email protected] We recommend you book for Wednesday evening.

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]

ARKEN CAFÉ

Photo: Daniel Rasmussen

ARKEN CAFÉ

Photo: Torben Petersen

Evening menu

Served from 17.30 to 20.00 on Wednesdays

2 course menu: 235,-

Starter: 79,-

Main course: 189,-

16, 18 and 23 March
Salmon tartare with pickled red onions, rye bread and dill oil
Cockerel with carrots, mushrooms, potatoes and horseradish

30 March and 6 April
Goat cheese with beetroot, thyme and apple
Pork tenderloin with Jerusalem artichokes, fried polenta and tomatoes

13 and 20 April
Tartar with pickled mustard seeds, parsley mayo and potatoes
Baked hake with potatoes, lobster sauce and leeks

27 April and 4 May

Deep-fried shrimp with cucumber, mango and salad
Fried breast of duck with rice, glazed carrots and mushrooms

11 and 18 May

White asparagus with tarragon, lemon cream and capers
Veal fillet with fondant potatoes, red wine and baked onions

15 May and 1 June

Ceviche of plaice with spinach and asparagus
Stuffed chicken breast with wheat kernels, parsley and tomato

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