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: 225,-

Starter: 78,-

Main course: 175,-

29 September and 6 October

Cod with crispy toast, cabbage and beurre blanc
Breast of guinea fowl with baked mashed potatoes, baked onions and thyme sauce

13 and 20 October

Jerusalem artichoke soup with apples and thyme
Beef fillet a la Beef Wellington with mushrooms, fried potatoes and port sauce

27 October and 3 November

Beef carpaccio with truffle oil, parmesan and fried capers
Baked salmon with kale, apples, wheat grains and lemon sauce

10 and 17 November

Pumpkin soup with fried black lentils and sour cream
Glazed duck breast with red cabbage, cream potato croquette and red wine sauce

24 November and 1 December

Smoked hake with dill oil, Jerusalem artichokes and fennel
Stuffed leeks with glazed carrots, fried potatoes and gravy

8 and 15 December

Pasta with ventreche, cream and tarragon
Cod with beurre blanc, leek, root vegetables and mustard

22 and 29 December

Goat cheese with mushrooms, red onion and thyme
Pork jowl with mashed potatoes, beer glaze and pearl onions

 

 

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