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

Photo: Joachim Wickmann


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

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

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 Sales & Events on tel. +45 51 67 02 03.


Photo: Daniel Rasmussen


Photo: Torben Petersen

Evening menu

Served from 17.30 to 20.00 on Wednesdays

2 course menu: 225,-

Starter: 78,-

Main course: 175,-

Wednesday 25 November and Wednesday 2 December

Mushroom toast – fresh cheese – pickled onions
Cod – celeriac – mustard seeds – broccolini

Wednesday 9 and 16 December

Pumpkin risotto – parsley oil – pickled onions – crispy parmesan
Slow-cooked pork belly – Jerusalem artichokes – cranberries – glace

Wednesday 30 December

Steak tartare – horseradish mayo – grated egg yolk
Dab – kale – apples – mustard cream – rye bread


Wednesday 6 and 13 January

Baked white fish – lobster sauce – herbs – capers
Veal – root vegetables – blackened onions – calvados sauce

Wednesday 20 and 27 January

Grilled tuna – pea purée with wasabi – roasted almond
Brisket – cabbage – roast potatoes – horseradish butter

Wednesday 3 and 10 February

Honey-baked celeriac – crispy mushroom – bouillon – herb
Chicken Grillé Diable – Pommes Fondant – beetroots – pepper sauce