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,-

28. april og 5. maj

Tatar af gravad laks med fennikel, sprødt rugbrød og sennepscreme

Kylling Grillé Diable med pommes fondant, rødbeder og pebersauce

12 and 19 May

White asparagus, sauce mousseline with lumpfish roe and herbs

Roast flap steak with Jerusalem artichoke cream, fried baby carrots and pickled red onions

26 May and 2 June

Beef tartare with horseradish mayo and grated egg yolk

Grilled salmon with peas, new potatoes and wild garlic

9 and 16 June

Ceviche made from common dab, served with kohlrabi and cress

Stuffed chicken breast with grilled summer vegetables, wheat kernels and chicken broth

23 and 30 June

Asparagus soup with grilled green asparagus and Parma ham

Pork chop with fried baby romaine lettuce, parmesan, small potatoes and sun-dried tomato pesto.

 

 

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