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,-

8 and 15 June
Salted salmon with smoked cheese and asparagus crudité
Pork with spring onions, fried pointed cabbage and new potatoes

22 and 29 June
Carpaccio of kohlrabi with apples, buttermilk and buckwheat
Salmon with fried onions, capers, beluga lentils and vinaigrette

6 and 13 July
Asparagus soup with grilled asparagus and shrimp
Veal roast with garlic butter, green beans and baked tomatoes

20 and 27 July

Salad with garlic dressing, salted cashews, parmesan and crispy serrano ham
Fried breast of rooster with summer vegetables, new potatoes and chicken broth

3 and 10 August

Tarte Flambée, potatoes, ventreche and arugula
Haddock with pea puree, pearl barley and dill

17 and 24 August

Rillette of hot smoked salmon with crispy rye bread and herbs
Flap meat (beef) with corn, potatoes and béarnaise cream

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