ARK
Vegan restaurant · Søtorvet ·
Plant-based fine dining with seasonal foraged dishes
Plant-based fine dining with seasonal foraged dishes
"It’s bright, it’s buzzing and it’s 100% vegan – and it’s also a concept that’s kind to the planet. Multi-course menus use local and foraged ingredients mixed in with some Japanese flavours; their mushrooms are cultivated on their own farm and the resulting dishes are a highlight. Service is friendly and informative. Go for the well-chosen wine pairings." - Michelin Inspector
"A restaurant in Copenhagen serving seasonally changing plant-based options." - Annick Weber
"This restaurant takes its sustainability program seriously, from the paint on the wall to its kitchen’s zero-waste ethos. Executive chef Brett Lavender, who has a background in classic fine dining across the globe, focuses on a fully vegan tasting menu, which earned the restaurant a green star from the Michelin Guide. The menu follows the seasons, but the fluffy brioche, made without eggs, milk, or butter, is a constant signature; it’s served up with fake foie gras made of lion’s mane mushrooms grown on owner Jason Renwick’s urban farm, Funga Farm, which also supplies several other restaurants in the city. Don’t overlook the cocktails." - Anna Norström
"A plant-based fine-dining restaurant in Copenhagen celebrated for sustainability and culinary innovation, it debuted in August 2020 under chef Brett Lavender and quickly earned critical acclaim and Michelin Green Star recognition in the Nordics (2021 and 2022). The kitchen emphasizes foraged ingredients and mushrooms (usually central to the tasting menu), smoked soy ricotta made with foraged pine or juniper, and artful composed courses such as a layered Pommes Anna finished with foraged beach herbs, a sourdough crumpet topped with smoked ricotta and Danish green beans, and a rhubarb-and-strawberry dessert built around lentil-cream crème anglaise and soy-whey sorbet. The beverage program follows a zero-waste ideology—eschewing citrus in favor of fermented acids and repurposing coffee, tea, and wine grounds into house liqueurs—and the dining room reflects the ethos with seaweed lighting, locally sourced wood floors, and vegan glue on chairs, all underscoring a menu and operation that live and breathe sustainability." - Kristin Vuković
Hardy F.
Mss P.
Katnes Golaub (.
Nina Nandy MD F.
Ricky L.
Ember C.
Lene B.
Mees