OUR APPROACH
Our tasting menu focuses on seasonality and, where possible, local produce. Further more, we turn many of our off-cuts into powders and garnish, re-use our spent wine into sauces, and even save our banana peels for cocktail infusions.
Our approach goes beyond what is served on the plate, extending to how our ingredients are sourced, delivered and prepared. Most of our suppliers are located within a two-hour drive of the restaurant, with many just a 15-minute bike ride away.
We are not perfect, but we are always looking at where we can do better. Small, considered choices across every part of the restaurant are part of that process.
Did you know we co-own our own mushroom farm? Funga Farm is an urban mushroom farm growing unparalleled, craft mushrooms. We believe mushrooms are a mighty force to be reckoned with, which is why they play such an important role in our kitchens and our approach to plant-based food.
FUNGA FARM
Our supplier Kiselgården is a biodynamic, organic vegetable farm in Ugerløse, West Zealand, lovingly run by Ask, Amy and their young family. They have focused entirely on vegetable production since 1985, growing everything from cabbage, carrots and potatoes to squash and celery across roughly 100 hectares of clay-rich soil.
Their farming practices include GPS-guided mechanical weeding and seasonal crop rotations with clover and rye. These methods form part of the careful approach they have developed over decades of organic vegetable farming.
KISELGÅRDEN
The months of March through to November we spend foraging for the restaurants. Foraging allows us to source some of our menu super locally by gathering goods from the Danish landscape. We pick about 40 different ingredients from Sjælland, Bornholm and sometimes Sweden
Trained by Noma’s head forager, we follow her mantra of re-introducing the wild outdoors back to restaurants. We forage responsibly - taking only what we need from places of abundance, and plucking some of the produce from their 'tops' encouraging them to grow even more.
FORAGING
Our cocktails are a creative and contemporary twist on the classics. Nearly everything on both our food and cocktail menus is made in-house, allowing us to make the most of the ingredients that pass through our kitchen and bar.
Spent wine, tea and coffee grounds are given a second life in house-made liqueurs and vermouths. We don’t use citrus in our cocktails; instead, we ferment our own flavours and acids to bring balance and complexity to each drink.
Our cocktails and back bar focus mainly on Nordic spirits, while our wines come from small, independent vineyards across Europe.
OUR BAR
TABLEWARE
Our ceramics are crafted by local artist Hannah Blackall, @blacksmithceramics. They are carefully hand thrown on the wheel from high-fire stoneware clays and glazed with a unique satin matt finish. Her pieces are each distinct and her materials are sourced in Denmark - i.e. glazes and clay.
INTERIOR DESIGN
Developed with Studio Tine Mouritsen
At Ark, we love working with the team at LoudLiving. It’s important to us that the people we collaborate with share our values and approach to materials and design. Rasmus and his team have created many of our interior details, including these plant boxes, made from reused Douglas wood salvaged from a demolished building on Jagtvej.
Plant Boxes
Designer: Jonas Edvard
The lamps are a combination of seaweed harvested from Danish beaches and recycled paper waste. When grinded together the natural polymer of the algae ‘glues’ the material together and gives it a light cork characteristic surface.
SeAWEED LAMPs
Designer: Hvidt & Mølgaard, Sami Kallio
Studio: &Tradition
The furniture we have selected from &Tradition is FSC-certified and pays homage to traditional Danish design. The ‘Drawn’ chair dates back to 1956 yet remains as relevant today as ever, complemented by Sami Kallio’s solid-wood ‘In Between’ tables.
Together, their craftsmanship and organic forms bring a sense of timelessness, authenticity and beauty to the restaurant.
FURNITURE
These charming logs are our old floor beams we decided to salvage and reuse as lounge stools or side tables.