Vækst

The story

Vækst Copenhagen: Modern Cuisine in a Greenhouse Dining Room

Vækst, at Sankt Peders Stræde 34 in Copenhagen, is a modern cuisine restaurant built on fresh Nordic vegetables and herbs, and it holds a Michelin Recommended mention for 2026. The kitchen sets vegetables alongside steak, seafood and fresh fish, so the menu reads green without being meatless.

Vegetables first, with meat and fish alongside

The plates lean on the garden. Creamy pearl barley with carrot, king oyster mushrooms and smoked Vesterhavs cheese is a full vegetarian main. Baked cod comes with kale, dill and beurre blanc, and grilled beef tenderloin is finished with crispy celeriac, truffle and browned butter. The We're Smart Green Guide awarded Vækst 3 Radishes for 2026.

The greenhouse room

The dining room is built around a greenhouse that runs up through both floors. Hanging plants bring the garden to the tables, and warm lighting is designed to recall a Danish summer evening that doesn't end. The room suits a quiet dinner for two as well as larger tables, since the restaurant accommodates groups.

Lunch, dessert and cheese

Lunch is offered as three courses for 400 DKK or four for 500 DKK, with a sea buckthorn sorbet, chocolate, white tea oil and salted caramel to finish. Three Arla Unika cheeses with gooseberry and crisp bread are a savory alternative. Paired wine versions of the lunch menus are priced at 800 and 1000 DKK. The lunch menu runs from March 3 to April 28, 2026.