There’s no denying the noma effect has done quite a bit for Copenhagen’s culinary scene, making it one of the most dynamic in Northern Europe and creating a new can-do mindset among local chefs and entrepreneurs. The Danish capital now boasts a handful of highly prized restaurants, and the wave of interesting new openings has yet to cease. A new gem that has arrived onto the scene is Väkst, a gourmet restaurant set on two floors on the premises of Hotel SP34 in the historic heart of Copenhagen. The new venture of hospitality entrepreneur Torben Klitbo is equally design-led, and Väkst – or growth in plain Danish – effortlessly extrapolates the hotel’s Scandinavian style, but with a quirky twist as the very heart of the establishment comprises of an indoor greenhouse packed with plants.
The interior design, by local retailer and architecture practice Genbyg, aims to recreate the sense of a garden setting, albeit one that’s not too well-kept and with a relaxed bohemian touch. The majority of the materials are recycled, adding intentional patina to the look of the place. The bar is made of old scaffolding planks, lamps are made of old zinc milk cans, the floor of the basement is made of old floorboards, and so on. Taking pride in local cuisine and ingredients, the menu at Väkst’s is based on fresh Nordic veggies, but backs it up with a good piece of meat or fish, and a curated range of French, Italian and German wines.
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