Architect in ChargeHans Keiding, Rasmus Fex
Text description provided by the architects. The overall vision was to create a space with a design that surrounds the Nordic kitchen to the dual atmosphere of city and garden - urban gardening. The idea was to create a vivid and organic space, as a garden party.
The heart of the restaurant is a large greenhouse, built through the two floors of the space, thereby transporting the guest into the sensation of a lush garden. The vision was to create a particular ambience, reminding you that you are seated right in the middle of the underground of old Copenhagen - just like plants live partly underground, so does the restaurant.
The restaurant is built on principles of environmental sustainability.
Using recycled materials not only has a positive environmental impact by reducing waste, it also offered the designers and architects unique and historical materials that adds on to the authenticity.
Here is a list of the things we have (re)used :
⁃ The shelves in the bar is made of file drawers from the National Bank 's archive.
⁃ All mahogany fillets are made out of the old grandstand from a stadium (Lyngby Stadion).
⁃ Glass shelves comes from Denmark's first P - house, garages Palace in Copenhagen from 1934.
⁃ Auditorium chairs in the characteristic style of 50'erne- 60s in teakwood from an old High School.
⁃ Old Swedish fruit boxes
⁃ the bar is made of old Swedish Scaffolding planks.
⁃ The floor of the basement is made of old floorboards from an old factory
⁃ Cabinet fronts in the bar is made of old floorboards.
⁃ The lamps are made of old zinc milk cans.
⁃ The Sails in the basement is made of old tablecloths.