Tender chicken breast stuffed with silky celeriac puree and fragrant black truffle. The truffle is used sparingly — just enough to perfume the dish without overwhelming. Served with whatever greens are in season, this shows how vegetables create the main event while protein provides structure.
Tips from diners
This is often featured on the set menu — if it's available, take it. The truffle-celeriac combination is Vækst's signature.
Sweet scallops cured lightly and served raw, with refreshing cucumber and tart gooseberries that brighten the plate. The sourness of the gooseberries cuts through the richness of the scallop without needing cream or oil — a lesson in vegetable-forward thinking applied to seafood.
Tips from diners
Order this as an introduction to Vækst's philosophy — it shows how vegetables (gooseberries) become the hero, not the sidekick.
Finely chopped raw beef with a citrus-infused cream and a cured egg yolk that adds richness and umami. The citrus cream is unusual — it's tart and refreshing rather than the typical mustard-based tartare. Vegetables here are the acid doing the flavoring, not just garnish.
Tips from diners
A lighter starter that pairs well with the heartier vegetable mains — order two starters instead of one starter and one main if unsure.
Risotto-style barley cooked with cream and butter, layered with whatever seasonal root vegetables the farm delivered that week. The barley absorbs liquid slowly, creating a deeply creamy texture. Herbs scattered on top add freshness. It's a complete vegetarian main, proof that vegetables need not hide behind fish or meat.
Tips from diners
This rivals any meat main in richness and flavor — not a side dish or compromise, but the kitchen's vision.
Perfectly cooked cod served with nutty beurre blanc and deeply charred kale that adds bitterness and texture. The kale is the most interesting part — charred enough to be bitter but not burnt, showing restraint and technique.
Tips from diners
Ask if you can substitute kale with whatever green vegetable is freshest that day — the kitchen is flexible and eager to feature the day's best produce.
Vækst (Danish for growth) opened as part of the Cofoco group and received a Michelin Plate designation for its commitment to seasonal Nordic vegetables. The defining feature is the central two-story greenhouse filled with hanging plants, wood furniture, and string lights that creates the illusion of dining in a lush garden. Vegetables are the main event here — fish and meat play supporting roles. Set menus include 3- and 4-course options, or à la carte for those who want to build their own meal.
Book the 4-course dinner menu (500 DKK) for variety — you'll get vegetables, fish, meat, and dessert in one meal without having to choose.
Lunch service 12:00-14:15 offers the same quality at the same prices as dinner. Much easier to book a weekday lunch than a Friday night.
The greenhouse lighting changes throughout the evening — arrive early (17:30) to see it illuminated by daylight, or late (21:00) for the evening glow.
Vegan menus available at the same price — call when booking to request it explicitly.
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