7-course menu at Apollo – In a scenic courtyard just off Nyhavn, chef Frederik Bille Brahe brilliantly blurs the lines between art, design, and dining out
When Apollo first stepped into the spotlight on the world stage as a tucked-away museum café, guests marveled at its pristinely plated blueberry toast by day and its parties for the who’s who of Copenhagen by night. At the start of this year, it underwent a metamorphosis, as chef Frederik Bille Brahe shifted the focus to dinner and re-designed the space. Together with executive chef Yuta Kurahashi, he now creates multi-course evening menus that masterfully unite the comfort of home cooking with the refinement and magnificence of haute cuisine. The season-driven artistic touch Apollo has become known for is more apparent than ever, and with the bar now serving as an open kitchen, you can watch it all unfold before your eyes.
WHAT YOU GET
Enjoy a 7-course menu at Apollo. The menu is chef’s choice, so dishes rotate regularly and reflect the best produce of the season. Tuck into crispy panisse with fried sage and aioli, then get mushroom toast with Vin Jaune sauce. Taste a simple yet sumptuous soft-boiled egg smothered in silky pistachio cream. Try winter vegetable sashimi with a burst of flavor from bergamot and yuzu. Eat sourdough bread with an indulgent smear of seasonal whipped butter. Savor celeriac noodles with almond cream, beurre noisette, and crunchy bread crumbs. Revel in an elegant ‘salada rosso’ with radicchio, segments of sweet blood orange, black garlic, hibiscus vinaigrette, and walnuts. Last but not least, delight in confit cod and cabbage dolmas served side by side with elderflower fumet.
CONDITIONS
The voucher is redeemable at Apollo.
The voucher can be used from today until March 29, 2025.
Each voucher is valid for one person. Purchase one or more vouchers.
The menu is served Wednesday - Saturday, from 17:00-24:00.
Please reserve a table at apollobar.dk and note ‘7-course menu’ on your booking.
The menu can be made vegetarian. If this is your preference, please add it to your note when booking.
Tuesday 9:00-17:00
Wednesday - Saturday 9:00-24:00
Sunday 9:00-17:00
The Danish expression ‘højt til loftet’ may have first been uttered by someone stepping into Apollo, because here, the high ceilings leave plenty of room for infinite ideation and culinary expression. What began as a quaint museum café has become a world-renowned restaurant under the leadership of chef Frederik Bille Brahe, as dish after dish taps into the zeitgeist of not only food and wine but also fine art and design. When Bille Brahe’s Danish upbringing and French classical training intertwine with the Japanese roots of chef Yuta Kurahashi, a new chapter in the gastronomic culture book is written. Their inspired menus act as a stunning reminder that food is the stuff of life.
Nyhavn 2
1051 Copenhagen K