The Ark Collection: plant-based and sustainable dining experiences
Copenhagen is internationally associated with design, sustainability, and well-being, but it is also emerging as one of Europe’s most innovative gastronomic capitals. At the heart of this transformation is The Ark Collection: three restaurants redefining what it means to eat “green”, with a philosophy that merges respect for nature, sustainability, and haute cuisine.
The evolution of new nordic cuisine
Just over a decade ago, the world of fine dining began paying attention to Copenhagen with the rise of Noma, the restaurant that put René Redzepi and the city on the global map. Inspired by the “New Nordic Cuisine” movement, The Ark Collection has taken this concept a step further, creating dining experiences that blend Scandinavian minimalism with cutting-edge techniques and an almost mystical reverence for local ingredients.
“The Ark Collection demonstrates that plant-based food can be both delicious and creative.”
Each restaurant in The Ark Collection stands out not only for its dishes but also for its spaces, which are an ode to Danish architecture and design. Each dining room is a sanctuary that invites calm, allowing the food to be the undisputed star.
Restaurants that tell stories
The three establishments within the collection are these culinary gems:
ARK: The group’s flagship restaurant is the first plant-based restaurant in the Nordic countries to receive a green Michelin star in 2021—a distinction created to reward restaurants in the MICHELIN Guide that are most committed to sustainable gastronomy.
“ARK is the first vegan restaurant in the Nordic countries to receive a Green Michelin Star.”
Its dining experience is a seasonal tasting menu featuring foraged ingredients, non-alcoholic botanical drinks, and natural wines. Everything is incredible, especially their famous mushrooms, which they cultivate themselves.
ARK reflects an absolute commitment to the land, and each bite is a reminder of the connection between the earth and humanity.
Bistro Lupa: This restaurant is the second plant-based restaurant in the Nordic countries to receive a green Michelin star.
Located in the Østerbro neighborhood, it offers seasonal fixed menus and à la carte options with local and foraged ingredients and natural wines.
Bistro Lupa stands out not only for the creativity of its dishes but for its clear goal of reducing its ecological footprint at every step of the process. The menu changes with the seasons, and each ingredient is chosen for its local origin, grown in conditions that respect the natural cycle.
Beyla: The newest restaurant in The Ark Collection, located in the Carlsberg Byen district.
On weekends, it serves brunch, and from Wednesday to Sunday, it offers dinners in a relaxed setting with an excellent atmosphere and top-notch service, which is also true for ARK and Bistro Lupa.
All three restaurants prepare exquisite dishes with mushrooms from their own farm, Funga Farm, and we can tell you, they’re a must.
Additionally, The Ark Collection also supplies mushrooms to around 40 top-level kitchens in Copenhagen, including renowned restaurants like Noma and Alchemist.
A true commitment to sustainability
The Ark Collection‘s commitment to sustainability is not just a marketing trend.
From using renewable energy in their locations to implementing a comprehensive recycling system, every aspect of their operations aims to reduce environmental impact.
The group also works closely with local farmers, ensuring that ingredients are of the highest quality and grown ethically and responsibly.
Sustainability is also reflected in the way menus are presented. Instead of fixed dishes, many of the restaurants offer tasting menus that vary with the seasonal availability of products. This not only ensures the freshness of ingredients but also educates diners on the importance of respecting the natural cycles of the earth.
“Their goal is to inspire others to reduce meat consumption and mitigate environmental impact.”
Among other practices, they also creatively recycle ingredients in the kitchen, transforming food waste into unique cocktail bases, and repurpose materials, like leftover wine corks, to create acoustic panels.
Experiences that transcend food
Dining at one of The Ark Collection‘s restaurants is not just about savoring exquisite dishes—it’s a multisensory experience that invites reflection on the future of food and our relationship with the environment.
In a world increasingly concerned with climate change and sustainability, The Ark Collection has chosen to position itself as a benchmark for what the future of gastronomy can be: respectful, innovative, and deeply connected to nature.
With a proposal that combines the best of Nordic culinary tradition with a radically new vision, The Ark Collection is not only redefining Copenhagen’s gastronomic scene but is also sending a clear message to the world: the future of cuisine is sustainable—or it will not be.
(*) Images provided by The Ark Collection. Cover photo and slider photos 3, 4 and 5 and interior photo 3 by Jenia Nelisova; still photo 2, still photo 2, slider photos 1 and 2 and interior photo 1, 2, 4, 5 and 7 by Zane Kraujina.
