In KØS Café you can enjoy vegetarian and plant-based open face and regular sandwiches, freshly baked cakes made from seasonal ingredients, freshly brewed coffee, organic wine and beer and much more.
From December 2022, KØS Café has become part of the artist duo Cooking Sections’ project Becoming CLIMAVORE. In relation to this we have developed a tasty, climate-conscious menu in collaboration with Cooking Sections and chef Mads Hermansen. The menu changes with the seasons and is based on local ingredients from sustainable food producers. We look forward to bringing you along on the journey!
Current suppliers: Fangst, Reduced, Mac.Ferments, Søris, Tebstrup Gedeosteri, Nordisk Tang etc.
See the new menu here
What is Becoming CLIMAVORE?
Becoming CLIMAVORE is a project initiated by the London-based artist duo Cooking Sections, whose aim is to change our eating habits in response to climate change, the environmental consequences of megafarms and mass production of food.
Across Europe and North America, art institutions such as the Tate and the Serpentine have become part of Becoming CLIMAVORE. And now, as the first art institution in Denmark, KØS has joined the international network of museums and restaurants, which as the first step in the process has removed farmed salmon from the menu and replaced it with foods that, in their own way, contribute positively to our environment and climate.
Read much more about Becoming CLIMAVORE here.
The café’s opening hours:
Tuesday to Saturday at 12-16 + 1st Sunday of each month 12-16
We can almost always find a place for you, but if you want to be absolutely sure, you can book a table on tel. 5667 6020 during the time period 12-16.
We recommend that larger companies (+9) book in advance.
To reserve a table call KØS Museum at +45 5667 6020