Copenhagen, Denmark
ConceptFoods
A seasonal tasting room where every course begins with an idea.
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Our story
Cooking that starts with a question, not a recipe.
Concept Foods began in a former boat workshop on Refshaleøen, with one counter, twelve seats and a standing agreement with a handful of growers along the Zealand coast.
Each menu is built around a single idea — a harvest, a preservation method, a memory — then pared back until only what matters is left on the plate. Fermentation cellars sit beneath the dining room; the bread is milled and baked in-house each morning.
The room itself is deliberately quiet: lime-washed walls, oak, linen and candlelight, so the food and the company stay the loudest things in it.
Lea Hovgaard — Head Chef
Signature dishes
From the current menu
Three courses from the seven we are serving this season. The full tasting menu changes with the harvest.
Hand-dived Scallop
285 DKKCeleriac cream, pickled fennel, parsley oil, toasted hazelnut.
Aged Duck Breast
340 DKKRoasted beetroot, elderberry jus, cracked black pepper, sorrel.
Burnt Honey Custard
160 DKKCharred pear, toasted oat crumble, cultured cream, sea salt.
The experience
Four reasons to take the table
Seasonal sourcing
Menus are rewritten every few weeks around what our growers, divers and foragers bring to the door.
Chef-led counter
Twelve seats face the open pass, where each course is finished and handed over by the cook who made it.
Handcrafted pairings
Low-intervention wines and clarified cocktails built in-house to sit alongside — never above — the food.
Private dining
The back room seats fourteen for celebrations, tastings and quiet company dinners.
Gallery
An evening, in fragments
Six frames from the room, the pass and the bar. Select any image to view it larger.
Reservations
Book your table
Tables are released 60 days ahead. Dinner runs Tuesday to Saturday, with a Sunday lunch sitting. Parties over six are arranged by email.
Concept project: this form validates and confirms in the browser only. No booking is made and nothing is sent.
- Phone
- +45 33 12 40 08
Sample guest notes
How the room might read
Written as sample content for this concept — not real customer reviews.
5 out of 5 stars
“The kind of dinner you keep describing to people weeks later. Precise cooking, but nothing about the room feels stiff.”
5 out of 5 stars
“We sat at the counter and watched every course come together. The scallop alone was worth the flight.”
4 out of 5 stars
“Booked the back room for a team dinner. Effortless service, and the pairings were genuinely surprising.”
Find us
Refshaleøen, Copenhagen
Address
Refshalevej 42, 1432 Copenhagen KCopenhagen, Denmark
Opening hours
- Tuesday – Thursday
- 17:30 – 23:00
- Friday – Saturday
- 17:00 – 00:00
- Sunday
- 12:00 – 17:00
- Monday
- Closed
Map
Refshalevej 42, 1432 Copenhagen K
Interactive map placeholder — ten minutes by harbour bus from Nyhavn.