ARKEN Café

ARKEN Café collaborates with local producers, brewers, and farmers who share our love for craftsmanship and nature.

Here are some of the producers you’ll encounter on your plate:
Organic cheeses from La Traccia, Ishøj. Burrata and ricotta are part of the menu.
Funga Farm, Brøndby – mushrooms grown in containers by dedicated enthusiasts. Their Blue Oyster and Lion’s Mane mushrooms are pure umami.
Ayoub Honey, Bredekærgård, Ishøj – six beehives and one goal: deep, raw honey sourced from the flowers surrounding the museum.
Søtoftegrd Dairy – organic milk, cheese, and yogurt from 60 dairy cows, crafted by Marie and Mikkel with care and precision.
Ale Farm, Greve – a local brewery producing both IPA and pilsner, brewed especially for ARKEN.
Kontra Coffee, Hvidovre – locally roasted coffee, carefully selected for your cup.

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Our ingredients come from as close by as possible – from fields, bees, and
dairies in Ishøj, Brøndby, and Greve. We forage herbs along the coast, work with
local producers, and choose organic whenever we can. We believe food tastes better, when you know the hands that made it.
It’s not a statement. It’s just our way of cooking.

All food is prepared in the museum’s own kitchen by our culinary team. This allows us to ensure high quality and freshness, and to create flavourful experiences that complement the museum’s atmosphere and narrative.

In the kitchen, experience meets curiosity and a genuine love of food. Our dedicated culinary team puts care into every dish and believes that the best experiences are created when skilled craftsmanship and quality ingredients go hand in hand.