Gastronomy for everyone

At Bryggen Venues we spoil you with culinary experiences

 

 

AN EXCEPTIONAL FOCUS ON GASTRONOMY

At Bryggen Venues, we go the extra mile to provide modern gastronomy of the highest quality. We strive to compose our menus based on the season, where fresh, unique raw ingredients take centre stage.

Our team of innovative and professional chefs are passionate about creating modern menus featuring exclusive flavours. We aim to compose menus that are equal to those you would enjoy at a Michelin-starred restaurant – just on a grander scale. With us, the focus is on elevating event execution and gastronomic concept development to an even higher level. At the same time, our ambition to deliver modern gastronomy to our guests is based on traditions of good craftsmanship and professional pride. We view the food that we serve and the setting at Bryggen Venues as two halves of a symbiotic relationship. In that way, the edible aspect of our offering is inextricably connected with Bryggen Venues’ overall impression, where we celebrate togetherness over amazing culinary experiences.

Our gastronomy is rooted in:

  • The classic Nouvelle Cuisine of France
  • The modern New Nordic Cuisine movement
  • Spices and inspiration from world cuisine: Japanese fermentation, South American fire and passion, plus a few other unique overseas ingredients
  • Local and organic produce and ingredients where possible

 

OUR APPROACH AND CONSIDERATION FOR SUSTAINABILITY

We collaborate with local Danish suppliers, and with a growing focus on sustainability we aim to increase our consumption of local and organic produce. 
We believe that fresh, organic produce grown at its own natural pace provides the best taste and quality, and with a reduced environmental burden.

Quality is synonymous with Bryggen Venues and gastronomy is at the very heart of our concept. We are working to increase our sustainable engagement, and to continue offering our guests the best of the best in taste going forward.

Our kitchen makes every effort to reduce food waste, and for this reason we do not offer buffet options but rather, plated service. We utilise surplus food from our kitchen for our lunch catering service and staff meals, and all transport takes place in electric vehicles.

Below, you will find one of our menu examples.

SAMPLE MENU

Seasonal snacks

Hand-peeled prawns – confit potatoes – radish – pea emulsion

Veal rib roast – leeks – pickled vegetables – pepper sauce

Yoghurt parfait – elderflower – woodruff – cucumber

(Bread and butter are served with starters)

MEETING & CONFERENCE MENU

Coming soon – and you won’t be waiting in vain

Spisesalon Bryggen Islands Brygge
Champagnetårn Spisesalon Bryggen

Read more about the possibilities at our other venue

Moltkes Palæ

Kgs Nytorv/Dronningens Tværgade

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