Meet Vækst
In Sankt Peders Stræde in the middle of Copenhagen’s old Latin quarter you will find Vækst. Gastronomically, Vækst is based on fresh Nordic vegetables and herbs but we still enjoy a great steak, seafood, and fresh fish. The menu is not the only thing that’s green, as the decor is centred around a beautiful greenhouse, stretching up through the restaurant’s two floors. The rooms are filled with hanging plants drawing nature in all the way to the table, while the many lovely lights create an atmosphere mimicking a Danish summer evening which never ends.
Looking for a place to stay in Copenhagen? Book a room at Coco Hotel and get 15% discount for up to 8 guests on all our restaurants.
Table Reservation
Book Table
Our Menu
Lunch
4 March – 14 April 2025
| VÆKST LUNCH | ||
| 3 courses | ||
| Salted Halibut with gooseberries & yuzu | ||
| Kaviar add on + 95,- | ||
| ~ | ||
| Fried cod with kale & beurre blanc | ||
| Or | ||
| Grilled beef tenderloin with saltbaked celeriac & truffle +125 DKK | ||
| ~ | ||
| Rhubarb sorbet with marzarin cake & junket cream | ||
| Or | ||
| 3 Arla Unika cheeses with caramelized gooseberry & crisp bread +30 DKK | ||
| 400,- | ||
| A Lunch at Vækst | ||
| 3 courses | ||
| NV Crément de Bourgogne, France | ||
| Or | ||
| NV Blanc de Blancs Grand Cru, C. Bonville, Champagne + 45,- | ||
| Salted Halibut with gooseberries & yuzu | ||
| Kaviar add on + 95,- | ||
| 2023 Scheuermann, Gelber Sandstein Riesling, Pfalz | ||
| ~ | ||
| Fried cod with kale & beurre blanc | ||
| 2023 Patrick Sullivan, Chardonnay, Australien | ||
| Or | ||
| Grilled beef tenderloin with saltbaked celeriac & truffle | ||
| 2023 Cantina del Pino, Langhe Nebbiolo, Piemonte | ||
| ~ | ||
| Rhubarb sorbet with marzarin cake & junket cream | ||
| 2023 Casina Rivera, Birbet, Brachetto, Piemonte | ||
| Or | ||
| 3 Arla Unika cheeses with caramelized gooseberry & crisp bread | ||
| 2021 Arnauld Cassini, Merlot, Bordeaux | ||
| ~ | ||
| Coffee/tea & petit fours | ||
| Filtered water still or sparkling | ||
| 800,- | ||
| VÆKST GREEN LUNCH | ||
| 3 courses | ||
| Baked beetroots with smoked cheese cream & crispy ryebread | ||
| ~ | ||
| Cauliflower tarragon, almonds & crispy oyster mushroom | ||
| ~ | ||
| Rhubarb sorbet with marzarin cake & junket cream | ||
| Or | ||
| 3 Arla Unika cheeses with caramelized gooseberry & crisp bread | ||
| 400,- | ||
| A Green Lunch at Vækst | ||
| NV Crément de Bourgogne, France | ||
| Or | ||
| NV Blanc de Blancs Grand Cru, C. Bonville, Champagne + 45,- | ||
| Baked beetroots with smoked cheese cream & crispy ryebread | ||
| 2023 Cala Niuru, Frappato & Nero d´Avola, Sicilien | ||
| ~ | ||
| Cauliflower tarragon, almonds & crispy oyster mushroom | ||
| 2016 Julineas, Gamay, Beaujolais | ||
| ~ | ||
| Rhubarb sorbet with marzarin cake & junket cream | ||
| 2023 Casina Rivera, Birbet, Brachetto, Piemonte | ||
| Or | ||
| 3 Arla Unika cheeses with caramelized gooseberry & crisp bread | ||
| 2021 Arnauld Cassini, Merlot, Bordeaux | ||
| ~ | ||
| Coffee/tea & petit fours | ||
| Filtered water still or sparkling | ||
| 800,- | ||
| VÆKST LUNCH | ||
| 4 courses | ||
| Salted Halibut with gooseberries & yuzu | ||
| Kaviar add on + 95,- | ||
| ~ | ||
| Tartare of veal with smoked cheese & crispy rye bread + 110,- | ||
| ~ | ||
| Fried cod with kale & beurre blanc | ||
| Or | ||
| Grilled beef tenderloin with saltbaked celeriac & truffle | ||
| ~ | ||
| Rhubarb sorbet with marzarin cake & junket cream | ||
| Or | ||
| 3 Arla Unika cheeses with caramelized gooseberry & crisp bread | ||
| 500,- | ||
| A Lunch at Vækst | ||
| 4 courses | ||
| NV Crément de Bourgogne, France | ||
| Or | ||
| NV Blanc de Blancs Grand Cru, C. Bonville, Champagne + 45,- | ||
| Salted Halibut with gooseberries & yuzu | ||
| Kaviar add on + 95,- | ||
| 2023 Scheuermann, Gelber Sandstein Riesling, Pfalz | ||
| ~ | ||
| Tartare of veal with smoked cheese & crispy rye bread + 110,- | ||
| 2021 Poppelvej, Lille, Teroldego, Australien | ||
| ~ | ||
| Fried cod with kale & beurre blanc | ||
| 2023 Patrick Sullivan, Chardonnay, Australien | ||
| Or | ||
| Grilled beef tenderloin with saltbaked celeriac & truffle | ||
| 2023 Cantina del Pino, Langhe Nebbiolo, Piemonte | ||
| ~ | ||
| Rhubarb sorbet with marzarin cake & junket cream | ||
| 2023 Casina Rivera, Birbet, Brachetto, Piemonte | ||
| Or | ||
| 3 Arla Unika cheeses with caramelized gooseberry & crisp bread | ||
| 2021 Arnauld Cassini, Merlot, Bordeaux | ||
| ~ | ||
| Coffee/tea & petit fours | ||
| Filtered water still or sparkling | ||
| 1000,- | ||
| Á LA CARTE | ||
| STARTERS | ||
| Salted Halibut with gooseberries & yuzu | 125,- | |
| Baked beetroots with smoked cheese cream & crispy ryebread | 125,- | |
| Tartare of veal with smoked cheese & crispy rye bread | 135,- | |
| ~ | ||
| MAIN COURSE | ||
| Fried cod with kale & beurre blanc | 275,- | |
| Cauliflower tarragon, almonds & crispy oyster mushroom | 225,- | |
| Grilled beef tenderloin with saltbaked celeriac & truffle | 345,- | |
| DESSERT | ||
| Rhubarb sorbet with marzarin cake & junket cream | 95,- | |
| Cheese | ||
| 3 Arla Unika cheeses with caramelized gooseberry & crisp bread | 125,- | |
Evening Menu
4 March – 14 April 2025
| VÆKST MENU | ||
| 3 courses | ||
| Salted Halibut with gooseberries & yuzu | ||
| Caviar add on + 95,- | ||
| ~ | ||
| Fried Cod with kale & beurre blanc | ||
| Or | ||
| Grilled beef tenderloin with saltbaked celeriac & truffle +125 DKK pr. person | ||
| ~ | ||
| Rhubarb sorbet with marzarin cake & junket cream | ||
| Or | ||
| 3 Arla Unika cheeses with caramalized gooseberries & crispbread +30 DKK pr.person | ||
| 400 DKK pr. person | ||
| An Evening at Vækst | ||
| 3 courses | ||
| NV Crement de Bourgogne, France | ||
| Or | ||
| NV Blanc de Blancs Grand Cru, C. Bonville, Champagne + 45,- | ||
| Salted Halibut with gooseberries & yuzu | ||
| Caviar add on + 95,- | ||
| 2023 Scheuermann, Gelber Sandstein Riesling, Pfalz | ||
| ~ | ||
| Fried Cod with kale & beurre blanc | ||
| 2023 Patrick Sullivan, Chardonnay, Australien | ||
| Or | ||
| Grilled beef tenderloin with saltbaked celeriac & truffle +125 DKK pr. person | ||
| 2023 Cantina del Pino, Langhe Nebbiolo, Piemonte | ||
| ~ | ||
| Rhubarb sorbet with marzarin cake & junket cream | ||
| 2023 Casina Rivera, Birbet, Brachetto, Piemonte | ||
| Or | ||
| 3 Arla Unika cheeses with caramalized gooseberries & crispbread +30 DKK pr.person | ||
| 2021 Arnauld Cassini, Merlot, Bordeaux | ||
| ~ | ||
| Coffee/tea & petit fours | ||
| Filtered Water still or sparkling | ||
| 800,- | ||
| VÆKST GREEN MENU | ||
| 3 courses | ||
| Baked beetroots with smoked cheese cream & crispry rye bread | ||
| ~ | ||
| Cauliflower with tarragon, almonds and crispy oyster mushrooms | ||
| ~ | ||
| Rhubarb sorbet with marzarin cake & junket cream | ||
| 400,- | ||
| A Green Evening at Vækst | ||
| NV Crement de Bourgogne, France | ||
| Or | ||
| NV Blanc de Blancs Grand Cru, C. Bonville, Champagne + 45,- | ||
| Baked beetroots with smoked cheese cream & crispry rye bread | ||
| 2023 Cala Niuru, Frappato & Nero d´Avola, Sicilien | ||
| ~ | ||
| Cauliflower with tarragon, almonds and crispy oyster mushrooms | ||
| 2016 Julineas, Gamay, Beaujolais | ||
| ~ | ||
| Rhubarb sorbet with marzarin cake & junket cream | ||
| 2023 Casina Rivera, Birbet, Brachetto, Piemonte | ||
| Or | ||
| 3 Arla Unika cheeses with caramalized gooseberries & crispbread +30 DKK pr.person | ||
| 2021 Arnauld Cassini, Merlot, Bordeaux | ||
| ~ | ||
| Coffee/tea & petit fours | ||
| Filtered Water still or sparkling | ||
| 800,- | ||
| Last order of 3 courses is 21:15 | ||
| An Evening at Vækst | ||
| 4 courses | ||
| Salted Halibut with gooseberries & yuzu | ||
| Caviar add on + 95,- | ||
| ~ | ||
| Tatare of veal with smoked cheese cream & crispy ryebread | ||
| ~ | ||
| Fried Cod with kale & beurre blanc | ||
| Or | ||
| Grilled beef tenderloin with saltbaked celeriac & truffle +125 DKK pr. person | ||
| ~ | ||
| Rhubarb sorbet with marzarin cake & junket cream | ||
| Or | ||
| 3 Arla Unika cheeses with caramalized gooseberries & crispbread +30 DKK pr.person | ||
| 500,- | ||
| An Evening at Vækst | ||
| 4 courses | ||
| NV Crement de Bourgogne, France | ||
| Or | ||
| NV Blanc de Blancs Grand Cru, C. Bonville, Champagne + 45,- | ||
| Salted Halibut with gooseberries & yuzu | ||
| Caviar add on + 95,- | ||
| 2023 Scheuermann, Gelber Sandstein Riesling, Pfalz | ||
| ~ | ||
| Tatare of veal with smoked cheese cream & crispy ryebread | ||
| 2021 Poppelvej, Lille, Teroldego, Australien | ||
| ~ | ||
| Fried Cod with kale & beurre blanc | ||
| 2023 Patrick Sullivan, Chardonnay, Australien | ||
| Or | ||
| Grilled beef tenderloin with saltbaked celeriac & truffle +125 DKK pr. person | ||
| 2023 Cantina del Pino, Langhe Nebbiolo, Piemonte | ||
| ~ | ||
| Rhubarb sorbet with marzarin cake & junket cream | ||
| 2023 Casina Rivera, Birbet, Brachetto, Piemonte | ||
| Or | ||
| 3 Arla Unika cheeses with caramalized gooseberries & crispbread +30 DKK pr.person | ||
| 2021 Arnauld Cassini, Merlot, Bordeaux | ||
| ~ | ||
| Coffee/tea & petit fours | ||
| Filtered Water still or sparkling | ||
| 1000,- | ||
| Last order of 3 courses is 21:15 | ||
| For groups over 10 people we serve our 3-course menu. | ||
| You may choose between the ´Vækst menu´ or the ´Green menu´. | ||
| Á LA CARTE | ||
| STARTERS | ||
| Salted Halibut with gooseberries & yuzu | 125,- | |
| Baked beetroots with smoked cheese cream & crispry rye bread | 125,- | |
| Tartare of Veal with smoked cheese cream & crispry rye bread | 135,- | |
| MAIN COURSE | ||
| Fried Cod with kale & beurre blanc | 275,- | |
| Cauliflower with tarragon, almonds and crispy oyster mushrooms | 225,- | |
| Grilled beef tenderloin with saltbaked celeriac & truffle | 345,- | |
| DESSERT | ||
| Rhubarb sorbet with marzarin cake & junket cream | 95,- | |
| Cheese | ||
| 3 Arla Unika cheeses with caramalized gooseberries & crispbread | 125,- | |
Vegetarian menu
4 March – 14 April 2025
| Green menu | ||
| 3 courses | ||
| Baked beetroots with smoked cheese cream & crispy ryebread | ||
| ~ | ||
| Cauliflower with tarragon, almonds & crispy oyster mushrooms | ||
| ~ | ||
| Rhubarb sorbet with marzarin cake & junket cream | ||
| or | ||
| 3 Arla Unika cheeses with caramalized gooseberries & crispbread +30 DKK pr.person | ||
| 400,- | ||
| A Green evening at Vækst | ||
| 3 courses | ||
| NV Crément de Bourgogne, France | ||
| or | ||
| NV Blanc de Blancs Grand Cru, C. Bonville, Champagne + 45,- | ||
| Baked beetroots with smoked cheese cream & crispy ryebread | ||
| 2023 Cala Niuru, Frappato & Nero d´Avola, Sicilien | ||
| ~ | ||
| Cauliflower with tarragon, almonds & crispy oyster mushrooms | ||
| 2016 Julineas, Gamay, Beaujolais | ||
| ~ | ||
| Rhubarb sorbet with marzarin cake & junket cream | ||
| 2023 Casina Rivera, Birbet, Brachetto, Piemonte | ||
| or | ||
| 3 Arla Unika cheeses with caramalized gooseberries & crispbread +30 DKK pr.person | ||
| 2021 Arnauld Cassini, Merlot, Bordeaux | ||
| ~ | ||
| Coffee/tea & petit fours | ||
| Filtered Water still or sparkling | ||
| 800,- | ||
| Last order of 3 courses is 21:15 | ||
| The restaurant reserves the right to make changes in menus and prices. |
Wine List
| Sparkling | ||
| Glas | Flaske | |
| NV Domaine Bruno Dangin, Crémant de Bourgogne | 95,- | 495,- |
| NV, Brut, Camille, Blanc de Blancs Champagne | 140,- | 825,- |
| Hybenrose Gin & Tonic // Homemade Rosehip Gin and Tonic | 125,- | |
| Gin & Fever Tree, Tonic// Fever Tree, Geranium gin | 125,- | |
| Vækst Spritz / Elderflower, Gin, Club Soda, Crément & Lemon | 125,- | |
| Espresso Martini / Øko Vodka, Coffee liquer | 125,- | |
| Somel // Cointreau, rom, yuzu & tonic | 125,- | |
| To Øl - VGt non alcoholic //Wine grape juice and vermouth 0,3% | 65,- | |
| White wine | ||
| 2023 Grüner von Eckhof, Grüner Veltliner, Weingut Ecker, Wagram | 85,- | 385,- |
| 2023 Gelber Sandstein, Riesling, Scheuermann, Pfalz | 90,- | 400,- |
| 2023 Lieubeau, Sauvignon Blanc, Famille Lieubeau, Loire | 90,- | 400,- |
| 2022 Riesling, Domaine Goepp, Alsace | 100,- | 495,- |
| 2023 Patrick Sullivan, Chardonnat, Australien | 105,- | 525,- |
| 2023 Terres du Moutherot, Chardonnay, Jura | 115,- | 550,- |
| 2023 Bourgogne Blanc, Chardonnay, La Soeur Cadette, Bourgogne | 600,- | |
| 2023 Poil de Lievre, Chenin Blanc, Domaine Bobinet, Loire | 125,- | 600,- |
| 2023 Sancerre, Sauvignon Blanc, Paul Prieur et Fils, Loire | 130,- | 650,- |
| 2022 Sattlerhof, Sauvignon Blanc, Gamlitz, Südsteiermark | 650,- | |
| 2022 Chablis, Chardonnay, La Soeur Cadette, Bourgogne | 140,- | 700,- |
| 2023 Soki Soki, Zibibbo, Tanca Nica, Sicily | 700.- | |
| 2021 Les Gruches, Chenin Blanc, Calvez Bobinet, Loire | 700,- | |
| 2022 Catherine Riss, Auxerrois, Alsace | 700,- | |
| 2021 Faia, Chenin Blanc, Mai et Kenji Hodgson, Loire | 800,- | |
| 2021 Circumstantia MMXXI", Chardonnay, Domaine Buronfosse, Jura | 870,- | |
| 2022 Bigotes, Chardonnay, Frederic Cossard, Jura | 900,- | |
| 2021 Mali, Malvasia, Nikolas Juretic, Friuli | 950.- | |
| 2022 Montagny 1er Cru, Chardonnay, Domaine Jean Marc Boillot, Bourgogne | 1050.- | |
| 2021 Saint Romain Blanc, Chardonnay, Combe Bazin, Domaine de Chassorney, Bourgogne | 1400,- | |
| 2022 Beaune Blanc, Chardonnay, Les Bressandes, Frédéric Cossard, Bourgogne | 1500,- | |
| 2022 Meursault Les Clous, Chardonnay, Erik Boigelot, Bourgogne | 1700,- | |
| 2020 Pouilly Fuisse, Chardonnay, Esprit Leflaive, Bourgogne | 1700,- | |
| 2022 Chassange Montrachet, Chardonnay, Bruno Colin, Bourgogne | 1800,- | |
| 2021 Puligny Montrachet, Chardonnay, Frédéric Cossard Bourgogne | 1800,- | |
| Rosé wine | ||
| 2023 Langhe Rosato, Nebbiolo, Bruno Rocca, Piemonte | 450,- | |
| 2023 Rose, Pineau d´Aunis, Herve Villemade, Loire | 105.- | 495,- |
| Orange | ||
| 2020 Granselva, Garganega, Durella & Chardonnay, Sauro Maule, Veneto | 85,- | 385,- |
| 2023 Eros, Riesling, Gewurztraminer & Muscat, Les Vins Pirouettes, Alsace | 100,- | 500.- |
| Red wine | ||
| 2022 La Forge Estate, Syrah, Les Domaines Paul Mas, Languedoc | 330,- | |
| 2023 Cote du Rhone, Grenache Noir & Syrah, Les Vignerons d´Eztézargues, Rhone | 85,- | 350,- |
| 2023 Cala Niuru, Frappato & Nero d´Avola, Mortellito, Sicily | 90.- | 400.- |
| 2022 Poppelvej, Teroldego, Lille, Australien | 90,- | 400,- |
| 2021 Cassini, Merlot, Bordeaux | 95,- | 450,- |
| 2023 Cantina del Pino, Langhe Nebbiolo, Piemonte | 100,- | 475,- |
| 2022 Dogliani, Dolcetto, Cascina Corte, Piemonte | 110.- | 500.- |
| 2022 Morgon, Gamay, Descombes, Beaujolais | 500,- | |
| 2021 Ca´ Lombardia, Tai Rosso & Merlot, Sauro Maule, Veneto | 500,- | |
| 2022 Barbera d´Alba, Negro, Nicolon, Piemonte | 115,- | 550,- |
| 2022 La Croix Blanche, Pinot Noir, Bernard Rion, Bourgogne | 125,- | 600,- |
| 2022 Sancerre, Pinot Noir, Paul Prieur et Fils, Loire | 130,- | 650,- |
| 2022 Se Kwa Sa, Poulsard & Gamay, Domaine Buronfosse, Jura | 700,- | |
| 2022 Chateauneuf du Pape, Grenache Noir, Domaine De Pignan, Rhône | 715,- | |
| 2018 Brunello di Montalcino, Sangiovese, Tenute Silvio Nardi, Toscana | 825,- | |
| 2020 Elle Aime, Pinot Noir & Chardonnay, Octavin, Jura | 850,- | |
| 2022 Catherine Riss, Pinot Noir, Alsace | 900,- | |
| 2020 Bedeau, Pinot Noir, Frédéric Cossard, Bourgogne | 900,- | |
| 2022 Gippsland, Pinot Noir, William Downie, Victoria | 1100,- | |
| 2022 Hautes Cotes de Beaune "Vigne Vilon", Pinot Noir, Bourgogne | 1200,- | |
| 2021 Saint Romain Rouge, Pinot Noir, Domaine de Chassorney, Bourgogne | 1400.- | |
| 2022 Chevrey Chambertin, Justice, Pinot Noir, La Maison Romane, Bourgogne | 1500,- | |
| 2022 Volney 1er CRU, Pinot Noir, Frédéric Cossard, Bourgogne | 1800,- | |
| 2020 Gevrey Chambertin, Pinot Noir, Esprit Leflaive, Bourgogne | 4000,- | |
| Dessert wine | ||
| 2022 Le Semillon, Moulin Caresse, Bordeaux | 85.- | 400.- |
| Other beverages | ||
| Other beverages | ||
| Jacobsen Yakima IPA Fadøl /// 44 cl. | 65,- | |
| To Øl - 45 days Pilsner Fadøl /// 44 cl. | 65,- | |
| To Øl - Snublejuice // Sour øl //Brokilde Blonde | 65,-/75,- | |
| To Øl (alkoholfri) - Impolsion // Lowmotion Pink 33cl. 0,3% | 60 | |
| MURI (alkoholfri vin alternativ) // 4 varianter | 80 | 400,- |
| Homemade juice | 70,- | |
| Juice menu - 3 glasses | 195,- | |
| Coca Cola | 40,- | |
| Cola Zero | 40,- | |
| Slayer espresso | 50,- | |
| Tea from Sing tea house | 50,- | |
| Water still or sparkling | pr. pers. 30,- | |
| Avec/Spiritus | fra 60,- | |
| The restaurant reserves the right to make changes in menus and prices. | ||
See our smiley reports here.
Restaurant Info
Vækst
Cuisine: Nordic
Opening Hours
- Lunch
Monday – Saturday - 12.00 – 14.15
- Monday – Sunday
- 17.30 – 00.00
Latest arrival time: 21.00
Friday and Saturday, last arrival time: 21.15
Groups
In beautiful surroundings, Vækt is the perfect setting for an intimate wedding or a celebration of any kind. Sit in the restaurant amongst the green plants, or in our private dining with room for up to 30 guests. We have room for up to 130 guests in the restaurant.
We are open all day, so you can also book groups for lunch. Contact us at [email protected] for more information and reservations.
See options for groups at all our restaurants here.
