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 – 23 June 2025
| VÆKST LUNCH | ||
| 3 courses | ||
| Salted Halibut with buttermilk, horseradish & smoked mussel | ||
| Caviar add on + 95,- | ||
| ~ | ||
| Fried Plaice with cellery, asparagus & beurre blanc | ||
| Or | ||
| Grilled beef tenderloin with celeriac & truffle +125 DKK | ||
| ~ | ||
| Rhubarb sorbet with marzarin cake, junket & chamomile | ||
| Or | ||
| 3 Arla Unika cheeses with blackcurrant & 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 buttermilk, horseradish & smoked mussel | ||
| Caviar add on + 95,- | ||
| 2023 Scheuermann, Riesling, Pfalz | ||
| ~ | ||
| Fried Plaice with cellery, asparagus & beurre blanc | ||
| 2023 Terres du Moutherot, Chardonnay, Jura | ||
| Or | ||
| Grilled beef tenderloin with celeriac & truffle +125 DKK pr. person | ||
| 2023 Cantina del Pino, Langhe Nebbiolo, Piemonte | ||
| ~ | ||
| Rhubarb sorbet with marzarin cake, junket & chamomile | ||
| 2023 Casina Rivera, Birbet, Brachetto, Piemonte | ||
| Or | ||
| 3 Arla Unika cheeses with blackcurrant & crisp bread +30 DKK | ||
| 2022 Familie Vaillant, Chenin Blanc, Pin´eau de Loire | ||
| ~ | ||
| Coffee/tea & petit fours | ||
| Filtered water still or sparkling | ||
| 800,- | ||
| VÆKST LUNCH | ||
| 4 courses | ||
| Salted Halibut with buttermilk, horseradish & smoked mussel | ||
| Caviar add on + 95,- | ||
| ~ | ||
| Tartare of Beef with smoked cheese cream & crispry rye bread | ||
| ~ | ||
| Fried Plaice with cellery, asparagus & beurre blanc | ||
| Or | ||
| Grilled beef tenderloin with celeriac & truffle +125 DKK pr. person | ||
| ~ | ||
| Rhubarb sorbet with marzarin cake, junket & chamomile | ||
| Or | ||
| 3 Arla Unika cheeses with blackcurrant & crisp bread +30 DKK | ||
| 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 buttermilk, horseradish & smoked mussel | ||
| Caviar add on + 95,- | ||
| 2023 Scheuermann, Riesling, Pfalz | ||
| ~ | ||
| Tartare of Beef with smoked cheese cream & crispry rye bread | ||
| 2023 Morgon, Kewin Descombes, Gamay, Beaujolais | ||
| ~ | ||
| Fried Plaice with cellery, asparagus & beurre blanc | ||
| 2023 Terres du Moutherot, Chardonnay, Jura | ||
| Or | ||
| Grilled beef tenderloin with celeriac & truffle +125 DKK pr. person | ||
| 2023 Cantina del Pino, Langhe Nebbiolo, Piemonte | ||
| ~ | ||
| Rhubarb sorbet with marzarin cake, junket & chamomile | ||
| 2023 Casina Rivera, Birbet, Brachetto, Piemonte | ||
| Or | ||
| 3 Arla Unika cheeses with blackcurrant & crisp bread +30 DKK | ||
| 2022 Familie Vaillant, Chenin Blanc, Pin´eau de Loire | ||
| ~ | ||
| Coffee/tea & petit fours | ||
| Filtered water still or sparkling | ||
| 1000,- | ||
| Á LA CARTE | ||
| STARTERS | ||
| Salted Halibut with buttermilk, horseradish & smoked mussel | 125,- | |
| Cabbage from Kieselgården with ramson & "Vesterhavs" cheese | 125,- | |
| Tartare of Beef with smoked cheese cream & crispry rye bread | 135,- | |
| ~ | ||
| MAIN COURSE | ||
| Fried Plaice with cellery, asparagus & beurre blanc | 275,- | |
| Crispy celeriac with vinaigrette on yuzu, chives & burned peas | 225,- | |
| Grilled beef tenderloin with celeriac & truffle | 345,- | |
| DESSERT | ||
| Rhubarb sorbet with marzarin cake, junket & chamomile | 95,- | |
| Cheese | ||
| 3 Arla Unika cheeses with blackcurrant & crisp bread | 125,- | |
Evening Menu
4 March – 23 June 2025
| VÆKST MENU | ||
| 3 courses | ||
| Salted Halibut with buttermilk, horseradish & smoked mussel | ||
| Caviar add on + 95,- | ||
| ~ | ||
| Fried Plaice with Rømø shrimps, asparagus & beurre blanc | ||
| Or | ||
| Grilled beef tenderloin with celeriac & truffle +125 DKK pr. person | ||
| ~ | ||
| Rhubarb sorbet with marzarin cake, junket & chamomile | ||
| Or | ||
| 3 Arla Unika cheeses with blackcurrant & 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 buttermilk, horseradish & smoked mussel | ||
| Caviar add on + 95,- | ||
| 2023 Scheuermann, Riesling, Pfalz | ||
| ~ | ||
| Fried Plaice with Rømø shrimps, asparagus & beurre blanc | ||
| 2023 Terres du Moutherot, Chardonnay, Jura | ||
| Or | ||
| Grilled beef tenderloin with celeriac & truffle +125 DKK pr. person | ||
| 2023 Cantina del Pino, Langhe Nebbiolo, Piemonte | ||
| ~ | ||
| Rhubarb sorbet with marzarin cake, junket & chamomile | ||
| 2023 Casina Rivera, Birbet, Brachetto, Piemonte | ||
| Or | ||
| 3 Arla Unika cheeses with blackcurrant & crispbread +30 DKK pr.person | ||
| 2022 Familie Vaillant, Chenin Blanc, Pin´eau de Loire | ||
| ~ | ||
| Coffee/tea & petit fours | ||
| Filtered Water still or sparkling | ||
| 800,- | ||
| An Evening at Vækst | ||
| 4 courses | ||
| Salted Halibut with buttermilk, horseradish & smoked mussel | ||
| Caviar add on + 95,- | ||
| ~ | ||
| Tartare of Beef with smoked cheese cream & crispy rye bread | ||
| ~ | ||
| Fried Plaice with Rømø shrimps, asparagus & beurre blanc | ||
| Or | ||
| Grilled beef tenderloin with celeriac & truffle +125 DKK pr. person | ||
| ~ | ||
| Rhubarb sorbet with marzarin cake, junket & chamomile | ||
| Or | ||
| 3 Arla Unika cheeses with blackcurrant & 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 buttermilk, horseradish & smoked mussel | ||
| Caviar add on + 95,- | ||
| 2023 Scheuermann, Riesling, Pfalz | ||
| ~ | ||
| Tatare of beef with smoked cheese cream & crispy ryebread | ||
| 2023 Morgon, Kewin Descombes, Gamay, Beaujolais | ||
| ~ | ||
| Fried Plaice with Rømø shrimps, asparagus & beurre blanc | ||
| 2023 Terres du Moutherot, Chardonnay, Jura | ||
| Or | ||
| Grilled beef tenderloin with celeriac & truffle +125 DKK pr. person | ||
| 2023 Cantina del Pino, Langhe Nebbiolo, Piemonte | ||
| ~ | ||
| Rhubarb sorbet with marzarin cake, junket & chamomile | ||
| 2023 Casina Rivera, Birbet, Brachetto, Piemonte | ||
| Or | ||
| 3 Arla Unika cheeses with blackcurrant & crispbread +30 DKK pr.person | ||
| 2022 Familie Vaillant, Chenin Blanc, Pin´eau de Loire | ||
| ~ | ||
| Coffee/tea & petit fours | ||
| Filtered Water still or sparkling | ||
| 1000,- | ||
| 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 buttermilk, horseradish & smoked mussel | 125,- | |
| Cabbage from Kieselgården with ramson & "Vesterhavs" cheese | 125,- | |
| Tartare of Beef with smoked cheese cream & crispy rye bread | 135,- | |
| MAIN COURSE | ||
| Fried Plaice with Rømø shrimps, asparagus & beurre blanc | 275,- | |
| Crispy celeriac with vinaigrette on yuzu, chives & burned peas | 225,- | |
| Grilled beef tenderloin with celeriac & truffle | 345,- | |
| DESSERT | ||
| Rhubarb sorbet with marzarin cake, junket & chamomile | 95,- | |
| Cheese | ||
| 3 Arla Unika cheeses with blackcurrant & crispbread | 125,- | |
Vegetarian menu
4 March – 23 June 2025
| Green menu | ||
| 3 courses | ||
| Cabbage from Kieselgården with ramson & "Vesterhavs" cheese | ||
| ~ | ||
| Crispy celeriac with vinaigrette on yuzu, chives & burned peas | ||
| ~ | ||
| Rhubarb sorbet with marzarin cake, junket & chamomile | ||
| or | ||
| 3 Arla Unika cheeses with blackcurrant & 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,- | ||
| Cabbage from Kieselgården with ramson & "Vesterhavs" cheese | ||
| 2022 Domaine Goepp, Riesling, Alsace | ||
| ~ | ||
| Crispy celeriac with vinaigrette on yuzu, chives & burned peas | ||
| 2016 Julineas, Gamay, Beaujolais | ||
| ~ | ||
| Rhubarb sorbet with marzarin cake, junket & chamomile | ||
| 2023 Casina Rivera, Birbet, Brachetto, Piemonte | ||
| or | ||
| 3 Arla Unika cheeses with blackcurrant & crispbread +30 DKK pr.person | ||
| 2022 Familie Vaillant, Chenin Blanc, Pin´eau de Loire | ||
| ~ | ||
| Coffee/tea & petit fours | ||
| Filtered Water still or sparkling | ||
| 800,- | ||
| 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,- | |
| White wine | ||
| 2023 Grüner von Eckhof, Grüner Veltliner, Weingut Ecker, Wagram | 85,- | 385,- |
| 2023 Riesling, Scheuermann, Pfalz | 90,- | 400,- |
| 2023 Lieubeau, Sauvignon Blanc, Famille Lieubeau, Loire | 400,- | |
| 2022 Riesling, Domaine Goepp, Alsace | 95,- | 495,- |
| 2023 Terres du Moutherot, Chardonnay, Jura | 120,- | 600,- |
| 2022 Familie Vaillant, Chenin Blanc, Pin´eau de Loire | 125,- | 625,- |
| 2022 Sattlerhof, Sauvignon Blanc, Gamlitz, Südsteiermark | 650,- | |
| 2023 Sancerre, Sauvignon Blanc, Paul Prieur et Fils, Loire | 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,- | |
| 2022 Chablis, Chardonnay, La Soeur Cadette, Bourgogne | 150,- | 750,- |
| 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,- | |
| 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 | 425,- | |
| 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 | 400.- | |
| 2016 Julienas, Gamay, Beaujolais | 100.- | 500,- |
| 2022 Dogliani, Dolcetto, Cascina Corte, Piemonte | 500.- | |
| 2022 Morgon, Gamay, Descombes, Beaujolais | 115.- | 550,- |
| 2022 Barbera d´Alba, Negro, Nicolon, Piemonte | 115,- | 550,- |
| 2022 Crozes Hermitage, Syrah, Rhone | 575.- | |
| 2023 Cantina del Pino, Langhe Nebbiolo, Piemonte | 120,- | 600,- |
| 2023 Cathedral, Pinot Noir, William Downie, Australia | 600,- | |
| 2022 Sancerre, Pinot Noir, Paul Prieur et Fils, Loire | 650,- | |
| 2022 Se Kwa Sa, Poulsard & Gamay, Domaine Buronfosse, Jura | 700,- | |
| 2022 Chateauneuf du Pape, Grenache Noir, Domaine De Pignan, Rhône | 700,- | |
| 2022 La Croix Blanche, Pinot Noir, Bernard Rion, Bourgogne | 150,- | 750,- |
| 2023 Alessandro Salvano, Nebbiolo, Piemonte | 775.- | |
| 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 | 1700,- | |
| 2020 Gevrey Chambertin, Pinot Noir, Esprit Leflaive, Bourgogne | 4000,- | |
| Dessert wine | ||
| 2023 Birbet, Brachetto, Piemonte | 80.- | 330.- |
| 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 – Sunday - 12.00 – 14.15
- Dinner
Monday – Sunday - 17.30 – 00.00
Latest arrival time: 21.00
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.
