Nordhavn · Copenhagen
Private dining
3 snacks, 3 savory courses in three rounds, dessert. Champagne and wine menu included. The Krane seats 20 guests in a converted coal crane with a 360-degree view.
Private dining in Copenhagen
A dinner where the food is the main focus. Three snacks, three savory dishes served over three courses, and dessert. Champagne and wine menu are included in the price, along with coffee and sweets. 1,350 DKK per person.
The Krane seats twenty guests
A converted coal crane on Kalkbrænderiløbskaj. The dining room accommodates up to twenty seated guests. There is access to terraces facing both sunrise and sunset, and a 360-degree view of the sea, sky, harbor, and city. The rental fee is 10,000 DKK.
Greenery seats 60 guests and costs 5,000 DKK in venue rental for evening events. Sea Level seats up to 100 guests and offers a 280-degree sea view.
We meet over the food first
The menu is not chosen from a card. We meet for a tasting, taste it together, and make adjustments until it is yours. That is how we have always done it, and it is the only way we can stand by the result.
Everything is made from scratch in our own kitchen. The bread is baked the same day. We choose wine with common sense, but we like to challenge. You will find bottles from Burgundy, Champagne, Jura, and Mosel, and from cooler regions in other parts of the world.
How to get started
Send an inquiry with guest count and date. We will return with a proposal and invite you for a tasting.
How it works
01
Inquiry
You send the number of guests, the date, and the occasion.
02
Proposal
We will return with location, menu and price.
03
Tasting
We gather around the food and adjust the menu until it is yours.
04
Hosting events
We handle the food, service and setup on the day.
Locations for this
Menus for this
Dinner menu
1,350 DKK per person
Three different snacks for the champagne. Three courses in three servings, plated. A proper garnish for the main course is served for sharing at the table. Includes a welcome drink, wine pairing, filtered water, and coffee with sweets.
The people behind the food
Mathias Voller
Account Manager
Trained at Dragsholm Slot and Formel B. Specialized in wine from Burgundy and the surrounding areas.
Joachim Laugesen
Head Chef
Trained at Studio. Named sous chef of the year in Den Danske Spiseguide in 2024.
Jesper 'friture' Rasmussen
All-round handiman
Self-taught coordinator. Collects and connects. Jesper's job is to tie up loose ends and deliver on the day.
Frequently asked questions
What is the minimum group size?
Is wine included?
Send an inquiry
State the number of guests, the date, and the type of event. We will return with a proposal for a location, menu, and price.