ALMANAK IN THE ROYAL OPERA IS OPEN FOR EVERYONE
Whether you fancy some of the city's finest smørrebrød, a lunch with a view, an abundant seafood, or a great dinner in Copenhagen before a performance at the Opera – Almanak i Operaen can provide. We are open for everyone.
You don't need a ticket to a performance to enjoy sustainable gastronomy in the spectacular setting of the Opera. See our current seasonal menu here.
Almanak in the Royal Opera is a tribute to the season's best Danish ingredients
Almanak in the Royal Operae is our tribute to great Danish seasonal produce – the first rhubarbs in spring, the excellent Danish asparagus, the sweet summer strawberries, and later on, the abundance of root vegetables. These ingredients form head chef Christian Hoffmann's culinary compass when he composes the menus
Sustainably caught fish, small producers, and "smørrebrød"
We want to present our guests with the superior taste of sustainably caught fish and shellfish from the Danish coasts, along with the best Danish vegetables and products from small, dedicated producers from all over Denmark. This focus is evident in our smørrebrød as well as our evening menu.
On occasion, though, we like to borrow a few good things from our neighboring countries. Who are we to say no to Norwegian hand-caught scallops of top quality, or beautiful Italian truffles in autumn? Alas, we are not dogmatic, but our overriding focus is sustainable Danish gastronomy, and it is the Danish seasons that inspire us – and at Almanak in the Royal Opera, we look forward to showing you just how great they taste.
Built on the framework of New Nordic Cuisine
Almanak in the Royal Opera is built on the framework of New Nordic Cuisine and its thoughts on gastronomy prepared with local ingredients in season, and with a special focus on the future of our planet. We are proud to carry these thoughts, and today, we work even more purposefully, using our ‘Manifesto for Sustainability and Gastronomy’ as our guideline to sustainability in all parts of the restaurant.
