EVENT

DINE & DESIGN: COMMUNITY DINING AT THE DESIGN MUSEUM

Thursday 29 October at 18.00

Location
If the weather allows, we dine under the sky in the museum’s garden. If not, dining will be held indoors at café FORMAT.

Date and Time
Twice a month from 18.00-20.00.

We recommend that ticket holders arrive at 17.30 in order to find a seat and start dining at 18.00.

Price
Adults: 185 DKK
Children: 115 DKK

Please note: Tickets are non-refundable. If there are available seats, tickets can be purchased on the day in the café from 17.00.

Access to the museum’s exhibitions is not included in the ticket.

Twice a month, Designmuseum Danmark invites guests to something as simple and yet increasingly rare as a shared meal set in the middle of Danish design history. We gather in the museum’s café, and if the weather allows, we dine outside at long tables in the museum’s garden.

We bring Danish classics back to life, both the ones on your plate and the ones surrounding you.

GET TO KNOW A DANISH DESIGN CLASSIC

While you enjoy your meal, we shine a light on a beloved Danish design classic that you most likely know from your own home. For each gathering, we select a new icon and unfold its story, from the first pencil strokes to its place in our shared cultural heritage. It is design history at eye level, presented as a quiz, a short talk, or an interactive game while we dine together.

A SHARED MEAL SERVED ON LARGE SHARING PLATTERS

Just as the furniture classics are given new life, we give the classics of Danish cuisine a green twist. Think vegetarian forloren hare, brændende kærlighed, or skipperlabskovs, served on large sharing platters so the conversation can flow freely during the servings.

Thursday 10 September

Menu: Plantbased fricassee. Plant-based proteins in a light lemon sauce with carrots, pointed cabbage, and “røremos”.
Dessert: Red berry porridge with cream (“rødgrød med fløde”).

Thursday 24 September

Menu: Dill patties with creamy lemon sauce, fresh lemon, potatoes, pointed cabbage, and dried leek.
Dessert: Buttermilk mousse.

Thursday 1 October

Menu: Vegetarian à la danoise. Plant-based steak with rich mushroom sauce, potatoes, rhubarb compote, tangy pickled cucumbers, and fresh salad.
Dessert: Apple trifle with sea buckthorn.

Thursday 29 October

Menu: “Tarteletter” with white sauce, asparagus, carrot, and sugar snap peas. Served with a fresh variation of tomato and parsley.
Dessert: Classic, airy lemon mousse.

Thursday 12 November

Menu: “Brændende kærlighed” reimagined. Rustic mashed potatoes with smoke-roasted plant proteins, caramelised onions, pickled red onions, beetroot, and parsley powder.
Dessert: Poire Belle Hélène

Thursday 26 November

Menu: Breaded tempty steak with red cabbage, brown mushroom sauce, and pickled cucumbers. Served with caramelized potatoes, parsley, butter oil, and shallots.
Dessert: Danish rice pudding with cherry sauce (“risalamande”).

See calendar