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.
Table Reservation
Book Table
Our Menu
Lunch
3 March – 28 April 2026
| VÆKST LUNCH | ||
| 3 courses | ||
| Rimmed scallops with cucumber and gooseberries | ||
| Caviar add on + 95,- | ||
| ~ | ||
| Stuffed chicken with celeriac creme, truffle and browned butter | ||
| Or | ||
| Baked Cod with kale, dill & beurre blanc +125 DKK | ||
| Or | ||
| Grilled beef tenderloin with crispy celeriac, truffle and browned butter +125 DKK | ||
| ~ | ||
| Sea Buckthorn sorbet with chocolate, white tea oil and saltet caramel | ||
| Or | ||
| 3 Arla Unika cheeses with 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,- | ||
| Rimmed scallops with cucumber and gooseberries | ||
| Caviar add on + 95,- | ||
| 2023 Scheuermann, Riesling, Pfalz | ||
| ~ | ||
| Stuffed chicken with celeriac creme, truffle and browned butter | ||
| 2023 Terres du Moutherot, Chardonnay, Jura | ||
| Or | ||
| Baked Cod with kale, dill & beurre blanc +125 DKK | ||
| 2023 Terres du Moutherot, Chardonnay, Jura | ||
| Or | ||
| Grilled beef tenderloin with crispy celeriac, truffle and browned butter +125 DKK | ||
| 2022 Mauro Marengo, Langhe Nebbiolo, Piemonte | ||
| ~ | ||
| Sea Buckthorn sorbet with chocolate, white tea oil and saltet caramel | ||
| NV Casina Rivera, Birbet, Brachetto, Piemonte | ||
| Or | ||
| 3 Arla Unika cheeses with gooseberry & 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 | ||
| Rimmed scallops with cucumber and gooseberries | ||
| Caviar add on + 95,- | ||
| ~ | ||
| Tartare of Danish beef with citruscreme and crispy sourdough | ||
| ~ | ||
| Stuffed chicken with celeriac creme, truffle and browned butter | ||
| Or | ||
| Baked Cod with kale, dill & beurre blanc +125 DKK | ||
| Or | ||
| Grilled beef tenderloin with crispy celeriac, truffle and browned butter +125 DKK | ||
| ~ | ||
| Sea Buckthorn sorbet with chocolate, white tea oil and saltet caramel | ||
| Or | ||
| 3 Arla Unika cheeses with gooseberry & 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,- | ||
| Rimmed scallops with cucumber and gooseberries | ||
| Caviar add on + 95,- | ||
| 2023 Scheuermann, Riesling, Pfalz | ||
| ~ | ||
| Tartare of Danish beef with citruscreme and crispy sourdough | ||
| 2024 Cala Niuru, Frappato & Nero D´Avola, Sicily | ||
| ~ | ||
| Stuffed chicken with celeriac creme, truffle and browned butter | ||
| 2023 Terres du Moutherot, Chardonnay, Jura | ||
| or | ||
| Baked Cod with kale, dill & beurre blanc +125 DKK | ||
| 2023 Terres du Moutherot, Chardonnay, Jura | ||
| Or | ||
| Grilled beef tenderloin with crispy celeriac, truffle and browned butter +125 DKK | ||
| 2022 Mauro Marengo, Langhe Nebbiolo, Piemonte | ||
| ~ | ||
| Sea Buckthorn sorbet with chocolate, white tea oil and saltet caramel | ||
| NV Casina Rivera, Birbet, Brachetto, Piemonte | ||
| Or | ||
| 3 Arla Unika cheeses with gooseberry & 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 | ||
| Rimmed scallops with cucumber and gooseberries | 125,- | |
| Baked yellow beets with gooseberries & horseradish | 125,- | |
| Tartare of Danish beef with citruscreme and crispy sourdough | 135,- | |
| Tartare of celeriac with citruscreme and crispy sourdough | 135,- | |
| ~ | ||
| MAIN COURSE | ||
| Baked Cod with kale, dill & beurre blanc | 345,- | |
| Stuffed chicken with celeriac creme, truffle and browned butter | 275,- | |
| Creamy pearl barley with carrot, king oyster mushrooms & smoked Vesterhavs cheese | 225,- | |
| Grilled beef tenderloin with crispy celeriac, truffle and browned butter | 345,- | |
| DESSERT | ||
| Sea Buckthorn sorbet with chocolate, white tea oil and saltet caramel | 95,- | |
| Cheese | ||
| 3 Arla Unika cheeses with gooseberry & crisp bread | 125,- | |
Evening Menu
3 March – 28 April 2026
| VÆKST MENU | ||
| 3 courses | ||
| Salted scallops with white currrants and gooseberries | ||
| Caviar add on + 95,- | ||
| ~ | ||
| Chicken from Hopballe with crispy celery, truffle creme and browned butter | ||
| Or | ||
| Fried cod with leeks, shrimp from Rømø and Beurre Blanc sauce +125 DKK | ||
| Or | ||
| Grilled beef tenderloin with crispy celery, truffle creme and browned butter +125 DKK | ||
| ~ | ||
| Sea Buckthorn sorbet with chocolate, white tea oil and salted caramel | ||
| Or | ||
| 3 Arla Unika cheeses with gooseberry & crispbread +30 DKK | ||
| 400,- | ||
| An Evening at Vækst | ||
| 3 courses | ||
| NV Crement de Bourgogne, France | ||
| Or | ||
| NV Blanc de Blancs Grand Cru, C. Bonville, Champagne + 45,- | ||
| Salted scallops with white currrants and gooseberries | ||
| Caviar add on + 95,- | ||
| 2023 Scheuermann, Riesling, Pfalz | ||
| ~ | ||
| Chicken from Hopballe with crispy celery, truffle creme and browned butter | ||
| 2023 Terres du Moutherot, Chardonnay, Jura | ||
| Or | ||
| Grilled beef tenderloin with crispy celery, truffle creme and browned butter +125 DKK | ||
| 2022 Mauro Marengo, Langhe Nebbiolo, Piemonte | ||
| ~ | ||
| Sea Buckthorn sorbet with chocolate, white tea oil and salted caramel | ||
| NV Casina Rivera, Birbet, Brachetto, Piemonte | ||
| Or | ||
| 3 Arla Unika cheeses with gooseberry & crispbread +30 DKK | ||
| 2022 Familie Vaillant, Chenin Blanc, Pin´eau de Loire | ||
| ~ | ||
| Coffee/tea & petit fours | ||
| Filtered Water still or sparkling | ||
| 800,- | ||
| Vækst Menu | ||
| 4 courses | ||
| Salted scallops with white currrants and gooseberries | ||
| Caviar add on + 95,- | ||
| ~ | ||
| Tartare of danish beef with citrus creme and crispy sourdough | ||
| ~ | ||
| Chicken from Hopballe with crispy celery, truffle creme and browned butter | ||
| Or | ||
| Fried cod with leeks, shrimp from Rømø and Beurre Blanc sauce +125 DKK | ||
| Or | ||
| Grilled beef tenderloin with crispy celery, truffle creme and browned butter +125 DKK | ||
| ~ | ||
| Sea Buckthorn sorbet with chocolate, white tea oil and salted caramel | ||
| Or | ||
| 3 Arla Unika cheeses with gooseberry & crispbread +30 DKK | ||
| 500,- | ||
| An Evening at Vækst | ||
| 4 courses | ||
| NV Crement de Bourgogne, France | ||
| Or | ||
| NV Blanc de Blancs Grand Cru, C. Bonville, Champagne + 45,- | ||
| Salted scallops with white currrants and gooseberries | ||
| Caviar add on + 95,- | ||
| 2023 Scheuermann, Riesling, Pfalz | ||
| ~ | ||
| Tartare of danish beef with citrus creme and crispy sourdough | ||
| 2024 Cala Niuru, Frappato & Nero D´Avola, Sicily | ||
| ~ | ||
| Chicken from Hopballe with crispy celery, truffle creme and browned butter | ||
| 2023 Terres du Moutherot, Chardonnay, Jura | ||
| Or | ||
| Grilled beef tenderloin with crispy celery, truffle creme and browned butter +125 DKK | ||
| 2022 Mauro Marengo, Langhe Nebbiolo, Piemonte | ||
| ~ | ||
| Sea Buckthorn sorbet with chocolate, white tea oil and salted caramel | ||
| NV Casina Rivera, Birbet, Brachetto, Piemonte | ||
| Or | ||
| 3 Arla Unika cheeses with gooseberry & crispbread +30 DKK | ||
| 2022 Familie Vaillant, Chenin Blanc, Pin´eau de Loire | ||
| ~ | ||
| Coffee/tea & petit fours | ||
| Filtered Water still or sparkling | ||
| 1000,- | ||
| For groups over 7 people we serve our 3-course menu. | ||
| You may choose between the ´Vækst menu´ or the ´Green menu´. | ||
| Á LA CARTE | ||
| STARTERS | ||
| Salted scallops with white currrants and gooseberries | 125,- | |
| Yellow beets with buckwheat, fresh herbs and horseradish sauce | 125,- | |
| Tartare of danish beef with citrus creme and crispy sourdough | 135,- | |
| Tartare of celeriac with citrus creme and crispy sourdough | 135,- | |
| MAIN COURSE | ||
| Chicken from Hopballe with crispy celery, truffle creme and browned butter | 275,- | |
| Stuffed chicken with celeriac creme, truffle and browned butter | 275,- | |
| Creamy pearl barley with carrot, king oyster mushrooms & smoked Vesterhavs cheese | 225,- | |
| Grilled beef tenderloin with crispy celery, truffle creme and browned butter | 345,- | |
| DESSERT | ||
| Sea Buckthorn sorbet with chocolate, white tea oil and salted caramel | 95,- | |
| Cheese | ||
| 3 Arla Unika cheeses with gooseberry & crispbread | 125,- | |
Vegetarian menu
3 March – 28 April 2026
| Green menu | ||
| 3 courses | ||
| Yellow beets with roasted buckwheat, fresh herbs and horseradish sauce | ||
| ~ | ||
| Creamy pearl barley with carrot, king oyster mushrooms & smoked Vesterhavs cheese | ||
| ~ | ||
| Sea Buckthorn sorbet with chocolate, white tea oil and saltet caramel | ||
| or | ||
| 3 Arla Unika cheeses with gooseberry & crispbread +30 DKK | ||
| 400,- | ||
| A Green evening at Vækst | ||
| 3 courses | ||
| NV Crément de Bourgogne, France | ||
| or | ||
| NV Blanc de Blancs Grand Cru, C. Bonville, Champagne + 45,- | ||
| Yellow beets with roasted buckwheat, fresh herbs and horseradish sauce | ||
| 2022 Domaine Goepp, Riesling, Alsace | ||
| ~ | ||
| Creamy pearl barley with carrot, king oyster mushrooms & smoked Vesterhavs cheese | ||
| NV Posca Bianca, Malvasia, Emilia-Romagna | ||
| ~ | ||
| Sea Buckthorn sorbet with chocolate, white tea oil and saltet caramel | ||
| NV Casina Rivera, Birbet, Brachetto, Piemonte | ||
| or | ||
| 3 Arla Unika cheeses with gooseberry & crispbread +30 DKK | ||
| 2022 Familie Vaillant, Chenin Blanc, Pin´eau de Loire | ||
| ~ | ||
| Coffee/tea & petit fours | ||
| Filtered Water still or sparkling | ||
| 800,- | ||
| Green menu | ||
| 4 courses | ||
| Yellow beets with roasted buckwheat, fresh herbs and horseradish sauce | ||
| ~ | ||
| Tartare of celeriac with citrus creme and crispy sourdough | ||
| ~ | ||
| Creamy pearl barley with carrot, king oyster mushrooms & smoked Vesterhavs cheese | ||
| ~ | ||
| Sea Buckthorn sorbet with chocolate, white tea oil and saltet caramel | ||
| or | ||
| 3 Arla Unika cheeses with gooseberry & crispbread +30 DKK | ||
| 500,- | ||
| A Green evening at Vækst | ||
| 4 courses | ||
| NV Crément de Bourgogne, France | ||
| or | ||
| NV Blanc de Blancs Grand Cru, C. Bonville, Champagne + 45,- | ||
| Yellow beets with roasted buckwheat, fresh herbs and horseradish sauce | ||
| 2022 Domaine Goepp, Riesling, Alsace | ||
| ~ | ||
| Tartare of celeriac with citrus creme and crispy sourdough | ||
| 2024 Cala Niuru, Frappato & Nero D´Avola, Sicily | ||
| ~ | ||
| Creamy pearl barley with carrot, king oyster mushrooms & smoked Vesterhavs cheese | ||
| NV Posca Bianca, Malvasia, Emilia-Romagna | ||
| ~ | ||
| Sea Buckthorn sorbet with chocolate, white tea oil and saltet caramel | ||
| NV Casina Rivera, Birbet, Brachetto, Piemonte | ||
| or | ||
| 3 Arla Unika cheeses with gooseberry & crispbread +30 DKK | ||
| 2022 Familie Vaillant, Chenin Blanc, Pin´eau de Loire | ||
| ~ | ||
| Coffee/tea & petit fours | ||
| Filtered Water still or sparkling | ||
| 1000,- | ||
| The restaurant reserves the right to make changes in menus and prices. |
Wine List
| Sparkling | ||
| Glas | Flaske | |
| N.V. Crémant de Bourgogne, Chardonnay, Bourgogne, Frankrig | 95,- | 495,- |
| N.V. Grand Cru, Chardonnay, Camille Bonville, Champagne, Frankrig | 140,- | 825,- |
| N.V. Sainte Anné, Chardonnay, Pinot Meunier, Chartogne-Taillet, Champagne, Frankrig | 900,- | |
| N.V. Heraclite, Pinot noir, Stroebel, Champagne, Frankrig | 1200,- | |
| Cocktails | ||
| Vækst Spritz // Hyldeblomst, Gin, Crémant, Lime | 125,- | |
| Gin & Tonic // Fever Tree Tonic, Gin | 125,- | |
| Espresso Martini // Vodka, Kaffe likør, Espresso | 125,- | |
| White Wine | ||
| France | ||
| Alsace | ||
| N.V. Riesling, Domaine Goepp, Heiligenstein | 95,- | 495,- |
| 2023 Eros, Riesling, Gewürztraminer, Les Vins Pirouettes, Alsace | 100,- | 500,- |
| 2022 Dessous de Table, Catherine Riss, Mittelberghaim | 700,- | |
| Burgundy | ||
| 2022 Bigotes, Chardonnay, Frédéric Cossard, Bourgogne Blanc | 900,- | |
| 2022 Chablis, Chardonnay, Patrick Piuze, Chablis | 150,- | 750,- |
| 2022 Les Bressandes, Chardonnay, Frédéric Cossard, Hautes-Cotes-de-Beaune | 1500,- | |
| 2022 Les Monsniéres, Chardonnay, Seiichi Saito, Hautes-Cotes-de-Beaune | 1300,- | |
| 2022 Meursault Les Clous, Chardonnay, Eric Boigelot, Meursault | 1700,- | |
| 2021 Combe Bazin, Chardonnay, Domaine de Chassorney, Saint-Romain | 1400,- | |
| 2022 Chassange Montrachet, Chardonnay, Bruno Colin, Chassange Montrachet | 1800,- | |
| 2022 Les Maiziéres, Chardonnay, Marthe Henry, Rully | 1650,- | |
| 2022 Montagny 1er Cru, Chardonnay, Domaine Jean Marc Boillot, Montagny | 1050,- | |
| 2020 Pouilly-Fuisse, Chardonnay, Esprit Leflaive, Pouilly-Fuisse | 1700,- | |
| Loire | ||
| 2024 Lieubeau, Sauvignon Blanc, Familie Lieubeau, Muscadet | 400,- | |
| 2021 Faia, Chenin Blanc, Mai et Kenji Hodgson, Anjou | 800,- | |
| 2022 Pin´eau de Loire, Chenin Blanc, Familie Vaillant, Anjou | 125,- | 625,- |
| 2021 Les Gruches, Chenin Blanc, Domaine Calvez Bobinet, Saumur | 900,- | |
| 2023 Sancerre, Sauvignon Blanc, Paul Prieur et Fils, Sancerre | 140,- | 750,- |
| Jura | ||
| 2023 Terres du Moutherot, Chardonnay, Vin du Moutherot, Franche-Comté | 130,- | 650,- |
| 2021 Circumstantia "MMXXI", Chardonnay, Domaine Buronfosse, Cotes-du-Jura | 870,- | |
| Italy | ||
| 2021 Mali, Malvasia blend, Nikolas Juretic, Friuli | 950,- | |
| 2020 Granselva, Chardonnay blend, Sauro Maule, Veneto | 425,- | |
| N.V. Posca Bianca, Malvasia blend, Orsi, Emilia-Romagna | 105,- | 550,- |
| 2023 Soki Soki, Zibibbo, Tanca Nica, Sicilien | 950,- | |
| Other | ||
| 2023 Riesling Trocken ´Green Label´, Riesling, Scheuermann, Pfalz, Tyskland | 90,- | 400,- |
| 2023 Grüner Veltliner, Weingut Ecker, Niederöstereich, Østrig | 85,- | 385,- |
| 2023 Blanc Sense Papers, Xarello, Clandenstina, Catalonien, Spanien | 700,- | |
| Red Wine | ||
| Alsace | ||
| 2022 Libre comme l´air, Pinot Noir, Catherine Riss, Mittelberghaim | 900,- | |
| Burgundy | ||
| 2022 Les Lormes, Pinot Noir, Seiichi Saito, Bourgogne Rouge | 1200,- | |
| 2022 Justice, Pinot Noir, La Maison Romane, Gevrey-Chambertin | 1800,- | |
| 2020 Gevrey-Chambertin, Pinot Noir, Esprit Leflaive, Gevrey-Chambertin | 4000,- | |
| 2022 La Croix, Pinot Noir, Bernard Rion, Beaune | 150,- | 750,- |
| 2017 Corton-Bressandes, Pinot Noir, Chandon de Briailles, Beaune | 1500,- | |
| 2022 Les Vignots, Pinot Noir, Marthe Henry, Pommard | 3000,- | |
| 2021 Sous Roche, Pinot Noir, Domaine de Chassorney, Saint-Romain | 1400,- | |
| Loire | ||
| 2023 Villemade Rosé, Pineau d´Aunis, Hervé Villemade, Vin de France | 105,- | 495,- |
| Jura | ||
| 2022 Se Kwa Sa, Poulsard, Gamay, Domaine Buronfosse, Vin de France | 700,- | |
| 2020 Elle Aime, Chardonnay, Pinot Noir, Octavin, Arbois | 850,- | |
| Rhône | ||
| 2022 Crozes Hermitage, Syrah, Maison Les Alexandrins, Crozes Hermitage | 575,- | |
| 2023 Cotes du Rhône, Grenache Noir, Syrah, Les Vignerons D´Estezargues | 85,- | 350,- |
| 2022 Chateauneuf-du-Pape, GSM-blend, Domaine de Pignan, Chateauneuf-du-Pape | 700,- | |
| Languedoc | ||
| 2022 La Forge Estate, Syrah, Les Domaines Paul Mas, Aude | 330,- | |
| 2021 Pinot Noir, Arnaud Combier, Vin de France | 500,- | |
| Italy | ||
| Piedmont | ||
| 2023 Barbera d´Alba, Angelo Negro, Roero | 115,- | 550,- |
| 2023 Langhe Rosato, Nebbiolo, Bruno Rocca | 450,- | |
| 2023 Langhe Nebbiolo, Alessandro Salvano, Langhe | 775,- | |
| 2021 Outside, Nebbiolo, Alessandro Salvano, Langhe | 1600,- | |
| 2022 Langhe Nebbiolo, Mauro Marengo, Langhe | 120,- | 600,- |
| 2022 Dogliani, Dolcetto, Cascina Corte, Langhe | 500,- | |
| Toscany | ||
| 2018 Brunello di Montalcino, Sangiovese, Tenute Silvio Nardi, Brunello di Montalcino | 825,- | |
| Sicily | ||
| 2023 Cala Niuru, Frappato, Nero d´Avola, Mortellito, IGP Terre Siciliane | 90,- | 400,- |
| Australia | ||
| 2023 Cathedral, Pinot Noir, William Downie, Victoria | 600,- | |
| 2022 Gippsland, Pinot Noir, William Downie, Victoria | 1100,- | |
| Dessert wine | ||
| N.V. Birbet, Brachetto, Cascina Riveri, Piedmont, Italy | 105.- | 450.- |
| Alcohol free wine - Muri | ||
| N.V. Passing Clouds // Gooseberry, Jasmin | 80,- | 400,- |
| N.V. Fade to Black // Blackcurrant, Chamomile | 80,- | 400,- |
| N.V. Sherbert Daydream // Currant, Rhubarb | 400,- | |
| N.V. Yamille // Raspberry, Rhubarb | 400,- | |
| Other beverages | ||
| Jacobsen Yakima IPA Fadøl /// 44 cl. | 65,- | |
| To Øl - 45 days Pilsner Fadøl /// 44 cl. | 65,- | |
| To Øl - Snublejuice // Berry sour øl //Brokilde Blonde | 65,-/75,- | |
| To Øl (alkoholfri) - Implosion // Implosion Fruit 33cl. 0,3% | 60,- | |
| Homemade juice | 70,- | |
| Juice menu - 3 glasses | 195,- | |
| Soft drinks | 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. | ||
Restaurant Info
Vækst
Cuisine: Nordic
Opening Hours
- Lunch
Monday – Saturday - 12.00 – 14.45
- Dinner
Monday – Sunday - 17.30 – 00.00
(Last order at 21:30)