The culinary experience at STUDIO is head chef Christoffer Sørensen’s interpretation of modern Nordic gastronomy. Always deeply rooted in taste and the best produce of the season – never dogmatic or closed off from inspiration from other parts of the world.

Despite his young age, Michelin Guide’s ’Young Chef’ 2021 draws on many years of experience from the top of the Danish restaurant scene. Before taking over at STUDIO in 2021, he spent nine years at Michelin-starred Dragsholm Slot.

Christoffer Sørensen has shaped his experiences into a culinary expression where wild, fermented, and foraged is unified with a French foundation and Japanese inspirations in both taste and aesthetics. The result is deep, pure, and fresh tastes that are both pleasing as well as surprising. At STUDIO, you will always meet the best Nordic fish and shellfish – always sustainably caught – and you will often find Danish game on the menu.

The clean lines and the minimalist aesthetic are mirrored in STUDIO’s premises at Carlsberg Byen. Today, Copenhagen’s newest neighbourhood has grown into a living and architectonically interesting urban space in constant development. Here, STUDIO has taken up permanent residence since December 2022. In fact, STUDIO is located exactly where the clean water source for the world-famous brewery’s beer once sprung.

Clean water is the source of all life, and it inspires the menu as well as Danish artist Frederik Lassen Hesseldahl’s decorations of STUDIO’s interiors. Hesseldahl has created a great dynamic wave, sweeping across the end wall, creating a calm, but never lulling space. Much like Christoffer Sørensen’s character and cuisine – calm, considered, and thought out, but always in movement.

A part of LOCA Restaurants

STUDIO is a part of LOCA Restaurants which include the restaurants Mission Green, Almanak i Operaen, and RADIO. The purpose of LOCA Restaurants is to create restaurants that truly emphasise sustainability – both when it comes to products and people.

Read more about LOCA Restaurants and our goals for sustainable gastronomy here.