Alouette Restaurant
Copenhagen, Denmark
In process
Interior architecture
Transformation of landmark building
The Alouette restaurant, situated directly across from the Kings Gardens in Copenhagen and housed within a historic landmark building in the second courtyard, embodies the rich history of the city and reflects the owners’ vision of creating a unique dining experience. Drawing inspiration from Denmark’s agricultural heritage, the owners focus on the agriculture that is both historically and culturally significant, curating a menu that highlights the story of a specific farm. The design of Alouette mirrors this ethos; it is bold, authentic, simple, and natural, emphasizing the narrative they wish to convey. By utilizing straightforward materials and fostering an inviting atmosphere, the restaurant invites guests to connect with materials that are simple and honest, creating a sense of authenticity and timelessness.
It was very important for us to feel that David really understood who we are and what we are trying to do with Alouette if he was going to be such an important part of the restaurant’s growth journey and forward momentum. Before we decided to work together, he came into the restaurant and dined with us. Not only to experience the food but also the way we worked as a team, the style of service, the energy of what we had created; the experience as a living thing. At the end of the meal, it was obvious to all of us that as creators we all really get each other and are on the same page. We both strive to express the warmth of materiality translated through minimalism. Through that mutual understanding and trusting David to do what he does best, we’ve ended up with a space that couldn’t be more perfect to house the Alouette spirit, as it evolves and grows.
Owner Camilla Hansen
Our design for Alouette draws a fascinating connection between Nick and Camilla’s vision and Scandinavian design heritage; form and function create a space where the stories of farming and honest produce come to life. By embracing simplicity and peeling away the surplus, we reveal the essence and value of their menu, ensuring that fine dining remains authentic and direct.
David Thulstrup
