Copenhagen's new gastronomic landmark

Tivoli nyt

PRESS RELEASE
November 2006

Copenhagen's new gastronomic landmark

A delicatessen with its own dairy, bakery, kitchen and chocolate production, an uncompromising gourmet restaurant, a more informal brasserie, social and conference facilities, a large Italian-style wine cellar - and, of course, a small, charming hotel of international standard. All under one roof in Tivoli Gardens.

This is the recipe for Løgismose-Tivoli's ambitious transformation of Brasserie "N". The former grandeur is now being revived at the legendary address.

Both the Grønlykke family, which runs Løgismose, and Tivoli see great prospects in this new collaboration. The watchword in the whole project is quality - in the architectural expression, in the furnishings, and in everything that the new house will be producing.

"The idea is quite clear," explains Jacob Grønlykke, Chairman of the board of Løgismose Holding A/S. "For several generations we have been running Falsled Kro, the Kong Hans Kælder restaurant, Løgismose Dairy and Wine Import, delicatessen shops and Summerbird chocolate. Now we have the opportunity to bring together our know-how under one roof in Tivoli, thereby demonstrating to the whole world our passion for quality and gastronomic expertise."

"We are delighted to be able to welcome the Grønlykke family to Tivoli. Our joint project will be a fantastic first step in the development of Tivoli's peripheral area towards Bernstorffgade, and the visions for Brasserie "N" accord well with the development of the gastronomic profile that we have been working with for Tivoli in recent years. At the same time the project is a fine compliment to the history of the building," says Lars Liebst, Managing Director of Tivoli.

The building will undergo extensive renovation to restore the famous facade facing Tivoli to its original appearance without the glass pavilions and terraces that were added to the building in the 1960s. Facing Bernstorffsgade the change will be striking. The existing, extremely closed front will be replaced by a light, open facade that invites the city to follow the production of the entire house.

The architect behind the renovation is the Italian Matteo Thun, who has come to international prominence with projects such as Side Hotel, Hamburg, and a number of established retail and hotel concepts around the world.

Tivoli and Løgismose expect to open the doors for business in late 2007 or early 2008.

Further information:
Jacob Grønlykke, Chairman of the board Løgismose Holding A/S: +45 2711 0682
Stine Lolk, Head of Communication Tivoli Gardens A/S, +45 2223 7338

An open house - a living and vital place without parallel

The hotel
Like Falsled Kro - but in Copenhagen. The same charming and personal form of luxury and service. A fire burning in the hearth. Careful attention to every detail so that each of the 12 rooms has its own character.

The aim is to place the hotel in the absolute world-elite of small, luxury city hotels.

The restaurant
Chef Thomas Herman takes his starting point in traditional Danish cuisine, but applies a radical reinterpretation. Not as a gimmick, but as a declaration of love. Roast pork, "Shooting Star" (plaice, shrimps, etc.), "Burning Love" (potatoes, bacon, onion, etc.) and even meat loaf in completely new variations. This means that you are not just a witness to a distinctive culinary interpretation, but a co-interpreter because these are such traditional Danish dishes. And for tourists too it will be an enriching experience to taste Danish cuisine in a supreme and modern form.

Thomas Herman, a former Head Chef of Kong Hans, has been round most parts of Løgismose. Today he is one of Denmark's very best competition chefs and is regarded in the industry as one of the greatest talents in Danish gastronomy.

The delicatessen
The shop will set a new standard for convenience food in Denmark. Unlike many international counterparts, the primary production here is an eye-catching part of the shop's set-up. Customers will be able to watch the various products being prepared at close quarters. And the shop will even be self-sufficient in dairy products.

The dairy
A complete dairy in the middle of Copenhagen where organic raw milk will be brought in from a Zealand farm on a daily basis. Here fresh milk will be bottled, butter will be churned, and yoghurt, fresh cheese and Funen smoked cheese will be produced.

Visually the dairy will be open on all sides so that production can be observed continuously.

The brasserie
The brasserie will combine high quality with affordable family prices. And here too visibility in service will be to the fore. The kitchen has simply been moved into the restaurant. But that's not all - there will no longer be just one large kitchen preparing the food, but rather lots of small kitchens scattered around the venue. The guests will therefore have the unique experience of seeing the chefs at work close to their tables.

Enoteca
A large, well-stocked wine cellar where you can either meet up just for a glass of wine before dinner or sit down to enjoy a simple meal accompanied by the finest bottles from wine houses around the world. The wine cellar will also be able to host social and corporate events.



Øresund Region Meetings & Conventions Hotels Cruise Town areas Fashion, Design & Shopping Gastronomy & Night life Sights & Events Copenhagen specialities Gay Press > Press information > Hotels > Copenhagen's new gastronomic landmark Copenhagen's new gastronomic landmark PRESS RELEASE November 2006 Copenhagen's new gastronomic landmark A delicatessen with its own dairy, bakery, kitchen and chocolate production, an uncompromising gourmet restaurant, a more informal brasserie, social and conference facilities, a large Italian-style wine cellar - and, of course, a small, charming hotel of international standard. All under one roof in Tivoli Gardens. This is the recipe for Løgismose-Tivoli's ambitious transformation of Brasserie "N". The former grandeur is now being revived at the legendary address. Both the Grønlykke family, which runs Løgismose, and Tivoli see great prospects in this new collaboration. The watchword in the whole project is quality - in the architectural expression, in the furnishings, and in everything that the new house will be producing. "The idea is quite clear," explains Jacob Grønlykke, Chairman of the board of Løgismose Holding A/S. "For several generations we have been running Falsled Kro, the Kong Hans Kælder restaurant, Løgismose Dairy and Wine Import, delicatessen shops and Summerbird chocolate. Now we have the opportunity to bring together our know-how under one roof in Tivoli, thereby demonstrating to the whole world our passion for quality and gastronomic expertise." "We are delighted to be able to welcome the Grønlykke family to Tivoli. Our joint project will be a fantastic first step in the development of Tivoli's peripheral area towards Bernstorffgade, and the visions for Brasserie "N" accord well with the development of the gastronomic profile that we have been working with for Tivoli in recent years. At the same time the project is a fine compliment to the history of the building," says Lars Liebst, Managing Director of Tivoli. The building will undergo extensive renovation to restore the famous facade facing Tivoli to its original appearance without the glass pavilions and terraces that were added to the building in the 1960s. Facing Bernstorffsgade the change will be striking. The existing, extremely closed front will be replaced by a light, open facade that invites the city to follow the production of the entire house. The architect behind the renovation is the Italian Matteo Thun, who has come to international prominence with projects such as Side Hotel, Hamburg, and a number of established retail and hotel concepts around the world. Tivoli and Løgismose expect to open the doors for business in late 2007 or early 2008. Further information: Jacob Grønlykke, Chairman of the board Løgismose Holding A/S: +45 2711 0682 Stine Lolk, Head of Communication Tivoli Gardens A/S, +45 2223 7338 An open house - a living and vital place without parallel The hotel Like Falsled Kro - but in Copenhagen. The same charming and personal form of luxury and service. A fire burning in the hearth. Careful attention to every detail so that each of the 12 rooms has its own character. The aim is to place the hotel in the absolute world-elite of small, luxury city hotels. The restaurant Chef Thomas Herman takes his starting point in traditional Danish cuisine, but applies a radical reinterpretation. Not as a gimmick, but as a declaration of love. Roast pork, "Shooting Star" (plaice, shrimps, etc.), "Burning Love" (potatoes, bacon, onion, etc.) and even meat loaf in completely new variations. This means that you are not just a witness to a distinctive culinary interpretation, but a co-interpreter because these are such traditional Danish dishes. And for tourists too it will be an enriching experience to taste Danish cuisine in a supreme and modern form. Thomas Herman, a former Head Chef of Kong Hans, has been round most parts of Løgismose. Today he is one of Denmark's very best competition chefs and is regarded in the industry as one of the greatest talents in Danish gastronomy. The delicatessen The shop will set a new standard for convenience food in Denmark. Unlike many international counterparts, the primary production here is an eye-catching part of the shop's set-up. Customers will be able to watch the various products being prepared at close quarters. And the shop will even be self-sufficient in dairy products. The dairy A complete dairy in the middle of Copenhagen where organic raw milk will be brought in from a Zealand farm on a daily basis. Here fresh milk will be bottled, butter will be churned, and yoghurt, fresh cheese and Funen smoked cheese will be produced. Visually the dairy will be open on all sides so that production can be observed continuously. The brasserie The brasserie will combine high quality with affordable family prices. And here too visibility in service will be to the fore. The kitchen has simply been moved into the restaurant. But that's not all - there will no longer be just one large kitchen preparing the food, but rather lots of small kitchens scattered around the venue. The guests will therefore have the unique experience of seeing the chefs at work close to their tables. Enoteca A large, well-stocked wine cellar where you can either meet up just for a glass of wine before dinner or sit down to enjoy a simple meal accompanied by the finest bottles from wine houses around the world. The wine cellar will also be able to host social and corporate events.