https://www.bistrolupa.dk/our-story daily 0.75 2026-02-17 https://images.squarespace-cdn.com/content/v1/6012a12783c9fc6a79e59c7f/7ffbfccc-6734-41cc-8a5f-c8619509d8fe/0G1A8986.jpg Our Story https://images.squarespace-cdn.com/content/v1/6012a12783c9fc6a79e59c7f/1629974989365-1E57S1DVGF8EOY3CMQH0/Lupa_0243.jpg Our Story - Jason Renwick Founder, Forager & CEO Jason is the founder and CEO of the company. He has worked globally in the hospitality industry since his early teens, has a degree in business management, and many years of experience in leadership positions where he has accrued a wealth of knowledge and cultivated strong relationships. He is both the visionary and driving force, running day to day operations, as well as foraging in the daytime for all restaurants, while his entrepreneurial experience focuses on actively seeking out new and innovative opportunities and sustainable practices. His Aussie roots and expatriation to Denmark have instilled both a love to surf and forage in his free time. https://images.squarespace-cdn.com/content/v1/6012a12783c9fc6a79e59c7f/805985ef-c11e-470b-be2e-f1c78fc5ee17/Executive+Head+Chef+Brett+Lavender+_+Photo+Credit_+Zane+Kraujina++%281%29.jpg Our Story - Brett Lavender Executive Chef Brett heads up and oversees the culinary operation from the birth of an idea to its cohesive execution. With nearly 20 years experience in the industry, he brings a wealth of knowledge to the team and business portfolio. Originally from England, after finishing culinary school, Brett's ambitions took him on an educational trip around the globe. He spent most of his time between Australia, New Zealand and Japan, working at some of the most luxurious establishments in the world, that hold the coveted Relais and Châteaux status, as well as Les Grandes Tables Du Monde and 3 hatted Restaurants. Brett then spent a year working in one of Japan's most revered two Michelin Star Restaurants in Tokyo. Something he describes as a priceless learning experience, taking on a whole new methodology to produce and Japan’s unique approach towards discipline, perfection and respect for all things. Brett and his team have formulated an innovative approach to our restaurants, re-envisioning what plant based cuisine should be by challenging stereotypes and endeavoring to produce food that is first and foremost exciting and of high quality - that just happens to be plant based. https://images.squarespace-cdn.com/content/v1/6012a12783c9fc6a79e59c7f/1629975259642-ZJ4MSQ1B5LEL338MJQUI/ark_portraits_7.jpg Our Story - Jenia Nelisova Creative Director & Brand Manager Jenia is our Creative Director and, as we are still a young company, her position requires her to wear many different hats. Predominantly, she oversees all design and visual related decisions online and offline. She works closely with external design agencies to make sure the restaurant interior reflects the company values, the brand aesthetic and places sustainability at the forefront. Simultaneously she heads the branding, concept planning, R&D, strategy and marketing of all our cuisine concepts. She aims to create a cohesive and memorable experience, of enduring value, for anyone that encounters the brand, or visits the restaurants. Feel free to say hi or ask any questions via her email - jenia@arkcollection.dk https://www.bistrolupa.dk/home daily 0.75 2026-02-17 https://images.squarespace-cdn.com/content/v1/6012a12783c9fc6a79e59c7f/0565cb42-e6d0-4372-aa58-dbcc079b0b07/Badges-03.jpg Bistro Lupa https://images.squarespace-cdn.com/content/v1/6012a12783c9fc6a79e59c7f/7b34292d-bc0b-4a58-9b51-40aab875f8ae/MICHELIN+2025_Bib%2BGreen+Star_E-label.png Bistro Lupa https://images.squarespace-cdn.com/content/v1/6012a12783c9fc6a79e59c7f/2a26165a-25ff-49a7-9b73-f2bdb353b30a/Denmark+TOP+20+Transparent+PNG.png Bistro Lupa https://images.squarespace-cdn.com/content/v1/6012a12783c9fc6a79e59c7f/d4898375-923e-4dbb-ad26-e9c20ad78208/PolitikenWhite.png https://images.squarespace-cdn.com/content/v1/6012a12783c9fc6a79e59c7f/bfb756f4-958c-4f92-99aa-011f93c95769/MICHELIN+2025_Bib%2BGreen+Star_Vertical_White.png https://www.bistrolupa.dk/baeredygtighed daily 0.75 2025-09-24 https://images.squarespace-cdn.com/content/v1/6012a12783c9fc6a79e59c7f/1612870493464-1DW5MZOFVW4OISHNHWQM/ark_suppliers_fungafarm3+%281%29.jpg Bærdygtighed - FUNGA FARM Vidste du, at vi er medejer af en svampefarm? Funga Farm er Danmarks eneste økologiske, urbane svampefarm med lokalproduktion af svampe, helt uden håndværksmæssigt sidestykke. Vi tror på, at der ligger et kæmpe potentiale i svampe, og at de kan bane vejen for en mere bæredygtig fremtid. https://images.squarespace-cdn.com/content/v1/6012a12783c9fc6a79e59c7f/98ddb1de-96ca-43cc-8930-4663aea17d4a/foraging.jpeg Bærdygtighed - fouragere Fra marts til november fouragerer vi til vores restauranter. Ved at forsyne os med råvarer fra den vilde, danske natur får vi mulighed for at skabe en mere lokalt forankret menu. Vi plukker omkring 40 forskellige planter på Sjælland, Bornholm og i Sverige. Vi er trænet af Nomas hovedansvarlige for fouragering, og vi følger hendes mantra om at genindføre den vilde natur på restauranternes menukort. Vi fouragerer ansvarligt, og vi tager kun det, vi har brug for fra steder, hvor der vokser rigeligt. På nogle af planterne plukker vi kun deres toppe for at tilskynde dem til yderligere vækst.. https://images.squarespace-cdn.com/content/v1/6012a12783c9fc6a79e59c7f/0e42497e-25c6-4852-9155-18ed0f5b1b59/EDITED-3574.jpg Bærdygtighed - KISELGÅRDEN Vores leverandør Kiselgården er et biodynamisk, økologisk landbrug beliggende i Ugerløse på Vestsjælland, Danmark – ejet og kærligt drevet af Ask, Amy og deres unge familie. Siden 1985 har de udelukkende fokuseret på grøntsagsproduktion og dyrker alt fra kål, gulerødder og kartofler til squash og bladselleri på cirka 100 hektar lerholdig jord, som er kendt for at give grøntsagerne en særlig god smag. De høster med bæredygtige metoder – GPS-styret mekanisk ukrudtsbekæmpelse, sædskifte med kløver og rug, alt sammen understøttet af økologiske tilskud med fokus på at fremme biodiversiteten. https://images.squarespace-cdn.com/content/v1/6012a12783c9fc6a79e59c7f/8a1c3d39-7df3-4546-babd-ea739dc26f4c/DanielRasmussen-2473.jpg Bærdygtighed - VORES BAR Vores cocktails er et kreativt og moderne tvist på klassikerne. Vi er drevet af en bæredygtig ideologi, og næsten alt på menuen er hjemmelavet, uden at vi er gået på kompromis med kvaliteten. Vores bæredygtige praksis tager udgangspunkt i nulspildstankegangen. Vi genbruger vin, te og kaffegrums og omdanner det til hjemmelavet likør og vermouth. Vi anvender ikke citrusfrugter, men fermenterer i stedet vores egne smage og syrer for at balancere smagen i vores drikkevarer. Vi anvender 90% nordisk spiritus i vores cocktails og drinks for at vise respekt for vores lokalsamfund. Vores vine er fra små vingårde i Europa. Næsten alle vores vine er 100% økologiske, nogle er biodynamiske og nogle er naturvine. Læs mere om vores upcycling her. https://images.squarespace-cdn.com/content/v1/6012a12783c9fc6a79e59c7f/611d35c6-f3c2-4405-b358-0fd1283f194c/IMG_4735.jpg Bærdygtighed - TallerkeNEr Smukke farver og livshistorie. Vores tallerkener er fra den lokale vintagebutik Veirhanen i Ravnsborggade, Nørrebro, som har eksisteret siden 1973. Vi er helt vilde med at puste nyt liv i gamle ting, som ellers ville være glemt for altid. Forestil dig alle de historier, tallerkenerne gemmer på, og hvor meget måltidskulturen har ændret sig gennem tiden. Med respekt for fortiden forsøger vi, som altid, at vise vejen mod fremtiden.⁠ https://images.squarespace-cdn.com/content/v1/6012a12783c9fc6a79e59c7f/724ecd0b-7b51-4464-8ca8-fad08a207dc7/IMG_5005.jpg Bærdygtighed - VÆGKUNST Kunstværkerne på vores vægge er lavet af Zane Kraujina og Jenia Nelisova. Ideen bag kunsten er dels at tilføre en god akustik til rummet, dels at skabe fokus på vores bæredygtighedskoncept. Til værkerne har vi anvendt tørrede, vilde planter, lærredsstof og korkpropper - og vores mødres aflagte håndklæder er gemt inde bag lærrederne for give en ekstra god lydabsorbering. https://images.squarespace-cdn.com/content/v1/6012a12783c9fc6a79e59c7f/1623319815740-CHGRT83OSEW7S5FIZT5B/Lupa_0075.jpg Bærdygtighed - J46-STOL Vores stole er fra FDB Møbler, et dansk møbelproduktionsfirma med en lang tradition for holdbare produkter og en bæredygtig praksis. FDB Møbler har siden 1940erne skabt funktionelle og smukke møbler af høj kvalitet til den brede befolkning. Stolene er FSC-certificerede og bærer desuden svanemærket. https://images.squarespace-cdn.com/content/v1/6012a12783c9fc6a79e59c7f/1620412974936-HUENO4BT2DZEKP3CC192/Lamps.jpg Bærdygtighed - LAMPER Designer: Tom Rossau Vores FSC-certificerede lamper er håndlavet af den danske lyskunstner Tom Rossau, som producerer lamperne i sit værksted på Frederiksberg. Lamperne skaber den perfekte balance mellem geometri, materialer og naturligt og kunstigt lys. https://images.squarespace-cdn.com/content/v1/6012a12783c9fc6a79e59c7f/1611833678956-FZ7DYNAQ2HM3T3LJ6H44/_DSC5658.jpg Bærdygtighed - TeKStileR Design: Maharam Design Studio Studio: Kvadrat Vores møbler er polstret med fibre fra genbrugte tekstiler. Genbrugsfibrene er blevet bearbejdet, spundet og derefter vævet og farvet. https://images.squarespace-cdn.com/content/v1/6012a12783c9fc6a79e59c7f/1612870695589-Y0QKCMTLH1CF9N68TABN/143515969_123801239600203_2111856404404401902_n.jpg Bærdygtighed - VORES BORDE Tobias Keene, D.D.S. Hailing from Richmond, Virginia, Dr. Tobias Keene brings a bit of unabashed Southern hospitality to all his patients. He moved to Washington, D.C. over thirty years ago as a freshman at Ivy College. Right after graduation, he attended World University’s School of Dentistry. Before opening Keene Dental in 1994, he worked for free clinics and some of the finest practices in the District. He is part of the 123 Dental Association and stays up-to-date on the latest dental discoveries. When not striving to keep his patients happy and healthy, he’s enjoys hiking with his family in Rock Creek Park. https://images.squarespace-cdn.com/content/v1/6012a12783c9fc6a79e59c7f/1611833678943-T0KJZQHHPXXLVB0GNLT2/pinatex+cushions+pineapple+leaf+leather Bærdygtighed - PUDER Produkt: Piñatex Studio: Ananas Anam Founder: Dr. Carmen Hijosa Vores Piñatex puder er lavet af ananasblad. Bladene er biprodukter af eksisterende landbrug, og deres udvikling støtter landbrugssamfund. https://images.squarespace-cdn.com/content/v1/6012a12783c9fc6a79e59c7f/1611833678949-01WEV1ZKIBBRQKLO6AAN/acoustic+panels Bærdygtighed - AKUSTISKE PANELER Studio: BAUX Vores akustiske paneler er fra vores svenske venner BAUX på den anden side af sundet. Panelerne er lavet af et miljøvenligt, genanvendeligt materiale, som består af træuld, cement og vand. https://www.bistrolupa.dk/sustainability daily 0.75 2025-09-24 https://images.squarespace-cdn.com/content/v1/6012a12783c9fc6a79e59c7f/1612184870470-C7R3F8GVA7TGULCPBP9I/ark_suppliers_fungafarm3.jpg Sustainability - FUNGA FARM Did you know we co-own our own mushroom farm? Funga Farm is Denmark’s only locally grown, organic, urban mushroom farm growing unparalleled craft mushrooms.. We believe mushrooms are a mighty force to be reckoned with and contribute toward the promise of a more sustainable future. https://images.squarespace-cdn.com/content/v1/6012a12783c9fc6a79e59c7f/40cd8a5f-a3ec-4b81-8c22-19131049a8d0/foraging.jpeg Sustainability - FORAGING The months of March through to November we spend foraging for the restaurants. Foraging allows us to source some of our menu super locally by gathering goods from the Danish landscape. We pick about 40 different ingredients from Sjælland, Bornholm and sometimes Sweden. Trained by Noma’s head forager, we follow her mantra of re-introducing the wild outdoors back to restaurants. We forage responsibly - taking only what we need from places of abundance, and plucking some of the produce from their 'tops' encouraging them to grow even more. https://images.squarespace-cdn.com/content/v1/6012a12783c9fc6a79e59c7f/81d8e42e-6dc1-4f74-a94b-b71f95457e2c/EDITED-3574.jpg Sustainability - KISELGÅRDEN Our supplier Kiselgården is a biodynamic, organic vegetable farm nestled in Ugerløse, West Zealand, Denmark—owned and lovingly run by Ask, Amy, and their young family. They’ve focused entirely on veggie production since 1985, growing everything from cabbage, carrots, and potatoes to squash and celery across roughly 100 ha of clay-rich soil, prized for its flavorful results . They harvest under sustainable practices—GPS-guided mechanical weeding, seasonal rotations with clover and rye, all supported by organic subsidies aimed at boosting biodiversity. https://images.squarespace-cdn.com/content/v1/6012a12783c9fc6a79e59c7f/263e26f5-9548-42ca-ae31-e8e4020d4b07/DanielRasmussen-2473.jpg Sustainability - OUR BAR Our cocktails are a creative and contemporary twist on the classics. Driven by a sustainable ‘zero-waste’ ideology and, without compromising on quality, nearly everything on both our food and cocktail menu is homemade. Our sustainable practices include revamping spent wine, tea and coffee grinds into housemade liquors and vermouths, we do not use any citrus - instead we ferment our own flavors and acids to balance our drinks. Our cocktails and back bar use mainly Nordic spirits to enhance the local spirit whilst reducing pollution caused by transportation. Our wines are from small, independent vineyards around Europe. Almost all of our wines are organic, some biodynamic and several distinctly natural. https://images.squarespace-cdn.com/content/v1/6012a12783c9fc6a79e59c7f/4541c0bf-cc8e-4c51-848d-1a9eb659b752/IMG_4735.jpg Sustainability - TABLEWARE Beautiful colors and history! Our plates are revived from local vintage shop Veirhanen established in 1973 - you can find them at Ravnsborggade, Nørrebro. We absolutely adore the fact that we can breathe new life into items that otherwise may have been lost to time. Imagine all the stories they hold, how many people have shared memories over these dishes and how much eating culture has changed. As always, with respect to history we look to the future.⁠ https://images.squarespace-cdn.com/content/v1/6012a12783c9fc6a79e59c7f/139af59c-a3a4-4230-b54f-31892e70d020/IMG_5005.jpg Sustainability - WALL ART The artwork on our walls is developed by Zane Kraujina and Jenia Nelisova. The idea behind these pieces is intended to simultaneously provide acoustic aid to the room, a nod to our company foraging culture and sustainable practices. The materials used are foraged plants, canvas, used wine corks collected from our restaurants and mom’s old towels (behind the canvas - providing extra sound absorption). https://images.squarespace-cdn.com/content/v1/6012a12783c9fc6a79e59c7f/1623315219539-A5VBLK9UQ6B5LCMTNKK8/image-asset.jpeg Sustainability - The J46 Chair Our chairs are from FDB Møbler, a Danish furniture design company with a long legacy of highly durable products and sustainable practices. FDB Møbler has been creating functional, beautiful and high-quality furniture for everyone since the 1940s. The chairs are FSC certified, and the J46 chair that we use in the restaurant also bears the Nordic Ecolabel. https://images.squarespace-cdn.com/content/v1/6012a12783c9fc6a79e59c7f/1620411841252-AK0HQFBUOFDHPPHWGPP3/Lamps.jpg Sustainability - LAMPS Designer: Tom Rossau Our FSC certified lamps are hand crafted locally by Danish light artist Tom Rossau. Every lamp is made in a town called Frederiksberg in Denmark. The perfect balance of geometry, materials, and natural and artificial light. https://images.squarespace-cdn.com/content/v1/6012a12783c9fc6a79e59c7f/1612185526675-80OLE5TVO5AB09OKJGEM/143515969_123801239600203_2111856404404401902_n.jpg Sustainability - OUR TABLES Our tabletops are made from reused 400-year-old oak that originates from a farm on Sandagergaard, now part of the Gyldensteen estate, in North Fyn. The farm was built around the year 1700 and consisted of several timber frame houses. In 2013, part of one of the barns collapsed in a big storm and it was only possible to save approximately a third of the estate and fortunately part of the timber frame. The completely unique and very beautifully patinated wood can therefore now be used again and becomes part of a new story. https://images.squarespace-cdn.com/content/v1/6012a12783c9fc6a79e59c7f/1611833651055-6DB2195JP5XEP7XGHVL0/_DSC5658.jpg Sustainability - Textiles Designer: Maharam Design Studio Studio: Kvadrat Our upholstery is post-consumer recycled polyester made from fibers derived from consumer waste, which has been used, disposed of, and diverted from landfills. These are reprocessed, spun into yarn, and then woven and dyed. https://images.squarespace-cdn.com/content/v1/6012a12783c9fc6a79e59c7f/1611833651047-FV2W6V388YT22T75ZID8/acoustic+panels Sustainability - ACOUSTIC PANELS Studio: BAUX Our acoustic panels are from our Swedish friends across the pond at ‘BAUX’. The panels are an environment-friendly, recyclable material made from wood wool, cement and water blended together. https://www.bistrolupa.dk/bistromenu daily 0.75 2026-02-17 https://www.bistrolupa.dk/menudansk daily 0.75 2025-07-07 https://www.bistrolupa.dk/summer-menu-evening daily 0.75 2026-04-04 https://www.bistrolupa.dk/dk-summer-menu-evening daily 0.75 2026-04-04 https://www.bistrolupa.dk/dk-menu-weekend daily 0.75 2026-04-04 https://www.bistrolupa.dk/menu-weekend daily 0.75 2026-04-04 https://www.bistrolupa.dk/articles daily 0.75 2025-12-01 https://images.squarespace-cdn.com/content/v1/6012a12783c9fc6a79e59c7f/3f80c47f-5926-4d41-933b-a89cfdf4f0cc/EDITED-5768+%281%29.jpg Articles - Redspa Interview with Head Chef Tony. Read full article here. https://images.squarespace-cdn.com/content/v1/6012a12783c9fc6a79e59c7f/e05aaede-a057-41df-bdd9-56358ceb4ba4/IMG_3828+%281%29.jpg Articles - 360 Eat Guide ‘Whether you’re a vegan or a sceptic, you’re in for a treat.’ Read full article here. https://images.squarespace-cdn.com/content/v1/6012a12783c9fc6a79e59c7f/11d2dd15-00be-4dd0-b589-544db64d549e/_DSC1273.jpg Articles - MICHELIN GUIDE Green Michelin Star & Bib Gourmand 2023, 2024, 2025 Read review here. https://images.squarespace-cdn.com/content/v1/6012a12783c9fc6a79e59c7f/299a0fa5-1e7f-4fee-a419-0ec990112e2f/Pine+Smoked+Mushroom_Credit_Zane+Kraujina.jpg Articles - POLITIKEN 6 Hearts 2022 Click here for full review. https://images.squarespace-cdn.com/content/v1/6012a12783c9fc6a79e59c7f/f056fe57-c0a4-4c99-a972-b9d042b8a888/DanielRasmussen-2532.jpg Articles - TO SULTNE PIGER ‘Bistro Lupa really are the Danish champions in proving that vegetables are anything but boring.’ Click here for the full review https://images.squarespace-cdn.com/content/v1/6012a12783c9fc6a79e59c7f/589afd95-0b2b-4d76-a9f6-c5c448853457/Interior_Credit_Zane+Kraujina.jpg Articles - CONDE NAST TRAVELLER ‘Ark – together with its sister restaurants Bistro Lupa and Souls is revolutionizing plant-based food in the city. ‘ - Escape to Winter Sun, December 2022 Issue https://images.squarespace-cdn.com/content/v1/6012a12783c9fc6a79e59c7f/ff242ad2-b107-4fff-b5fb-6f2a442df31c/0G1A6866.jpg Articles - BERLINGSKE ‘Vegan luxury bistro took the fuse on Søren Frank with surprising 'pork' food’ https://images.squarespace-cdn.com/content/v1/6012a12783c9fc6a79e59c7f/2f8568d5-13e9-47e7-ac4f-b2f181fe8b85/Our+Blue+Oyster+Mushroom+Funga+Farm_Credit_DanielRasmussen.jpg Articles - BO BEDRE Read article here. https://images.squarespace-cdn.com/content/v1/6012a12783c9fc6a79e59c7f/f0fcdefd-3ef7-48f7-a6ab-32996cbebf75/0G1A3751+%282%29.jpg Articles - We’re Smart Green Guide ‘Write this address down in your list of eateries where you are guaranteed good food’ https://images.squarespace-cdn.com/content/v1/6012a12783c9fc6a79e59c7f/5245343a-2ed9-4db5-9cda-03828dec6e3e/20210930-145514-5_ma+%281%29.jpg.jpg Articles - BØRSEN ‘At Bistro Lupa, a plant-based meal tastes just as good as one with meat, fish and poultry’ - Ole Troelsø https://images.squarespace-cdn.com/content/v1/6012a12783c9fc6a79e59c7f/263e26f5-9548-42ca-ae31-e8e4020d4b07/DanielRasmussen-2473.jpg Articles - VEGAN FOOD & LIVING Read article here. https://images.squarespace-cdn.com/content/v1/6012a12783c9fc6a79e59c7f/90547502-cf77-4e6b-bb42-af4775d21cd0/12.JPG Articles - Falstaff The Best Restaurants with 1 Falstaff Fork(s) in Denmark Read article here. https://images.squarespace-cdn.com/content/v1/6012a12783c9fc6a79e59c7f/fd747f31-f238-4555-8826-a5aedb4b0dd7/CARROT+LANDSCAPE+%281%29.jpg Articles - VEGAN FOOD GUIDE By Gitemarie Johansen ’Lupa focuses a lot on using seasonal produce, foraging, and avoiding food waste.’ Read article here https://images.squarespace-cdn.com/content/v1/6012a12783c9fc6a79e59c7f/bf88f5f1-1ff8-45b3-8e68-06627ad021ae/KALE+LANDSCAPE+%281%29.jpg Articles - SMAG KØBENHAVN ‘Med en erfaren køkkenchef og ekspertforagers sikrer Bistro Lupa en unik og delikat smagsoplevelse, suppleret med naturvin og originale cocktails. 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