KILDEN is our take on a contemporary Danish high-end bistro where the best Danish produce, traditions, and tastes merge with modern gastronomy into a pure and intense expression of taste.
We work with dedicated and passionate suppliers, and we extend the tastes of the season using traditional techniques like pickling, salting, smoking, and fermentation. You will experience these techniques both on our evening menu and on our lunch menu where we aim to serve you some of the finest smørrebrød (open-faced sandwiches) that the Kingdom has to offer – right in the middle of Denmark’s most magical garden.
We source most of our products around the long-stretched Danish coastline and in the fields. We work with the greens of the season – preferably organic – sustainably caught fish, and meat from animals that have lived a life under open skies. We work with the best producers, and we follow the Danish season closely. However, we don’t mind sourcing a few great things from our neighbouring countries when it makes sense: A spoonful of caviar on the coast fish, hand-dived Norwegian scallops, or truffles at their peak.
Sustainable Gastronomy
At KILDEN, we strive to provide a great culinary experience where the star of the meal is always the seasonal Danish ingredients, which we select and refine with the greatest attention. Our focus is sustainable gastronomy because we firmly believe in it and because it is estimated that the food industry accounts for approximately a quarter of the world's CO2 emissions. We, therefore, believe that everyone who works with food has a responsibility to look at where they can make a difference. For us, sustainability is more than where and how the carrots are grown, or how the animals are raised. Those things must be in order, of course, but for us, it doesn’t work if the chefs and waiters serving the meals are not offered proper working conditions. For us, sustainable gastronomy means being sustainable in all aspects of the business.
A part of LOCA Manifesto
No one can do everything, but everyone can do something. Therefore, in 2021 – with the UN's Global Goals as our guideline – we drew up our own 'Manifesto'. We use the LOCA Manifesto as a guideline for our sustainability approach and our business. We want the restaurant industry to be a place where, as an employee, you want to stay for a long time – also when you have passed a certain age or have had children. The Manifesto was drawn up in collaboration with the Basque Culinary Center and is based on eight of the UN's Global Goals where we believe we can make the greatest impact. You can read more about our Manifesto here.
Sustainability Report
For us, it is not enough to simply say that we work sustainably. We work with sustainability based on facts and figures because, as the saying goes: ‘if we can measure it, we can manage it’. We have long wanted to clarify how sustainable our business is when it comes to both people and the environment. That is why in March 2022, we presented LOCA Gruppen’s first 'Sustainability report', which puts facts and objectives behind the things we say. If you want, you can dive into our Sustainability Report here.
