Apollo: State-of-the-art Cooking and a Party

Following the success of Atelier September, Frederik Bille Brahe turns his attention to Apollo, the restaurant he opened in the courtyard of Copenhagen’s Kunsthal Charlottenborg.

Where Atelier September chronicled a decade of daytime cooking rooted in calm domestic rhythms, Apollo captures something livelier and more improvisational—a creative space shaped by friends, artists, and the urge to keep going after another restaurant had failed.

The 104 recipes reflect Apollo’s setting as a museum café: smaller dishes, casually elegant, vegetable-dominant, and designed to be both beautiful and unfussy. While grounded in Danish ingredients and aesthetics, Brahe and head chef Yuta Kurahashi draw freely from Japanese and French traditions—a deep-fried herring served with shiso ponzu, or a dish of citrus-marinated root vegetables arranged like a still life.

Like Atelier September, this is more than a collection of recipes. Photographs by Nikolaj Møller and short reflections from Brahe trace the formation of a restaurant defined as much by atmosphere as by food: an ongoing party where cooking, art, music, and design all intersect.

Hardcover. Color photographs throughout/