Hasta La Ideas

Douglas-wood fixtures and furnishings feature throughout this Copenhagen restaurant, which local studio Vermland has designed to have a cosy, familial atmosphere.

Hverdagen offers an entirely organic menu and is situated in Kødbyen – a part of Copenhagen’s Meatpacking District which is populated by a host of contemporary art galleries, breweries and trendy restaurants set inside former factory buildings.

The restaurant has been designed by Vermland to be a mix of the traditional restaurant typology and “long-table dining” – an experience the studio thinks is too-often reserved for eating with family and friends.

“We see how more and more people are asking to share their food when being out in restaurants. This experience concept resembles a casual dinner at home where you have one or two shared pots instead of single plates,” said the studio.

“We love this intimate way of eating together and wanted to embrace it.”

A long, communal dining table has thus been made the “centrepiece” of the restaurant. Simple bench seats have been slotted underneath, while spherical paper lanterns and bunches of wildflowers have been suspended directly.

The central table also helps split the floor plan into different zones. On one side of the table lies a row of booths, where small groups of guests can enjoy their dinner in a slightly more private setting.

The other side of the table is a grab-and-go area where customers can perch upon stool seats to enjoy a quick drink or snack.

To heighten the homely, “everyday” ambience of the restaurant, the cushioned backrests of the booths have been upholstered in a checkered fabric that’s meant to resemble a typical dishtowel found in domestic kitchens.

Padding on the seats has been covered in cognac-coloured leather from Danish company Sørensen.

A majority of elements in the restaurant – from the tables and seating booths, to the framework that extends across the ceiling – has been crafted from a single Douglas tree.

“We try our best to design and manufacture furniture based on local and long-lasting materials that we believe will continue contributing to its environment for many decades to come,” explained the studio.

The wood has also been used to make the stone-topped bar, and a tall, gridded shelving-unit that shows off jars of fermented vegetables. Some ingredients like chillis and cloves of garlic have been attached to string and hung up in the shelve’s larger display niches.

A blush-pink curtain from Kvadrat conceals toilet facilities at the rear of the restaurant.

Vermland was founded by Joakim Tolf Vulpius and Anton Bak, and works out of offices in Copenhagen’s Amager East district.

The studio’s Hverdagen project adds to Copenhagen’s already thriving culinary scene. Other places in the city where foodies can flock include Yaffa, a Middle-Eastern eatery that takes cues from bustling French bistros, and Boulebar, a restaurant where diners can play games of pétanque.

Photography is by Jannick Boerlum.

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