Restaurant Glassalen
In the historic surroundings of Glassalen, the elegance of the past blends seamlessly with contemporary gastronomy. The restaurant is created by the team behind the Michelin-starred formel B and the award-winning lunch restaurant Palægade—and is the latest addition to the formel family universe.
At lunch, we serve open-faced sandwiches and classic dishes of the highest quality, inspired by Palægade and prepared with great respect for Danish culinary traditions. As evening falls, the kitchen takes on a new character, offering modern dishes rooted in the classical cuisine—marked by the style and high standards known from formel B, Uformel, and Sletten.
Here, food is not just something we eat—it is an experience. We select only the finest seasonal ingredients and never compromise on quality, taste, or aesthetics. Whether you're looking for a casual lunch, a dinner of refined simplicity, or a great glass of wine in iconic surroundings, we look forward to welcoming you to Restaurant Glassalen.
Get 10% off your bill at Restaurant Glassalen! If you have a Tivoli card, redeem this Lux benefit via the Tivoli app right now. Read about the Lux benefits here
Tivoli Tasting Week
Tivoli Food Festival
Restaurant Glassalen invites you to a special culinary experience during Tivoli Food Festival:
Pre-order online and start the experience with a glass of Cava or alcohol free bubbles—on us.
Starter:
Foamy lobster bisque with fresh tomatoes, fermented chili, and white asparagus.
Main Course:
Roasted and stuffed poussin with pickled chanterelles, new carrots, green asparagus, wild garlic, and mushroom velouté.
Dessert:
Pancakes with pickled rhubarb, pistachio cream, and soft serve ice cream.
Amazing performances
Combine your restaurant visit with an evening in the Glass Hall Theatre, where unforgettable performances await.
The team
Restaurant Glassalen is led by Rune Jochumsen and Kristian Arpe-Møller, owners of the Michelin-starred restaurant formel B, who have set the standard for uncompromising quality and innovative gastronomy in Copenhagen for over two decades.
Daily operations are managed by Martin Bek, former restaurant manager at Uformel, and Aleksander Antonijevic, former sous chef at Palægade, who leads the kitchen and the restaurant with a focus on impeccable service, culinary craftsmanship and seasonal ingredients.
