Tivoli's newest restaurant Kilden i Haven is run by head chef Christian Hoffmann, who has previously worked at Restaurant Almanak in the Royal Danish Opera. The new restaurant will strive to combine a love for green and sustainable cuisine with the changing seasons.

The evening menu can best be described as a tribute to Denmark and the seasons, where flavors and ingredients are sourced along the Danish coastal line and from the Danish fields. The menu is based on organic Danish seasonal ingredients, but extended and refined with traditional techniques such as pickling, salting, smoking and fermentation and further enhanced with specially selected luxury ingredients such as truffles and caviar.

The wine list will focus on both natural wines and the best classic wines that Europe has to offer.