After being closed for six months, husband/wife team Nick Curtin and Camilla Hansen have reopened their Michelin-starred restaurant, Alouette, at a new address in the vibrant heart of Copenhagen. This move places the acclaimed eatery in a stunning, historic building, where they unveil a menu that showcases the very best of local farms and their unique terroir.
The new home of Alouette is situated opposite Kongens Have in central Copenhagen, in a beautiful historic house whose previous tenants include the legendary writer Hans Christian Andersen. This new location is a harmonious blend of old and new Copenhagen, designed by renowned architect David Thulstrup, known for his work on Noma 2.0 and Ikoyi. The restaurant now boasts a spacious dining room, a lounge, and a private dining room complete with its own open kitchen. The design concept of intimate grandeur draws inspiration from the natural wonder and comfort of stalactite caves, creating an atmosphere that is both awe-inspiring and welcoming.
Chef Nick Curtin and General Manager Camilla Hansen, run Restaurant Alouette, which they opened in 2018. The restaurant earned its first Michelin star just eight months after opening and is also featured on the World’s 50 Best discovery list. The previous location, an industrial building adorned with graffiti on the outskirts of Copenhagen, had become limiting for their creative ambitions. "We felt we grew out of the place. We could not create new ideas and needed to change," Curtin reflects.
The new building on Kronprinsessegade is heritage-listed and adds a rich historical context to the dining experience. As with the food, Alouette ensures that every material used in the restaurant is carefully selected to provide a personal and warm touch. The furniture, crafted by the German company e15, and the recycled glassware from Pernille Bülow's Reuse in Bornholm, made from repurposed Novo Nordisk ampoules, reflect this meticulous attention to detail.
Curtin's passion for cooking and full circle sustainability is evident in every aspect of Alouette. His dishes, characterised by rustic elegance, evoke a deep desire for more. Known for his exceptional sauces, Curtin continues to impress with his creations at Alouette 2.0. A standout from the premiere menu is langoustine served with an elderflower sauce, influenced by white wine and mounted with butter. This dish is rooted in French culinary tradition but infused with a Nordic twist, featuring floral lightness and oregano oil. "The flowers have a lot of complexity, some of which can be almost overwhelming. We balance that with a bit of acid and fat to make it softer and brighter on the palate. Adding oregano oil gives it a familiar yet unexpected flavour," Curtin explains.
Nick Curtin's journey into the culinary world began in Virginia, where he was surrounded by food from an early age. His grandfather cultivated oysters, and his mother prepared intricate meals, including celeriac purées. "Eating, gathering together, cooking – these are really big parts of Southern culture," he says. "Growing up in a family where you're taken to farms to pick strawberries and then make jam at home instills a deep respect for where food comes from and the processes involved."
Although Curtin has a bachelor’s degree in Political Science, his passion for food led him to run prestigious restaurants such as Acme and Rosette. After meeting Camilla Hansen one evening when working at the helm of restaurant Compose in New York, love brought him to Copenhagen, where the couple embarked on their culinary journey together. "I could not do this without her. She is often the guiding light. In times where we might take a wrong turn, she reminds us of the right path. We call her the grey eminence because she works behind the scenes, constantly lifting every part up, whether the guests realise it or not," Curtin says.
Camilla's idea to centre the menu around the farms has further solidified Alouette's commitment to local and sustainable sourcing. While focusing on locally grown produce is not new, Alouette 2.0 takes it a step further by making the ingredients and farms the foundation of each dish. If a farm grows Jerusalem artichokes and raises pigs, the dish will reflect those elements.
Additionally, the couple has collaborated with artists who share their philosophy. "It was a beautiful extension of our curation idea. If we're going to highlight produce, why not also highlight craftspeople and pair their ideas with those of the farms?" Curtin suggests. An example of this collaboration is the restaurant's glass plates, made from recycled glass insulin ampoules and hand-blown by Pernille Bülow. The plates' organic shapes uniquely frame each dish, enhancing the dining experience.
Alouette's philosophy necessitates close collaboration with farms and farmers, engaging the entire kitchen team. Each pair of chefs is responsible for one farm, fostering a deep connection with the source of their ingredients. "For us, it was a great way to explore Danish produce, locality, relationships, and local agriculture, while aligning with our beliefs about how restaurants should operate as collective and cooperative entities. This approach allows everyone to engage on every level, creating a flatter hierarchy. It also provides guests with a narrative to enjoy as part of their meal, giving them time to savour their dinner and company, rather than just being talked at," Curtin explains.
The vision for the new restaurant began during the COVID lockdown. After six months of closure, reopening to the public has been a dream realised. "It’s been really scary but incredibly exciting. A beautiful part of this journey is taking something intangible, gently wrapping it up, and carrying it to a new space. Unwrapping it to find that it has grown into something even bigger than we imagined has been truly special," Curtin shares.
Alouette's new chapter in central Copenhagen promises to continue its tradition of excellence, sustainability, and innovation, offering an unforgettable dining experience that honours both the past and future of culinary art.
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