APOLLO: STATE-OF-THE-ART COOKING AND A PARTY BY APARTAMENTO
APOLLO: STATE-OF-THE-ART COOKING AND A PARTY BY APARTAMENTO
Experience the long-awaited new cookbook by celebrated Copenhagen chef Frederik Bille Brahe. Apollo: State-of-the-art cooking and a party is the first book dedicated to Apollo, the iconic museum restaurant tucked inside the historic Kunsthal Charlottenborg. Known for its chic, playful approach to modern gastronomy, Apollo has become a destination for food lovers, artists, and design enthusiasts alike.
A Celebration of Modern Cooking, Creativity & Community:
Created together with head chef Yuta Kurahashi, this cookbook features 104 vibrant, elegant recipes that blend Danish culinary traditions with influences from Japanese, French, and Italian cuisine. Expect colourful plates, green gastronomy, and dinner-party-ready dishes with Apollo’s signature effortless style.
This book continues the spirit of Brahe’s bestselling titles—All the Stuff We Cooked and Atelier September: A Place for Daytime Cooking—while bringing readers deeper into the world of Apollo: its flavours, textures, art, design, and atmosphere. Captured by photographer Nikolaj Møller and edited by Jeni Porter, the book is both a cookbook and an intimate look at the creative community behind one of Copenhagen’s most beloved restaurants.
About Frederik Bille Brahe: Frederik Bille Brahe is a Copenhagen-born, fine-dining trained chef who has worked in London and Paris. He is best known for creating cult-favourite spots such as Atelier September, Apollo, and Sofi bakery. His earlier cookbooks became international bestsellers for their poetic storytelling, refined recipes, and modern aesthetic.
Publisher: Apartamento Publishing
Release Date: November 27, 2025
Format: Hardcover
Dimensions: 215 × 297 mm
Pages: 320
ISBN: 978-84-09-78307-6
Language: English
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