Restaurant Barr Reflects the Beauty of the North Sea Region

Restaurant Barr Reflects the Beauty of the North Sea Region

Denmark, Restaurant –

noma group’s informal restaurant is driven by a strong duality of old and new

You want to dine in a place that not only serves good food but also makes you feel good. Design is an important aspect that ties these elements together.

Restaurant Barr saw its interiors designed by Oslo-based architecture and design company Snøhetta within the context of a listed building which needed a careful understanding of the space. The casual restaurant is a tribute to the North Sea region, developed with chefs Thorsten Schmidt and René Redzepi in noma’s former home on Copenhagen’s waterfront.

Located in North Atlantic House (Nordatlantens Brygge),

Restaurant Barr focuses not only on the Nordics, but also on the broader food and drink traditions found in the region along the North Sea; an area that spans Scandinavia, Germany, Benelux and British Isles. The menu changes with the seasons although classic dishes like the Frikadeller (Danish meatballs) remain a favourite. For dessert try the southern Jutland Waffles (“Gode Råd”,raspberry ice, cream and kernel oil).


The restaurant’s name Barr, which means “barley” in old Norse, reflects Schmidt’s focus on the region’s food and drink history and culture. Enjoy a large selection of craft beers and aquavits with your food.

“Designing within the context of a listed building meant that we needed to understand the space carefully,” commented Peter Girgis, Senior Interior Architect, Snøhetta. “Reflecting Thorsten’s overarching vision for Barr, we believe we have created a feeling of formal informality.”

When entering the restaurant, you’re met with a warm oak floor that contrasts with the rough texture of the original stone walls. A massive, carved wooden counter stretching from one room to the other anchors the space. The ceiling is alternately composed of the original ceiling beams and new, sculpted wooden planks, which are embedded with brass details that reflect micro spots of light. Raw materials – wood, leather and wool – evoke the restaurant’s Northern influence.

Local techniques and locally sourced materials play an essential part in the restaurant’s design. Most of the oak used for furniture and interior was harvested from trees grown less than 50km from Barr’s doorstep.

The food:

The menu includes seasonal fare from Scandinavia, Germany, Benelux and British Isles.

Chefs Thorsten Schmidt and René Redzepi


Sourdough Pancakes: mussels, citrus and caviar


Lightly sauteed wild summer cabbage with frikadeller


Grilled Chicken: with greens


Salt cake: savoury pastry with dark beer and dried cheese. Grilled Duck Hearts: with sweet, sour and herbs


Have an aquavit and tonic or a strawberry collins


Elderflower schnapps


Southern Jutland Waffles: “Gode Råd”, raspberry ice cream and kernel oil


Old fashioned Ice Cream: spruce shoots and aronia

Photographs: interiors courtesy of Snøhetta; food courtesy of Restaurant Barr and noma