Restaurant A.T

Chirashi means “scattered”.

A childhood memory of my mother’s table.

Tuna.
Red mullet,Trout roe,fermented raspberries,Egg white Garum,Fennel flower,Chive,Shiso
Marigolds.

Memories of the sea.

Beneath this scattered landscape lies rice, quietly seasoned by the sea and the garden, bringing the season together.

Years pass, memories remain. # chirashi #

New spring–summer menu explores the aromatic landscape of the season through wild botanicals and Nordic sensibility.

Elderflower, pine, magnolia blossom, and acacia weave through the courses with subtle fragrance and freshness. Fermented preparations deepen the expression of each ingredient, bringing salinity, acidity, and layered umami to the menu.

Foraged herbs, flowers, and seasonal products are composed with precision and lightness — capturing the fleeting character of spring forests and summer gardens in a contemporary tasting experience.

Reservation

bookings.zenchef.com/results?rid=357293

Nordic inspiration danish shrimp,Magnolia flower,Pine corn,black currant leaves,Rhubarbe 🇩🇰 *tanaka #

12 years ago, a door opened—quietly.

No certainty, no guarantees.
Only a belief… that something deeply personal could be shared through a plate, a gesture, a moment.

Since then, time has not simply passed.
It has marked us. Shaped us. Tested us.
There were days of doubt, nights of exhaustion, and the silent weight of pursuing something that cannot be explained—only felt.

And yet, here we are.

Because of every hand that held ours along the way.
Because of every guest who chose to sit, to trust, to return.
Because of a team that gives more than what can ever be seen.

À.T was never just a restaurant.
It is a story of persistence. Of sensitivity. Of searching, endlessly, for something true.

12 years… and still, we begin again.

New inspiration Blue lobster,Sea buckthorn,Marigold.Nordic inspiration Reservation via
copenhargen *tanaka

A.T residency in Copenhagen.

Set within Tivoli Gardens—
a quiet pause inside the city.

Until 2 May.

Dinner from Wednesday to Sunday. Lunch Saturday,Sunday
Each service remains intentionally limited.

Wines curated by Thibault Chauvet
Ex

Reservations now open via link in bio