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Since the summer of 2021, Tivoli Gardens’ Japanese Pagoda has evolved steadily into one of Europe’s most promising gastronomic stages. What began as an ambitious seasonal experiment has matured into a fully fledged international destination, where some of the world’s most compelling chefs temporarily relocate their kitchens to the heart of Copenhagen.
Over the past years, the Pagoda has welcomed an extraordinary constellation of talent: three-Michelin-starred icons such as Hiša Franko from Slovenia and Odette for Singapore, alongside two Michelin–starred names including AOC, Aska, Smoked Room and Lafleur. In total, 25 restaurants from across the globe have taken up residence, each leaving behind a distinct culinary memory shaped by place, technique and imagination.
The ambition has always been clear: to create a meeting point for cuisines, cultures and ideas, allowing guests to travel the world gastronomically without leaving Tivoli, which is more or less the same objective the park had when it first opened its doors in 1843.
Originally built in 1900 as a tearoom, the Japanese Pagoda at Tivoli Gardens has become a culinary epicentre in the Danish capital, welcoming names such as Julien Royer of Odette (below) and Ana Roš of Hiša Franko (right). Photo by Tivoli Gardens.
Now, as 2026 shapes up to be a defining year for gastronomy in Denmark, the Pagoda announces its most significant season yet. From late March through to the winter holidays, seven Michelin-starred restaurants, collectively holding fifteen stars, will transform the historic pavilion into a stage for contemporary haute cuisine. Three three Michelin-starred establishments, two two-starred kitchens and two one-starred restaurants will take turns inhabiting the famed structure, bringing culinary traditions from the French Alps and Swedish forests to the cities of Bangkok and Berlin, all converging in the Danish capital.
The timing is far from coincidental. In 2026, Denmark plays host to the MICHELIN Guide Ceremony Nordic Countries, taking place in Tivoli on June 1st. The Pagoda’s programme forms part of a nationwide gastronomic celebration that extends throughout the year, bringing together restaurants, chefs and culinary voices from around the world through intimate dinners, pop-ups and larger public events such as the Tivoli Food Festival.
As Mikkel Ustrup, High-End Director at Tivoli, reflects: “This year’s programme is exceptionally strong. When we opened the first pop-up restaurant in The Pagoda five years ago, I would not have imagined that we would one day present seven restaurants with a total of fifteen Michelin stars. Yet we are experiencing strong international interest, both from guests and from restaurants wishing to come to Tivoli.”
This is the programme for 2026 AT – March 27th to May 2ndParis arrives in Tivoli through the singular lens of Atsushi Tanaka. At Restaurant AT, Tanaka composes dishes that feel light, luminous and radical by design, shaped by Japanese precision and French instinct, yet beholden to neither. His menus unfold like narratives, layering iodine, smoke, floral lift and umami into a refined crescendo. A rare chance to experience one of Paris’ most progressive kitchens in Copenhagen.
Flocons de Sel – May 7th to June 6th
From the slopes of Megève to the gardens of Tivoli, Emmanuel Renaut brings alpine haute cuisine to the Pagoda. His cooking at Flocons de Sel channels mountains, forests and lakes into deeply personal dishes built on pike, char, wild herbs and aged cheeses. A three-star expression of altitude, restraint and elegance.
Doubek – June 12th to July 11th
For the first time, Vienna’s restaurant Doubek steps outside Austria. Chef Stefan Doubek’s fire-driven cuisine is defined by purity and precision, often distilled into just a few elements that unfold with remarkable depth. Together with Nora Pein, he offers Tivoli guests an intimate insight into one of Europe’s most exacting two-star kitchens.
CODA – July 15th to August 16th
Berlin’s radically understated CODA occupies a category of its own. René Frank’s dessert-driven tasting menu rejects refined sugar and reimagines sweetness through vegetables, fermentation and umami. Technically daring, intellectually playful and unlike anything else on the fine-dining circuit. This two-Michelin-starred experience arrives fresh from Frank’s recognition as The World’s Best Pastry Chef.
Sühring – August 21st to September 20th
Fresh from earning its third Michelin star, Bangkok’s Sühring brings contemporary German cuisine to Copenhagen. Brothers Thomas and Mathias Sühring reinterpret family recipes through modern technique and seasonal precision, creating a dining experience that feels both nostalgic and strikingly current.
Zilte – October 2nd to November 1st
A family story told in flavour. Viki Geunes’ self-taught journey has led Zilte to three Michelin stars and a reputation for fearless precision. Inspired by the sea and defined by delicacy, Zilte’s cuisine balances emotion and control, surprise and restraint – a perfect autumnal counterpart to Tivoli’s Halloween season.
Knystaforsen – November 13th to December 20th
Closing the season, Knystaforsen returns to the Pagoda after a sold-out debut. Nicolai and Eva Tram once again transform the space into a forest of Nordic terroir. Expect foraged ingredients, game, fish from the Swedish lakes and deeply expressive cooking that blurs the line between nature and restaurant.
A Gastronomic Calendar Like No Other
What distinguishes the 2026 programme is not merely the calibre of participating restaurants, but the diversity of culinary voices they represent. From the alpine Flocons de Sel to the dessert-driven radicalism of CODA, from the fire worship of Doubek to the forest and lake culinary narrative of Knystaforsen, the line-up reads as a carefully curated conversation about contemporary gastronomy.
Each residency typically runs for four to five weeks, allowing chefs and their teams to settle in, adapt to the space and develop a rhythm that reflects their own identity whilst responding to the unique context of Tivoli. For diners, it offers an unprecedented opportunity to experience world-class restaurants without international travel, and to witness how different culinary philosophies inhabit the same architectural space.
The Japanese Pagoda, with its distinctive silhouette and intimate scale, has proven itself as a genuine platform for gastronomic exchange where traditions intersect and the act of dining becomes a form of cultural dialogue. For those who follow fine dining not as luxury but as creative and cultural expression, the 2026 season at Tivoli’s Japanese Pagoda represents a compelling reason to return to Copenhagen throughout the year.
Details and InformationFurther details and reservation links for each residency are available via the Tivoli Pagoda website.
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