Restaurant Alouette

31/05/2025

Let me tell you a little story. I’ll keep it short-ish - but it’s got heart, sweat, and a heavy-metal hallway in it.

Seven years ago, a team of nine opened the doors to what was, by all reasonable accounts, a wildly risky project. Just six months before, Nick and I had taken over four band rehearsal rooms in a beat-down building filled with metalheads, rave-throwers, and every kind of creative chaos. We were young, naive, and possessed by this intense, unshakable belief - that we could build something different. Something that mattered. Something that could bend the status quo just enough to let the light in.

We didn’t have much money. But we had a mission. And that mission drew in others - incredibly talented people who didn’t just believe in what we were building, they made it their own.

For seven years, we haven’t stopped believing.

Not once.

We don’t measure ourselves against other restaurants or chase trends. We measure against who we were yesterday - and how much closer we can get to what we know this place can be.

There hasn’t been a single day where it’s felt like the work was done - but also not a single day where the love for the work has run dry. That’s the part no one tells you: it’s exhausting, yes. But it’s also addicting. Joyful. Alive.

And when we look back - we don’t see a finish line. We see progress. Evolution. Growth. We see the kind of change that doesn’t shout, but accumulates - in the culture, in the benefits, in the way we hold space for our people, our guests, and the world we’re feeding from.

Beth - Nick’s mom - calls us “dreamers and schemers.” She’s not wrong.

We dream in wild shapes. We scheme with spreadsheets and fire and conviction. And we keep going - not because we’re chasing some perfect version of Alouette, but because we believe in the doing.

Seven years in, we are still becoming. And that’s the point.

Here’s to every single person who’s been part of the story so far - and to everyone who will be part of what comes next.

We’re just getting started.

Were you with us back in the early days?

23/02/2025

Cat’s out of the bag! A new chapter is unfolding at Alouette.

We’re thrilled to welcome back Zuzana Cabalová as Assistant Head Chef, stepping into a leadership role alongside Executive Chef & Co-Founder Nick Curtin.

Zuzana first joined Alouette in our second year, quickly proving herself as a dedicated and highly skilled chef.

She mastered every station before earning her place as Sous Chef, leading with precision, care, and an unshakable commitment to our collaborative philosophy. She sets the tone in the kitchen - focused, driven, pushing for the best and always with a smile on her face. Now, she’s back to help Nick shape the future of the kitchen at Alouette.

Alongside Zuzana, we’re proud to have Sous Chef Krzysztof and Jr. Sous Chef Melody on our leadership team.

Krzysztof brings razor-sharp technique and a deep passion for pushing culinary boundaries. After nearly three years at Alouette, his leadership and precision continue to drive the kitchen forward.

Melody is known for her sharp palate, meticulous attention to detail, and ability to bring balance to the kitchen.

Together, the 4 of them are leading the kitchen of Alouette into its next era.

Excited to see them in action?

19/02/2025

Laughter, good food, and the usual pre-service antics - just how we like it.

PS.. Big news coming Friday! We’re introducing our new Assistant Head Chef in the newsletter.

Can you guess who it is?

If you’re not signed up, well… you could wait for the gossip to trickle down, or you could just get the inside scoop first.

Sign up now - don’t say we didn’t warn you

13/02/2025

Some goodbyes are harder than others. This one is hard.

After almost six incredible years together, our head chef Ole has decided it’s time for new adventures.

With his calm, inquisitive nature, paired with his incredibly dry humor, Ole has brought both steady support and well-timed laughs to every member of our team. His presence has shaped Alouette in ways that are hard to put into words.

While it is difficult to say goodbye to such a good friend and colleague, we choose not to dwell on goodbyes, instead we celebrate the time we have had together. His last day will be March 29th, so make sure to join us to bid him farewell and give him a big hug (or at least an awkwardly long handshake).

As one door closes, another one opens.

Ole leaves behind some big shoes to fill, but we have some exciting news to share soon about who will be stepping into those shoes.

Stay tuned!

18/12/2024

3 Circles in the 360 Eat Guide!

We’re proud to share that Alouette has achieved 3 circles in the 360 Eat Guide, recognizing the world’s most sustainable restaurants.

This is an incredible step forward from last year’s 2 circles and a reflection of our unwavering commitment to full-circle sustainability: Purpose, People, Planet, and Profit.

Our gastronomy points have also placed us in the 91-95 category, the second-highest tier in the guide. It is an honour to be recognized at this level, alongside some of the finest sustainable restaurants in the world.

This milestone is a testament to the hard work of our team, the dedication of our local growers and makers, and the shared belief in and commitment to our core philosophy that drives everything we do.

True sustainability is never a goal—it is a journey. And as journeys go, there is always room to grow and improve.

Every day, we will continue working to get better, refining our craft and pushing boundaries in sustainable gastronomy.

01/12/2024

A crisp kombu tart shell filled with creamy lamb liver parfait, topped with tangy blackcurrant gel and fragrant blackcurrant wood oil

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05/11/2024

Yesterday, our tribute to Poul and Carla at Hindsholm was honored with the award for Best Pork Dish of the Year at the White Guide Gala.

We’re incredibly proud of this recognition and remain committed to our mission of spotlighting the true stars— the talented growers and makers who inspire us daily.

Visit Hindsholm. See their pigs thrive. Experience how responsible farming can—and should—be done.

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Video by Kasper Sveistrup
Photos by Rasmus Palsgård & Morten Beck

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And to those who will ask, yes, the album will drop in a month 😉

24/10/2024

Introducing The Chef’s Table!

Imagine an exclusive evening with friends or colleagues, where our dedicated team of chefs and sommeliers guide you through a carefully curated tasting menu of 12-15 exquisite servings, all prepared right in front of you 🔥

With the warmth of the fire at the heart of the room and a large walk-in wine cellar to explore, you’ll enjoy the intimacy of your very own Alouette kitchen.

Perfect for celebrating any occasion or forging new connections, our exclusive Private Dining Room accommodates up to 20 guests for an unforgettable night.

Available Wednesday to Saturday evenings.

12/10/2024

Textures, teamwork, and anticipation.

The feel of every surface
The effort of every hand
The excitement of what’s to come

These moments are built on collaboration and attention to detail, where each piece plays its part in creating something greater.

Every step brings us closer to the final outcome, but the journey is just as rewarding.

17/09/2024

Leif Sigersen brings the sunshine into our space 🌻

16/09/2024

In our newsletter The Monthly Round-Up which is going out tomorrow at 14.00/2pm (CEST) you get to

—> Catch a sneak peek of our Private Dining Room: “The Chef’s Table”
—> Dig deeper on one of our favorite people - Johanne from
—> Learn how to make one of our most popular dishes. Can you guess which one? (Hint: Today it was recently nominated for Dish of the Year..😅)
—> Meet Sonja - One of our newest team members. Kind, soft spoken & always with a twinkle in her eyes.

If you haven’t signed up yet, now is your chance. The link is in our bio.

If you sign up, in two weeks you will also be getting the incredible, outstanding and totally unique perk of early priority access to DECEMBER reservations 😉😉

19/08/2024