Aure

The story

Crafted with passion, served with love

A 1745 Setting, a 29-Year-Old Chef, and a Clear Philosophy

Aure occupies a historic gunpowder house from 1745 on Holmen, Copenhagen — a setting that feels entirely fitting for a restaurant built on raw materials and honest cooking. The project belongs to chef Nicky Arentsen and his partner Emma Nørbygaard, who have shaped every detail of the experience themselves.

Arentsen is only 29, but his résumé reads like a masterclass in Nordic fine dining: stints at Henne Kirkeby Kro, AOC, and Jordnær have sharpened a sensibility that is already earning serious recognition. In 2026, White Guide awarded Aure its prestigious Masters level distinction — one of the guide's highest honours — a testament to how quickly this kitchen has found its voice.

Three Elements, One Menu

The cooking at Aure is organised around three fundamental elements: the sea, the earth, and the forest. Fish and seafood, vegetables and herbs, game and berries — each ingredient is treated as a subject in its own right rather than a component to be dressed up. As Arentsen puts it, the goal is for "each ingredient to be allowed to express itself in its purest form."

That philosophy extends to the sourcing. The kitchen works in close collaboration with suppliers and producers who share the same respect for nature, and the results come through in a single tasting menu priced at 1,850 DKK, which includes accompanying snacks and petit fours. Dietary preferences and allergies are accommodated with care, though a fully vegan version of the menu is not available.

Passion, Presence, and Love

Emma and Nicky describe Aure simply: "created from passion, presence, and love." There is no elaborate concept to decode — just a genuine invitation into their world, inside a building that has stood for nearly three centuries on the Copenhagen waterfront. The experience is sensory and personal, shaped by Nicky's flavours and memories, and anchored in nature's changing seasons.