Seaside Toldboden

Name: Seaside Toldboden
Address: Nordre Toldbod 18-241259,København, Copenhagen, DK
Telephone: +45 33 93 07 60

Seven open kitchens, 600+ seats and a harbour terrace: Seaside Toldboden is Copenhagen's most ambitious informal dining destination.

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The story

Crafted with passion, served with love

A Gastro-House on the Copenhagen Waterfront

Seaside Toldboden does not fit neatly into any single category, which is precisely the point. Opened in spring 2021 on the historic harbour at Nordre Toldbod, it grew out of a decade of waterfront hospitality — the original Toldboden first opened its doors in 2010, earning a loyal following for brunch, harbour grills and long rosé afternoons on the quay. The current concept takes that spirit and scales it into something genuinely uncommon: seven separate open kitchens operating under one roof, with space for more than 600 guests, a sweeping terrace, and the stated ambition of giving the harbourfront back to the people.

Seven Kitchens, One Visit Is Never Enough

The format is deliberately casual. Drinks come via the waitstaff; food is ordered directly at the kitchen counters or through an app, and a text message lets you know when your plate is ready. The maritime interior — all harbour-inspired décor — frames the experience without formality. When the weather cooperates, the terrace fills fast.

What makes Seaside Toldboden stand out is the range and the rigour behind it. The kitchens cover Japanese, Greek, Sicilian, pan-Asian, tartare and steak, staffed by chefs with serious pedigrees. White Guide, which awarded the venue its Fine level recognition in 2026, described the cooking across the kitchens as operating at "a high level of ambition." Their reviewers singled out Project Raw Tatar for a thin tartare sharpened with pickled fennel, warmed with chipotle, sweetened with sesame and finished with toasted almonds for crunch and bitterness. From Tombo, the Japanese kitchen, takoyaki — octopus-filled balls served with mayonnaise, takoyaki sauce and katsuobushi flakes — delivered layered umami. The Sicilian kitchen Hâidan produced what the guide called a highlight: a perfectly grilled sea bass rested on a sauce built from Iberico ham, its deep animalic richness lifted by fresh herbs and sweet peas.

The Vision Behind the Venue

The philosophy here is straightforward: informal atmosphere, serious cooking, and a setting that makes the most of one of Copenhagen's finest harbour addresses. One visit covers perhaps two or three kitchens comfortably. The rest are reason to return.

Recognition

Awards & accolades

2026

White Guide

Fine level

Ambience

A glimpse inside

Details

At a glance

White Guide 2026 — Fine level

Services Breakfast, Dinner, Lunch, Outdoor Seating, Private Parties

History

On the record

2026

White Guide — Fine level

Seaside Toldboden is not an ordinary restaurant. In fact, they call it a gastro‑house. In the venue, which can accommodate over 600 guests, you’ll find seven separate open kitchens with a high level of ambition and chefs with impressive résumés. Drinks can be ordered from the waitstaff, while food is ordered either directly in the kitchens or via an app; you then pick up the food yourself after receiving a text message that it’s ready. The concept deliberately creates an informal street‑food atmosphere. In fine weather the large terrace quickly fills with people, and otherwise you can stay inside, where the maritime décor is inspired by the harbor surroundings. With seven kitchens, the choices are naturally many, and the menu offers Japanese, Greek, Sicilian, pan‑Asian, tartare and steak dishes. We start with a delightful thin tartare from Project Raw Tatar, which gets acidity from pickled fennel, heat from chipotle, sweetness from sesame and crunch and a slight bitterness from toasted almonds. From the Japanese kitchen Tombo we get richness and umami in the form of takoyaki—apple‑slice‑shaped balls filled with octopus—served with mayonnaise, a tangy‑salty takoyaki sauce, herbs and katsuobushi (flakes of dried, smoked, fermented bonito). A mussel from the Sicilian kitchen Hâidan is accompanied by olives, tomato and chamomile infusion in its shell, but unfortunately the olive flavor overwhelms the delicate taste of the mussel itself. In contrast, the sea‑bass serving from the same kitchen is a highlight. A nicely sized, perfectly grilled piece of fish is set on a superb sauce made from Iberico ham that is both intense and complex. The sauce’s deep, animalic umami is balanced by fresh herbs and sweet, flavorful peas, while a glass of Rheinhessen Riesling does its job in the glass. One visit is hardly enough to explore all the kitchens, but we look forward to tasting more on our next visit.

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Established

Location

Find us

Nordre Toldbod 18-241259,København
Copenhagen, Denmark
+45 33 93 07 60
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