APOLLO: STATE OF THE ART COOKING AND A PARTY

Apollo is a celebration of cuisine, friendship, and the atmosphere that arises wherever food meets art. The first cookbook dedicated to the Apollo restaurant at Kunsthal Charlottenborg brings 104 recipes by Frederik Bille Brahe and head chef Yuta Kurahashi—playful, elegant, and seamlessly blending Danish traditions with Japanese, French, and Italian influences.

It’s a book that carries the scent of green gastronomy and the effortless charm of Copenhagen. Colorful, chic, and full of textures and stories from the people who shaped a space where design, music, wine, and good company naturally intertwine.