GASTRONOMY AND QUALITY

Nothing promotes or assists inspiration like realizing things you did not know you did not knew. A fine meal is not only energy for the brain, it is also the informal rendezvous for thoughts and ideas.

FOOD AS PART OF THE EXPERIENCE
Our kitchen manager and chef, Peter Andreas Ingeberg, draws on a long experience in composing meals for any given function to make meal and function play together to mutual enhancement – be it sandwiches for a workshop or a five course menu for a board meeting, or even life-saving snacks to keep presence of mind through an intense day.

QUALITY IS VITAL
We have several suppliers not only of produce for the kitchen, but also of the coffee, tea, fruit and wine that you and your guests enjoy during the day. Common to them is quality and freshness and if at all possible, they will be organic. So for instance the breads and cakes served to the piston coffee are from the bakery Emmerys, and the delicate teas from Sing’s House of Teas.

CHEF AND SOMMELIER
The kitchen manager and chef at Mogens Dahl Concert Hall is Peter Andreas Ingeberg. Peter is a trained both waiter and sommelier, and has worked with, among others, Erwin Lauterbach, Roy Hurtigkarl and Bo Jacobsen. Peter has not only won his spurs as chef and entrepreneur in Copenhagen restaurants, he is also a writer and in-house cook at the food magazine Castro.

To Peter Danish produce of high quality and preferably organic or bio-dynamic is a prerequisite in his menu compositions.

    • Workshop

      For larger workshops the ground plan of MDK really comes into its own. The three halls are quite close but... Read more
    • Our guests say

      Don't take our word for it. Here are a couple of statements about our services and venue. Please feel free... Read more
    • Capacity and rooms

      Mogens Dahl Concert Hall has three halls, all at street level, the Concert Hall, the Small Hall and the Large... Read more