Øens Have

The story

Øens Have Copenhagen: Seasonal Vegetable Cuisine with 3 Radish Recognition

The founders and their vision

Øens Have brings seasonal vegetable cuisine to Refshaleøen in Copenhagen. Founders Steffen Kristensen, Livia Urban Haaland, and Kristian Skaarup transformed a former shipping canteen into Scandinavia’s largest urban farm. Their work bridges city living and natural cycles through hands-on growing and shared meals. The site operates as the sister project to ØsterGro, which opened Denmark’s first rooftop garden in 2014.

Harvested produce and kitchen preparation

Guests join a guided walk through the beds before cutting fresh plants with scissors and knives. Chefs transform that morning harvest alongside ingredients from local organic suppliers into a three-course menu. This farm-to-table cooking style highlights root vegetables, leafy greens, and herbs picked hours earlier. Sustainably caught fish and carefully raised meat appear when the seasons allow.

Handcrafted yurts and garden atmosphere

Two wooden structures built by Lyse Nætter sit directly in the planting beds. These tents host private dinners, workshops, and team gatherings throughout the year. Visitors can watch bees move between herb patches or listen to chickens scratch near the compost piles. The space remains fully accessible for wheelchairs and welcomes walk-in guests without reservations.

Community roots and green recognition

Weekly volunteer shifts every Tuesday keep the soil healthy and the gardens productive. The farm maintains certified organic status since 2023 and actively supports regenerative agriculture practices across the region. That commitment earned Øens Have three radishes from the We’re Smart Green Guide for 2026. Educational tours and shared lunches continue to connect urban residents with their food origins.