Where and
when

Of course. We can accommodate up to 34 guests indoors. If your party is larger than 5 people, we kindly ask that you let us know in advance.

We love children. There is also a children's menu, approved by Atlas, our two-year-old quality controller. No toys, but chalk and paper if they want to draw. Space for children is limited, however; families are asked to let us know in advance when reserving.

Reservations open eight weeks in advance. For larger groups (5 guests or more), we have a separate booking process. Please contact us at bord@kavata.dk.

We offer both à la carte and set menus. Our signature dishes remain permanently on the menu, while other items change with the seasons. This allows certain flavours to stay consistent, while the kitchen continuously evolves with the best seasonal produce.

The majority of our dishes are vegetarian, and a number are vegan; several others can be modified accordingly. It should be said that the Anatolian kitchen is often built on dairy. Please note your dietary requirements when booking a table.

Our kitchen is relatively small; full separation of production is not possible. This means that even where gluten-free dishes are available, cross-contamination remains a risk. If your intolerance is severe, do not take the chance. Some dishes contain nuts, sesame, and other potential allergens — please inform us of any allergies. Ideally at the time of booking, so we can take note.

Our wine selection is primarily focused on Anatolian grape varieties. Supporting small producers and local vineyards across Turkey is of great importance to us. This approach shapes both the character of our wine list and the relationships we build with producers. Most of our food and beverage ingredients are sourced in Denmark; we work with a strong focus on quality and sustainability, prioritizing locally sourced products whenever possible. Spices and certain specialty ingredients come from Turkey and surrounding regions, serving as essential elements that carry the aromatic memory and roots of our kitchen.

Yes. There is free three-hour parking in the neighbourhood, and a space close by is generally available. At lunch, a spot is almost always free; at dinner, it may take a few minutes more.

Yes — it is a significant part of what we do. From twelve guests to ninety; one long table or several smaller ones. The menu is written after a conversation by e-mail or telephone. See the Catering page for the process.

We have tables outside, for those who prefer to sit in the open air. The tables are small, however — better suited to snacks, drinks and a breath of fresh air between courses than to the full sharing table.

Yes, we have extensive experience producing events for private occasions — birthdays, weddings, confirmations — as well as corporate engagements for fashion houses, startups, and larger companies. We work full-service if needed, covering everything from venue to DJ; or we simply deliver the food. The choice is yours. Use the contact form on the catering page to get in touch.

That is possible, though are part of the package. On closed days (Sunday to Tuesday) it can be arranged at relatively short notice; Wednesday to Saturday depends on existing bookings, which are open eight weeks ahead from today's date. The price of a takeover depends on the day and the scope — full day, lunch, or dinner. Make an inquiry through the catering contactform.