MAGNOLIA AT SMK - NATIONAL GALLERY OF DENMARK

Seasonal Ingredients
and Minimizing Food Waste

When the museum opens at 10 am, its café, MAGNOLIA, is ready to serve you. From your sourdough bun and freshly brewed coffee to seasonal savory lunch dishes and homemade cakes and croissants from the café's own micro-bakery.

MAGNOLIA excels in seasonal ingredients and is aiming at minimizing food waste by thinking circularly in both the menu and materials. For example, the creamy pumpkin pasta is made with Eat Wasted's pasta, produced from surplus bread, and the café's coffee grounds are sent to the circular mushroom farm, 'The Urban Agriculture Farm Baggaarden', which grows mushrooms in the muck, which are then served in the café.

A visit to the café does not require an admission ticket to the museum.