Apollo: State-of-the-art cooking and a party

Apollo: State-of-the-art Cooking and a Party is the first cookbook dedicated to Apollo, Frederik Bille Brahe’s museum restaurant set within the courtyard of Kunsthal Charlottenborg in Copenhagen. Created in collaboration with head chef Yuta Kurahashi, the book presents 104 recipes that reflect Apollo’s distinctive approach — expressive, generous and shaped by a dialogue between Danish cooking and Japanese, French and Italian influences.

More than a collection of recipes, Apollo documents the atmosphere surrounding the restaurant itself. Edited by Jeni Porter and photographed by Nikolaj Møller, the book traces how a close circle of collaborators came together to shape the space — from its textures and artworks to the rhythm of service and the energy of a gathering. Designed with dinner parties in mind, this is cooking meant to be shared, layered with conversation, music and wine. A record of a place where food, art and friendship meet — and linger.

About Frederik Bille Brahe

Frederik Bille Brahe is a Copenhagen-born chef trained in fine dining kitchens in London and Paris. In 2013, he returned home to open Atelier September, a small café built around a simple idea: everyone is a guest. The café quickly became a defining part of Copenhagen’s food culture and a foundation for subsequent projects, including Apollo at Kunsthal Charlottenborg and Sofi bakery in Berlin. His earlier books, All the Stuff We Cooked and Atelier September: A Place for Daytime Cooking, established his voice as both a cook and a storyteller, blending recipes with reflections on hospitality, collaboration and daily life.

Details

• Published by Apartamento Publishing S.L.
• Release date: November 27, 2025
• Dimensions: W: 21.5 × H: 29.7 cm / W: 8.5 × H: 11.7 in
• Pages: 320
• Binding: Hardcover
• ISBN: 978-84-09-78307-6