Restaurant Anton, Store Strandstræde

Space Between was commissioned by the owners of the new Restaurant Anton to design their venue located in Collinske Gård on Store Strandstræde in Copenhagen—a site that is steeped in Danish history. The two-storey space is set across 78 square meters downstairs and 90 upstairs (with an additional private dining room unveiling later in 2024). Working within strict heritage limits, the interior maintains beautiful original details such as the murals, mouldings, ceiling and colour scheme. Opened in 1848 by Christian Frederik Bredo Grandjean, the grand interior was first a patisserie that became beloved by Copenhagen's political and artistic elite, including H.C. Andersen. Several murals were painted in 1853 by Christian Hetsch and in 1990 by Søren Frandsen. These historical, theatrical images have informed the colour palette of the restaurant’s revitalized interior: warm light brown, burgundy, olive green and teal are repeated in the material, furniture and décor.

The opulence of the old murals and design elements called for simple and understated contemporary additions. A new carpet flooring was laid in the dining space to improve acoustics and add softness. The abstract pattern of the ‘New Wave’ carpet by Séché Studio for Ege Carpets also mimics the nearby canals of Nyhavn, connecting the restaurant interior with its context. Above, the original glass and brass ceiling is retained. Throughout the new design, brass detailing is continued to draw a subtle link between past and present. Similarly, the original Royal Copenhagen tiled dining tables have been brought back to life with new natural oak bases. Custom oak shelving with clean lines and in-built lights have been fitted to store and display wine glasses. Space Between also designed custom wall lights, upholstered oak bench seats and service stations to further enhance the functionality of the restaurant while making economical use of space.

The result is a richly layered yet practical dining space that respects its important cultural heritage while appealing to the tastes of its contemporary guests.