6th floor restaurant

Punk Michelin

Fotografiska restaurant, with more than five exemplary years under its belt, has firmly established itself in Estonia as a beacon and gastronomic innovator, blazing trails in sustainable culinary art, plant-based dishes, and masterful use of local ingredients. Year after year, the restaurant has offered seasonal delicacies, earning major accolades, including the Michelin Green Star for three consecutive years and high praise from Falstaff Nordic.

Fotografiska has always upheld its mission—to inspire a more conscious world and create new perspectives—and turned that mission into reality, both in the restaurant and museum. The goal is to bring the world closer, fostering international dialogue and diversity while creating a meeting place for inspiring experiences.

We always operate a bit outside the lines—but that’s what makes it interesting.

In early November, we opened an exhibition by the legendary and provocative street artist Shepard Fairey, boldly shaking up the local art scene. Now, we're bringing this same spirit to the restaurant with the motto “Michelin can be punk too!” We’re not content to limit our scope to past achievements; instead, we’re drawing inspiration from the world to enrich both our own and our visitors’ experiences, implementing fresh ideas in both the kitchen and the dining experience. The result? A menu that shows even a humble root vegetable can be fun. Even a beet can be punk.

For the first two weeks of November, Fotografiska’s sixth floor will host Jonathan Zeuthen Knoll and Philip Nussbaum Varlev, founders of the Danish restaurant Baka d’ Busk, who are true stars of Copenhagen's culinary scene and champions of plant-based cuisine.

Left to right: Kristjan Kiho (Fotografiska sommelier), Philip Nussbaum Varlev (Baka d' Busk), Aldur Soosalu (Fotografiska head chef), Jonathan Zeuthen Knoll (Baka d' Busk)

Together, we’re crafting a new seasonal menu for Fotografiska, maintaining our signature quality while adding international flair, drawing on Baka d’ Busk’s conceptual expertise and fresh perspectives from the wider plant-based world. This collaboration builds on the Fotografiska brand we’ve cultivated over the years—a brand rooted in our talented team and enriched by innovative techniques that set new directions for both the kitchen and the entire dining experience.

Like Shepard Fairey, Baka d’ Busk is deeply skilled in engaging the community with their (culinary) art and promoting urban food culture. Their name, meaning "bake the bush," encapsulates our shared vision of cooking creatively with the flavors and techniques unique to our region. Local fish and meat still feature on our menu, but with our commitment to sustainability, we hope that by making root vegetables exciting, we can also reduce unnecessary meat and fish consumption.

With Baka d’ Busk’s arrival, we enter a new chapter in Fotografiska’s story. As before, we plan to bring global culinary culture and its innovators here, inviting diverse food pioneers to step through our doors. This sets the stage for dialogues yet to be had and flavors yet to be discovered. We embrace the blending of food trends and open the door to inspiring experiences that challenge our own methods. We have always been trailblazers, and we will continue to find new ways to elevate our skills and domestic food culture.