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BEHIND THE CURTAINS | Trio

Trio restaurant & bar

TRIO IS THE 3. RESTAURANT IN THE AOC FAMILY

You will find us at Jernbanegade 11 in Axel Towers, with stunning view over Copenhagen's roofs.

On the 8th floor, our exclusive private room, which can accommodate up to 60 people.
On the 9th floor our lovely cocktail bar seating around 30 guests, in our beautiful lounge furniture for drinks, cocktails, wine, Champagne and more.
Furthermore, there is room for private dining up to 20-25 people, in extension to the cocktail bar.
On the 10th floor is the a la carte restaurant itself, where your are sitting in the famous PK1 chair from Poul Kjærholm.

At Trio you will find the same uncompromising approach to ingredients combination of flavours and a wine list composed with the same attention to detail as the one that has won AOC several awards, including 2 Michelin stars.

The owners Christian Aarø and Søren Selin have a finger in the game when menus and wine are selected.  Aesthetics and flavour go hand in hand in our universe, and at Trio you will recognise the visual impressions and astonishing combinations of flavours from AOC, but in a simplified version.

 

THE WINES AT TRIO

Sommelier and owner Christian Aarø is responsible daily for the wine list to reflect our focus on finding wines and drinks that match the menu, while at the same time arousing interest with innovative ideas and exciting tasteful wines that are also offered by a wide selection of wines on glass.

 

THE KITCHEN AT TRIO

The resident head chef at Trio is Simon Thrane, who has the daily responsibility and management of the kitchen. The kitchen is characterized by a uncompromising focus on using the best Danish ingredients, aesthetics and flavors to go hand in hand in our own approach to Nordic cuisine.

 

COCKTAILBAR AT THE 9 FLOOR

Here you can enjoy a lot of different cocktails, longdrinks, beer from Herslev Bryghus, and a nice Champagne selection. Our bar Manager Gobo Hansen, who has had his daily run at the Ruby cocktail bar, has full responsibility for the operation and development of the bar at Trio. Here he has filled the shelves with homemade flavorings used in the rethink of classical ideas. The card changes continuously depending on the good ideas and the season.