Trine Skoven
Sales Consultant and Event Coordinator
Brian Runge
Salg- og marketingchef
Salg- og marketingchef
Anne Mette Ravn
Salgskonsulent
Salgskonsulent
The panoramic restaurant
Here you can gather up to 350 guests with a view of nature. The restaurant can be divided into smaller units to suit your group.
If you need more space, we can open the two large conference rooms.
Ricki and the kitchen team
Meet Ricki, the head chef, who takes pride in serving food with flavour, quality and care.
Ricki is a trained chef and has been part of VINGSTED since 2013 – first as sous chef and now as head chef.
His philosophy is simple: use seasonal ingredients, cultivate close relationships with local suppliers, and create menus that leave you feeling renewed.
Together with 28 chefs and kitchen staff, Ricki runs a kitchen with a clear direction. Here you get food of the same standard and quality as you would find in an à la carte restaurant.
Variety, flavour and care are always at play, whether you are sitting down for a lunch break, a reception or a dinner party at VINGSTED.
“It is important that the food provides energy for attending courses, meetings or anything else throughout the day. That is why we put a lot of thought into ensuring that what we serve is also nutritious.
Mealtimes are when we meet, socialise and network. It’s when we talk and get closer to each other. We also think you should be pampered when you’re out on the town.”
Ricki Damgaard Weber Head Chef
Good food for many
The trick is to get as close to fine dining as possible, even when thousands of covers have to be served in a short space of time.
At VINGSTED, you can gather up to 1,500 dining guests for a plated dinner in the halls.
We work with seasonal ingredients and local suppliers – from veal to red deer.
For large parties, we use the house’s own satellite kitchens so that the meat is cut just before serving.
“The catering is top notch, the waiters are attentive without being intrusive, and everyone is professional. The food is really good, well prepared and beautifully presented.”
Evy Grønvall Finansforbundet, August 2025
Knud and the waiter team
Meet Knud, the restaurant manager who makes even large parties feel manageable. He is trained as both a waiter and a chef and is just as happy creating a festive atmosphere behind the bar as he is managing a formal dinner.
Knud works closely with his team of skilled waiters. They are attentive, smiling and always one step ahead. When you sit down at the table – whether there are 15 or 1,500 of you – Knud and his team make sure that everything runs smoothly and that you feel comfortable.
A quality you can taste
At VINGSTED, you get food where you can taste the quality. The menu changes with the seasons, and the ingredients come from around 20 local suppliers – from free-range eggs and fresh fish to veal and red deer. The suppliers are part of the experience you get, because they deliver professionalism and passion every day. The trick is to create a level of quality that surprises – whether it’s a buffet, dinner or banquet for hundreds of guests.
Organic when it makes sense
VINGSTED has been awarded the Organic Food Label in bronze. 30–60% of the ingredients are organic, but we also choose local producers without a label when quality and animal welfare speak in their favour. For you, this means food with care.
The bar
Is there anything better than ending a meeting in an informal setting where you can relax? You can start the evening in the bar with a drink, where the atmosphere quickly comes to life. Find a corner for a good chat. Have a game of pool, darts or table football.
On warm summer evenings, head straight out onto the terrace. Here you can round off the day with a glass of wine, a cocktail or a cognac as darkness falls. At VINGSTED, it’s not just about meetings and programmes.
It’s also about what happens when people come together to share experiences and create memories.
