At “Lumé”, the boundaries between café and cocktail bar dissolve. Co-owner Mikkel Westergaard shares the story behind Copenhagen’s stylish new destination where lightness, precision, and modern hospitality define the experience.
Just a day after its soft opening, Lumé, located in in central Copenhagen, is already buzzing. Guests drift in and out—some sipping espresso, others enjoying an early aperitif—while the hum of conversation and clinking glassware fills the air. Co-owner Mikkel Westergaard joins us at a corner table, where we talk about the bar’s guiding philosophy: a modern space designed to move effortlessly with the rhythm of the day.
Lumé resists easy labels. It’s not strictly a café, nor a classic cocktail bar, but something deliberately in between—a meeting point where exceptional coffee, refined drinks, and elegant small plates coexist from noon until late evening.
Behind the concept stands Lars Seier Christensen, a well-known patron of Copenhagen’s culinary scene and the financial backer behind acclaimed destinations such as Alchemist, Geranium, and the restaurant-jazz club Epicurus. Recently honored Falstaff's Restaurant Personality of the Year, Christensen brings quiet precision to Lumé.
“We’re completely aligned,” says Westergaard. “Lars trusts my vision but he’s incredibly detail-driven. Whether it’s a wine list or a cushion cover, he wants every element to feel intentional.”
For Westergaard, who has spent decades shaping some of Copenhagen’s most respected venues, Lumé feels deeply personal. “It’s built around the idea of lightness—in flavor, in atmosphere, in attitude. Even the name plays on lumière (light)—a sense of openness and brightness that runs through everything we do.”
At Lumé, every table tells a slightly different story: One might be a midday espresso stop, another a wine catch-up, and the next a round of negronis. “You can come at noon or midnight and get exactly what you want—coffee, cocktails, mindful drinks, something to eat,” Westergaard explains.
The service reflects that flexibility. There are no barriers between bar and guest, no formal theatrics, just easy, intuitive hospitality. “It’s about you, not us,” he says. “We move through the room like good hotel bartenders—conversational, supportive, present.”
If Lumé has a signature spirit, it’s vermouth—particularly Carpano Antica and Carpano Bianco. “Most places avoid it because it’s expensive, but the flavor is incomparable,” says Westergaard. Unsurprisingly, Lumé’s negroni takes center stage—in three expressions: classic, white, and sbagliato. Guests can order individually or as a tasting flight, poured tableside into frozen glasses from equally chilled bottles.
Below the bar, cocktails are pre-batched with meticulous care. “We spent a month perfecting the balance,” he says. “This way, no matter how busy we are, every drink tastes exactly as intended—instantly, and without compromise.”
Lumé’s culinary offering is more than an afterthought. Pastries arrive fresh from Comfy Cakes, the local bakery known for its understated perfection, and coffee is roasted by the coffee company Social Brew. Even the citrus is pressed in-house.
Alongside the bar, Larry Alves runs a compact kitchen space affectionately known as Larry’s Corner. As we talk, he brings over two elegant bruschette.
“Everything should have flavor—and a bit of weight,” he says, smiling. One features a play of tomatoes at varying ripeness with pesto, roasted garlic, and capers; the other pairs mushroom cream and truffle with gently torched Vesterhavsost, a Danish cheese by the organic dairy Thise Mejeri.
“We wanted food that matches a cocktail—not just olives and nuts,” Alves adds.
Increasingly, Lumé explores mindful drinking—not as abstinence, but as inclusion. Alcohol-free options receive the same care and creativity as their alcoholic counterparts. “It’s not about replacing alcohol,” Westergaard emphasizes. “It’s about giving people a real alternative. They still want the full experience—they just don’t always want the alcohol.”
For Lumé, this isn’t a fleeting trend, but a reflection of changing preferences and a broader, more inclusive approach to bar culture.
As the afternoon light fades into evening, there’s no scheduled transition—no switch from cappuccinos to cocktails. Lumé invites guests to set their own pace.
“We wanted to create a place that adapts to people’s lives, not the other way around,” says Westergaard. “Some days you come for coffee, others for a drink—and sometimes both.”
