#HTE

Situated on the edge of Copenhagen’s Torvehallerne food market, Musling is a perfect spot for a humble and relaxed dining experience in the Danish capital. Featuring a sustainable menu of seafood and snacks. including oysters, local greens and natural wines, Musling is Space Copenhagen’s latest project with Anders Selmer and Bagge Algreen, the team behind the popular Fiskebaren, situated in Copenhagen’s meatpacking district.

Space Copenhagen have worked towards an understated and honest approach to materials and ambiance, creating a space that reflects the nature of the open markets and resources outside, focusing on authenticity. The interior features warm muted hues, stained oak, burnished steel, warm leather, natural surfaces and simple warm lighting. High tables and streamlined barstools designed by Space are used along the rugged steel-clad bar.

Founded in 2004 by Signe Bindslev Henriksen and Peter Bundgaard Rutzou, Space Copenhagen is a Danish design studio that works across multiple disciplines from furniture, lighting, and refined objects; art installations and art direction, to interior design for private homes, hotels, and restaurants – including René Redzepi’s infamous noma. In addition to interiors, SPACE Copenhagen has partnered with some of the world’s leading manufacturers and designed more than 50 iconic furniture pieces for Georg Jensen, GUBI, &Tradition, Fredericia, Stellarworks, and Mater to name just a few.

We had a quick chat with Signe and Peter about this incredible project. Read on to find out more about this project from their perspective.

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+ Your favourite thing about this project?

Our favourite thing is that the location – it’s really unusual and one of our new favourite spots in the city. The restaurant is one of the first to be situated right beside the farmers and goods market, where you can buy fresh fruit, vegetables, fish and meat.

We also greatly enjoy working with the team behind the restaurant, Anders & Bagge. We worked with them previously for the “Fiskebar” restaurant, which at the time was a first mover in the development of the former meatpacking district.

+ Most challenging aspect?

Approvals were a bit slow and solving the exterior window section posed some looking into. Placed on a corner facing south-west, the restaurant benefits from afternoon sunlight and sundowns, so window sections are solved to be partly retractable when weather permits.

+ What did you learn during the project?

Each project is a bit of a journey and has its own vocabulary. This project was no exception – we tried a couple of new techniques and finishes for walls and ceilings, both in terms of materials and acoustics.

+ Would you have done anything differently?

Never think about it when it is done!

+ Any interesting/ funny/ quirky facts you could share with us?

Musling means clam in Danish, and is often used as a nickname to signify something cute, a smaller sibling, etc. This name was chosen as it is the owners’ second fish restaurant.

Going back, the same location used to house an exotic Turkish sushi restaurant named Broadway.

[Images courtesy of Space Copenhagen. Photography by Joachim Wichmann.]

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