Where Nordic refinement meets creative chaos and fire

In the heart of Copenhagen, Capa has helped shape what a contemporary steak restaurant can be today. In a city internationally recognised for discipline, clarity and innovation in gastronomy, the restaurant currently stands apart through a style that is defined on the plate more by expression and theatricality than by measure and calm. Under Chef Casper Sobczyk, Capa emerges as a place where primal technique, creative impulse and great ambition converge - fascinating in its talent, yet still on the path towards the clarity and balance that define the very best.

Sobczyk’s philosophy begins with respect - for the ingredient, for technique and for flavour. His cooking suggests an awareness of the Nordic ideals of purity, clarity and closeness to nature, though these are not always the qualities that define the plate most clearly. At the same time, a broader international outlook gives Capa an identity that feels both regionally rooted and internationally ambitious.

At the same time, Sobczyk’s cooking appears increasingly drawn towards the unexpected. Surprise is becoming ever more central to his stylistic language, introducing creative energy, but also a degree of restlessness. For a chef of such evident talent, one might wish for greater restraint - that confidence to say less and allow clarity to speak more powerfully. As it stands, this direction feels less like the expression of a fully resolved signature and more like that of a chef still in search of his final culinary identity.

The beef programme reflects that same clarity of thought. Working with dry-aged beef sourced from Northern Europe, and notably with premium products from Sashi Beef - one of Europe’s leading beef suppliers - Capa builds its identity around quality, provenance and disciplined handling. Each cut is selected for character and cooked in a way that preserves both its individuality and its natural integrity. There is no unnecessary flourish - only a serious understanding of product and the confidence to let exceptional meat reveal itself through precise cooking.

The wine programme is compact but highly thoughtful, bringing together Nordic natural producers and European benchmarks in a way that mirrors the restaurant’s wider identity - rooted in its region, yet fully conversant with the broader world of fine dining. Service follows the same line of quiet excellence. Professional, intuitive and unforced, the team moves with knowledge and humility, ensuring that hospitality feels sincere rather than ceremonial.

What makes Capa particularly distinctive is the way it moves beyond the traditional steakhouse model without ever losing sight of what makes fire cooking so compelling in the first place. Under Casper Sobczyk, the restaurant transforms the genre into something more creative, more reflective and, in many ways, more contemporary.

We look forward to seeing where Casper and Capa will be drawn in the years ahead, because we regard him as one of the most talented chefs in our segment - and among the true greats of the craft, less is so often more.