The story

Behind ARO stand the two chefs, Bjørn Jacobsen and Christoffer Schärfe, who have a past of, among other things, Geranium, Le Sommelier, D'angleterre, Pluto, Tesuya in Sydney and WD50 in New York.

"We see ARO as our ambitious food playground, where we can constantly challenge ourselves and give our guests new and surprising food experiences. The old machine factory Østerbro in Odense is the perfect premises to create the unpretentious setting in which we would like to serve our food." In addition to ARO, Bjørn & Christoffer run Anneksgården in Bovense.

It is the declared goal of ARO and Anneksgården to be as self-sufficient in meat and vegetables as the seasons allow.