Apollo: State-of-the-art Cooking and a Party is the first cookbook devoted to chef Frederik Bille Brahe’s Copenhagen restaurant Apollo, located within the courtyard of Kunsthal Charlottenborg. Created with head chef Yuta Kurahashi, the book features 104 recipes that reflect Apollo’s signature approach — playful, elegant, and shaped by Danish cooking alongside Japanese, French, and Italian influences. More than a cookbook, it captures the atmosphere behind the restaurant through photography, design, art, music, and the friendships that shaped the space. Relaxed yet expressive, Apollo celebrates gathering, creativity, and the kind of dinner party that lingers long into the night.