David Thulstrup is a Copenhagen-based, award-winning architect whose work spans restaurants, hotels, and private homes around the world. After formative years working with Jean Nouvel and Peter Marino, he founded his own studio in 2009 and has since become known for a distinctly Scandinavian approach rooted in simplicity, material depth, and a strong sense of place.
His portfolio includes internationally recognised restaurants such as Noma, widely regarded as one of the world’s most important dining destinations, as well as projects like Ikoyi and collaborations within The Macallan Estate. Across these spaces, Thulstrup’s work is defined by a quiet clarity – interiors that feel grounded, tactile, and deeply connected to their surroundings.
Rather than following traditional ideas of luxury, his architecture focuses on creating environments that feel authentic and lasting, reflecting both the context of the place and the people within it.
Could you tell our community a little about yourself and what you do?
My name is David Thulstrup. I am an architect designing restaurants, hotels and private homes around the world.
I am deeply invested in the experience of architecture and in how it is felt, not only in how it looks.
My work is guided by simplicity, rich materiality and a minimal approach that still feels warm and welcoming.
To me, the best spaces are the ones we connect with emotionally, spaces that hold a true sense of place and feel both unique and lasting.
What are you working on at the moment – and what is exciting you right now?
I am working on two hotels that are deeply rooted in nature and the landscapes they inhabit. What excites me right now is this shift in hospitality toward a more honest approach and a stronger search for meaning that is not about the classic proofs of luxury.
I am also designing private homes in some very unique places around the world, so I am excited to keep exploring beautiful locations with real character, in Shanghai, Germany, the Faroe Islands, New York, San Francisco, Indonesia – and really exciting Greenland.
When designing a restaurant, what are the most important decisions to get right?
There are many important decisions in restaurant design. Some come from experience, some from the place itself, and some from the individual chef and their vision.
Functionality, movement and logistics, light and acoustics are all essential, both for the team and for the guests. Bad acoustics can ruin an experience very quickly.
But the most important thing is that a restaurant has its own character. It should grow from the person behind it and feel unique to them, rather than being shaped by trends.
Where do you think restaurants still get design wrong or overlook things?
I think restaurants often get it wrong when they try to create atmosphere by copying the past. I have never really understood this idea of designing in the past, of making something new look old, colonial, or from another place and time.
To me, it is much more interesting when a restaurant feels honest, rooted in its place and time and true to the people behind it.
What is one detail in restaurant design that most people do not notice, but makes all the difference?
Acoustics and light. We do not always think about them consciously, but they shape our experience in a very deep way.
What do you notice within the first 30 seconds of entering a restaurant?
It takes me less than 30 seconds to feel whether it is a place I want to be. It is about atmosphere, warmth, the people who greet you, the energy in the room and the character of the place.
What are three hometown restaurants you return to again and again – and why?
Alf restaurant is one of my favourites. I love the food, the wine and the team. It feels unique, and each visit is a new experience. It is elevated and simple.
Apollo, with Frederik’s vision for sharing. Set within the historic building of Charlottenborg, it has warmth, honesty, and a connection to art that I like. There is something very beautiful about the way it brings people together around the table.
Akme has a fantastic atmosphere and wonderful team. The food is beautiful and refined and you instantly feel the good vibe when you enter – and that the team are proud.
Where would you take a friend visiting Copenhagen?
I would take them to Told & Snaps for Danish smørrebrød. The owner Mette is incredibly warm, and the team always takes good care of you.
Hos Fischer, because it is cosy and local.
And SK12 at Claus, because it feels like sitting in his kitchen and eating.
All three incredible warmth from the chefs.
If you had to choose three favourite food destinations, what would they be – and which places do you recommend trying in each?
San Sebastián is still on my list for this summer, so I cannot speak from experience there. But in general, I am always drawn to places with character and honesty.
In New York, Atomix – Junghyun and Ellia have an amazing restaurant, the atmosphere and dishes are so refined and beautiful, its a pearl.
In London, Dorian Notting Hill. I love the busy vibe, sitting in the bar, small really tasty dishes, its a really cool place.
In Oslo, Varemottaket. Also cool vibe, a characteristic long space, open kitchen, incredibly nice team, its very special!
What is the most memorable restaurant experience you have had – and what made it so special?
I have to mention two, and I cannot mention Noma, as I designed the interiors.
Restaurant Jordnær is one. Eric and Tina make you feel completely at home and the menu is incredible! Eric knows something about taste no others do, and its memorable.
The other is Mirazur. Mauro and Julia Colagreco have created something extraordinary. Set between the mountain and the ocean, it is one of the most beautiful food experiences I have ever had.
Who would you like to see in our Member Highlight Series?
Definitely Brian McGinn or Patricia Mateo.
