About Restaurant Sletten

Sletten is part of a restaurant family that has left a lasting mark on Danish gastronomy. Behind the restaurant are owners Kristian Arpe-Møller and Rune Amgild Jochumsen — the same partnership that runs formel B on Vesterbrogade, Uformel in Studiestræde and Restaurant Palægade in the heart of old Copenhagen. With formel B as the Michelin-starred flagship, the two have built a family of restaurants, each with its own identity, yet all sharing the same core belief: that great food and genuine hospitality always go hand in hand.

At Sletten, that philosophy has perhaps found its most relaxed expression. There is a view of the Øresund, room for everyone, and an atmosphere that feels more like a favourite than an occasion.

Jacob Thorning Christiansen

Restaurant manager & sommelier

Jacob Thorning Christiansen is the man behind the experience in the dining room. As restaurant manager and sommelier at Sletten, he holds daily responsibility for making everything work — from the first welcome to the last glass. With a background at formel B and a close partnership with head chef Kasper Klitten Byrsing, he has left a defining mark on the Restaurant Sletten that guests know today.

Jacob’s philosophy is straightforward: Sletten should be inclusive and feel free — for guests and for the team alike. Rather than chasing stars, it is about presence, quality and the kind of experience that stays with you without requiring a dress code. That approach has not gone unnoticed. Sletten has recently attracted international attention, including a feature in the American magazine Forbes — recognition that Jacob accepts with pride on behalf of the entire team.

Kasper Klitten Byrsing

Head Chef

Kasper has been head chef and co-owner of Restaurant Sletten since 2017, when he took over from his predecessor Jakob Spolum. His first encounter with the restaurant industry came shortly after finishing school, when he worked as a dishwasher at a café in Aarhus.

He decided to pursue a culinary education and went on to train as a chef’s apprentice at formel B, where he completed his apprenticeship. After a few years as head chef at GÄST in Aarhus, he returned to the formel family — this time taking the helm at Sletten.

He is, to this day, the longest-serving head chef in the restaurant’s history.