Restaurant Iluka

Book a table

We love spontaneity
but you can also reserve a table here,
and we’ll be thrilled to welcome you.

Book a table

ILUKA AT HOME

Order here

or : (+45) 30309589

Book a table

We love spontaneity but you can also reserve a table here.

We have bar seats on high stools, where we accommodate walk ins.

Group Dining

ILUKA happily accommodates bigger parties where we try our best to meet the guests requirements. For groups over 8 guests, please get in touch.

ILUKA is also available to hire exclusively for up to 40 guests.
For more information please contact us on booking@restaurantiluka.dk

Gift Card

We sell gift cards. Just stop by the restaurant when we are open or purchase it online:

Online Gift card

Dinner

Tuesday to Saturday
from 17.30 to 22.00
(kitchen closes at 21.00)

Closed Sunday and Monday

Brunch at ILUKA!

Stay tuned for our next brunch.

It’s coming your way soon!z

ILUKA AT HOME

Available Friday & Saturday

Pick up only and pay at arrival

129 dk per person

We will be preparing a delicious comforting meal for you and your family. We will do the prep and let you do the finishing touches guided by our recipes and videos. on our instagram account: ilukaathome

We accommodate allergies and/or dietary restrictions with advance notice.

Order here

Iluka is an Aboriginal word meaning near the sea. Chef owner Beau Clugston chose the name to evoke the spirit of his place, a distillation of what he’s learned from working in some of the world’s most renowned kitchens and from his surfside upbringing in Australia.

Iluka is all about super-fresh, super-delicious seafood and vegetables, made with care and commitment and served as if you’re family or best mates.

Beau grew up in Sawtell, on the mid north coast of New South Wales in Australia diving for oysters and cooking the fish he’d caught in the estuary. After an apprenticeship that took him to Pier in Sydney he worked for Gordon Ramsay for four years in London. In 2010 he joined Noma in Copenhagen rising to the test kitchen where he lead the research for Noma’s acclaimed pop-up in Sydney. Working for Noma chef and co-founder René Redzepi taught him many things – about tastes and flavours, about honesty and above all, that you can do anything you believe in.