Restaurant Iluka

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

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

Christmas Dinner at ILUKA

From the 1st to the 28th of December we will also be offering our guests a

Christmas inspired menu based on seafood during Tuesdays to Thursdays.

4 courses á DKK 400

This is an example of our menu, which is a subject of change due to the season.

Christmas menu

New Year’s Eve at ILUKA

Join us to celebrate the year that has passed and the one to come.

ILUKA will create a menu based on the best produce we can source from the cold northern seas.

Price: 1150 DKK per person, 7 servings.

Beverage can be chosen on the night, our staff will be happy to guide you and come with recommendations.

We are located a short walk from the canal, where you will have panoramic views of the fireworks.

We are looking forward to welcome you!

Reserve table

Dinner

Tuesday to Saturday
from 18.00 to 24.00
(kitchen closes at 22.00)

Closed Sunday and Monday

ILUKA will be closed for vacation from October the 7th to the 21st.

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.