An intimate break from digital distractions Nærvær, Danish for ‘presence’, is a restaurant and bar that wants to create just that – a pocket in the heart of Copenhagen that offers an intimate, cosy and warm setting for people to be present and connect with each other – offline. By Camilla Pedersen | Photos: Nærvær
The idea was born out of a frustration over digital distractions – some of them important, most of them not. As a result, the two owners, Finn Paulsen and Danny Diduch, both with a business background and no experience from the restaurant business, have created a go-to place for Copenhageners and visitors from near and far looking for a chance to connect and be present with each other over an affordable glass of wine and a light bite. “It can be a big challenge to be and stay present in our global, connected world, where screens constantly demand our attention. But sometimes all it takes is a little nudge – and that is what we want to 28 | Issue 134 | March 2020
offer our guests here at Nærvær,” says founder Danny Diduch. But how do you create a space that gets people connected and present? “It’s all in the details,” the founder continues. “We worked with Norm Architects to create an atmosphere that would make people look at each other instead of their screens. This resulted in an industrial framework and concrete walls with a dark but warm colour palette that not only was defined by the task at hand, but also references the old quarter of Christianshavn, the charming Copenhagen neighbourhood that houses this new, modern building.
Tall greenery, warm wooden panels and dim lightning; the distance between the tables that ensures privacy; the little corners and nooks we created; the colour scheme and tactility of the décor – every single detail counts and encourages connection and presence. Not just among our guests, but also between the staff and guests. The only distraction is the stunning view over the canal and Copenhagen’s old city centre.”
Wine and dine Focus was on good and affordable wine when Nærvær opened in 2017, but the guests turned out to be hungry for more than the popular bar snacks. “We soon realised that there was a demand for more food, so then we added more dishes to the menu for both lunch and dinner. But as the long list of wine by the glass reveals, good wine is as important today as