Folio Dispatch

Hello from a spring-ripe Copenhagen and to the inaugural edition of the Folio Dispatch. Here’s what’s waiting. We hope you enjoy!

01 Case study: “Getting to Denmark”
02 Folio Concepts: A countryside & coastal celebration
03 Friends of Folio: With Restaurateur, Philip Nussbaum Varlev
04 Short news: More private residencies for hire

For scholars of state-building, "Getting to Denmark" is shorthand for developing a low-corruption society where institutions actually work. But while many discuss the ideal, few understand its inner workings. We recently organized a 3-day residency for 30 senior leaders to explore the mechanics of this status. If you’re curious about how we design meaningful site-specific experiences, the full case is available here.

We designed this four-day concept for those who value access over excess. It’s a journey that balances the heritage of the Danish countryside with the high-velocity energy of Copenhagen’s kitchens. From coastal foraging to archival tours, the focus is entirely on the people and rituals that define the region. View the itinerary here.

We’re thrilled to feature Philip Nussbaum Varlev in our first Q&A. One of the forces behind Baka d’Busk, he has helped shape the plant-based scene in Copenhagen with an energy that’s hard to match.

Best occasion to visit Baka d’Busk?
I love right now, late spring, early summer. Copenhagen is blooming, and the sun hits that perfect warmth. We’re open for lunch every day, and on good days you can sit outside in the sun, eat toast, and drink iced coffee. To me, that’s life.

Your favorite dish at Baka d’Busk right now?
Our kimchi plate is wild. We make three different kimchis at the moment, all served on one plate, it’s bold, approachable, and a little bit sexy.

What detail are you obsessive about that most guests never notice?
We have all these little figurines that we match to the guests. If someone’s from Finland, we might find a Moomin figure to place at the table so it “dines” with them. It’s playful and a bit absurd. It’s not always the most efficient thing to do, but dining isn’t always about efficiency.

A dish in the city you think about more than you should?
The whale at Rødes Salon, or maybe the little sister the dolphin. they swim around in my head a couple of times a week.

What do great guests do differently when dining out?
They let the waiter guide the order. A good waiter knows what they’re doing, and you can trust them – a bit like a defense lawyer. They’re there to help you and give you the best possible experience and the best guests trust that process.

Where would you send every visitor to Copenhagen right now?
I always send people to Floss. To me, it’s a time capsule, rock music, cold beers, and a great coffee machine.

Which place do you always find yourself returning to?
I often grab coffee at Coffee Collective at Sankt Hans torv. A bun and a soda at Fætter og Havmand, or a glass of wine in the sun at Gården og Gaden.

Our portfolio of exclusive access properties is growing and include manor houses, coastal lodges, and hidden city mansions that never hit the open market. If you’re looking for total privacy in extraordinary settings, we would love to show you what’s possible. Just ask.