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How to Get an Alcohol License for Restaurant in Denmark?

Opening a restaurant in Denmark is an exciting venture — but if you plan to serve alcohol, getting properly licensed isn’t optional. Whether it’s a crisp Carlsberg with lunch, a glass of wine with dinner, or cocktails during late-night service, alcoholic beverages often make up a substantial portion of restaurant sales. But here’s the catch: Denmark takes its alcohol laws seriously, and the application process can be a bit of a maze if you don’t know where to start.

This guide is designed to help restaurant owners — both new and experienced — understand exactly what it takes to get an alcohol license in Denmark. We’ll walk you through the types of licenses available, who to contact, the documents you’ll need, how long the process usually takes, and what it costs. Most importantly, we’ll cover the real-world challenges you might face and how to overcome them. So whether you’re launching a new restaurant or adding drinks to your existing menu, this article will help you navigate the system with clarity and confidence.

Introduction: Why This Matters More Than You Think

Before diving into forms and fees, it’s important to understand why an alcohol license is more than just a legal requirement. In Denmark, it can directly influence your bottom line, shape your restaurant’s identity, and even affect your relationship with the local community. Getting licensed isn’t just about compliance — it’s a strategic decision that can define the long-term success of your business.

Alcohol Sales Boost Profit Margins

Adding alcoholic beverages to your menu isn’t just about guest satisfaction — it’s one of the most reliable ways to increase average spend per table. In Denmark, customers often expect alcohol to accompany meals, especially in social or evening dining settings.

Here’s how alcohol contributes to profitability:

High markup potential: Drinks like wine, beer, and cocktails typically have much higher profit margins than food.
Increased dwell time: Patrons who order drinks often stay longer, leading to higher ticket sizes.
Upselling opportunities: Staff can recommend premium pairings or signature cocktails, elevating the dining experience.

👉 For many restaurants, alcohol sales account for 20–40% of total revenue — a slice you don’t want to miss.

The Legal Risks of Operating Without One

It might sound tempting to “just serve a few glasses of wine” while you wait for the paperwork to clear — but that’s a risky game in Denmark. Alcohol is tightly regulated, and getting caught serving without a license can seriously derail your restaurant plans.

Potential consequences include:

Hefty fines
Immediate stop orders from local authorities
Loss of trust with your local Kommune (municipality)
Complications with future applications

👉 A single misstep early on can lead to costly delays or even legal action, so it’s crucial to start on the right foot.

It Shapes Your Brand and Customer Experience

Whether you’re opening a cozy neighborhood bistro or an upscale fine dining restaurant, your alcohol offerings are part of your brand identity. A well-thought-out wine list or craft cocktail menu can set you apart and attract a loyal customer base.

Licensing affects your service model in several ways:

Determines whether you can offer full bar service, just beer and wine, or none at all
Influences your pricing strategy and target market
Plays a role in your ambiance — casual pub, elegant wine bar, or family-focused eatery

👉 Your alcohol license isn’t just a permit — it’s a key part of how guests experience your concept.

Who Regulates Alcohol Licensing in Denmark?

Navigating the alcohol licensing process in Denmark starts with knowing who’s in charge. Unlike some countries with a centralized licensing body, Denmark delegates alcohol regulation across different levels of government and agencies — each with its own role in the approval process. Understanding these players helps you prepare your documents correctly, submit them to the right authority, and avoid delays caused by confusion or miscommunication.

Your Local Municipality (Kommune) Is the Main Gatekeeper

In Denmark, each municipality (kommune) has the primary authority to issue alcohol licenses. This means the requirements and procedures can vary slightly depending on where your restaurant is located — Copenhagen, Aarhus, Odense, or a smaller town may all have different administrative styles.

Here’s what the local municipality typically handles:

Accepts and processes your alcohol license application
Conducts initial evaluations of your premises and documentation
Coordinates communication between other reviewing bodies (like the police and fire department)
Issues final approvals, license conditions, or denials

👉 Think of your Kommune as your main point of contact — and ally — throughout the application journey.

The Police Conduct Background Checks

While the municipality issues the license, the local police (Politiet) are responsible for conducting background checks on applicants. This includes a review of:

Your criminal record (both in Denmark and abroad, if applicable)
Any past violations related to alcohol, drugs, or hospitality operations
Your general reputation and reliability as a business operator

They may also assess whether the applicant or the location presents any risk to public order or safety.

👉 If you or any business partners have previous legal issues, be upfront — the police review can make or break your application.

The Fire Department Ensures Safety Compliance

Before a license can be approved, the fire and rescue service (Beredskab) typically conducts a safety inspection of your premises. This ensures that:

Your restaurant meets fire codes and emergency exit requirements
You’re not exceeding the legal capacity for guests
Equipment, ventilation, and layout support safe alcohol service

In some municipalities, this review is built into the overall inspection process for your restaurant permit — but in others, it’s a separate approval.

👉 Even if your concept is small and cozy, don’t overlook fire safety. It’s a critical part of your license review.

The Danish Food Authority (Fødevarestyrelsen) Monitors Food-Alcohol Integration

If you’re serving alcohol with food, the Danish Food Authority (Fødevarestyrelsen) also plays an indirect role. While they don’t issue alcohol licenses directly, they:

Approve your food service permit (which must accompany your alcohol license)
Inspect hygiene and service practices, including how alcohol is stored and served
Can raise objections if your setup fails to meet health regulations

👉 A valid food license is typically a prerequisite before your alcohol application can be finalized.

Coordinating the Process: It’s Not All in One Place

Unlike some other countries where you apply through a centralized portal, Denmark’s alcohol license process involves multiple touchpoints. That means:

You’ll likely interact with different departments separately
Timelines can vary depending on how well the agencies coordinate
Following up and staying organized is part of the job

👉 Being proactive, polite, and thorough in your communication with all parties will help keep your application moving smoothly.

Do You Even Need a License? Understanding the Thresholds

In Danish law, selling alcohol (i.e., charging customers directly) always requires a license. But even serving alcohol for free — say, offering a welcome drink or hosting a wine tasting — might still fall under regulation depending on the context.

You likely need a license if you:

Charge for alcoholic beverages (whether à la carte or included in a fixed menu)
Include alcohol in package pricing (like prix fixe menus or buffet offers)
Offer drinks in a public setting, even for “free,” where the alcohol is part of the guest experience

👉 If alcohol is part of your business offering — even indirectly — you’re almost certainly required to obtain a license.

Alcohol Strength and Beverage Type Matter

Danish law also distinguishes between low-alcohol and high-alcohol beverages:

Beverage Type	Alcohol % by Volume	License Required?
Beer & Light Cider	Below 2.8%	Often no license needed
Standard Beer & Wine	2.8% – 16.5%	License required
Spirits & Cocktails	Over 16.5%	Full alcohol license needed

Note: Even if you’re only serving beer and wine, you’ll usually still need at least a limited alcohol license (Øl- og vinbevilling).

👉 The stronger the alcohol, the stricter the licensing — and the higher the regulatory scrutiny.

Private Events vs. Public Service

Some restaurateurs assume they can serve alcohol during private bookings or closed events without needing a license. That’s a risky assumption. The law applies if alcohol is served in a commercial setting — even if it’s a private function.

What counts as “public” service under Danish law?

Hosting events that are advertised to the public
Renting out your space for parties or weddings with bar service
Any situation where guests didn’t bring the alcohol themselves

Exceptions may apply for:

Truly private, non-commercial gatherings
Events where guests bring their own alcohol (BYOB), and no service is provided

👉 When in doubt, check with your Kommune. Assuming something is “private” won’t protect you in the event of an inspection.

What If You Just Want to Offer Tastings?

Let’s say you run a fine-dining concept or a wine-forward menu and want to include curated pairings or small tastings. Even these setups can require a license, especially if:

The tasting is paid or part of a ticketed experience
Alcohol is consumed on the premises
The beverages include wine, beer, or spirits over 2.8% ABV

Some municipalities allow limited tasting licenses for specific events, but they must be formally applied for and approved in advance.

👉 Tasting events still fall under the same legal framework — better to play it safe and get licensed.

In short, if alcohol is part of your guest offering — whether full pours or sample sips — chances are high that a license is required. Getting clear on these thresholds early will save you from costly surprises down the road.

Types of Alcohol Licenses Available

Not all alcohol licenses in Denmark are created equal. The type of license you apply for depends on what you plan to serve, how it’s served, and the nature of your restaurant or event. Applying for the wrong license can lead to delays, rejections, or restrictions you didn’t anticipate — so it’s worth understanding the main categories from the start.

Full Alcohol License (Spiritusbevilling)

This is the most comprehensive license and allows you to serve all types of alcoholic beverages, including spirits, cocktails, fortified wines (like port), and high-proof liqueurs.

Best suited for:

Full-service restaurants with a bar
Fine dining establishments offering cocktails or digestifs
Venues that serve alcohol without food (e.g., lounges or bar areas)

What it covers:

Beer, wine, and cider
Spirits and mixed drinks over 16.5% ABV
Alcohol served with or without food

👉 If your concept includes cocktails or high-alcohol offerings, this is the license you’ll need.

Beer and Wine License (Øl- og vinbevilling)

This limited license allows your restaurant to serve only lower-alcohol beverages, including beer, cider, and still or sparkling wine up to 16.5% ABV.

Best suited for:

Cafés, bistros, or brunch spots
Family restaurants or fast casual concepts
Smaller venues without a full bar setup

Key advantages:

Faster approval times in some municipalities
Lower annual fees and fewer compliance checks
Less regulatory scrutiny compared to full licenses

👉 If you don’t need spirits, this option offers flexibility with fewer hoops to jump through.

Temporary or Event-Specific Licenses

These licenses are designed for short-term use, often tied to specific events, pop-ups, or seasonal activities. They typically last for a few days and are issued for a defined date and location.

Use cases include:

Street food festivals or markets
Private restaurant events open to the public
Grand openings or soft launches involving alcohol service

Requirements may include:

Proof of public liability insurance
Fire and safety inspection approval
Municipal notification and police clearance

👉 Great for testing a new concept or hosting a one-off celebration without committing to a full license.

Venue-Specific Licensing Considerations

The type of license you apply for can also be influenced by your venue setup. Certain conditions apply based on:

Indoor vs. outdoor service areas (e.g., patios or terraces)
Shared or co-working spaces (especially common in food halls)
Operating hours — some licenses restrict late-night service unless specifically extended

👉 Make sure your license matches how your venue is actually used — even serving alcohol on a sidewalk café may need special approval.

Can You Upgrade Later? Yes — But It Takes Time

Some restaurateurs start with a beer and wine license, then later apply for a full license as the business grows. This is possible, but it requires:

A new application process
Updated floor plans and safety compliance
Possibly a new public review or hearing

👉 If you anticipate expanding your offerings, consider applying for the broader license from the start to save time later.

Choosing the right license from the beginning ensures your restaurant runs smoothly and legally — and gives you the flexibility to create the experience your guests expect.

Step-by-Step: How to Apply for an Alcohol License in Denmark

Applying for an alcohol license in Denmark isn’t overly complicated — but it does require coordination, paperwork, and a bit of patience. Each municipality has its own procedures, but the overall process follows the same general structure. This section will guide you through the step-by-step process so you know what to expect and how to prepare.

Step 1 – Prepare Your Business and Compliance Documents

Before you even fill out an application form, make sure your restaurant is legally registered and properly documented. Danish authorities want to see that your business is legitimate, your premises are compliant, and your operations are ready for alcohol service.

You’ll typically need:

CVR number (Central Business Registration)
Valid operating permit from the municipality
Approved food license from the Danish Food Authority
Floor plan clearly showing customer seating, bar area, and any outdoor service space
Proof of fire safety compliance (if available at this stage)

👉 Having these in order not only speeds up the process but also shows local authorities that you’re serious and organized.

Step 2 – Submit Your Application to the Local Municipality

Your Kommune (municipality) is your first official stop. They’ll provide the application form and instructions — in most cases, the process can be started online or through their business portal.

Expect to include:

Details about your business structure and ownership
A description of your restaurant concept (including if food is the main offering)
Opening hours and expected service times for alcohol
The type of license you’re applying for (beer/wine or full license)

Tip: Some municipalities may require a short statement about how you’ll ensure responsible alcohol service, especially during late hours.

👉 Don’t hesitate to call or email your Kommune before applying — it shows initiative and may help clarify local requirements.

Step 3 – Undergo Police Background and Character Check

Once your application is submitted, the local police (Politiet) will conduct a background check on the applicant(s). This process includes:

A review of any prior convictions or legal issues
Consideration of any past alcohol-related offenses
Evaluation of whether the applicant is “fit and proper” to hold a license

If you have multiple partners or investors listed, all may need to go through this check.

👉 A clean legal history significantly improves your chances of approval — honesty is key if there’s anything in your record.

Step 4 – Schedule (or Undergo) Fire Safety Inspection

If your restaurant hasn’t already undergone a fire inspection as part of your opening process, you may be asked to schedule one before your alcohol license can be approved. This inspection ensures:

Your venue is within legal capacity limits
Emergency exits and signage are clearly visible
Fire extinguishers and alarms are present and working

Some municipalities coordinate this automatically, while others may require you to book it separately.

👉 If you’re still setting up your space, plan this inspection early — it can delay your alcohol license approval if not completed in time.

Step 5 – Public Notification or Hearing (If Applicable)

In certain municipalities — especially in city centers or residential areas — your application may be subject to a public consultation period or hearing.

This might involve:

Notifying neighbors about your application
Allowing the public to raise objections (usually within 14–21 days)
Attending a hearing to address any concerns, particularly around noise or operating hours

👉 It’s rare for objections to block a license entirely, but you may be asked to adjust your hours or noise policies.

Step 6 – Await Final Decision and Receive Your License

Once all inspections are passed and any public concerns addressed, your Kommune will make a final decision. If approved, you’ll receive your alcohol license, either digitally or by post.

Key things to check once issued:

License type (full or limited)
Areas covered (e.g., indoor only, or outdoor seating as well)
Permitted service hours
Expiration or renewal deadlines

👉 Display your license clearly on the premises — it’s a legal requirement, and inspectors will ask for it.

How Long Does the Process Usually Take?

While processing times vary by Kommune and the completeness of your application, here’s a general timeline:

Stage	Estimated Time
Document preparation	1–2 weeks
Municipality review	2–4 weeks
Police and fire inspections	1–3 weeks
Public hearing (if any)	2–3 weeks
Final decision	1 week after reviews

👉 In total, expect 4–10 weeks, depending on your location and the complexity of your setup.

Taking a methodical approach and staying in communication with your local authorities can make the difference between a smooth approval and months of back-and-forth delays.

How Long Does It Take? Timelines and Delays

One of the most common (and crucial) questions restaurant owners ask is: “How long will it take to get my alcohol license approved?” While the short answer is “it depends,” understanding the average timeframes — and what can slow things down — will help you plan your opening timeline more effectively. Alcohol service is often a big part of your revenue model, so delays can be costly if you’re not prepared.

Average Timeline from Start to Finish

Assuming your documentation is complete and your premises are compliant, here’s what the typical alcohol licensing process looks like in Denmark:

Phase	Timeframe (Estimate)
Gathering required documents	1–2 weeks
Municipality review of application	2–4 weeks
Police background check	1–2 weeks
Fire inspection and clearance	1–2 weeks
Public hearing (if applicable)	2–3 weeks
Final approval and issuance	1 week after all checks

👉 Typical total: 4 to 10 weeks, depending on municipality and complexity.

Some smaller municipalities move faster, while busier cities like Copenhagen or Aarhus may experience backlogs. The more thorough and complete your application, the better your odds of staying on the shorter end of that window.

Factors That Can Cause Delays

While you can’t control everything, being aware of the common bottlenecks can help you avoid them:

Incomplete or inaccurate applications — Missing documents, unclear floor plans, or mismatched license types can cause your file to be returned or stalled.
Waiting on inspections — Fire safety checks and food authority sign-offs can be delayed if demand is high or your premises aren’t fully ready.
Public objections or hearings — If neighbors raise concerns about noise, late hours, or outdoor seating, your application might be delayed or require amendments.
Background check issues — If there are legal concerns in your record, even minor ones, it may take longer to receive clearance from the police.
Seasonal slowdowns — Applications submitted during summer holidays or end-of-year periods may take longer due to reduced staffing in public offices.

👉 In many cases, the delays don’t come from rejections — they come from waiting for inspections or clarifications.

Can You Fast-Track Your Application?

Unfortunately, Denmark doesn’t offer a formal “express” or fast-track service for alcohol licensing. However, you can influence the speed of your application with some smart preparation:

Tips to accelerate the process:

Submit a fully complete and organized application with all required documentation
Ensure your fire inspection is already done or scheduled
Apply well before your target opening date (at least 2–3 months ahead)
Maintain regular communication with your local municipal contact
Ask for clarification early if you’re unsure about any requirements

👉 Being proactive, responsive, and well-prepared is the closest thing to fast-tracking you’ll find in the Danish system.

In short, plan for a minimum of one month and be prepared for it to take longer — especially in urban areas or during busy seasons. Building a buffer into your launch timeline can save you from having to open without alcohol, which could limit revenue and dampen your guest experience.

What Does It Cost? Fees and Ongoing Expenses

Getting an alcohol license in Denmark isn’t free, but the costs are generally manageable — especially when you compare them to the potential revenue from alcohol sales. Still, restaurant owners should budget for both the initial application fees and ongoing expenses that come with holding and maintaining a license. These costs can vary depending on your municipality, your license type, and even your operating hours.

Application Fees — What You’ll Pay Upfront

Each municipality sets its own alcohol license fees, so the exact amount can differ across regions. However, here’s a general idea of what you can expect to pay:

License Type	Approximate Fee (DKK)
Beer and wine license	1,500 – 3,000 DKK
Full alcohol license (spirits)	3,000 – 6,000 DKK
Temporary/event license	500 – 1,500 DKK

Fees depend on:

Type and strength of alcohol served
Duration of the license (permanent vs. temporary)
The size and seating capacity of your venue
Any special service conditions (e.g., outdoor areas or late-night hours)

👉 Before you apply, check your Kommune’s business portal for their exact fee schedule — some also charge administrative processing fees.

Annual Renewal Fees and Ongoing Charges

Most alcohol licenses in Denmark are valid for a fixed period, often one year, after which you must apply for a renewal or extension. While some municipalities offer multi-year licenses, most require annual confirmation of compliance and fee payment.

Expect recurring costs such as:

Renewal fee: Typically 1,000 – 3,000 DKK per year
Administrative fees: For reissuing or updating a license (e.g., changing hours, expanding service areas)
Inspection-related costs: If your license requires follow-up fire or food safety inspections

👉 Budget for licensing fees as a recurring operating cost, much like insurance or utilities.

Hidden and Indirect Costs to Consider

Beyond the visible fees, some restaurant owners overlook indirect costs tied to getting and keeping an alcohol license. These aren’t paid to the municipality, but they do affect your bottom line.

Common examples include:

Legal or consultant fees if you hire help with the application
Staff training for responsible alcohol service, especially if offering high-proof drinks
Upgrades for compliance, like installing fire safety equipment or reconfiguring your floor plan to match regulations
Higher insurance premiums, particularly for late-night venues or bars

👉 These costs can add up — but they’re often one-time investments that improve safety, compliance, and professionalism.

Is It Worth the Investment?

For most restaurant owners in Denmark, the answer is a clear yes. Even modest alcohol service can significantly boost revenue and elevate the dining experience. When you weigh the upfront and recurring costs against the long-term income potential, the return on investment is generally strong.

👉 Think of the alcohol license not just as a legal checkbox, but as a business tool — one that pays for itself many times over when managed well.

Your Responsibilities After You Get Licensed

Getting your alcohol license is a big milestone — but it’s not the finish line. Holding a license in Denmark comes with ongoing responsibilities, both legal and operational. Failing to meet these obligations can lead to fines, complaints, or even license revocation. The good news? Most of these requirements are straightforward as long as you stay organized, train your staff, and follow the rules.

Always Verify Customer Age

In Denmark, the legal drinking age depends on the type of alcohol being served:

16 years old for beverages below 16.5% ABV (beer, wine, cider)
18 years old for beverages above 16.5% ABV (spirits, cocktails, fortified wines)

As a restaurant owner, it’s your responsibility to ensure your staff checks IDs for any customer who appears underage — no exceptions.

Acceptable forms of ID include:

Danish passport or national ID card
Driver’s license
Valid foreign passport (for tourists)

👉 If you serve alcohol to minors, even unintentionally, your license could be suspended or revoked.

Respect Permitted Service Hours

Your alcohol license will specify when you’re allowed to serve drinks — and these hours can vary depending on your municipality and license type.

Typical rules include:

Standard cutoff time: Midnight or 2 AM
Extended hours (up to 5 AM): May be allowed in city centers, but require special approval
Outdoor service: Often more restricted than indoor hours

👉 Serving alcohol outside of your approved hours is a serious offense — make sure your staff knows the rules.

Maintain a Safe and Orderly Environment

As the license holder, you’re expected to prevent disturbances, excessive noise, or disorderly conduct — especially in late-night service areas. If complaints arise from neighbors or the police, your license could be reviewed or limited.

This includes:

Managing noise from music, guests, and outdoor seating
Preventing over-serving or intoxicated guests
Ensuring guests don’t loiter outside the venue late at night

👉 Good neighbor relations matter — if your restaurant becomes a regular source of complaints, authorities may intervene.

Keep Accurate Records and Display Your License

You’re required to display your alcohol license clearly inside your restaurant, typically near the entrance or point of sale. Inspectors from the municipality, police, or Food Authority can request to see it at any time.

You should also maintain:

Up-to-date documentation on alcohol purchases and inventory
Staff training records (especially for responsible serving practices)
Copies of any amendments or renewals to your license

👉 Treat your alcohol license like a health certificate — keep it visible, updated, and easily accessible.

Report Changes Promptly

If anything changes in your business that affects alcohol service, you must notify the Kommune and potentially apply for an updated license. This includes:

A change in business ownership
Changes to your opening hours or seating capacity
Expanding into new service areas (e.g., sidewalk café, rooftop, or private room)
Renovations that alter the layout or fire safety plan

👉 Don’t assume your existing license automatically covers new developments — always check first.

Train Staff in Responsible Service

While not legally mandatory in all municipalities, it’s highly recommended that your team receive basic alcohol service training. This helps prevent liability issues and shows the authorities that you take compliance seriously.

Training should cover:

Age verification procedures
How to spot intoxication and refuse service when needed
Proper portioning and drink preparation
Emergency protocols for alcohol-related incidents

👉 Well-trained staff protect both your license and your restaurant’s reputation.

Following these responsibilities consistently not only keeps you compliant but also builds trust with local regulators, guests, and your community. A well-managed alcohol program is a long-term asset — protect it accordingly.

When Things Go Wrong: Common Mistakes to Avoid

Even experienced restaurateurs can run into trouble if they’re not careful with alcohol licensing. In Denmark, authorities expect license holders to not only comply with the law but to stay proactive in managing their responsibilities. Small missteps — whether administrative or operational — can lead to big consequences. Below are the most common mistakes to watch out for, and how to steer clear of them.

Serving Alcohol Without a Valid License

This might seem obvious, but it still happens — especially with new businesses eager to open quickly. Whether it’s a soft launch, a private dinner, or a “just one night” event, serving alcohol without a license is illegal, even if you’re not charging for it directly.

This includes:

Offering complimentary drinks to guests before receiving your license
Hosting tasting events where alcohol is served
Including alcohol in set menus or “free drinks” promotions

👉 Don’t assume leniency because you’re new — unlicensed service can result in heavy fines and jeopardize future applications.

Applying Too Early — or Too Late

Timing is key. Some operators submit their alcohol license application before their venue is ready, hoping to speed up the process. Others wait too long, only to find they can’t serve alcohol at their grand opening.

Best practice:

Apply once your floor plan, food license, and operating permit are confirmed
Submit at least 6–8 weeks before your planned opening (or sooner in larger cities)

👉 A well-timed application aligns with your launch plans and avoids rushed openings without drinks on the menu.

Not Understanding the License Scope

A common pitfall is assuming your license allows you to serve alcohol anywhere, at any time. In reality, most licenses come with restrictions based on:

Service hours (e.g., no drinks after midnight)
Designated service areas (e.g., indoor only, no terrace)
Type of alcohol (e.g., beer and wine only)

Changes in your business — like adding outdoor seating or extending hours — usually require formal amendments.

👉 Know exactly what your license covers and don’t push the boundaries without permission.

Ignoring Neighbor or Community Concerns

Noise complaints, late-night disturbances, or public intoxication outside your venue can all trigger license reviews or restrictions. Danish municipalities take community feedback seriously, especially in residential areas.

Mistakes to avoid:

Not managing customer behavior outside the premises
Playing loud music after permitted hours
Letting crowds linger in front of your restaurant late at night

👉 Being a good neighbor isn’t just polite — it protects your ability to serve alcohol long-term.

Failing to Renew or Update Your License

Some restaurant owners mistakenly believe their license lasts indefinitely. In reality, most licenses in Denmark are valid for a set period and must be renewed or updated when circumstances change.

You risk penalties if you:

Forget to renew your license annually
Expand or renovate without informing the Kommune
Transfer ownership without proper notification

👉 Set reminders for renewals and always report changes — it’s easier than fixing a lapse after the fact.

Poor Staff Oversight and Training

Even if you follow every rule, your staff can put your license at risk if they’re not trained or supervised properly.

Common staff-related mistakes:

Serving underage guests without checking ID
Over-serving visibly intoxicated customers
Allowing alcohol to be consumed outside approved areas

👉 Clear policies, regular training, and hands-on supervision go a long way in protecting your operation.

In short, most alcohol-related issues don’t come from bad intentions — they come from misunderstanding the rules or overlooking the details. By staying informed and proactive, you can avoid these common missteps and keep your alcohol license in good standing.

Can You Lose Your License? Here’s What to Watch For

Getting an alcohol license in Denmark is a structured process — but keeping it requires ongoing diligence. Licenses aren’t permanent guarantees. If authorities believe you’re not upholding your responsibilities, they have the power to suspend, limit, or revoke your license entirely. Knowing what puts your license at risk can help you prevent major disruptions before they happen.

Violating Service Hours or License Terms

This is one of the most common — and avoidable — mistakes. Your license clearly states your approved alcohol service hours, and any deviation is considered a breach. That includes:

Serving drinks beyond approved hours
Allowing customers to keep drinking after closing time
Using unapproved service areas like terraces or rooftops without permission

Consequences:

Written warnings
Temporary suspension of your license
Fines or mandatory operational restrictions

👉 Always train your team to stop service on time and respect the limits of your license.

Serving Minors or Intoxicated Guests

Danish authorities have zero tolerance when it comes to underage drinking or irresponsible service. If your staff fails to check ID, or if a guest becomes overly intoxicated, you could be held liable — even if you weren’t present.

You may face:

Immediate fines
License suspension
Additional compliance inspections or hearings

Repeat violations in this category are often grounds for permanent license revocation.

👉 Prevent issues by implementing strict age verification and refusing service to visibly intoxicated guests.

Repeated Complaints from the Public

While one noise complaint may not trigger serious action, repeated or serious complaints can prompt your municipality to review your alcohol license.

Common complaints that raise red flags:

Excessive noise late at night
Fights or disturbances near your restaurant
Guests loitering or drinking outside your permitted area
Overflowing crowds on public walkways or streets

Authorities are especially responsive in residential areas or locations with prior incidents.

👉 If issues arise, respond proactively. Good neighbor relations can protect your license.

Criminal or Financial Issues Involving the Owner

Your alcohol license isn’t just tied to your premises — it’s tied to you as a business operator. If you or your partners become involved in criminal activity or financial misconduct, your license could be revoked.

Risk factors include:

Convictions related to alcohol, violence, or fraud
Bankruptcy or insolvency proceedings
Investigations for money laundering or tax evasion

👉 A clean legal and financial track record is key to keeping your license in good standing.

Failure to Renew or Notify of Changes

Forgetting to renew your alcohol license, or failing to report important business changes, is another common reason licenses get pulled. Authorities need up-to-date records to ensure you’re still meeting conditions.

Notify your Kommune if you:

Change ownership or partners
Renovate or expand service areas
Alter your restaurant’s operating hours
Move to a new location

👉 Think of your license as a living document — if your setup changes, so should your license.

What Happens If Your License Is Suspended or Revoked?

If your license is suspended or revoked, it doesn’t just mean you can’t serve alcohol — it can seriously affect your restaurant’s reputation and revenue. You’ll need to:

Cease all alcohol sales immediately
Respond to any notices or warnings
Apply for reinstatement, which may require inspections or hearings

In severe cases, you may need to reapply from scratch, and future approvals could be harder to obtain.

👉 Losing your license isn’t always the end — but it’s a costly, time-consuming setback you want to avoid.

Denmark’s licensing system is built on trust and responsibility. If you manage your alcohol service carefully, train your team well, and stay compliant, the risk of losing your license remains low — and your business stays protected.

Special Cases: Alcohol Licensing for Hotels, Cafés, and Bars

While most alcohol licenses in Denmark follow a standard process, some hospitality businesses fall into special categories that require different rules, exceptions, or additional approvals. If you’re operating a hotel, café, or bar — or if your venue has a mixed-use layout — there are specific considerations to be aware of. Understanding these early can save you from applying for the wrong license or facing complications down the line.

Alcohol Licensing for Hotels and Lodging Establishments

Hotels that offer food and drink service — whether in a restaurant, lounge, or guest room — must apply for the appropriate alcohol license, just like standalone restaurants.

However, special considerations for hotels include:

Minibars in guest rooms: These often require a separate declaration or permit. Some municipalities may ask for inventory controls and documentation.
Room service: If alcohol is offered via room service, it must be clearly outlined in your license application.
Multiple outlets: If your hotel has more than one bar or dining area (e.g., rooftop lounge, lobby café), each service area should be clearly mapped and included in your application.

👉 Hotels must ensure every alcohol-serving area is properly registered — including private or semi-private zones.

Cafés and Coffee Shops Serving Light Alcohol

Cafés that primarily serve coffee, pastries, or light food often add wine, beer, or low-alcohol cocktails to diversify their offerings. This can work well — but you’ll still need the right license.

If you only serve:

Beer, cider, or wine up to 16.5% ABV
No high-proof spirits or cocktails

You may qualify for a beer and wine license (Øl- og vinbevilling), which is often:

Easier to obtain
Less expensive in terms of fees and renewal
Subject to lighter regulatory oversight

However, if your café begins to function more like a bar — with extended hours, live music, or cocktail service — authorities may request an upgrade to a full license.

👉 Even a casual café can trigger full-license requirements if alcohol becomes a central part of the business model.

Bars and Late-Night Venues Face Stricter Controls

Bars, nightclubs, and late-night venues fall under stricter licensing criteria, especially in urban areas like Copenhagen or Aarhus. That’s because these venues are more likely to generate noise complaints, public disturbances, or excessive alcohol consumption.

Expect additional scrutiny such as:

More detailed floor plan and security requirements
Restricted hours unless you apply for extended service (often until 2–5 AM)
A higher likelihood of needing a public hearing or consultation
Increased police and community oversight

Municipalities may also impose conditions such as:

Hiring security personnel during certain hours
Installing noise control measures (e.g., soundproofing, limiters)
Prohibiting outdoor service after a certain time

👉 Running a bar in Denmark is absolutely doable — but it comes with a higher compliance burden and closer monitoring.

Shared or Multi-Use Spaces (Food Halls, Marketplaces, etc.)

If you’re operating within a shared venue — such as a food hall, indoor market, or co-working hospitality space — alcohol licensing becomes a bit more complex. In many cases, the property owner or master tenant holds the overarching license, and individual vendors may need sub-approvals.

Important questions to clarify:

Is your alcohol service covered under the venue’s license?
Can you apply independently for your own license within the shared space?
Are there limits on operating hours or alcohol types set by the building or landlord?

👉 In shared spaces, always coordinate closely with the venue operator to avoid conflicts or compliance issues.

Special cases don’t mean more difficulty — they just require custom planning and closer attention to how your concept fits into the licensing framework. If you’re operating outside the standard restaurant model, it’s always wise to consult your Kommune early or get expert advice to make sure your license matches your vision.

Alcohol License vs. Food License: Know the Difference

It’s a common misconception among new restaurant owners in Denmark that once they’ve received their food license, they’re cleared to serve alcohol. In reality, food and alcohol licenses are entirely separate approvals, governed by different authorities and with their own requirements. If you’re planning to serve both meals and drinks, you’ll need both licenses — and you should understand how they interact to avoid regulatory issues down the road.

What the Food License Covers

Your food license, issued by the Danish Veterinary and Food Administration (Fødevarestyrelsen), allows your business to prepare, handle, and serve food safely. This is a foundational permit and is required for any hospitality business that serves meals — regardless of whether alcohol is involved.

Key areas covered under the food license:

Hygiene and food safety standards
Kitchen and storage layout approval
Waste management procedures
Allergen control and traceability practices
Staff hygiene training

You’ll also be subject to routine inspections based on your risk profile, which can affect your public “smiley” rating — an important trust signal for Danish consumers.

👉 No food license = no restaurant. It’s the legal groundwork for your operation.

What the Alcohol License Covers

The alcohol license (issued by your municipality, in coordination with police and fire services) regulates the sale and serving of alcoholic beverages on your premises. This includes everything from a single beer with a burger to a full-service cocktail bar.

It governs:

What types of alcohol you can serve (beer/wine vs. spirits)
Where alcohol can be served (indoor, terrace, event areas)
The permitted service hours
Your responsibilities around age verification and public safety

👉 You can have a food license without an alcohol license — but not the other way around if you’re serving meals.

The Order Matters — Apply for Food First

In most municipalities, your alcohol license application won’t be processed unless your food license (and general business registration) is already in place. That’s because alcohol licensing authorities want to see that:

Your concept includes legitimate food service
Your premises are compliant with food hygiene and safety standards
You’re not simply trying to open a bar under the guise of a restaurant

Some municipalities will ask to see your approved floor plan and food permit number during the alcohol license review process.

👉 Think of your food license as the foundation — and the alcohol license as the next layer on top.

Coordinating Both for a Smooth Opening

To avoid last-minute stress and delays, plan your license applications in parallel, but staggered appropriately. This ensures you won’t be held up because one license is missing or incomplete.

Tips for managing both:

Start your food license process first (usually takes 2–4 weeks)
Once your food license is in progress or approved, begin your alcohol license application
Make sure your business plan, menus, and service model are consistent across both applications
Keep a checklist of inspection dates, documentation, and deadlines to stay organized

👉 Coordinating your licensing properly helps you open on schedule — with your full menu and drinks ready to go.

Understanding the differences between food and alcohol licenses — and how they complement each other — is critical to staying compliant and launching smoothly. They serve different purposes but are both essential pillars of a successful restaurant business in Denmark.

Tips for a Smoother Application

Applying for an alcohol license in Denmark doesn’t have to be stressful — but it can become a drawn-out process if you’re unprepared or miss key details. Fortunately, many of the most common setbacks can be avoided with some smart planning, good communication, and a proactive mindset. Below are proven tips that can help you move through the application process with fewer delays and surprises.

Start Early — Way Before Your Opening Date

One of the biggest mistakes restaurant owners make is waiting too long to start the alcohol license process. While timelines can vary, it’s smart to give yourself at least 2–3 months of lead time, especially if:

Your restaurant is in a busy urban area (like Copenhagen or Aarhus)
You’re applying for a full license with extended hours
Your space needs renovations, safety upgrades, or fire inspections

👉 Begin the process as soon as your floor plan and food license are locked in — the earlier, the better.

Build a Relationship with Your Kommune

Your local municipality (Kommune) is your primary contact for alcohol licensing. They’re not just bureaucrats — they’re gatekeepers who can help you navigate the process, clarify requirements, and even flag issues before they become problems.

How to build a positive relationship:

Reach out early with questions, even before applying
Be polite, professional, and responsive to their requests
Ask for clarification if you’re unsure about forms or procedures

Some Kommunes also offer business guidance sessions or startup support — don’t overlook these free resources.

👉 A positive rapport with municipal staff can make the difference between a stalled file and a smooth approval.

Double-Check Your Documentation

Incomplete applications are one of the top causes of delays. Before submitting anything, make sure all your documents are accurate, aligned, and ready to go.

Your checklist should include:

Valid CVR number (company registration)
Approved food license or documentation in progress
Floor plan showing all alcohol service areas
Business description, menus, and concept overview
Confirmation of fire safety and emergency exits
Any documentation for outdoor areas, live music, or extended hours

👉 Take the time to review everything twice — it will save you weeks of waiting later.

Get Professional Help When It Makes Sense

For most small or mid-sized restaurants, you can handle the alcohol license application on your own — especially with a bit of guidance. But in more complex cases, hiring help can speed things up and ensure compliance.

Consider hiring a consultant or lawyer if:

You’re operating a large venue or multiple outlets
You need an extended license in a sensitive area
You’ve previously had an application denied or delayed
Your concept is outside the norm (shared space, food truck, pop-up, etc.)

👉 A one-time investment in expert support can save thousands in lost revenue if delays hold up your opening.

Use Templates and Checklists

Many municipalities provide template documents and checklists on their business portals. These are designed to help you avoid common omissions and ensure your application meets local expectations.

Look for:

Municipality-specific application forms
Sample floor plans or descriptions
Lists of required attachments and deadlines
Links to digital submission portals

👉 Using the tools provided by your Kommune can help you submit a complete, compliant application on the first try.

Stay Organized and Follow Up

Once your application is submitted, it’s up to you to keep things moving. Delays often happen simply because no one follows up, or because one agency is waiting on another.

Best practices:

Track all communication and deadlines in one place
Follow up every 10–14 days if you haven’t heard back
Keep a copy of every document and approval notice
Respond quickly to any requests for clarification or additional information

👉 Treat your license application like a project — with milestones, timelines, and a clear point person (ideally you).

By treating the alcohol license process as a critical part of your business launch — not just an afterthought — you’ll be better positioned to open on time, serve confidently, and avoid costly surprises.

Conclusion: Is It Worth the Effort?

If you’re feeling overwhelmed by the alcohol licensing process in Denmark, you’re not alone. It can be time-consuming, detail-heavy, and at times frustrating — especially when you’re also juggling permits, staffing, renovations, and supplier contracts. But here’s the truth: getting licensed to serve alcohol is absolutely worth it, both financially and operationally.

Alcohol sales are one of the most profitable elements of any restaurant’s revenue model. From a simple beer with lunch to a curated wine list or high-margin cocktails, alcoholic beverages can significantly boost your per-customer spend. More importantly, they enhance the guest experience and help position your brand in a competitive market.

Yes, the process requires effort — assembling documents, coordinating with multiple agencies, training your staff, and keeping everything compliant. But once you have your license, it becomes a powerful tool that can drive revenue, increase customer satisfaction, and create opportunities for special events, seasonal promotions, and unique dining experiences.

👉 So, is it worth it? For most restaurants in Denmark, the answer is a resounding yes. Handle it right from the beginning, and it will pay off for years to come.

Key Takeaways

If you’re planning to serve alcohol in your Danish restaurant, here are the most important points to remember as you navigate the licensing process:

You must have a separate alcohol license, even if you already hold a food license — they are regulated independently.
Your local municipality (Kommune) is your main contact, but the police, fire department, and food authority may also be involved in the review.
Choose the right license type based on your concept — beer and wine only, full spirits, or temporary/event-based service.
Start the application process early, ideally 2–3 months before your planned opening or license start date.
Prepare your documents carefully: include floor plans, CVR registration, food license, and a detailed business overview.
Respect your license terms, including permitted hours, service areas, and responsible alcohol service requirements.
Public complaints or violations can lead to license suspension or revocation — maintain strong community and staff standards.
Hotels, cafés, bars, and shared spaces may require special conditions or added permissions beyond standard restaurant licenses.
Ongoing responsibilities like renewal deadlines, staff training, and operational updates are just as important as the initial approval.
Professional help (like legal consultants or licensing experts) can be valuable for complex or high-risk applications.

Getting an alcohol license in Denmark requires attention to detail and patience — but with the right approach, it becomes a long-term asset that adds value, flexibility, and profitability to your restaurant.

ABOUT THE AUTHOR

Erkin Coban

Erkin possesses a strong passion for empowering restaurant entrepreneurs. He respects the contributions of small business owners to their communities and is dedicated to providing them with the necessary support to realize their aspirations.

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