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| Fjord shrimps on toast - edible flowers - yum |
Copenhagen was on our holiday itinerary and the foodie in me decided
that an experience at one of the city’s great restaurants was a MUST.
Also we were interested in experiencing a Relais & Chateaux
property, as we’d heard about this exclusive
brand of charming hotels and gourmet restaurants setting standards for excellence
in hospitality so a search on their site led me to Kong Hans Kælder, an upscale
gourmet restaurant. TripAdvisor reviews were good so I booked by email…. (they
are typically booked in advance – so once your trip date is decided, book)
Located a short cab ride away from our hotel
in central Copenhagen, we found the restaurant is located in the oldest
building in the city! The vaulted ceilings give a unique and
intimate atmosphere with solid wooden floors and romantic light from
candles. The white table linen and crockery complement the white space. I’d say its a classic luxury space without being pretentious and
snobbish, a Danish mentality which is also reflected in food which we found
superlative.
Our menu:
Appetisers
1st
course – all four were brought together on a tray and set out on and around our
plate
Oysters,
horseraddish & foam (served in an oyster shall, on a bed of white pebbles
and covered in foam), Scallops with
lardo & hibiscus, Quail egg with caviar and Tatar, cognac crispy beetroot (made into a
flower and served in a vase)
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| The oyster in foam and the quail egg with caviar |
2nd course
Profiteroles
with olives & parmesan, Tart with ramson leaf & flower (the flowers
made it a work of art), Stewed potato with dried ox heart and Warm polenta with pimet
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| Olive & parmesan profiterole |
Tatar
of Langoustines (a species of lobster)
tomato,
marjoram & smoked pimento
White
asparagus
Served
with & sauce mousseline and fjord shrimps on toast (flowers made it the
most - pretty as picture- savoury item I’ve ever eaten)
Monkfish
fried on the bone
Served
with peas & green asparagus
Sweetbread
confit
ravioli
& morels
Suckling
lamb from the Pyrenees
fermented
garlic & lamb jus
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| Bread & butter |
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| Langoustine Tatar |
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| White asparagus with mouselline sauce (delish!) |
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| Suckling lamb from the Pyrenees |
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| Sweetbread Ravioli |
A
selection of mature cheese (looked great but had to pass)
served
with garnish by the table
Rhubarb
trifle (looked great but had to pass)
Served
with sorbet (6 options - tried two, the pear and black currant sorbet served on a cold stone with a crisp sweet wafer) & white chocolate
“Chocolate
tart” (looked great but had to pass)
Served with vanilla ice cream
The
meal ended with a selection of chocolates (couldn’t resist)
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| Sorbet selection |
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| Add caption |
Kong Hans Vin menu
NV,
Cuveé Prestige, Diebolt-Vallois, Cramant, Champagne
2008,
Blanc Fumé de Pouilly, Dider Dagueneau, Loire
2010, Pinot Noir, Dry River, Martinborough,
New Zealand
The extensive wine cellar
meant that each course was accompanied by a wine. The appetisers were paired
with champagne and ended with dessert wine!
We’d requested a table with a
view of the open kitchen where we could see food being prepared and plated. The
presentation and plating left me amazed!
The experience was fabulous:
superlative food, perfect wine pairing and attentive service!
Do not miss dinner here if you want to treat yourself to a classic
gourmet meal – Danish style.
It’s expensive – but worth it as a special Copenhagen treat. There are often several seatings starting from 6 pm going onto 9:30
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