The
Anniversary Menu

Amuse Bouche

Gillardeau oyster & horseradish

Hors d’oeuvre

Fjordshrimp, tabasco & lemon

Hamachi, kohlrabi & yuzu

The best from the goose & apricot
–
Quail egg &Schrenckii Caviar from N²⁵

Pissaladière

“Fasandwich”

Menu

White asparagus, velouté & soy-lime emulsion

New Danish potatoes, hybrid caviar & Champagne sauce

Turbot, green peas & sauce grenobloise

Bouillabaisse, langoustine & monkfish

Rabbit, green asparagus, morels & sauce vin jaune

Quail en sarcophage & jerusalem artichoke

Lamb, onions & pommes Soufflé

Kong Hans cheese trolley
– Addition DKK 325 –

Granita, citrus & Chartreuse

Ruhbarb & almonds

Chocolate & buckwheat

Kong Hans’s dessert trolley

Signature menu

– DKK 2.950 –

Paying with credit card, will add the credit card company fee.

The menu is composed after seasonality and ingredients availability and is therefore subject to change.

We accommodate most allergies and dietary restrictions, however, we can not accommodate a vegan menu.

Please contact us regarding information about allergies and special dietary restrictions.

Kong Hans Kælder has been a solid part of the Danish food scene since 1976. The restaurant has stuck to classic French cuisine based on good craftsmanship and the best seasonal ingredients.

Mark Lundgaard is the fourth Head Chef in the restaurant’s history. He describes the food at Kong Hans Kælder as classic French with a touch of Nordic simplicity.

Kong Hans Kælder was the first Danish restaurant to receive a Michelin star, and today, we are proud to serve food worth a detour – and two Michelin stars.

We honour the art of cooking; our waiters slice, flambé and carve meats tableside. And each evening ends with pure bliss when our dessert trolley rolls in.