New Year 2024/2025
Hors d’oeuvre
Kong Hans snack servings
N.V ”Cuvée 02 le rosé” Leclaire-Thiefaine Champagne, Frankrig
Menu
Kong Hans Oyster serving
N.V “L’Ouverture” Blanc de Noir, Premier Cru, Frederic Savart Champagne, France
Rossini Black Label Caviar, blinis & Classic Garnish
N.V “L’Ouverture” Blanc de Noir, Premier Cru Frederic Savart, Champagne, France
Turbot en crûte, tomato confir & sauce beurre blanc
2019 Chassagne-Montrachet 1er cru “Morgeot” Domaine Bzikot, Bourgogne, France
Danish langoustine, bisque & soy-lime emulsion
2008 Les Plantiers du Haut Brion, Bordeaux, France
White truffle, polenta & browned butter
2015 ” Santa Maria” Brunello di Montalcino, Colleoni, Toscana, Italy
Tournedos Rossini en sarcophage
2010 “ La Chapelle” Hermitage, Paul Jaboulet, Rhône, France
Champagne granita
Brie de Meaux, black winter truffle mascarpone
2021 Macvin, Domaine Labet, Jura, France
Kong Hans chocolate dessert
2016 Vintage Port, Taylors, Duoro, Portugal
Traditional almond cake
New Year’s Eve at Kong Hans Kælder is where we honor the past year and enrich the last day of the year with an evening of relish and great hospitality.
Shortly before midnight we would like to offer you a glass of Champagne and safely send you towards Kongen’s Nytorv where it is possible to take joy in the sky of firework.
Signature menu, welcome champagne, wine menu, mineralwater & coffee
– DKK 6000 –
Opens for reservations on 31st of September 2024
Reservation and prepayment for the evening directly through this link
The menu is made with condition of daily changes.
Paying with credit card, will add the credit card company fee.
Information regarding allergies can be found at the staff.
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.
