The
Signature Menu
Amuse Bouche
Gillardeau oyster & wasabi
Hors d’oeuvre
Faroese salmon, lime & piment d’espelette
“Shrimp cocktail”
King crab, toast melba & celery
The best from the goose & apricot
–
Black Label caviar & quail egg
Pissaladière, olives & ansjovis
“Fasandwich”
Menu
Caviar, cauliflower & scallop
Dover sole seared on the bone, tuscan kale & sauce grenobloise
“Surf & Turf”
Langoustine, wild boar & bisque
Stuffed morels, rabbit & sage
Quail en sarcophage, jerusalem artichokes & Périgord truffle
Lamb en crepin, ramson & sauce provençale
Kong Hans cheese trolley
– Addition DKK 325 –
Champagne granita & pomegranate
Belle de Boskoop apple, cinnamon & vanilla
Kong Hans’s dessert trolley
Signature menu
– DKK 2.800 –
Put together daily after season and availability with condition of daily changes.
We acomodate allergies and dietary restrictions however we can not accomodate a vegan menu.
Information regarding allergies can be found at the staff.
Paying with credit card, will add the credit card company fee.
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.
