Signature Menu

Hors d’oeuvre

Gillardeau oyster, lemon olive oil & horseradish

Faroese salmon, lime & piment d’Espelette
Shrimps, toast melba & chipotle

Quail egg & Rossini Black Label caviar
Pissaladiére, olives & anchovy

The best of the goose, apricot & marjoram
Fried bread, Comté & truffles

Amuse Bouche

Jerusalem artichoke
shiitake, soya- & limeemulsion


Norwegian scallop
Champagne sauce & Gold Selection caviar

Turbot en sarcophage
Danish black lobster & saffron sauce

Polenta tortellini
Piedmontese hazelnuts & white truffles

 endive & Vin Jaune

Roasted Stag filet
pickled blackberry & Sichuan pepper 

Gooseberry granita

Kong Hans cheese trolley
– Addition DKK 325 –

Ingrid Marie apples,
ginger & yuzu

Kong Hans’s petit four trolley

Signature menu

– DKK 2.300 –

Put together daily after season and availability.

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.