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
shiitake, soya- & limeemulsion
Champagne sauce & Gold Selection caviar
Turbot en sarcophage
Danish black lobster & saffron sauce
Piedmontese hazelnuts & white truffles
endive & Vin Jaune
Roasted Stag filet
pickled blackberry & Sichuan pepper
Kong Hans cheese trolley
– Addition DKK 325 –
Ingrid Marie apples,
ginger & yuzu
Kong Hans’s petit four trolley
– DKK 2.300 –
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.