The
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
“Fasandwich”
Amuse Bouche
Jerusalem artichoke
shiitake, soya- & limeemulsion
Menu
Norwegian scallop
Champagne sauce & Gold Selection caviar
Turbot en sarcophage
Danish black lobster & saffron sauce
Polenta tortellini
Piedmontese hazelnuts & white truffles
Quail
endive & Vin Jaune
Roasted Stag filet
pickled blackberry & Sichuan pepper
Gooseberry granita
Chartreuse
Kong Hans cheese trolley
– Addition DKK 325 –
Ingrid Marie apples,
ginger & yuzu
Kong Hans’s petit four trolley
Signature menu
– 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.
