The
Signature Menu
Hors d’oeuvre
Gillardeau oysters, lemon olive oil & horseradish
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Faroese salmon, lime & piment d’Espelette
Lobster claw, toast melba & chipotle
–
Quail egg & Rossini Black Label caviar
Pissaladiére, olive & anchovy
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The best from the goose, apricot & marjoram
Fried bread, Comté & truffle
“Fasandwich”
Amuse Bouche
Jerusalem artichoke
Shiitake & soya- limeemulsion
Mains
Norwegian scallop
champagne sauce & Gold Selection caviar
Turbot en sarcophage
Danish black lobster & sauce beurre blanc
Polenta tortellini
piedmontese hazelnuts & white truffle
Quail
celeriac & Vin Jaune
Roasted Stag Filet
Sichuan pepper & pickled blackberry
Gooseberry granita
chartreuse
Kong Hans selection of French cheeses — Additional DKK 275
Ingrid Marie apples
ginger & white chocolate
Kong Hans’s petit four carriage
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.
