Kong Hans Kælder
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A remaining bastion of Classic French Cooking in Copenhagen Kong Hans Kælder has been greeting guests since 1976, and although reestablishing its Michelin Star in 2016 after a two year absence the Restaurant seems to be showing its age in the modern era, a Friday night dinner finding the cooking to be technically sound with a focus on luxury ingredients but fairly poor in terms of value or doing anything particularly remarkable or unique. Famously located in Copenhagen's oldest building, the previous home of Lords, a Mint and Hans Christian Andersen since converted to an arched dining area not unlike AOC and only modestly adorned aside from candles which add to the gothic ambiance but make the room a bit too stuffy thanks to a lack of airflow, diners at Kong Hans Kælder are greeted by way of a podium in the foyer where reservations and coats are collected before being led to tables lined in heavy linen, the menu presented as a Chef's Tasting plus several a la carte choices. Opened by Lene and Sven Grønlykke and now under the guidance of Chef Mark Lungaard Nielsen, a man who by all appearances seemed stern and unapproachable as he stood at the pass throughout the night rarely shifting more than a few inches, service at Kong Hans follows a similar pattern in that it is very formal without a lot of smiling but plenty of "Sirs and Ma'ams," a decline to peruse the massive wine list probably not the expected approach considering the fact that the cellar contains over 3200 separate labels, though a dry 'almost no Alcohol' Cider proved perfectly paired to the vast majority of plates served throughout the nearly three hour meal. Still sporting wooden floors and echoing walls, the later oddly putting others conversations far closer than wide-set tables should allow, it was with a flurry of six bites that the evening began shortly after opting for the Chef's Tasting, a small plastic 'egg' containing Onion, Comte and Breadcrumbs a highlight as was a Crab Toast and Roe Buck Tartare Tart, the seasonal item once again showing up and proudly promoted as being shot only a few miles outside city limits. Not at all a 'snobby' place, just one where formality fits the ambiance and waiters play their role throughout several tableside presentations, it was with nibbles finished that two styles of Bread were delivered alongside butter from Bordier, the New Nordic Kitchen Manifesto clearly not dominating the conversation as sliced Langoustine arrived next beneath foamy Sauce Neige and sheets of Pasta, the tiny Tarragon leaves perfuming the palate before dissipating into a background that was fairly sweet on the finish. Traditionally serving the tasting menu for two, but happy to offer solo diners a seat, service continued with a "double portion" of Turbot roasted on the Bone and cleaned tableside, the meat tender and perfectly cooked, though it unfortunately lost a little bit of its 'oomph' when served next to a sweet Crayfish stuffed Squash Blossom blanked in a sauce similar to the first but slightly more briny thanks to the addition of Lobster Coral. Clearly proud of their sauces, both prior and both to follow served tableside in elegant French fashion, plate three presented housemade Brioche topped in thinly sliced layers of seared Goose Liver with Golden Chanterelles and a smooth reduction of Pan Drippings plus White Wine, the flavors and textures both expectedly luxurious and left to linger for nearly fifty minutes until savories concluded with roasted Roe Buck Loin served ruby Red next to a 'Waldorf Salad' made to taste earthy by way of Celeriac, though admittedly presenting a nice balance to the tart Gastrique. Unable to resist a proper Cheese Cart, the supplemental cost about $25USD, Kong Hans Kælder once again takes a pass on Denmark in presenting nothing but French selections, several unpasteurized choices not available stateside interesting with a ripe Blue and mature Goat's Milk versions found most memorable alongside several condiments, the night's lone Dessert quick to follow with an amusing display unfolding as the sever could not dislodge a quenelle of Strawberry Sorbet from his spoon, the flavor composition itself also fairly disappointing as similar can be found at any average restaurant throughout the world, the same to be said of three mignardises including an oddly placed miniature Chocolate Donut.
Our first official meal in Copenhagen. Since it was only a fifteen minute walk from our hotel, so we took to the streets and headed to the restaurant. What most people don't know is the place is very well hidden. It's down an alley and downstairs in what is said to be the oldest building in Copenhagen proper. The cellar itself is over 700 years old, but the owners have spent much to keep it up and have added many modern touches. When you walk up to the restaurant you get a good view of the finishing kitchen and the bobbing of toques in a traditional French kitchen. As we walked in it was slightly after 9pm. Unbeknownst to us, the Danes tend to eat at around 7pm, so we were on the late side. Too late for the tasting menu. Shoot. However our server said that it was their goal for us to leave happy so we made somewhat of a mini tasting menu by splitting some of the dishes on the tasting menus and the normal entrees: MOSAIC OF SLIGTHLY SMOKED FOIE GRAS With gizzards, nuts & beetroots LOBSTER ROASTED & Bisque Salsify in different preparations SLIGTHLY CURED SWEETBREADS & "HAVGUS" Spring salad based on the first asparagus with chick weed NORTHSEA TURBOT Onion assortment and sauce with caramelized onions and shrimps CUBISM OF MARSHLAND BEEF Green & white asparagus with roasted marrow. Cep Béarnaise FILET OF LAMB FROM THE MARSHLAND New onions & garlic in mild nuances DANISH OSCIETRE CAVIAR & WILD OX Pickled onions & onion soubise Maarbjerg A SELECTION OF MATURE EUROPEAN CHEESES With their garnishes from our trolley Maybe the most French leaning in the restaurants we had, it still had many Danish twists in the execution. Chef Thome Rode Andersen and sommelier wife Tilde Maarbjerg run the back and front of the house respectively. Like the food, the wine and even some of the cheese lean toward the opulent and delicious French selections. As the oldest holder of a Michelin star in Copenhagen, it was delicious as expected. The sweetbreads and lobster dishes were outstanding. At first the service was a bit on the formal side and it took us a few interactions to loosen then up. As we started asking for recommendations and discussing the merits of traditional Danish lunch and dinner, Tilde especially became very friendly and chatted us up as we closed them down. The mention of Smørrebrød seems to draw the best out of every food lover in Denmark and this was the first reaction we got to see as our first dinner. It was great start to what would be a wonderful gastronomic trip. For those of you unfamiliar with Danish ingredients in fine dining, this makes for a great way to get eased into the cuisine.
It puzzles me how this restaurant doesn't have more Michelin stars. It is that good! The food is absolutely excellent. There was not a weak link in the entire menu. This restaurant is class all the way. Pretty much everything exudes class. The uniformed kitchen and wait staff. How the food is delivered to your table. The tableware and presentation of the food on the plate. All exceptional. Just sitting in the dining room is an experience given how they have it laid out and decorated. Copenhagen has many michelin-starred restaurants but I would tell you that this one deserves more stars than it has. It is not like some of the Noma like restaurants in town but if you are into the more classic style of food preparation and service this is the place for sure. It is definitely will be on my list of places to return to on my next visit to Copenhagen
This place really is in the top restaurants of the city. They are all professionals who work there and take pride in what thy do. The food was amazing and very French and lots of rich yummy sauces and butter. I must say one of the many highlights was towards the end where they brought it an entire ice cream cart with 10 different gelato flavors. The inside is gorgeous and I think pretty romantic. If you want a special night, come here!
A fantastic dining experience! Astoundingly good food. Every course was delicious. The wine pairings were well chosen and a delicious complement to the meal. Service was perfect. Warm, friendly, and attentive: truly ideal. I most highly recommend King Hans' Cellar! read more
Probably the most exquisite dining experience I have ever had. From the moment you walk in and are greeted by the chefs, to the towel being replaced every time you leave the bathroom, to the staff holding your jackets on the way out, you certainly will leave with a special feeling. Throughout the night, the staff were absolutely incredible, ensuring the entire 4+ hour experience went smoothly. Everyone had warm smiles as you walked by, our water never went below half empty, every wine pairing and dish was explained thoroughly and the chefs and staff also entertained all of our questions. They opened up as the night went on and became entertainers as they realized we weren't looking for a stuffy and pretentious experience. One standout was the waiter bringing over wine for us to try in 5 different glasses as we asked about what made each glass special, he gave us an explanation of the different glasses and really demonstrated how wine can taste so different depending on the glass. Very cool! I can't possible describe all the food that we had, but each dish was interesting and creative in its own way. One of my favorites was the oyster with a "snow" made from horseradish. The snow melted in your mouth and the oyster was texturally transformed into a smooth creamy consistency, a much more palatable texture than a standard oyster. The turbot filleted tableside with two forks was impressive, the sauce it was in made from a stock of the turbot itself was divine, soaked up with the never ending brioche bread, it was incredible. The wine pairing was so well done, each wine somehow evoked the same scent as the dish we were eating, and each was so unique in its own way, really unlike any wine I've had before. The caviar with coconut sorbet was a surprising standout that went so well together. The dessert trolley as a whole was a fun experience as they brought out so many different dishes. Nothing was too crazy there, and some were a bit challenging to share. The madeleine was very impressive though, I've never had a homemade fresh one, to have it warm, crisp on the outside, and fluffy and soft on the inside, it was a very nice treat. All in all, the food was amazing, but nothing truly blew me away flavor wise. The experience was absolutely worth it though, and something I can't wait to try again. read more
2 years ago
Outstanding food and the service was extraordinary. The entire team was warm and welcoming and each dish was exceptional. I would highly recommend! read more
Everything here was quite delicious even though the French style of cooking is a bit heavier for my tastes. The puff pastry with tournedos and the lobster were my favorites. They're also well known for their desserts and their giant cart of desserts didn't disappoint. read more
9 years ago
A remaining bastion of Classic French Cooking in Copenhagen Kong Hans Kælder has been greeting guests since 1976, and although reestablishing its Michelin Star in 2016 after a two year absence the Restaurant seems to be showing its age in the modern era, a Friday night dinner finding the cooking to be technically sound with a focus on luxury ingredients but fairly poor in terms of value or doing anything particularly remarkable or unique. Famously located in Copenhagen's oldest building, the previous home of Lords, a Mint and Hans Christian Andersen since converted to an arched dining area not unlike AOC and only modestly adorned aside from candles which add to the gothic ambiance but make the room a bit too stuffy thanks to a lack of airflow, diners at Kong Hans Kælder are greeted by way of a podium in the foyer where reservations and coats are collected before being led to tables lined in heavy linen, the menu presented as a Chef's Tasting plus several a la carte choices. Opened by Lene and Sven Grønlykke and now under the guidance of Chef Mark Lungaard Nielsen, a man who by all appearances seemed stern and unapproachable as he stood at the pass throughout the night rarely shifting more than a few inches, service at Kong Hans follows a similar pattern in that it is very formal without a lot of smiling but plenty of "Sirs and Ma'ams," a decline to peruse the massive wine list probably not the expected approach considering the fact that the cellar contains over 3200 separate labels, though a dry 'almost no Alcohol' Cider proved perfectly paired to the vast majority of plates served throughout the nearly three hour meal. Still sporting wooden floors and echoing walls, the later oddly putting others conversations far closer than wide-set tables should allow, it was with a flurry of six bites that the evening began shortly after opting for the Chef's Tasting, a small plastic 'egg' containing Onion, Comte and Breadcrumbs a highlight as was a Crab Toast and Roe Buck Tartare Tart, the seasonal item once again showing up and proudly promoted as being shot only a few miles outside city limits. Not at all a 'snobby' place, just one where formality fits the ambiance and waiters play their role throughout several tableside presentations, it was with nibbles finished that two styles of Bread were delivered alongside butter from Bordier, the New Nordic Kitchen Manifesto clearly not dominating the conversation as sliced Langoustine arrived next beneath foamy Sauce Neige and sheets of Pasta, the tiny Tarragon leaves perfuming the palate before dissipating into a background that was fairly sweet on the finish. Traditionally serving the tasting menu for two, but happy to offer solo diners a seat, service continued with a "double portion" of Turbot roasted on the Bone and cleaned tableside, the meat tender and perfectly cooked, though it unfortunately lost a little bit of its 'oomph' when served next to a sweet Crayfish stuffed Squash Blossom blanked in a sauce similar to the first but slightly more briny thanks to the addition of Lobster Coral. Clearly proud of their sauces, both prior and both to follow served tableside in elegant French fashion, plate three presented housemade Brioche topped in thinly sliced layers of seared Goose Liver with Golden Chanterelles and a smooth reduction of Pan Drippings plus White Wine, the flavors and textures both expectedly luxurious and left to linger for nearly fifty minutes until savories concluded with roasted Roe Buck Loin served ruby Red next to a 'Waldorf Salad' made to taste earthy by way of Celeriac, though admittedly presenting a nice balance to the tart Gastrique. Unable to resist a proper Cheese Cart, the supplemental cost about $25USD, Kong Hans Kælder once again takes a pass on Denmark in presenting nothing but French selections, several unpasteurized choices not available stateside interesting with a ripe Blue and mature Goat's Milk versions found most memorable alongside several condiments, the night's lone Dessert quick to follow with an amusing display unfolding as the sever could not dislodge a quenelle of Strawberry Sorbet from his spoon, the flavor composition itself also fairly disappointing as similar can be found at any average restaurant throughout the world, the same to be said of three mignardises including an oddly placed miniature Chocolate Donut. read more
Our first official meal in Copenhagen. Since it was only a fifteen minute walk from our hotel, so we took to the streets and headed to the restaurant. What most people don't know is the place is very well hidden. It's down an alley and downstairs in what is said to be the oldest building in Copenhagen proper. The cellar itself is over 700 years old, but the owners have spent much to keep it up and have added many modern touches. When you walk up to the restaurant you get a good view of the finishing kitchen and the bobbing of toques in a traditional French kitchen. As we walked in it was slightly after 9pm. Unbeknownst to us, the Danes tend to eat at around 7pm, so we were on the late side. Too late for the tasting menu. Shoot. However our server said that it was their goal for us to leave happy so we made somewhat of a mini tasting menu by splitting some of the dishes on the tasting menus and the normal entrees: MOSAIC OF SLIGTHLY SMOKED FOIE GRAS With gizzards, nuts & beetroots LOBSTER ROASTED & Bisque Salsify in different preparations SLIGTHLY CURED SWEETBREADS & "HAVGUS" Spring salad based on the first asparagus with chick weed NORTHSEA TURBOT Onion assortment and sauce with caramelized onions and shrimps CUBISM OF MARSHLAND BEEF Green & white asparagus with roasted marrow. Cep Béarnaise FILET OF LAMB FROM THE MARSHLAND New onions & garlic in mild nuances DANISH OSCIETRE CAVIAR & WILD OX Pickled onions & onion soubise Maarbjerg A SELECTION OF MATURE EUROPEAN CHEESES With their garnishes from our trolley Maybe the most French leaning in the restaurants we had, it still had many Danish twists in the execution. Chef Thome Rode Andersen and sommelier wife Tilde Maarbjerg run the back and front of the house respectively. Like the food, the wine and even some of the cheese lean toward the opulent and delicious French selections. As the oldest holder of a Michelin star in Copenhagen, it was delicious as expected. The sweetbreads and lobster dishes were outstanding. At first the service was a bit on the formal side and it took us a few interactions to loosen then up. As we started asking for recommendations and discussing the merits of traditional Danish lunch and dinner, Tilde especially became very friendly and chatted us up as we closed them down. The mention of Smørrebrød seems to draw the best out of every food lover in Denmark and this was the first reaction we got to see as our first dinner. It was great start to what would be a wonderful gastronomic trip. For those of you unfamiliar with Danish ingredients in fine dining, this makes for a great way to get eased into the cuisine. read more
It puzzles me how this restaurant doesn't have more Michelin stars. It is that good! The food is absolutely excellent. There was not a weak link in the entire menu. This restaurant is class all the way. Pretty much everything exudes class. The uniformed kitchen and wait staff. How the food is delivered to your table. The tableware and presentation of the food on the plate. All exceptional. Just sitting in the dining room is an experience given how they have it laid out and decorated. Copenhagen has many michelin-starred restaurants but I would tell you that this one deserves more stars than it has. It is not like some of the Noma like restaurants in town but if you are into the more classic style of food preparation and service this is the place for sure. It is definitely will be on my list of places to return to on my next visit to Copenhagen read more
4 years ago
11 years ago
This place really is in the top restaurants of the city. They are all professionals who work there and take pride in what thy do. The food was amazing and very French and lots of rich yummy sauces and butter. I must say one of the many highlights was towards the end where they brought it an entire ice cream cart with 10 different gelato flavors. The inside is gorgeous and I think pretty romantic. If you want a special night, come here! read more
10 years ago
Beautiful interior and friendly staff. We had the 5-course classic menu and some amazingly tasty appetizers. Though 5-course didn't seem so much to begin with, we actually couldn't finish our desserts at the end. Nice spot to celebrate special days and certainly a great experience to try out some Scandinavian cuisine! read more
14 years ago
10 years ago
11 years ago
11 years ago
More info about Kong Hans Kælder
Vingårdstræde 6
1070 Copenhagen
Denmark
København K
Directions
33 11 68 68
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http://www.konghans.dk/
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