This is one of the very best restaurants in Copenhagen. Wonderful relaxed atmosphere, very good service, great date spot (ground floor). The food was creative, and all dishes were delicious. Fish is a clear strength of the kitchen. They have a 5- or 7-course option. We went for the 7-course which is perfect if you are hungry. Wine and kambucha-pairing were all thoughtful. The Michelin guide has continuously overlooked this place, it could easily hold two stars. read more

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This restaurant has nailed perfection. Having dined at numerous Michelin-rated restaurants. this spot is a solid candidate for such accolade. The entire team performed flawless execution of some of the tastiest dishes I've ever had. The real star, however, was José. His knowledge, personality and perfect wine pairings brought the entire experience to the next level. A must visit when in Copenhagen! read more

Mielcke & Hurtigkarl - Modern European Near Me - Frederiksberg, 84

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Located on the far east end of Frederiksberg Have, a truly lovely setting passed by many times on bike to and from Central Copenhagen, it was for dinner on Thursday night that a trusted friend as well as a hotel concierge prompted dinner at Mielcke & Hurtigkarl, the restaurant ranked #30 in White Guide Nordic unfortunately suffering from a service shortage and a kitchen that seemed all too willing to venture away from the The New Nordic Kitchen Manifesto, though rarely to anyone's benefit. Toqued by Chef Jakob Mielcke and managed by Jan Hurtigkarl, the former sporting a Pierre Gagnaire pedigree by way of both Rue Balzac and Sketch in London with the later very familiar with Copenhagen's dining revolution after over thirty years in the industry, it was just prior to 19h30 that the restaurant garden was approached on foot, a male Peacock strutting about past iced Champagne as a reservation was confirmed, a complimentary glass of Champagne gifted from one of the Restaurant's fans kicking things off along with a bouquet of Cabbage and Arugula Blossoms intended to be dragged through creamy Cod Roe. Continuing outdoor service across three more bites before transitioning indoors, a similar pattern followed by each table to follow, course two presented a rosy Langoustine glazed in Papaya and Kalamansi prior to Pear slices topped in an unpleasant powder of Bergamot and Licorice, Chef Mielcke's love of the hunt next described as diners were offered bites of Roe Deer Sausage and lightly grilled Boar's Meat. Packed to capacity on this particular evening, two large parties of at least a dozen each plus a well-heeled American couple celebrating their wedding engagement each commanding a disproportionate amount of attention while the larger tables were clearly a stretch for the kitchen as wait times exceeding twenty-five minutes more than once separated one course from the next, dinner next rolled into two amuses including a refreshing plate of poached Oysters served beneath Summer Peas and Radish plus cooling Cucumber Granita, a follow-up of Scallop, White Miso and dissolved 'snow' clearly attempting to take a note from Gagnaire's book but unfortunately more reminiscent of mucous in terms of both texture and the overwhelming amount of salt. Decorated in big chandeliers with dancing lights on the ceiling and walls adorned with everything from plastic bugs to contemporary art it was with a single slice of Sourdough and aggressively herbed Butter that the proper 7-course meal began, the emulsified sauce of a Lemon Sole filet clearly taking cues from the room's modern design but unfortunately buying it's mild flesh with salt once again front and center by way of Chicken Skin, Kelp and preserved Cucumbers. An inauspicious start to be certain, each plate to follow continuing a trend where one less ingredient would have been preferable to more, N'duja Agnolotti proved to be the meal's indisputable highlight as three tiny pockets of Pasta were stuffed with housemade spicy Sausage that found its foil in whipped Mascarpone and shaved Parmesan, the unnecessary Sorrel thankfully just a faint note on the finish and nowhere near as distracting as the Pine Needles that thoroughly imbalanced White Asparagus made green by way of ground Pistachios. Once again showing glimmers of talent by way of a sizable Sweetbread seared crisp on the exterior but still creamy at the center in a bowl of Eggplant Puree, Ponzu and Herbs it was with palates cleansed by a crispy Tuille containing Sea Buckthorn and Ginger that the meal reached its apex in a dish described as "Pork" despite clearly being Beef, the aggressive salinity of prior plates thankfully not present but instead replaced by Garlic and Celeriac, the 'earthy' notes taken up a notch by way of Rum and Char that came across excessively bitter and Bread long ago finished thus leaving diners drinking only water with an unpleasant wait of nearly thirty minutes before a complicated Cheese course was presented with lightly melted Granbark beneath Summer Truffles alongside a savory Croissant, Currant Jam and crushed Hazelnut and Straciatella Mousse. At this point approaching 22h30, a friend's story of finishing his whole meal at Mielcke & Hurtigkarl in under two hours apparently far from the norm, it was with only one bite of a dish including both Passion Fruit and Habanero Oil that the rest was sent back to the kitchen, a foamy dish of Strawberries, Caramel and Plums with Almonds in floated in Woodruff Oil beautiful in its balance while the third Dessert failed to prove Celeriac can be hidden, the lemony Puff Pastry and Frozen Meringue served 220 minutes after originally sitting down at least closing things out on a pleasant note. read more

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The service here was impeccable, the food was outstanding, but the wine pairings were really remarkable - the wine and food really enhanced each other in a way I don't normally experience. I'm vegetarian and my boyfriend is not. We both had excellent meals and the vegetarian versions were very well-considered. Service started with a glass of champagne and some small bites on the patio overlooking the garden, which was lovely. The only choice you need to make is how many courses and how much wine you want. And I love that they offered a small version of a wine pairing, which essentially meant a glass every other course. The restaurant has few tables, so you really are well looked after and it feels intimate. I can't imagine why this restaurant doesn't have any Michelin stars! read more

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5 stars are very little! Beautiful scenery, amazing décor, super helpfully and friendly staff... and food that words are poor to describe! It's a truly unfair that there is no Michelin star awarded to this restaurant. I was there at a companies event and we were served four amazing dishes, each accompanied with appropriate wine to enhance the taste. Hands down best culinary experience I've ever had! read more

Mielcke & Hurtigkarl - My complete menu. - Modern European Near Me - Frederiksberg, 84

My partner and I truly enjoyed our unique luncheon at Mielcke & Hurtigkarl. This is one of the most beautifully refined eccentric restaurants in the world. When we visited, the weather was lovely and warm; we were seated outside on their lovely patio overlooking a section of a large park maintained by The Royal Danish Garden Society. The modern Danish cuisine served at M. & H. is really novel, especially, the absolutely outstanding dessert creations by Chef Jakob Mielcke. I've never had such weird AND wonderful desserts. Wine pairings were just as quirky and fun as the cookery - with all sorts of offbeat gems sourced from mostly unfamiliar wine regions of Europe. The service itself was timely, professional, yet, still friendly to the core. The playful décor inside is literally off-the-wall, perfectly suited to the whimsical nature of this establishment. (Gents, get ready for the restroom, it is a giggle.) All in all, M. & H. is seriously underrated. In many ways, this is the most artfully unique restaurant in Copenhagen. read more

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I didn't really know what to expect when I came here since the chef couldn't totally explain the food to me a few months earlier but I am actually glad he didn't because it was SUCH an adventure! The location is cozy in Fredericksberg Have which is a great start with green everywhere, a cute little terrace and fireplaces. It's a a nice option to start and end the meal. We had the full course menu with wine pairing. To the start, the champagne blew me away. Always good to start with good champagne, a 2005. Next onto fresh carrots and greenery from the garden. It was an array of flavored, colors and textures. We had squid noodles with sesame flavored shaved ice, a fish dish with tuna powder, a "breathing" Japanese style dumpling wtb squid on the inside, amazing chicken dish with green peas...every course was better than the next with he beat surprises. However, it was toward the end where I really lost it. A course inspired by Swedish breakfast where you can get this amazing melted cheese dish with fresh shaved truffles, served with jam, and little croissants that have been made with...wait for it...truffle butter! Pure heaven! An amazing raspberry dessert dish with so much flavor and then onto the grand finale...popcorn flavored ice cream.! I can now die happy. And a special shout out to the staff. They are a well oiled machine. Everyone knows where they need to be, and when. It's a talent when servers can be so perfectly timed and can always be at the right place at the right time while you don't even notice they are there. I am SO impressed and cannot wait to come back! You are definitely in for a ride of flavors and will be taken all around the world. Do yourself s favor and get the whole shebang. Totally worth it!!! read more

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This review is long, but important for anyone looking to plan an event with Mielcke & Hurtigkarl. The short answer: don't. ----Short Version---- - We signed a contract to have our wedding at the Brøndsalen building managed by Mielcke & Hurtigkarl. - Mielcke & Hurtigkarl knowingly double booked our venue on our wedding day, thinking they would be able to earn a little extra money and get both parties (my husband and I, and an art gallery) to adjust our events. - This plan backfired when the gallery refused to shut down early. After Jan Hurtigkarl lied about having double booked us, they eventually admitted the wrongdoing. - Although we got our money back, management never apologized. - We narrowly avoided a ruined wedding day by moving our venue to Sølyst a week before the date, and we are eternally thankful we were able to do so. Mielcke & Hurtigkarl is managed by a dishonest and arrogant man who thinks his "celebrity" status as a decent chef gives him license to treat paying customers like trash. ----Long Version---- My husband and I were married in Copenhagen in September 2015. We had looked at several venues in the area before deciding on the Brøndsalen, which is owned and catered by Mielcke & Hurtigkarl. We first visited the venue and had a meeting with Jan Hurtigkarl in December, 2014. We happily signed our contract early in March of 2015. We planned to get married in the garden (if we had good weather) and then follow with cocktails on the patio, and dinner and dancing inside. The rain plan was simply to keep it all indoors. In our meeting prior to signing the contract, Jan spent considerable time telling us how frequently they do events, that it was very easy for them to manage larger groups, etc. Nothing to worry about. In hindsight I'd say the tone was rather blasé. Things started to feel a bit "off" during two more meetings before the wedding. We ended up answering many of the same questions we had answered in the first meeting (did we want cocktails on the patio, how many people were expected, what time should dinner begin, etc.). I was surprised in our future visits when it was still Jan Hurtigkarl, the chef, "managing" these details. I chalked it up to it being a smaller venue, and planned to have a friend on hand in the morning just to make sure everything went according to plan. As couples go, my husband and I are pretty laid back. We made very few requests beyond the usual prescriptive event offerings. However, there was one request that stood out from the norm - we were getting married in the garden not a church, so setup needed to be finished earlier since guests would be at the venue far before dinner=. About three weeks before the wedding, Jan emailed to suggest that in case of rain, we get married in another building on the property. A building neither of us had ever seen. We politely declined the offer, happy to be married in Brøndsalen as we'd initially discussed. After some odd back and forth, he admitted that their team might not be finished with setup by the time we walked down the aisle which, given our contract, wouldn't have been a problem since we "had" the venue from 1pm that day. He eventually acknowledged that another event was scheduled to be in the facilities until 4pm, when we were due to walk down the aisle. An art gallery had booked the venue months before we ever signed a contract. There was no apology. He offered another building on the property which we considered. We had a family member drop by to take a look at it, and this family member called the suggestion a "joke". The building wouldn't fit 15 people, nevermind 70. Jan routinely talked down to the both of us, though we were working harder than he was to find a solution. The tone in the conversation was to just "deal with it". We got the feeling that he just wanted to wash his hands of the whole issue. We had to chase the man to discuss options, he never apologized, he offered ridiculous solutions (like getting married next to the restaurant bar or the restaurant bathroom). So, we relieved him of the trouble entirely and moved our wedding. Afterwards, a number of people said Jan "has that reputation". Apparently plenty of folks have been cheated and burned before. I'm posting this here in hopes that someone considering working with Jan will get a fair warning. read more

What a beautiful restaurant! The location was in a beautiful courtyard and the interior had a light garden feel to match with painted green flowers (and if you looked closely, little plastic spiders which you would find at a kid' Halloween party) on the wall. The room had large windows and a high vaulted ceiling, letting the sunset light the room until the dim lighting was turned on. We were only the second ones seated so it had a quiet and reserved ambiance. The food was phenomenal: creative and graceful without trying too hard. For example, we started our meal with a carrot, beet, and floured flower to eat by hand and were beyond satisfied. Each dish, from the squid to the beef, was excellently prepared. The dessert combined my favorites: green tea, elderflower, and hazelnut. I recommend the cheese course as well, particularly the hot dipping cheese (the hard cheeses were fine too). The servers were extremely knowledgeable and took food seriously. They were very attentive without hovering, which was nice since we were only one of two tables filled in the dining room. The servers' English was not quite as good as I had expected but we were able to eat without any issues. When we remarked we liked the bread, our server was quick to bring more with amazing infused butter. Wine by the glass choices are extremely limited, but they are generous with their pours. read more

Got to be one of my top ten restaurants, went with my girlfriend and we fell in love from the first course. the food was so elegantly presented and perfectly prepared. a must for anyone looking for a amazing night out with food that your eyes and palate would wake up and jump too. highly recommended. read more

Mielcke & Hurtigkarl - This taste as good as it looks, melts in the mouth. - Modern European Near Me - Frederiksberg, 84

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service was nearly flawless, each dish and wine was explained to us patiently (and in english), and the presentation was beautiful without being too pretentious. the 8(!!) amuse bouches were making me hungry for more... the first one looked so deceptively simple; a piece of pork belly wrapped in a perilla leaf with a sauce. each time i chewed, a new flavour surfaced like a ridiculous food inception. in almost all the dishes, meat plays a secondary role; letting the local, seasonal produce come through as the stars. one dish of the six-courses was 'sand herbs' foraged from the beach, served in a lobster consomme with thinly sliced veal tongue. it just looked like a handful of weeds on my plate, to be honest... but the taste was surreal. during a lull in our dinner, we were granted our request to see the kitchen. a nice finish to our meal! they even emailed us a copy of the menu in english over the following weekend, as their printer wasn't working the night we were there. if you can afford the price tag, this meal is definitely something to be experienced. my tastebuds were nearly burnt out after this meal, it was such a sensory overload! how this restaurant does not have a michelin star is beyond me. read more

Mielcke & Hurtigkarl - Modern European Near Me - Frederiksberg, 84

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Was invited by Glenlivet to the restaurant because they had arranged a meal that should fit perfect with whiskey. The food was great and the service was very friendly. If you are visiting Copenhagen this is absolutely a place to go if you want to try some Nordic specialties. read more

This place is BEYOND. As it should be because it is v. pricey. But worth it. SO good. I think we had the 15 course with kombucha pairing. Mind blowingly delicious food and beyond amazing kombucha. WOW! Can't recommend enough. The atmosphere and service was above and beyond too (situated in Frederiksberg garden!) read more

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A really excellent dining experience overall. I won't claim that every dish and every wine pairing were quite right, but overall, the creativity of the cuisine the esoteric wine pairings and the efficient and friendly service made for a really great evening. I was there for a business dinner, but really this is better as a date night locale. Definitely worth the price. read more

This is a beautiful, elegant restaurant in a serene setting. The service is outstanding but in no way aloof. Prix fixe menu is creative, but not radical. So we actually enjoyed some of the more unusual ingredients (as opposed to their being merely edible). The wine list is extensive and very reasonably priced for Copenhagen fine dining. A lovely evening; we left satisfied, but not "stuffed." This was our best fine dining experience in Copenhagen after being here for a month, and dining out every night. read more

Visited in November 2015. Tried to get into the famous NOMA to no avail and read reviews that this restaurant was a great option for visitors that were looking for another option, man were they correct. They only have what seemed like 10 or so tables in the whole place. From the time you walk in till you leave you felt taken care of. The restaurant itself has a great historic story along with specially artistically designed bathrooms. Every dish was different, unique and amazing. Although I must admit I am no food critic but I don't see how someone can be disappointed in this dining experience. read more

Boyfriend and I celebrated his birthday at Mielcke & Hurtigkarl the other day. Everything was perfect. A very nice place, with professionel service. The food flavors differs from what you might experience on other gourmet restaurants in Copenhagen. It is not like "New nordic" or the classic French kind, but a bit more experimenting and surprising. I would highly recommend this place. read more

Great food. One of the best places I've eaten. Every aspect of our experience was enjoyable: food, service and view. This is a unique place for unique occasions read more

really beautiful setting for 4 course lunch, outdoor seating overlooks the garden peacock was entertaining amuse: sable (butter cookie) quail egg foie gras on a potato air pastry with raspberry -- good but pastry was too crumbly 1st course: asparagus with bread crumble, oyster creme and pine sorbet this was my favorite dish: very interesting to have a pine sorbet which was refreshing in the salad. each dish had many subtle edible garden elements like little pine needles, leaves or flowers 2nd course: summer mackerel poached in green oil, herbal juice of parsley, coriander and pickled ramson capers fish poached well, sauce was more earthy and was overall a bit too "green" for my tastes. all the presentations were complex and pretty. 3rd course: free range chicken with white asparagus, rhubarb, yuzukombu, peas, chive flowers, crispy skin bits and heavy cream sauce another dish that was multi-ingredient and slightly tangy and savory. felt like every dish they try to place edible flowers/plants 4th course: rhubarb with malt parfait (whipped foam), anis opalin, chocolate yoghurt and wood sorel very nice dessert, light, airy, not too sweet, all the textural elements with the crispy on the bed of the layered dessert and consistent with the theme of something from the garden even in the dessert this place gave me a sense of the nordic style cuisine and foraging concept they compose the menu based on the garden and what's available, and green is good pricey but after having formel b and restaurant radio, can see the trend of asparagus and rhubarb being in season now read more

The food and service were impeccable. Really very creative and also very tasty through all the courses- and that's so hard to do! We were super impressed and surprised they don't have Michelin star recognition. We did the tea/juice pairing which was also really fun and delicious. Everything was so thought out. The ambience was also really nice. Definitely worth a visit! read more

Challenging...The best word to describe the meal. From the start where they served Moss, a candied leaf, pigeon, sweetbread and whatever else they could find in their backyard. With the menu selection and the cost of the meal you would have thought that every mouthful would have been a sensation to the taste buds, but no, the food was mediocre at best. To top it off their credit card machine was down and we had to go through too many hoops to try to pay them. We definitely worked too hard to get through that meal. An experience I will never repeat. read more