Nestled in the heart of Copenhagen, Kong Hans Kaelder isn’t just a restaurant; it is a culinary journey steeped in history and elegance. The restaurant’s setting is in a 13th-century cellar, that sets the stage for an extraordinary dining experience.
White washed brick walls and arched ceilings whisper tales of the past and present, creating an ambiance that is both intimate and grand. We got a little monastery feeling. This historic backdrop is perfectly complemented by a modern and sophisticated interior, blending old-world charm with contemporary finesse. There are two dining rooms and a chef’s table room directly to the left from the entrance. That is it; this is not a big restaurant.
Baguette rolls and the ‘Letter from the King’ menu, sealed with wax.
At the helm of Kong Hans Kaelder’s kitchen is Chef Mark Lundgaard, a maestro of culinary arts. Having visited the restaurant twice before, we have observed a delightful evolution in the cuisine. The dishes have transformed over time, becoming smaller yet more balanced, some dishes with a subtle hint of heat that teases the palate.
The service at Kong Hans Kaelder is nothing short of impeccable. The staff’s attention to detail and their commitment to ensuring a memorable experience for each guest is evident from the moment you enter the restaurant. (And a warning: if you finish your baguette rolls, poof, there is a new one on your plate. They are faster than Lucky Luke with their golden basket).
Quail – Butternut Squash – Beets
A visit to Kong Hans Kaelder is more than just a meal; it is an event. The restaurant is an ideal setting for special occasions or for those evenings when you just simply seek to indulge in culinary excellence. Whether it is the innovative dishes, the historical setting or the attentive service, this restaurant leaves a lasting impression.
Æggeblommekartofler – Beurre blanc – Gold Selection caviar
First of all, all the dishes were fabulous. There was a red thread, which we often write about, and here it was seamless. We are not fans of Red Deer, but that is our preference. In its defense, the plate looked fantastic.
The Æggeblommekartofler stood out, not because of its name (Egg Yolk Potatoes), but due to its ‘simple’ nature and the wow factor of the flavors! The same goes for the delicate Tortellini, Parmigiano Reggiano & truffle, which were also a delight with a hint of spice in the back.
One of the best dessert dishes we ever tasted was the Rossini caviar with coconut & olive oil where flavors met each other in perfect harmony.
Tortellini – Parmigiano Reggiano – Truffle
Kong Hans Kaelder in Copenhagen, under the guidance of Chef Mark Lundgaard, is a shining example of fine dining. Its blend of historical ambiance, evolving culinary creativity, and exceptional service makes it a must-visit destination for food enthusiasts. No wonder it ended up on our ‘Best Restaurant 2023’ list.
Rossini caviar – Coconut – Olive oil
No music, just the sound of conversation from the other tables.
Well balanced and extensive.
We choose the Prestige pairing.
Approximately 14 tables, including a chef's table.
Two-star
Third time
Dinner
Yes!
Yes, the fixed menu offers good value, but the wine pairing is a bit too expensive.