Was it still as romantic as the first time we were there in November 2021? Yes. But was it as good as the last visit on the day before New Year’s Eve? Almost. The kitchen’s tempo was comme ci, comme ça (a bit uneven).
The last of the main dishes, Lamb à la Provençale, didn’t quite resonate with us and seemed out of sync with the other dishes. However, this is nitpicking at its finest. Kong Hans Kælder remains one of our top global dining destinations. The atmosphere is inviting, the service exceptional, and the cuisine consistently impressive.
We always think we’ll have room for the outstanding dessert trolley at the end, but once again, we had to admit defeat. Luckily, they pack the goodies to go.
Pithiviers – Scallop – Perigord Truffle
William Downie – Pinot Noir
Turbot – Green Asparagus – Morels
Time to call it a night.