King Hans Cellar
Copenhagen
Em resumo
Avaliações
Didn’t visit the restaurant, but their cellar bakery is a hidden gem!!! Obsessed with the spandauer and the nutty cinnamon roll. The pain au chocolat was so beautiful to look at. Will definitely come back!
I had the pleasure of dining at Kong Hans Kælder, one of the most beautiful restaurants Copenhagen has to offer. From the moment you walk in, you can truly feel the history of the city’s first Michelin-starred restaurant. The experience was simply extraordinary. The staff and the cuisine were both out of this world, and every dish felt like part of a carefully crafted performance. The chef and the team guide you through the menu in a way that feels almost theatrical, turning dinner into a memorable journey where time seems to stop and every bite takes you somewhere new. I am lactose intolerant, and the team went above and beyond to accommodate me by adapting the entire menu. Everything was thoughtfully prepared and absolutely delicious, which made the experience even more special. I have visited other Michelin-starred restaurants in Copenhagen, but this is, without a doubt, the best in my opinion. Thank you to the whole team for the incredible work you do and for creating such a remarkable experience.
There is a fine line between eloquent presentation and attention seeking theatricals in fine dining and thankfully Kong Hans stuck with the former. As expected this was a great culinary experience with attention to every detail
It is always good at Kong Hans. Been here a number of times and will be back. Amazing food, wine, and service. Selected the Prestige wine menu instead of going for individual bottles. A few impressions added.
King Hans Cellar is one of Copenhagen’s earliest Michelin-starred restaurants. The number and variety of amuse-bouches and petits fours immediately show how much care goes into the experience. The final dessert trolley — with 11 different items — is genuinely impressive, though almost overwhelming. Located in the city center, the restaurant is easy to reach. The only drawback is the weak phone signal, likely due to the building’s age. Amuse Bouche ⭐️⭐️⭐️⭐️ A wasabi-driven sweet heat with a faint hint of oyster. Hors d’Oeuvre ⭐️⭐️⭐️⭐️⭐️ Crisp, dairy-rich bite where the salmon is subtle. Shrimp cocktail: crunchy, rich and savoury. Caviar taco: crisp with a clean herbal aroma. Foie gras: sweet, smooth, and layered. Soft-boiled quail egg: bursts instantly, pairing caviar salinity with the richness of yolk. Truffle mille-feuille: flaky with intense black truffle aroma and oiliness. Fried croquette: warm, savoury, with a touch of heat. Scallop ⭐️⭐️⭐️⭐️⭐️ The creaminess of the mousse, the salinity of caviar, and the sweetness of scallop merge into a rich sweet–savory–creamy bite. Dover Sole ⭐️⭐️⭐️⭐️ A firmer cut of fish with a sauce that leans more salty and acidic. Surf & Turf ⭐️⭐️⭐️⭐️ Sweet–sour seasoning; lobster is fresh and sweet. The wonton-style component adds a playful twist. Stuffed Morels ⭐️⭐️⭐️⭐️⭐️ A very layered dish: creamy sauce, sweet onions, fresh asparagus, and the crisp umami of morels coming together beautifully. Quail ⭐️⭐️⭐️⭐️ A classic French preparation. Tender meat, truffle fragrance, and foie gras richness. Slightly heavy if eaten in quantity, but excellent in moderation. Lamb ⭐️⭐️⭐️⭐️ Tender lamb with a sauce made from the animal’s favourite forage—an interesting and thoughtful detail. Champagne Granita ⭐️⭐️⭐️⭐️ Sweet–tart with clear yuzu notes showing citrus aroma, acidity, and mild bitterness. Belle de Boskoop ⭐️⭐️⭐️⭐️ A dessert built entirely around apples—intense, varied, and surprisingly not monotonous. Kong Hans Dessert Trolley ⭐️⭐️⭐️⭐️⭐️ Coconut sorbet with caviar — unexpectedly excellent pairing. Panna cotta — rich with strong mango flavour. Crêpe — theatrical and citrus-forward. Chocolate cake — must-try; dense, smooth, aromatic. Total: 3020 DKK Recommendation score: 8.5/10
