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The Michelin-starred Konghans Kælder (The Kings Cellar) is located in the cellar of the oldest building in Copenhagen, circa 12th century. Opened in 1976, Executive Chef Thomas Rode Andersen joined the restaurant in 1997, bringing with him his flair for French-Danish cuisine.
The interior of the restaurant is quite unlike anything else you will experience in Copenhagen, if not the rest of the world. Gothic arches preside over ornately set tables and high backed svelte chairs, whilst pillar candles and soft upward lighting mounted on the arches provide the ambience. The tables are set with brass candle sticks, gold rimmed plates and silver seasoning pots, all atop crisp white and cream linens. The luxurious and atmospheric interior is a fitting precursor to the meal that will follow.
Oysters are served with cowberries, smoked oil and caramelized onion, served with dark, malt based bread, which in itself is accompanied by duck fat and pumpkin seeds, all for DKK 285. Following on is monkfish, with Pata Negra Fat, Jerusalem artichokes, pickled mushrooms and apples, a quenelle of mashed blue potatoes, green asparagus, pearl onions, and Jerusalem artichoke cream, at DKK 450. The dish construction is perfect for every course, in the case of the monkfish, echoing the rustic feel of the ingredients, initially chaotic, but similar to the way leaves fall during Autumn. Dessert brings four different flavors of home-made sorbet, presented on a block of ice alongside cookies that provide a contradictory crunch to the clean, crisp flavors of the sorbets. Konghans Kælder even possesses a 30-40 strong selection of European cheeses to enjoy with perfect wine recommendations from the resident Sommelier Sous Chef Tilde Maarbjerg.
The Innovation menu is a set menu for the price of DKK 1100, which includes an 8 dish gastronomic tour, showcasing the talents of the experienced chef and his team. This restaurant is truly a must for a complete dining experience.