Mielcke and Hurtigkarl

Mielcke & Hurtigkarl is right next to the beautiful Frederiksberg Castle and its stunning grounds, and it's here that some of Copenhagen's finest gourmet cuisine is served.

An indication of the kind of forward-thinking and inspirational food on offer can be gained when you hear the head chefs Jakob Mielcke Hansen and Jan Hurtigkarl close the restaurant from January to March to explore the world on 'inspirational culinary travels.'

The recently renovated restaurant perfectly mirrors the fine surrounding of the Royal Danish Garden Society and creates an idyllic oasis in the heart of the city. The cuisine at Mielcke and Hurtigkarl is internationally inspired, but wholly unique. Here, tradition and innovation work in harmony as each dish is crafted with respect for the old, and love of the new.

Everything, from the ambience to the presentation of the food to the wine list, and the desserts--of which they are particularly proud--is tailored to creating a luxurious dining experience. A group of Danish artists, designers and acoustic experts turned an 18th-century pavilion in the Frederiksberg royal gardens into Mielcke & Hurtigkarl. At times it almost feels as though it is as much art installation as restaurant.

There is a set price, recommended menu that has been lovingly crafted by the chefs--complete with recommended wines--and their team, and it changes regularly. Dishes that have previous been on offer include red mullet steamed on ”citric salt” with yuzu peel and red deer larded and cooked with beetroot in hay.

Diners seeking fine, innovative (and expensive) dining after a day relaxing in the Frederiksberg Gardens should visit Mielcke & Hurtigkarl--just not between January and March!