Kong Hans Kælder is a classic oasis of splendour, where excellent food and an atmosphere of timeless elegance come together to create an unforgettable experience. It’s not just a restaurant — it’s part of Copenhagen’s cultural history, heritage and gastronomic pride.
Kong Hans Kælder, which opened in 1976, is a prominent part of the Danish food scene. In 1983, the restaurant received a Michelin star, making it significantly the first restaurant in Denmark to receive this highest honor. In 2021, the restaurant received a second star, which it retains to this day. Kong Hans has been a member of Relais & Châteaux since 2008.
For almost 50 years, Kong Hans Kælder has been a leader in gastronomic decadence, both in Denmark and internationally. Initially, Lene and Sven Grønlykke, together with Inge and Klaus Rifbjerg, became pioneers of the high-quality restaurant scene we know in Denmark today.
By opening Kong Hans Kælder they created a food temple by international standards. And the historical charm that permeates the place, adds a special dimension to the dining experience awaiting you.
The restaurant is located in the basement of one of the oldest buildings in the heart of historic Copenhagen and has its own fascinating history. It has a certain soul that you won’t find in any other place. With respect for the past, Kong Hans Kælder has retained its authentic charm. The exclusive combination of the heritage of the past and the innovations of today makes the atmosphere unique and enchanting.
Sitting under the old vaults, you can feel a special serenity and intimacy here, and the culinary creations take center stage in a harmonious symphony of taste and sensuality.
Over the years, four chefs have continued Kong Hans Kælder‘s impressive legacy in the restaurant’s kitchen.
Since 2014, the kitchen has been run by Mark Lundgaard, who has taken on the task of updating and revitalizing classic French cuisine when he took the helm. Mark trained as a chef at the Fakkelgården restaurant in South Jutland, where he comes from. Over the years he has worked primarily in French inspired kitchens including Ruths Hotel, Restaurant Sletten, Falsled Kro, Lebzelter Obauer in Austria, Alinea in Chicago and L’Auberge De L’Ill in Alsace. And already under Marc’s leadership that Kong Hans Kælder was awarded its second Michelin star in 2021.
We met Mark before dinner and he shared some interesting parts of his story with us: “I’ve had celebrity chefs working in the restaurant’s kitchen before me, and I’m very proud to be part of the team, — says Mark. — I often wondered if I was moving in the right direction, but at some point I came to the conception that you have to accept yourself for who you are and what you stand for. I don’t believe anyone is born a good chef, it’s much simpler than that. The more you work, the better you become. Here at KONG HANS, I grew up and dared to stand up for my choices and my cuisine. I draw inspiration for the menu from ancient cookbooks and descriptions of sumptuous dinners in fiction novels. I prepare food that I would love to eat myself and focus on providing the best dining experience possible — where taste, feeling and craftsmanship come together to give the guest the very best experience.”
Our gastronomic performance began with small compliments and starters, as well as a glass of Henriot, Rosé Millésimé 2012, Champagne, France
Amuse Bouche
-Gillardeau oysters & horseradish
Hors d’oeuvre
-Fjord shrimps, toast melba & herb salad
Tomato tart, & piment d’Espelette
-The best of the goose, apricot & marjoram
Fried bread, Comté & rosemary
Croquette, quail & hariza
-Rossini Black Label caviar & quail egg
Wagyu, cognac & tarragon
Before getting to the main part of the menu, the bread serving has arrived in a form of airy Brioche and best quality French butter.
Main course
-Scallop, caviar & Champagne sauce
Wine suggestion: 2019 Sauvignon Blanc, Inglenook
Napa Valley, USA
The wines served here are mostly classics, but the wine cellar has a wide variety to satisfy any guest’s desires. The professional sommelier team will be happy to select the most appropriate wine accompaniment, and as in our case the wine pairing was chosen exclusively for us.
-Turbot on the bone, peas, cockles & safran sauce
Wine suggestion: 2016 Premier Cru “‘Champ-Canet”, Etienne-Sauzet Puligny-Montrachet, France
-White asparagus, velouté & soy-lime emulsion
Wine suggestion: 2020 Blanc, Château Simone
Palette, France
-Danish lobster, yellow beets & bisque
Wine suggestion: 2015 “Fosso Cancelli”, Ciavolich
Abruzzo, Italy
-Veal, chanterelles, corn & tarragon jus
Wine suggestion: 2019 Premier Cru “‘Les Chaumes”, Nicole Lamarche Vosne-Romanée, France
-Pithivier, black winter truffle & sauce vin jaune
Wine suggestion: 1995 Chäteau Léoville-Las Cases
Saint-Julien, France
According to the history books, the building that houses the restaurant was built as a farm in the middle of the 15th century. In 1510, King Hans, then King of Denmark and Norway, used the farm to grow wine grapes. He had no idea that centuries later the same place would be home to a restaurant known for its extensive wine list.
Before desserts, you can treat yourself to the Kong Hans cheese trolley, which boasts a wide selection of cheeses from various regions of France. This option comes at an extra cost (325 DKK)
As a wine accompaniment to this course, you’ll be offered one of the most suitable pairings for cheese, which could be aged Port or, if you’re not on a sweet side of wine like us, the elegant white or red wine could be also an option.
Wine suggestion: Quinta do Noval, Port Tawny Colheita 2005, Porto, Portugal / Hubert Lamy
La Princée Saint-Aubin 2020, Saint-Aubin, France
The sweet part of the dinner consists of three moments:
-Yuzu sorbet to cleanse your tastebuds
-“Redgrod med flode” — reinvented recipe of a traditional danish dessert
-Kong Hans dessert trolley — sumptuous and fabulous both in presentation and offerings.
Besides small things such as chocolates, macarons, marmelade, financiers, choux and others, you can choose one of three bigger desserts.
We opted for the most popular one — Marinated Apricot flambé, which is prepared right before your eyes and served with vanilla ice cream.
Wine suggestion: 2020 6 Nyulászó “Kong Hans Kalder Edition” 6 Puttonyos, Royal Tokaji
Tokaj, Hungary
Tasting menu — 2500 DKK
Renaissance wine menu & filtered water — 2200 DKK
Prestige wine menu & filtered water — 4500 DKK
Extravagance wine menu & filtered water— 8000 DKK
Kong Hans Kælder
Address: Vingårdstræde 6
DK-1070 København K
Opening hours: Wed – Sat 18:00 – 24:00
The last seating is at 21:00
Instagram: @konghanskaelder
Text: Marina Timo
Photo courtesy: EATWEEKGUIDE
