Copenhagen, Denmark

A sense of grandeur comes as standard at this restaurant nestled in the historic Hotel d'Angleterre. It’s classic fine dining. Expect traditional French technique and some Nordic flair – prepared tableside, the veal tartare featuring tarragon and Danish turbot steamed in champagne and served with elderflower beurre blanc are case in point. Other mainstays include a decadent selection of caviar and a gilded chocolate mousse with calvados ice cream. Andreas Bagh – formerly with Danish big hitters Geranium and Kong Hans Kælder – may be a relatively young chef, but this is a grown-up menu.

Key Information


Hotel d’Angleterre, Kongens Nytorv 34, Indre By, Copenhagen, 1050 Copenhagen K

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