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. Jakob de Neergaard was recently announced as head chef and his opening menus show huge signs of promise.

Key Information


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