Restaurant Kronborg is a classic Copenhagen lunch restaurant with a sharp gastronomic profile achieved without guests losing the feeling of visiting one of the city’s “old school” places. Featuring “Smørrebrød” (open-faced sandwiches) served in the time-honoured Danish culinary tradition.

Taking advantage of the restaurant’s Sunday opening (unusual for traditional restaurants in Copenhagen) we arranged a “Chaîne signature lunch”. Grand Maître Restaurateur Claes Petersen included almost his entire repertoire for us.

The 11 courses were served individually in the “modern” form, called “family style”. Each table received a nicely-decorated dish to share. Tradition dictated all courses were served with rye or wheat bread. Having such a myriad of dishes meant enjoyable time was taken to savour them. Immaculate service ensured flawless flow.

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Part 1
Branteviksild
classic Swedish herring, marinated in fresh herbs
Pan-fried herring, potatoes, herb oil
Pan-fried plaice fillet, remoulade
Poached fresh cod roe
mayonnaise, hand-peeled Greenlandic prawns
Smoked eel with scrambled eggs
New York style lager from a local brewery
Kronborg “krondild snaps” - artisanal schnapps (akvavit)

Part 2
Tartlets with chicken and asparagus
Roast beef with remoulade
crispy onions, fresh horseradish, cucumber salad
Warm meatballs, red cabbage, pickle
Pork rib roast, red cabbage, pickle
Brown Ale
Clear Kronborg Akvavit - artisanal schnapps

Part 3
West Coast cheese, sea buckthorn compote
Strong-aged cheese, rum, aspic, onions

Grand Officier Maître Rôtisseur Scott Moy (from the prestigious Tivoli Hotel) gave the appreciation to the traditional line-up of staff. He noted their attention to detail was impeccable. He highlighted delicious pickled herring which was far better than a supermarket version. Congratulations went the service brigade for expertly navigating narrow spaces; hot dishes served on hot plates; fresh plates for each dish.

Chatting with the staff we discovered the narrow space is not a problem as they are used to that. In non-COVID-19 times even more tables are in the restaurant’s cosy basement with its fantastic, authentic Fifties’ interior.

Concluding the accolades, Bailli Délégué Jørgen Krenk awarded Bailliage of Denmark service staff pins for first-class service.

The lunch was due to conclude at 5pm. However, everyone was super relaxed, the actual finish time being nearer 6.30pm after enjoying coffee with delicious petit fours!

Torben Søemod
Conseiller Gastronomique