Alouette København

A dinner service so warm, wonderful and hospitable I literally wept! Everything from top to bottom was expertly executed from our greeting upon arrival, the dishes and wine pairing as well as our host's gracious and well curated explanation of each flight. I don't know much about fine dining and I am not well versed in other higher end CPH tasting menus, but I am extremely confident you will leave satisfied and well taken care of.

Michelin star experience I will never forget—easily the best dining of my life. From the moment we stepped into the serene courtyard, guided in warmly by the staff, Restaurant Alouette delivered something far beyond food. Jackets taken, preferences noted (including special care for my pregnant fiancée), and we were seated for a journey that felt like stepping into a living, breathing kitchen symphony. The service was extraordinary—a hive mind of grace and timing. Staff moved with quiet precision, each person playing their role without ever feeling rehearsed or robotic. They simply flowed. We chose the non-alcoholic pairing, and I genuinely believe it’s the only way to go. Each house-made juice was crafted specifically for the course it accompanied—from a shiso-plum pairing with milk bread and bone broth, to combinations so perfectly tuned you forget wine was ever an option. Why drink something generic when the restaurant is giving you Michelin-starred creativity in a glass? Now, the food. 14 courses, each remarkable, but the main dish of braised rib and pork loin stood out as a masterclass. It was rich, balanced, and beautifully elevated by its surroundings—juices, sauces, the bread, the company, everything. You don’t eat here. You experience here. But what made the evening unforgettable was the personal touch from the team. One staff member casually asked what brought us to Copenhagen. We mentioned a martial arts camp—no big deal. But soon other staff were greeting us like legends: “Oh! You’re the martial artists!” “Wait till you meet our chef—he trains too!” Then after dinner, in the lounge for tea and treats, the chef himself emerged like an old friend, arms open, exclaiming “You’re the brown belt in jiu-jitsu?” (A detail we never even shared. The back-of-house detective work was top tier.) We laughed, chatted, shared passions—and it was clear: this staff genuinely enjoys connecting with guests. As if that weren’t enough, I later complimented another staff member for sharing cool trivia about the table design—and it turned out he was the owner. He sat with us, spoke warmly about the vision he and his wife brought to life, and left us feeling less like guests, and more like participants in something truly human. ⸻ In a city overflowing with Michelin stars, I couldn’t be more grateful this was the one we booked. It wasn’t just a meal—it was an evening we’ll treasure for a long, long time. Thank you, Alouette. We can’t wait to return.

One of the best meals of my life with extremely attentive and friendly service as well!

Our visit here was long coming and we finally managed to match calendars with availability. We were met in the front of the building by guest relations who somehow managed to flag us before we arrived at the gate. Restaurant is (now) in the second building of the courtyard and not visible from street. Tastefully decorated and our first glass of champagne even matched to color tones (a little too Bolia, perhaps). Food concept is very a la mode, with locally sourced produce from various estates (farms), and this evening we were taken on a tour of three of them, meaning dishes were based on ingredients from 3 estates. We were given an option to select a "truncated" wine pairing more suitable to our capacity. Dishes were all very nicely presented, some struck perfect balances of flavors in particular the pork main dish, whereas a langustino with a elderflower beurre blanc was an odd "sweet on sweet", which did the langustino no justice at all. Service friendly and tone somewhat informal which eventually led to nice discussions across tables with other guests.

Service great, wine great, food really disappointing. We had tasting menu with wine pairing. 11 dishes including canapé and petit fours. The idea of sourcing the main ingredients from 4 local farms is nice but doesn’t eat well. Most of the dishes were interesting but underwhelming and overall the meal really lacked substance, especially regarding protein. There was one fantastic dish (the pork with milk bread), but to be honest this was the only dish I would choose to eat again. It felt like a selection of underwhelming canapés rather than a true tasting menu. It’s a real shame because I think the chefs clearly are skilled and work very hard, but I wonder if they’ve forgotten that the most important thing for a meal at any level is tasty food.

Super nice place with a "cave atmosphere". There was a lot of variation between the waiters in terms of commitment, which is why 3 stars are given in service. The concept of taking ingredients from x number of plots in Denmark was super good, but the food was a bit disappointing.

From the moment you step inside, the meal begins not as a dinner but as an unfolding composition of quiet intention. The space holds you gently in place. Curved lines and muted textures guide your senses inward, away from distraction, toward the simple act of tasting. Light moves softly across the room, and everything around you seems to breathe at the pace of the experience. Each course arrives in rhythm, with the kind of grace that feels instinctive rather than rehearsed. The staff moves with quiet confidence, present without ever demanding attention. They notice what matters. A pause in your expression as you taste a glaze leads to a warm loaf placed before you, a bit more sauce without needing to ask. They see your attachment to a Riesling that carries the scent of diesel, and without explanation, they understand what it stirs in you. It recalls labor, effort, the hands-on work that shaped your path, now juxtaposed against this moment of refinement. They allow that memory to settle without rush. Nothing here is hurried. The food does not speak loudly. It doesn’t try to impress. It unfolds. A pork loin raised in Hindsholm is not described as a remarkable dish because it resists such simple framing. It shifts what you believe ingredients are capable of. Each bite carries something unfamiliar yet precise. It is a quiet kind of revelation, offered without spectacle. What is said matters as much as what is served. The story behind each pairing or ingredient invites you into the experience rather than asking you to observe it. The explanations are not performance but presence. They reveal the path the meal has taken to reach the table, the people and places that shaped it, and in doing so, they make the experience feel deeply human. An apple wood foam appears near the end. Light, fleeting, entirely new. It is not there to be marveled at, but to be felt and remembered. You will not encounter it again. It was made only for this moment. Everyone involved seems to understand the work as if they crafted the menu by themselves and by hand. They do not operate from a script but from belief. They know where the food comes from. They know how to place it in front of you with quiet clarity. They know why it matters. This meal stays with you because it does not reach for praise. It invites you into something elemental. A reminder of how food connects us, not only to each other but to who we have been and who we are becoming. It is a kind of presence that few experiences offer. Not extravagant, not loud - just deeply, unmistakably true.

Una experiencia gastronómica increíblemente genial de principio a fin. Tuvimos múltiples restricciones dietéticas en nuestra fiesta (vegana, pescataria, alergia al maní). No importaba: el equipo de Alouette creó un menú inolvidable de platos y bebidas, a un ritmo perfecto y entregado por un personal atento y atractivo.

A truly outstanding culinary experience that exceeded all my expectations. The tasting menu was beautifully presented and explained, thoughtfully designed to make the most of top-quality local produce from selected farms. The menu focused on products from four different farms. The first part was vegetable-based, with flavorful vegetables and greens. The second part featured two dishes centered around monkfish, both of excellent quality and taste. The third part was centered around pork, using the product to its fullest, and the final sweet courses were the perfect ending to the meal. Each dish offered a refined and original combination of flavors, with meticulous presentation and exceptional ingredients. The wine pairing was spot on and very well explained, complementing the food perfectly. One of the highlights of the experience was the service, which was not only warm and attentive, but also presented each dish with care and professionalism

Menu dégustation, avec possibilité de choisir une formule avec ou sans alcool. La version sans alcool propose des jus divers et variés, mélange entre différents thé et jus de fruit… Il faut entrer dans la cour du bâtiment afin de trouver l’entrée du restaurant. Excellent plats d’entrée…juste un petit bémol : Nous ne nous attendions pas à de la viande de cerf (en tartare + steak). N’hésitez pas à prévenir dès le début du repas si vous ne souhaitez pas manger cette viande particulière. Le pre dessert et dessert n’étaient pas à la hauteur de mes attentes. Pour le reste, excellent ! Prix très élevés.