JATAK København

Oct 2025/fall menu. Some of the best food we’ve ever had! Menu meticulous and each course exciting - with inspiration from Chinese/mexican cuisines - a step away from the more classical/Nordic/danish styles you get in most other Michelin restaurants in CPH. Lamb main course was the cresendo that just kept giving. Great seating at the bar - getting behind the scenes view of a world-class kitchen while still casual, fun and approachable.

Visited in October 2025. We had the 10 course.solar menu with the 7 glass non-alcoholic pairing. Both the food and the drinks were generally interesting, although some dishes were better than others. The lion's mane mushroom and the main course were delicious, and the mille crepe was very good. The other dishes had good quality ingredients and were prepared with care, but their taste and/or texture didn't fully convince me. From the juices, the Muri and the apple-based juice were my least favourite, but I liked the other ones very much. I also liked the service, which was friendly and professional, but also more relaxed than in other Michelin-starred places I've tried. The staff seemed knowledgeable and gave a good impression. I liked the restaurant as well, it was nice to see what's happening in the kitchen, and the noise level was reasonable. Overall, I enjoyed my visit and appreciated the experience, even though the food was a bit hit and miss.

We came in curious but also not knowing quite what to expect. But from the moment we stepped in, something in the atmosphere made it clear: you can relax now. Even though the restaurant was full and lively, with music and chatter in the air, there was a calmness underneath, this quiet, concentrated presence from the team that made us feel so deeply held. Sitting at the bar, we got to witness the craft up close: the attentive, gentle rhythm of the kitchen, the way each person moved with care and purpose. What really struck us was the humility across the whole team. From the head chef to the folks on the line, everyone was kind, grounded, generous. No ego - just real joy in the work, and a clear sense that they wanted the food to speak for itself. And it did. The dishes were simply stunning. Well balanced: creative and surprising, but never trying too hard. So often, “inventive” food sacrifices taste for concept, but here every bite was actually delicious. Textures that made us close our eyes. Flavors we’ve never tasted in quite this way that made us smile. Even though the portions were small, we left completely satisfied: feeling both nourished as well as very full. The tempo of the evening deserves a special mention. Dishes arrived in a rhythm that felt… attuned. Not rushed, not dragging. Just right. That pacing was part of what allowed the whole experience to unfold with so much ease. We felt spacious and cared for. The service was warm, thoughtful, and responsive. Our group had a few dietary requests (someone pescetarian, someone avoiding certain sauces) and each dish came out clearly tailored, remembered, and our preferences respected - without ever being made a fuss over. This meal was absolutely yummy in a way that felt incredibly intentional. Very much appreciated and recommend. and don’t miss out on sitting on the bar to enjoy watching it all unfold!

Fantastic meal here summer of 2024 that I’ll never forget. Service was excellent!

This was just outrageously good. Though the flavours were totally unique, it really felt like eating at a Cantonese restaurant, where everything was delicate and showcased the ingredients used in a really considered way. A highlight was the rabbit dish, which involved an immense amount of labour but the outcome was a deceptively simple dish that delivered on all the best parts of eating a rabbit and none of the bad. The hindsholm pork broth + char siu, Norwegian scallop and Fjord shrimp were also highlights among a meal that really didn’t miss on any dish. Not to mention that the service was super personable, engaged and worked hard to enhance our time there. This was easily a top 3 meal we’ve had in Europe and I wouldn’t hesitate to come back, knowing that their seasonal approach would probably deliver an exceptional but entirely different experience next time.