Kong Hans Kælder København

King Hans Cellar is one of Copenhagen’s earliest Michelin-starred restaurants. The number and variety of amuse-bouches and petits fours immediately show how much care goes into the experience. The final dessert trolley — with 11 different items — is genuinely impressive, though almost overwhelming. Located in the city center, the restaurant is easy to reach. The only drawback is the weak phone signal, likely due to the building’s age. Amuse Bouche ⭐️⭐️⭐️⭐️ A wasabi-driven sweet heat with a faint hint of oyster. Hors d’Oeuvre ⭐️⭐️⭐️⭐️⭐️ Crisp, dairy-rich bite where the salmon is subtle. Shrimp cocktail: crunchy, rich and savoury. Caviar taco: crisp with a clean herbal aroma. Foie gras: sweet, smooth, and layered. Soft-boiled quail egg: bursts instantly, pairing caviar salinity with the richness of yolk. Truffle mille-feuille: flaky with intense black truffle aroma and oiliness. Fried croquette: warm, savoury, with a touch of heat. Scallop ⭐️⭐️⭐️⭐️⭐️ The creaminess of the mousse, the salinity of caviar, and the sweetness of scallop merge into a rich sweet–savory–creamy bite. Dover Sole ⭐️⭐️⭐️⭐️ A firmer cut of fish with a sauce that leans more salty and acidic. Surf & Turf ⭐️⭐️⭐️⭐️ Sweet–sour seasoning; lobster is fresh and sweet. The wonton-style component adds a playful twist. Stuffed Morels ⭐️⭐️⭐️⭐️⭐️ A very layered dish: creamy sauce, sweet onions, fresh asparagus, and the crisp umami of morels coming together beautifully. Quail ⭐️⭐️⭐️⭐️ A classic French preparation. Tender meat, truffle fragrance, and foie gras richness. Slightly heavy if eaten in quantity, but excellent in moderation. Lamb ⭐️⭐️⭐️⭐️ Tender lamb with a sauce made from the animal’s favourite forage—an interesting and thoughtful detail. Champagne Granita ⭐️⭐️⭐️⭐️ Sweet–tart with clear yuzu notes showing citrus aroma, acidity, and mild bitterness. Belle de Boskoop ⭐️⭐️⭐️⭐️ A dessert built entirely around apples—intense, varied, and surprisingly not monotonous. Kong Hans Dessert Trolley ⭐️⭐️⭐️⭐️⭐️ Coconut sorbet with caviar — unexpectedly excellent pairing. Panna cotta — rich with strong mango flavour. Crêpe — theatrical and citrus-forward. Chocolate cake — must-try; dense, smooth, aromatic. Total: 3020 DKK Recommendation score: 8.5/10

It may “only” have two stars, but it is still the best restaurant in Copenhagen in my opinion. We had fantastic food, great service and the wine was top notch throughout. Truly a fantastic experience all the way through.

Absolutely fantastic dining experience - both taste-wise and visually. Sublime food in beautiful surroundings. Sweet, attentive, professional and knowledgeable waiters.

Great restaurant the cheese was outstanding

Amazing food, amazing service. Beautiful place. Could not be any happier.

⭐️ Atmosphere: 4/5 🍽️ Food & Drink: 5/5 🙋 Service/Staff: 5/5 💰 Price/Value: 4/5 **“King Hans Cellar is the kind of place where the food does the talking — and what it says is nothing short of poetic. Every plate that landed on the table was executed with near-flawless precision. Think: scallops so tender they practically melt, sauces whispering layers of umami, and textures balanced like a symphony. The wine list? Encyclopedic. A sommelier’s playground — bold vintages, unexpected pairings, and deep cuts that show someone behind the scenes really knows their bottles. Service was spot on — polished, present, but never hovering. They read the table like pros. Now, the atmosphere. A little too quiet. Understated elegance or just... lacking soul? That’s up for debate. You don’t come here for a buzzing scene — you come for the craft. Pricey? Definitely. But in Copenhagen’s fine-dining landscape, it holds its own. You’ll leave lighter in the wallet, but heavier with culinary memories. Perfect for a slow, indulgent evening where food and wine are the only things that matter.