28/07/2025: 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.
20/07/2025: 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.
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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.
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