SØREN FRANK: ”THE BEST CLASSIC ’SMØRREBRØD’ IN TOWN”

smørrebrød open-faced sandwiches lunch restaurant kronborg copenhagen søren frank berlingske review

”Razor sharp execution of ’smørrebrød’… in a cosy ambience, with efficient service and reasonable prices,” ensured us five stars from Søren Frank, Restaurant Reviewer at Danish daily, Berlingske.
The review was published on Thursday 7 February 2019.

“There is no fiddling about at Kronborg, just razor sharp execution of classic ‘smørrebrød’ (aka open-faced sandwiches),” writes Søren Frank, one of the most respected restaurant reviewers in Denmark, in the Danish daily Berlingske Tidende on Thursday 7 February 2019.
Søren Frank concludes: “With a double espresso in front of us, we quickly agreed that classic ‘smørrebrød” isn’t executed in a sharper way, at present, than in Kronborg’s basement. It is difficult to imagine that you can achieve a higher level, unless you introduce pioneering ingredients or techniques”.
“Add cosy ambience, efficient service and reasonable prices and there is no alternative to sending five stars their way.”

“The food is prepared perfectly with really good ingredients”

Søren Frank and his companion instantly noticed that ”the fire was lit in the fireplace and there was good acoustics in the cosy basement” and went on to focus on the specials of the day on the blackboard.
Frank began with the first codroe of the season and says: ”A very generous serving of well-cooked codroe, rising like a round tower from the plate, arrived. It was topped with large, juicy deep-red shrimps, for once with sufficient taste to be justified. Most important, however, was almost the quality of the well-balanced home-made mayonnaise… “.
The serving – and especially the mayonnaise – highlighted, according to Søren Frank, that for a simple traditional kitchen, like the Danish, to succeed it takes that “the food is prepared perfectly with really good ingredients.”

”Best fish with ’remoulade’ in town”

“The project, which my companion was undertaking on the other side of the table, was however even more interesting,” elaborates Søren Frank.
”It was a serving of fillet of plaice, which I do not remember having had better. First of all because the two lightly breaded fillets were pan-fried to complete crispiness, to an extent that the juice was still jumping off the fish. Secondly, the light home-made remoulade was masterly, quite coarse in consistency with a high content of vegetables.”
Søren Frank and his companion furthermore enjoyed our pickled herring, and meatballs with pickled red cabbage as well as selected beers from Nørrebro Bryghus.
We are proud and happy for this rave review and encourage you to read the complete review at Berlingske.dk (in Danish and for subscribers only, sorry!).