Our Head Chef, Jimmi Bengtsson, found inspiration in the eternal favourite, beef béarnaise, for this popular “smørrebrød” dish. It’s pure comfort food and our regulars love it… Continue reading →
We always have a traditional beef tatare, which guests season themselves at the table, on our regular menu. However, especially our regulars love it when the kitchen experiments with a seasoned beef tartare to be featured on the specials board.
One of the most popular seasoned tartares is this autumn variety…
Recipe for beef tartare with raw egg yolk, pickled mushrooms and potato crisps Continue reading →
The season for the popular Danish “summer venison” is short so we recommend you enjoy the tasty meat while you can.
We like to serve the venison as traditional “smørrebrød” with a tangy gooseberry compote and sugary redcurrants.
Recipe for haunch of “summer venison” with gooseberry compote and redcurrants Continue reading →
Gooseberries are some of the most flavourful berries we enjoy during the Danish summer but it seems like the berries have fallen into oblivion in recent years…
This traditional gooseberry compote (or gooseberry ‘porridge’, as we call it in Danish) is always popular when we have it on the specials board. We are happy to share the recipe if you would like to try it at home.
Recipe for “*Gooseberry compote” Continue reading →
“Sun over Gudhjem” (literal translation Sun over God’s home) is a classic “smørrebrød” dish with a slightly confusing name until, that is, a kind soul informs you that Gudhjem is a town on the Danish Island Bornholm famous for its tasty smoked herrings and its beautiful beach.
Recipe for “Sol over Gudhjem”
The cured salmon with deep fried salmon skin and apple celery crème is one of the most popular dishes on our menu – and to our minds one of the most beautiful!
So when one of our regulars asked for the recipe we were of course delighted to share it…
Recipe for Cured Salmon with Deep Fried Salmon Skin and Apple celery Crème Continue reading →
We developed a herring recipe with crème of apple and chives – and lots of flavour – for the “smørrebrød” menu we served for food festival Copenhagen Cooking 2015.
The herring became so popular that we put it on our summer platter on the blackboard.
Now summer – and the herring – has ended, and if you miss the flavourful herring we are happy to share the recipe …
RECIPE FOR HERRING WITH CRÈME OF APPLE AND CHIVES Continue reading →
We developed a flavourful “dillnaise” (mayonnaise with finely chopped dill) for the delicate sole fillets we served for our “smørrebrød” menu for food festival Copenhagen Cooking 2015.
The “dillnaise” became so popular that we decided to use it for the fillets of plaice on our regular menu.
Recipe for pan-fried fish fillets with “dillnaise” and shrimps Continue reading →
Salmon is always popular at Restaurant Kronborg. We started out serving the salmon as part of our Easter platte but the fresh spring version of cured salmon received so much praise from our regulars that we decided to include it on our regular lunch menu as an individual “piece of smørrebrød”.
RECIPE FOR CURED SALMON WITH HERBS AND LIME, SERVED WITH A SWEET LIME CRÈME Continue reading →
Leg of lamb is a popular spring dish in Denmark. We serve our leg of lamb roasted, as “smørrebrød”, complementing the succulent meat with a flavourful tangy-sweet crème of apples and pickled red onions.
RECIPE FOR ROAST LAMB WITH CRÈME OF APPLES AND RED ONIONS Continue reading →