”Yum-yum!”, writes GADE 1 in his review of the Danish lunch at Restaurant Kronborg and dishes out fem stars of five possible at Tripadvisor.com.
“Believe me: this is one of the best lunch restaurants in Copenhagen,” writes reviewer GADE 1 on Tripadvisor.com under the headline “Restaurant Kronborg…yum-yum!”.
GADE 1 rates his Danish lunch at Restaurant Kronborg at five stars out of five possible and elaborates: Continue reading
‘Smørrebrød’ is a tasty option for private parties in the evening. Scraped raw beef on rye bread, pan-fried in butter, with crisp spinach leaves, raw egg yolks and Vesterhavsost are very popular, when we have private parties at Restaurant Kronborg.
More and more people discover the charm of homemade ’smørrebrød’ at night time and on Saturday 6 April we had a birthday party with five servings of ’smørrebrød’. The grand finale was classic apple trifle like your grandmother used to make it…
Five servings of delicious home-made ’smørrebrød’
The birthday child had composed a menu with all his favourites: Continue reading
We celebrate Easter with a classic Danish lunch platter with herring, salmon, fillet of place, lamb, roast pork and cheese – preferably with a foaming draft beer from Nørrebro Bryghus and an aromatic Easter aquavit from Kronborg.
We celebrate Easter with a lunch platter inspired by the delicacies of the season – and a couple of our guests’ favourite dishes.
We spoil you with… Continue reading
Our head chef, Jimmi Bengtsson, experimented with beef fillet, Dijon mustard, cherry tomatoes and fresh horseradish for the food festival, Copenhagen Cooking – and the regulars had a new favourite. You will find his recipe at culinary website, Spiseliv.dk – or at the bottom of this page.
”Restaurant Kronborg twisted the traditional Danish open-faced sandwiches for the food festival, Copenhagen Cooking 2013 – Winter Edition. Chef Jimmi Bengtsson experimented with beef fillet, Dijon mustard, cherry tomatoes and fresh horseradish – and the regulars had a new favourite,” writes culinary website, Spiseliv.dk
You will find Jimmi’s recipe for lightly grilled fillet of beef with Dijon crème, baked cherry tomatoes and fresh horseradish at Spiseliv.dk (in Danish) or below (in English).
More lightly grilled fillet of beef with Dijon crème
You can be as lucky as to find the lightly grilled fillet of beef with Dijon crème, baked cherry tomatoes and fresh horseradish for lunch on the blackboard at Restaurant Kronborg.
Beer Ambassador, Kasper Larsen, from artisan brewery Nørrebro Bryghus recommends that you enjoy a Bombay Pale Ale with the lightly grilled fillet of beef.
Recipe for lightly grilled fillet of beef with Dijon crème, baked cherry tomatoes and fresh horseradish Continue reading
Our head chef, Jimmi Bengtsson, twisted the traditional Danish dish, pan-fried apple and pork, for the food festival, Copenhagen Cooking, and created the delicious honeyglazed pork with sweet and sour apples. You will find his recipe at culinary website, Spiseliv.dk – or at the bottom of this page.
”Restaurant Kronborg twisted the traditional Danish open-faced sandwiches for the food festival, Copenhagen Cooking 2013 – Winter Edition. Chef Jimmi Bengtsson experimented with the popular, traditional dish, pan-fried apple and pork – and the classic dish was reborn with a twist,” writes culinary website, Spiseliv.dk.
You will find Jimmi’s recipe for honey-glazed pork with pan-fried sweet and sour apples and lingonberries at Spiseliv.dk (in Danish) or below (in English).
More honey-glazed apple and pork
You can be as lucky as to find the honey-glazed apple and pork for lunch on the blackboard at Restaurant Kronborg.
Beer ambassador, Kasper Larsen, from artisan brewery Nørrebro Bryghus recommends that you enjoy a King’s County Brown for the honey-glazed apple and pork.
Recipe for honey-glazed pork with sweet and sour apples and lingonberries Continue reading
“You really get a sense of what Danish culinary excellence is all about,” writes Amy Strada in this week’s edition of The Copenhagen Post, as she reviews our “Open-faced sandwiches with a twist and choice artisan beers”-menu for the food festival, Copenhagen Cooking – winter edition.
“A twist that will turn heads,” writes Amy Strada in this week’s edition of The Copenhagen Post, as she reviews our Copenhagen Cooking-event, “Open-faced sandwiches with a twist and choice artisan beers”.
Amy Strada likes the twisted, traditional Danish lunch, complete with artisan beers from local brewery Nørrebro Bryghus.
She ends her review: “By utilising local brews, cheeses and wine, you really get a sense of what Danish culinary excellence is all about – with a twist.”
More about the twisted lunch and The Copenhagen Post
Read the rest of Amy Strada’s review online or in the web-version of this week’s The Copenhagen Post.
Or book a table for your own lunch with a twist at Restaurant Kronborg.
Please note that the menu is part of the food festival, Copenhagen Cooking – winter edition, and is only available till Thursday 28 February 2013 (unless otherwise arranged).
Restaurant Kronborg serves ’smørrebrød’ with a twist and choice beers from Nørrebro Bryghus, when the food festival, Copenhagen Cooking (winter edition), takes Copenhagen in February 2013.
The popular food festival, Copenhagen Cooking (winter edition), celebrates the delicacies of the season throughout February.
We are especially looking forward to gorging on “The Blue Gold” (better known as blue mussels) on a gastro cruise and the blue mussel bonanza at the food market, Torvehallerne, enjoy a 3 ½ hour taste odyssey into the innovative Nordic kitchen with Copenhagen Food Tours – and then of course our own event: ‘Smørrebrød’ with a twist and artisan beers from Nørrebro Bryghus.
More information about Copenhagen Cooking (winter edition)
Browse the programme for Copenhagen Cooking 2013 (winter edition) and feel free to book a table at Restaurant Kronborg if you should feel like tasting our twisted ‘smørrebrød’.
Photo by Copenhagen Cooking (part of the culture festival Wondercool Copenhagen)
Enjoy the fresh cod roe with home-made mayonnaise and juicy, hand-peeled Grenlandic shrimps. The cod roe is even better with a crisp pilsner from Nørrebro Bryghus and a ‘sensible’ Nordguld Akvavit.
One of the tastiest delicacies of the New Year is fresh cod roe. We serve our cod roe with home-made mayonnaise and juicy, Greenlandic hand-peeled shrimps.
The fresh cod roe is even better with a crisp pilsner from Nørrebro Bryghus and an aromatic Nordguld Akvavit.
We invite you to book your table for home-made ‘smørrebrød‘ at Restaurant Kronborg.
Our Head Chef, Jimmi Bengtsson, has composed an autumn platter with some of the season’s delicacies, like smoked breast of duck with blackberry crème and Vesterhavsost with compote of hip rose. The autumn platter is even better with a full-bodied Ravnsborg Rød and an aromatic Kronborg Akvavit.
Our head chef, Jimmi Bengtsson, was inspired by the food festival, Copenhagen Cooking, to compose a scrumptious autumn platter with some of the season’s delicacies:
- Herring marinated in lingonberries
- Cognac cured salmon with sweet mustard sauce
- Pan-fried fillet of plaice with ‘remoulade’
- Smoked breast of duck with blackberry crème
- Roast pork with pickled red cabbage
- Vesterhavsost with compote of hip rose
All at the reasonable price of DKK 215.
Autumn Lunch with Ravnsborg Rød and Kronborg Akvavit
The autumn platter – or our á la carte open-faced sandwiches – taste even better with a full-bodied Ravnsborg Rød from Nørrebro Bryghus or an aromatic Kronborg Akvavit.
We invite you to book your table.
Photo by Christian Liliendahl
Our Head Chef, Jimmi Bengtsson, celebrates the arrival of the new crop of Danish potatoes – and summertime - by composing some mouth-watering open-faced sandwiches with the summer delicacy, like potatoes with smoked salmon and crème of ramson, with ‘granny salad’ and deep-fried anchovies or an ‘Aquavit Sandwich’.
It’s a sure-tell sign that summer has arrived when the new crop of Danish potatoes hit the market. To celebrate the event we have created some mouth-watering open-faced potato sandwiches:
- Potatoes with smoked salmon and crème of ramson
- Potatoes with ‘granny salad’ and deep-fried anchovies
- ‘Aquavit Sandwich’ – with potatoes, marinated herring, red onions and crème of chives
Obviously the open-faced sandwiches are even tastier with a glass of foamy Jacobsen Saaz Blonde and a ‘sensible’ Kronborg Akvavit.
Feel free to book your table for a cosy lunch at Restaurant Kronborg.
Photo by Henrik Ploug at Stræderne.dk.