Sample some of the best beers in Denmark at Copenhagen Beer Festival 2013 at Tap 1 on 23-25 May 2013.

The Danish Beer Enthusiasts invite you to taste the diversity in Danish – and selected foreign – beers at Ølfestival (Beer Festival) 2013 at Tap 1 in Vesterbro on 23-25 May 2013.
The beer-lovers have gathered more than 70 exhibitors – among them our house brand, Nørrebro Bryghus – mostly smallish, local breweries, who will let you sample more than 700 different beers.
NB If you buy your ticket in advance you will be allowed to enter the Beer Festival one hour before the ticket sale at Tap 1 starts!

More about the best beers in Denmark
Find more information about Copenhagen Beer Festival 2013 and buy your ticket at billet.net.
Or sample some of the beers with a traditional Danish lunch with home-made open-faced sandwiches at Restaurant Kronborg. We invite you to book your table.

Danish magazine, COPENHAGEN FOOD, keeps you updated on food, travel, strong personalities and the best restaurants in Copenhagen. Browse our copy next time you enjoy your lunch at Restaurant Kronborg.

The popular food magazine, COPENHAGEN FOOD, celebrates summer and all the pleasures it brings in its May-June-issue.
Check out the summer issue to learn more about the grand old man of Danish cuisine Søren Gericke, find the best spots on the island of Hven, recipes for new exciting kebabs, the best fish dishes of the season…  and much, much more.

More about the summer issue of COPENHAGEN FOOD
Pick up a copy of COPENHAGEN FOOD at your newsagent’s, subscribe and get special offers, and remember to join their community on Facebook.
Or book a table at Restaurant Kronborg and browse our copy of COPENHAGEN FOOD while you enjoy our home-made open-faced sandwiches for lunch.

”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: “Great menu, reasonable prices and friendly, no, cordial service by great waiters who focus on their guests. Well planned order of servings, and great beer and aquavit from choice suppliers… “.

More about the Danish lunch at Restaurant Kronborg
Read the complete review – and see the pictures – at Tripadvisor.com. Or enjoy your own traditional Danish lunch with home-made open-faced sandwiches at Restaurant Kronborg.
We invite you to book a table.

Restaurant Kronborg is open till 22 on Thursday 25 April and 11-17 on General Prayer Day, Friday 26 April, 2013.

Restaurant Kronborg is open 11-17 on General Prayer Day, Friday 26 April, and till 22 the night before, Thursday 25 April 2013.
Celebrate the holiday with our homemade ‘smørrebrød’ or our delicious spring platter.
The platter mixes some of spring’s delicacies with the favourites of our regulars:
-          Herring with ramson crème
-          Cognac graved salmon with mustard dressing
-          Pan-fried fillet of plaice with remoulade
-          Roastbeef of lamb with pickled red onions and crème of oven-baked apples
-          Vesterhavsost (mature, dry Danish cheese)
All this at the reasonable price of DKK 225.

The spring platter – or our á la carte open-faced sandwiches – tastes even better with a couple of well-brewed draft beers from Nørrebro Bryghus.
We invite you to book your table in advance.

‘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:

Marinated herring in ramson
Salt-fried herring with soft-boiled onions, pickled beet root and mustard
-
Pan-fried fillet of plaice with ’remoulade’
-
Rimmed salmon with herb-crème
Cod roe with mayonnaise and freshly peeled Greenlandic shrimps
-
’Hen salad’ with bacon
-
Scraped raw beef on rye bread, pan-fried in butter, crisp spinach leaves with a raw egg yolk and Vesterhavsost
Roast pork with pickled red cabbage and cucumber
-
’Blå Kornblomst’ (mild Danish blue cheese) and Camembert with fig compote
-
Classic apple trifle with macaroons and port wine

Everything was of course home-made and served with rye bread, white bread, crispbread, butter and lard.

Some of the best beers and aquavit in town
With the ’smørrebrød’ we served New York Lager, Forårs Bock and King’s County Brown from tap – all the beers are from Nørrebro Bryghus – and Schumachers Aquavit (bog-myrtle and sloe).

Enjoy your own ’smørrebrød’ at Restaurant Kronbog
Check out the menu for ’smørrebrød’ at Restaurant Kronborg, book a table or send us an email if you want to know more about private parties in our cosy restaurant.

”The classic Restaurant Kronborg is situated in the middle of the medieval centre of Copenhagen with its cosy streets and alleys. The restaurant serves tasty, classic open-faced sandwiches in a lively atmosphere,” writes popular Copenhagen Guide, AOK.dk, recommending our Easter lunch.

The popular Copenhagen guide, AOK.dk, recommends Restaurant Kronborg in its guide: The 5 places to eat Easter lunch.
AOK.dk writes: ”The classic Restaurant Kronborg is situated in the middle of the medieval centre of Copenhagen with its cosy streets and alleys. The restaurant serves tasty, classic open-faced sandwiches in a lively atmosphere – just as it should be.” .
Read the rest of the guide at AOK.dk (sorry, in Danish only).

The menu for our Easter lunch
This Easter we spoil you with a platter with:

Herring with ramson crème and hardboiled egg
Cognac-cured salmon with sweet mustard dressing
Pan-fried fillet of plaice with ’remoulade’ and lemon
-
Vol-au-vent with lamb in dill
Roast pork with red cabbage and pickled cucumber
Vesterhavsost (mature, dry cheese) with fig compote

The Easter platter is DKK 225 (per person)

Beer for the Easter Platter
We recommend that you enjoy the fishes with a glass of crisp, slightly bitter New York Lager and the meat dishes with a full-bodied, aromatic Forårs Bock – both from local artisan brewery, Nørrebro Bryghus.

Opening Hours for Easter
Please note that this Easter we are open on:
Maundy Thursday 28 March
Good Friday 29 March
Easter Day 30 March
All days from 11.00 to 17.00.
We are closed 31 March and 1 April 2013

Book your table in advance 
We also serve á la carte open sandwiches during the Easter holiday – please check our lunch menu.
As we only have a few vacant tables left we invite you to book in advance.

”Truly an outstanding lunch” writes Emilie Bjørnsen, who had invited seven selected elite bloggers from Yelp.dk for a Danish lunch with open-faced sandwiches with a twist, artisan beers from Nørrebro Bryghus and Sherry Aquavit at Restaurant Kronborg. Photo by Chris Tonnesen

”We were spoiled big time,” says Emilie Bjørnsen, web community manager at Yelp.dk.
Emilie had invited seven select elite bloggers from Yelp.dk for a Danish lunch with open-faced sandwiches with a twist, artisan beers from local brewery, Nørrebro Bryghus, and Sherry Aquavit at Restaurant Kronborg.

Open-faced sandwiches with a twist
The menu consisted of herring with ramson crème, freshly boiled cod roe with hand-peeled shrimps, lightly grilled fillet of beef with Dijon crème and fresh horseradish, honey glazed pork with sweet and sour apples, Vesterhavsost with fig compote and fragilité with rhubarb crème.

Ølmenu fra Nørrebro Bryghus
Beer Ambassador, Kasper Larsen, from Nørrebro Bryghus had composed a beer menu consisting of Ceske Böhmer, New York Lager, Bombay Pale Ale and Nørrebro Bryghus’ version of an Easter brew: Forårs Bock (literally: Spring Bock). For the cheese the guests had an aromatic Sherry Aquavit.

Read Emilie’s blog post (sorry, in Danish only) and see more of Chris Tonnesen’s brilliant photos.

Enjoy a Danish lunch at Restaurant Kronborg
Check out the lunch menu at – and feel free to book a table for some home-made, classic Danish open-faced sandwiches.

Recipes for the twisted sandwiches
If you prefer venturing into the kitchen yourself, we invite you to check out the recipes for lightly grilled fillet of beef with Dijon-crème and fresh horseradish or honeyglazed apple and pork.

Danish food magazine, COPENHAGEN FOOD, keeps you updated on food, restaurants, travel and other enjoyable things. Browse our copy next time you enjoy your lunch at Restaurant Kronborg.

“Yes, you are allowed to play with your food,” says foodie magazine, COPENHAGEN FOOD, in their spring issue.
Read the spring issue of the popular foodie magazine to watch food artist, Ida Skivenes, play with the food for her Easter lunch, learn more about the playful stand up-comedian Casper Christensen’s new restaurant, Congo, and to find out how Denmark’s most feared food reviewer, Søren Frank, sleeps like a baby at night… and much, much more.

More about the spring issue of COPENHAGEN FOOD
Pick up a copy of COPENHAGEN FOOD at your newsagent’s, subscribe and get special offers, and remember to join the community at their Facebook-page.
Or book a table at Restaurant Kronborg and browse our copy of COPENHAGEN FOOD while you enjoy our home-made open-faced sandwiches for lunch.

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…

Herring with ramson crème
and hardboiled egg
Cognac-cured salmon
with sweet mustard dressing
Pan-fried fillet of plaice
with ’remoulade’ and lemon
-
Vol-au-vent with lamb
in dill
Roast pork with red cabbage
and pickled cucumber
Vesterhavsost (mature, dry cheese)
with fig compote

DKK 225 (per person)

Beer for the Easter Platter
Enjoy the fishes with a glass of crisp, slightly bitter New York Lager and the meat dishes with a full-bodied, aromatic Forårs Bock – both from Nørrebro Bryghus.

Opening Hours for Easter
We serve the Easter platter from Monday 11 to Saturday 30 March 2013 from 11 to 17 (closed on Sundays).
Please note that we are open on:
Maundy Thursday 28 March
Good Friday 29 March
Easter Day 30 March
We are closed 1 and 2 April 2013
We invite you to book in advance at Restaurant Kronborg.

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

Ingredients
Four steak fillets (approx. 100 gr. each)
Four slices of rye bread, buttered

Dijon crème
½ dl sour cream 38 %
1 tbsp good Dijon mustard
Salt, pepper & sugar

Oven-baked cherry tomatoes
200 gr. cherry tomatoes with stalk
3 tbsp olive oil
Salt & pepper

Garnish
Fresh horseradish

Flavour the beef fillets with salt & pepper and pan-fry them one to two minutes on each side at medium heat. Leave the fillets to rest for the same period as they have been on the frying pan and slice them thinly. Mix the Dijon mustard and the sour cream and flavor the mixture with the spices.

Layer the cherry tomatoes in an oven-proof tray and pour the olive oil over them. Flavour with salt & pepper and turn the tomatoes till the olive oil is evenly distributed. Bake the tomatoes in the oven for approx. 1 ½ hours at 100 degrees Celsius. They should still be hot when they are served.

Arrange the sliced fillet of beef on the buttered bread. Garnish with two-three spoonfuls of the Dijon crème and the cherry tomatoes. Finish off by slicing the fresh horseradish over the fillet of beef.

Beer Ambassador Kasper Larsen from Nørrebro Bryghus recommends Bombay Pale Ale for the lightly grilled fillet of beef.

Photo by Mads Eneqvist at Spiseliv.dk.