We are delighted to be able to offer Drink’in the Sun to those of our guests who prefer a non-alcoholic beer. Drink’in the Sun is a perfect match for our flavour-filled fish “smørrebrød” but it is also great with our classic “smørrebrød” favourites, like roast beef with remoulade and fresh horseradish.
It took a special kind of yeast before the acclaimed Danish micro-brewery, Mikkeller, was able to produce Drink’in the Sun, their first non-alcoholic beer to actually taste good.
Mikkel Borg Bjergsø, Founder and Owner of Mikkeller, says: Continue reading →
”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: Continue reading →
“The seasoning was perfect, distinct without being too much and it is – without comparison – the best traditional meat balls I have had in a Danish restaurant,” said Restaurant Critic, Martin Kongstad about our ‘frikadeller’ (meat balls).
Martin Kongstad even included our humble ‘frikadeller’ on his Top-5 list of food experiences in 2018 (photo: Radio 24/syv).
“I have never – and I repeat – never had decent ‘frikadeller” (meat balls) in a lunch restaurant,” says Restaurant Critic, Martin Kongstad, when he reviewed our Christmas Lunch in November 2018.
This changed when he paid us his second visit, which made him claim: Continue reading →
Ole Troelsø readily recommends Restaurant Kronborg if you are looking for modern ‘smørrebrød’ in a classic environment with 18th century Copenhagen charm. Ole Troelsø is the Culinary Editor at Danish business daily Børsen and Author of the book “The Best ‘Smørrebrød’ in Denmark”.
“The Christmas lunches are fast approaching and it is time to probe the market for ‘smørrebrød’,” says Ole Troelsø, Culinary Editor at the Danish business daily Børsen, under the headline “The Map of the Best ‘Smørrebrød’ in Denmark”.
Adding, “Luckily they are better than ever before.” Continue reading →
”Classic Danish ’hygge’ with a sense for details,” says Martin Kongstad in his review of Restaurant Kronborg’s Christmas lunch in the programme ”Bearnaise is the king of the animals” on Radio 24/7. He highlights, among other delicacies, our “Christmas herrings”, which he claims have had “one more notch on the ‘hygge’ button” and the pan-fried fillets of plaice with home-made relish.
“Restaurant Kronborg serves traditional Danish food with the same pride and simplicity as the best Parisian bistros and the foremost Roman trattorias,” says Martin Kongstad in his review of his “Christmas lunch” with us.
Martin Kongstad is an acknowledged Danish author, journalist and reviewer. He has chosen an untraditional and quite interesting format for his reviews in Continue reading →
We had the good fortune to get some haunches of the popular Danish “summer venison” and serve them, quite simply, with gooseberry compote and redcurrants.
The season is quite short so we invite you to enjoy them now – preferably with a full-bodied King’s County Brown Ale from Nørrebro Bryghus.
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 →
We love a tangy, traditional Danish gooseberry compote (or gooseberry ‘porridge’, as we call it in Danish) and it’s always very popular when we have it on the specials board.
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 →