”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. Download the article as a pdf
Søren Frank concludes: Continue reading →
“I always point out that at Kronborg they quite simply serve the best fillet of plaice with remoulade (traditional Danish relish). Pan-fried in butter.” writes the popular food blogger and cookbook writer, Thomas Alcayaga, under the headline “My 10 favourite restaurants in Copenhagen”.
“I’m a sucker for ‘smørrebrød’ (open rye) and aquavit. And preferably classic and well-prepared. Further to the fact that everything is home-made, Kronborg can boast of amazing service which is one of the reasons that I/we keep coming back again and again,” writes the popular food blogger and cookbook writer, Thomas Alcayaga, under the headline “My 10 favourite restaurants in Copenhagen”. Continue reading →
We welcomed Chaîne de Rôtisseurs Denmark for a traditional Danish Sunday lunch, served family style with 13 dishes, on Sunday 5 May 2016.
“Restaurant Kronborg, a classic Copenhagen lunch restaurant, recently has sharpened its gastronomic profile while keeping the experience of one of the city’s ‘old school’ places. “Smørrebrød” (English: open sandwich) is served in the honoured Danish culinary tradition. Some claim it is the only truly Danish contribution to world gastronomy,” writes Jørgen Krenk, Bailli Délégué at Chaîne de Rôtisseurs Denmark.
Chaîne de Rôtisseurs is the world’s largest and most highly acknowledged organisation for lovers of gastronomy. The organisation aims to Continue reading →
We served fillets of sole with “dillnaise” and hand-peeled Greenlandic shrimps as the second dish for the menu we had developed for food festival Copenhagen Cooking 2015.
The “dillnaise” is also great with fillets of plaice.
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 →