herring smørrebrød open-faced sandwich lunch restaurant copenhagen

In the autumn ’smørrebrød’ should be more flavourful and filling. Maybe that is why this pan-fried herring with ’broken’ potato salad, herbed oil and caperberries is one of our most popular specials in September and October.

Autumn calls for slightly heavier dishes and our regulars love this flavourful version of the classic pan-fried herring.   Continue reading →


best lunch restaurant copenhagen kronborg berlingske aok

”The details are top-notch at Kronborg whether it concerns frying a fillet of plaice or whipping up the best home-made mayonnaise,” explains the expert jury about Berlingske and AOK’s nomination for BEST LUNCH IN COPENHAGEN 19.

Every year Danish daily Berlingske and their culture section AOK celebrate people, buildings, breathing spaces, bars and restaurants which make Copenhagen special.
An expert jury has chosen 20 categories and in each category they have nominated five potential “Best in Copenhagen”-winners.
We are proud and honoured to have been nominated for “Best Lunch in Copenhagen 2019”.
The jury explains their nomination by stating:   Continue reading →


smørrebrød open-faced sandwiches lunch restaurant kronborg copenhagen søren frank berlingske review

”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 →

“Denmark’s Best ‘Smørrebrød’” – according to Ole Troelsø

Denmark's best smørrebrød ole troelsø restaurant kronborg lunch

“This book will guide you to places which are in command of their genre, portray the places and the people running them as well as tell the complete story about how ‘smørrebrød’ has developed through the ages,” says Ole Troelsø about his new book, “Denmark’s Best ‘Smørrebrød’”.

“’Smørrebrød’ (aka open sandwiches) is not what it used to be. It is so much better,” writes Ole Troelsø, Author and Culinary Editor at the Danish business daily Børsen, in his new book “Denmark’s Best ‘Smørrebrød’”.
Ole Troelsø is the leading ‘smørrebrød’ writer in Denmark and in “Denmark’s Best ‘Smørrebrød’” he scrutinizes the different genres   Continue reading →


smørrebrød lunch restaurant kronborg copenhagen beef tartre recipe

Our summer beef tartare gets its creaminess from the smoked cheese, its punch from the fresh horseradish, the tartness from the raspberries and its crunch from the rye bread crisps. All the elements a great-tasting “smørrebrød”-dish should have…

Our Head Chef, Jimmi Bengtsson, has taken inspiration from possibly the season’s tastiest berry, the raspberry, for this summery tartare. The tartare is on the specials board and goes down a storm with our regulars…


Four servings

600 grams of tender beef
1 piece of fresh horseradish, (6-8 centimetres) shredded finely
1 small red onion, chopped finely
2 tbsp olive oil
Salt & pepper

Créme of smoked cheese
2 dl smoked cheese
1 dl sour cream 38 %
Salt & pepper

Raspberry syrup
1 dl raspberry vinegar
½ dl sugar

Rye bread crisps
4 thin (4-5 mms) slices of dark rye bread (the bread does not need to be fresh)
“spray lard”
Salt & Pepper

15-20 raspberries
Fresh herbs

4 slices of dark rye bread, buttered

Preparation of the beef tartare
Process the meat in a meat grinder, until all the fat and irregularities are gone. If you do not have a meat grinder this can be done with a super sharp knife.
Stir the minced meat with all the ingredients and season the mince with salt & pepper.

Créme of smoked cheese
Stir the smoked cheese with the sour cream and season the mix with salt & pepper.

Raspberry syrup
Pour the raspberry vinegar and the sugar into a pan. Bring the mix to the boil and leave it boil till it turns into a viscous syrup (10-15 minutes)
Leave the syrup to cool off.
If the syrup is too thick you can thin it with water, if it is too thin you can boil it for another couple of minutes.

Rye bread crisps
Spray a roasting pan with lard. Place the slices of rye bread on the roasting pan and spray them with lard on top. Sprinkle salt and pepper on the slices of rye bread.
Bake the slices of rye bread till they turn crisp (10-15 minutes at 150 degrees Celsius).

Make balls of the meat and punch the balls till they have the size and thickness you want. Cut the surface of the tartare with a knife to create a criss-cross-pattern and place the tartare on a plate on top of the buttered bread.
Place a scoop of the crème (about the size of a hen’s egg) on top of the meat. Pour the raspberry syrup in zigzag-pattern over the crème. Garnish with raspberries, rye bread crisps and fresh herbs.

The Danish Veterinary and Food Administration writes on its website: “The risk of getting infected by salmonella from store-bought Danish eggs is very small. You will hardly find any salmonella in Danish eggs.” (updated on 2 August 2017).
If you want to be 100 % sure that you avoid the risk of contamination, you need to use pasteurized eggs. However, they don’t taste as well…
Furthermore it is necessary to maintain a very high kitchen hygiene and use super fresh meat, when serving beef tartare.

If you want your beef tartare to pack more of a punch, add more fresh horseradish.

We recommend a flavourful King’s County Brown from Nørrebro Bryghus and a classic Kronborg Akvavit with the beef tartare.


Camille Maja’s Guide to Lunch Restaurants in Copenhagen

lunch restaurant kronborg copenhagen guide camille maja

“Restaurant Kronborg is situated in the centre of Copenhagen and it makes me especially happpy that you can find good eateries at reasonable prices here,” writes Camilla Maja in her guide to her preferred lunch spots in Copenhagen.

“I think quite a few of the lunch spots in Copenhagen are popular because they have good-looking food. Here it’s all about the taste, and these eateries excel in the taste as well as the presentation,” writes popular lifestyle and food blogger Camille Maja in her LUNCH GUIDE TO COPENHAGEN on   Continue reading →

Lunch with Financial Times and EU Commissioner Margrethe Vestager

lunch financial times restaurant kronborg eu commissioner margrethe vestager smørrebrød

“I love it,” said EU Commissioner, Margrethe Vestager, about the “tarteletter” (old school Danish vol-au-vents) to Alex Barker from the international business paper, Financial Times, when the met over lunch at Restaurant Kronborg. Their lunch was part of the weekly interview series “Lunch with the FT”.

Financial Times – the leading business paper in the UK, possibly in the world – has a regular weekly column where a prolific journalist or editor interviews a personality from the world of politics, business or culture. The interview always takes place over a lunch (chosen by the interviewee) based on the idea of rediscovering the art of conversing preferably in pleasant surroundings, accompanied by food and drink.
In late September 2017 Financial Times published and interview by Alex Barker, head of the paper’s office in Brussels, with Danish EU Commissioner for Competition, Margrethe Vestager.
The interview took place at Restaurant Kronborg, and – even if it is in no way a restaurant review – we now know that   Continue reading →

Gastro: “Classic Smørrebrød – and Open on Sundays!”

classic smørrebrød lunch restaurant kronborg gastro

“The smørrebrød is the classic repertoire and so generously presented (without being overdecorated) that two dishes will satisfy anybody who is not ravished like a wolf,” writes foodie magazine Gastro about Restaurant Kronborg in their February edition.

“A classic Copenhagen restaurant, which in recent years has sharpened the gastronomic profile considerably, without guests loosing the feeling of visiting one of the city’s old school places,” writes foodie magazine Gastro about Restaurant Kronborg in their February edition.
Gastro elaborates:   Continue reading →

”Fantastic food exceptional service”

smørrebrød open-faced sandwich lunch restaurant kronborg copenhagen

“Beautifully cooked food, attentive service and genuine care,” writes Jonathan F in his review of the traditional Danish lunch at Restaurant Kronborg. He recommends our lunch and awards us five stars of five possible at Tripadvisor.

“We really cannot recommend it enough,” writes reviewer Jonathan F on the travel website, Tripadvisor, under the headline “Fantastic food exceptional service”.
Jonathan was at a loss to find   Continue reading →