Autumn calls for slightly heavier dishes and our regulars love this flavourful version of the classic pan-fried herring. Continue reading →
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 →
“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 →
“’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 →
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…
RECIPE: BEEF TARTARE WITH RASPBERRIES, CRÈME OF SMOKED CHEESE AND RYE BREAD CRISPS
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
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)
Salt & Pepper
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.
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.
“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 →
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 →
“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 →
“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 →