SØREN FRANK: ”THE BEST CLASSIC ’SMØRREBRØD’ IN TOWN”

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.
Søren Frank concludes:   Continue reading →

RECIPE: BEEF TARTARE WITH RASPBERRIES, CRÈME OF SMOKED CHEESE AND RYE BREAD CRISPS

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…

RECIPE: BEEF TARTARE WITH RASPBERRIES, CRÈME OF SMOKED CHEESE AND RYE BREAD CRISPS

Four servings

Tartare
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

Garnis
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).

Preparation
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.

TIP 1
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.

TIP 2
If you want your beef tartare to pack more of a punch, add more fresh horseradish.

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

 

RECIPE: PAN-FRIED COD ROE WITH LIME CRÈME AND DEEP-FRIED CAPERS

smørrebrød cod roe lunch restaurant kronborg

Our regulars love this version of the New Year’s favourite, cod roe: pan-fried with tangy-sweet lime crème and crispy deep-fried capers.

We love experimenting with our New Year’s favourite, cod roe. One of the most popular variations among our regulars is the pan-fried cod roe with tangy-sweet lime crème and crispy deep-fried capers.

Pan-fried cod roe with lime crème and deep-fried capers   Continue reading →

RECIPE: FRESH, BOILED COD ROE WITH MAYONNAISE AND SHRIMPS

cod roe smørrebrød lunch restaurant kronborg shrimps

Cod roe is a winter favourite among Danes. It is simple, fresh and delicious, when served freshly boiled as ‘smørrebrød’ with hand-peeled Greenlandic shrimps, home-made mayonnaise, lemon and dill.

We serve the freshly boiled cod roe, one of our absolute winter favourites, with hand-peeled Greenlandic shrimps, home-made mayonnaise, lemon and dill. Simple, fresh and delicious.

Fresh, boiled cod roe with mayonnaise and shrimps   Continue reading →

RECIPE: LIGHTLY GRILLED BEEF SIRLOIN WITH BEARNAISE MAYO’ AND PAN-FRIED TOMATOES

smørrebrød lunch restaurant kronborg copenhagen recipe

The lightly grilled beef sirloin with béarnaise mayo’ and pan-fried tomatoes is pure comfort food, and our regulars love it. Our Head Chef, Jimmi Bengtsson, found inspiration in the eternal favourite, beef béarnaise, for this popular “smørrebrød” dish.

Our Head Chef, Jimmi Bengtsson, found inspiration in the eternal favourite, beef béarnaise, for this popular “smørrebrød” dish. It’s pure comfort food and our regulars love it…   Continue reading →

RECIPE: BEEF TARTARE WITH RAW EGG YOLK, PICKLED MUSHROOMS AND POTATO CRISPS

 

smørrebrød copenhagen season danish recipe traditional

Our autumn beef tartare gets its creaminess from the raw egg yolk, its punch from the fresh horseradish and Dijon mustard, the tanginess from the pickled mushrooms and its crunch from the potato crips. All the elements the perfect “smørrebrød” should have…

We always have a traditional beef tatare, which guests season themselves at the table, on our regular menu. However, especially our regulars love it when the kitchen experiments with a seasoned beef tartare to be featured on the specials board.
One of the most popular seasoned tartares is this autumn variety…

Recipe for beef tartare with raw egg yolk, pickled mushrooms and potato crisps   Continue reading →

The Copenhagen Tales, book launch and Danish cuisine

 

Copenhagen tales best lunch restaurant Kronborg nørrebro bryghus

“We were served some amazing food in small portions (“snitter”),” writes Laura from TheCopenhagenTales about the launch party for the new guide to Danish cuisine, Eat Smart in Denmark.

“The book launch was celebrated in Copenhagen staple Restaurant Kronborg located in the old town center with a very cozy, typical Danish atmosphere, and we were served some amazing food in small portions (“snitter”) and local beer from Nørrebro Bryghus,” writes Laura from the smart and informative blog, The Copenhagen Tales.
Laura had been invited to the launch party for   Continue reading →

“6 things we love about Copenhagen”

Best lunch restaurant Copenhagen kronborg smørrebrød beer aquavit

Aaron Hicklin, Editor at leading American LGBT lifestyle glossie, OUT, was in Copenhagen and visited, among others, Restaurant Kronborg. Here he had a hearty lunch with ’smørrebrød’, beer from local artisan brewery, Nørrebro Bryghus and Nordguld aquavit from Aalborg Akvavit.

“The menu is strictly traditional. The famous Danish open sandwiches,” writes Aaron Hicklin, Editor at the leading American LGBT magazine, OUT. He recommends   Continue reading →

Anders Dall took the best photo of a “gentlemen’s lunch”

gentlemen's lunch restaurant kronborg best copenhagen

There were quite a few very fine entries in the competition about the best photo of a true “gentlemen’s lunch”. Anders Dall won the competition with this atmospheric composition featuring delicious food, plenty of drinks and, we imagine, great company.

In the beginning of November we held – in collaboration with possibly the sharpest foodie blog in Denmark, Gastromand.dk – a competition about the best photo of a “gentlemen’s lunch” on Instagram.
There were quite a few very fine entries: some very funny, some very aesthetic, and one participant had gone as far as to shoot the duck, which was prepared for the lunch, himself!
The winner was   Continue reading →

Christmas lunch for bon vivants

madetmere thomas alcayaga bon vivant best restaurant kronborg christmas lunch copenhagen

“As you can probably see I had an amazing evening. If you want to try Kronborg’s Christmas lunch you can read more (and less fuelled by aquavit) on their own website. You get the whole deal for DKK 379 – of course without drinks – which I find is great value,” writes food blogger and bon vivant Thomas Alcayaga about our Christmas lunch 2013.

”My eyes were teary – partly from a full stomach and partly from happiness. Then the roast pork arrived. Beautiful crisp crackling and juicy meat. Could one ask for more? Well, possibly another aquavit,” writes food blogger Thomas Alcayaga about our Christmas lunch on his popular food blog, Madetmere.
Thomas Alcayaga was one of the select   Continue reading →

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