It is easy to make aquavit with the first beech buds of the year; however you need to be prepared to pick the buds just as they burst into bloom…
When the beech bursts into bloom spring has truly arrived in Denmark.
Every year we gather the first beech buds and make the fresh, aromatic aquavit with beech buds.
The recipe is simple but you have to prepared to pick the buds just as they burst into bloom… Continue reading →
Crisp, new Danish asparagus is one of the most popular dishes among our regulars when we write it on our specials board.
We serve the asparagus with a creamy sauce mousseline and juicy, freshly peeled shrimps.
New Danish asparagus are an amazing spring delicacy – and very popular among our regulars when we write it on our specials board in early May every year.
We serve the crisp asparagus with a creamy sauce mousseline and juicy, freshly peeled shrimps. Continue reading →
”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 →
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. Download the article as a pdf
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 →
“Be ready for Restaurant Kronborg’s epic ‘Gentlemen’s Lunch’ with an empty stomach ready for all the pan-fried plaice and sweet remoulade, roast pork with pickled red cabbage, and the fresh beef tartare of the season you can handle,” recommends Journalist and Foodie Alexandra Pereira in her article about the best ‘smørrebrød’ restaurants in Copenhagen.
“Take a dazzling, delicious (and maybe slightly schnapps-hazed) tour of Denmark’s national treasure: the open-faced sandwich aka ‘smørrebrød’,” invites Journalist and Foodie par excellence Alexandra Pereira in the Icelandic magazine WOW.
Alexandra guides new-comers to Copenhagen to her favourite ‘smørrebrød’ restaurants and visited us for a Gentlemen’s (or women’s) luncheon. 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” (previously on Radio 24/7, now on Podimo and HeartBeats). 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 →
“Here it’s all about “hygge” and home-made food made from great ingredients and there’s plenty of it,” write the foodies behind the culinary online universe, Copenhagen Food about Restaurant Kronborg. They have put together a guide, featuring the best places in Copenhagen to have your “julefrokost”.
”Are you looking for a restaurant where you and your friends can enjoy “julefrokost” in Copenhagen? There are plenty of great places, traditional as well as modern. A safe bet for the truly classic Christmas lunch for you and your party is Restaurant Kronborg in Brolæggerstræde. Here it’s all about “hygge” and home-made food made from great ingredients and there’s plenty of it,” write the foodies behind Continue reading →