sample menu at kong hans kælder
Nestled in the heart of København K, King Hans Cellar presents an exquisite array of dishes that perfectly blend classic French culinary techniques with modern Nordic influences. Known for its sophisticated atmosphere and impeccable service, this upscale venue invites you to embark on a refined gastronomic journey through its thoughtfully curated menu.
starters
Oysters with cowberries, smoked oil, and caramelized onion — an elegant opener that balances the briny freshness of oysters with the tartness of cowberries, enhanced by the deep, smoky aromas of smoked oil and sweetness from caramelized onion. This dish sets the tone for a meal steeped in nuanced flavors and refined execution.
mains
Monkfish with Pata Negra fat, Jerusalem artichokes, pickled mushrooms, and apples — a standout main course combining the firm, succulent texture of monkfish with the rich, nutty flavors of Pata Negra fat. The dish is elevated by earthy Jerusalem artichokes, tangy pickled mushrooms, and crisp apple slices, creating a harmonious balance of tastes and textures that embody contemporary Nordic elegance.
desserts
Pithivier with black winter truffle and sauce vin jaune — a sophisticated dessert that surprises with its savory undertones. The flaky, golden pithivier encloses aromatic black winter truffle, while the velvety sauce vin jaune adds a subtle, tangy richness. This dish encapsulates the restaurant’s flair for marrying tradition with innovation in its sweet offerings.
drinks and specials
Accompany your meal with an expertly curated wine list featuring both classic vintages and innovative Nordic selections. The bar also offers a variety of finely crafted cocktails and an impressive range of beers, ensuring every palate is catered to in this intimate and elegant setting.
- Signature atmosphere featuring Gothic arches and an intimate dining experience.
- Expert service acclaimed for attentiveness and culinary precision.
- Ideal for groups looking to savor a sophisticated multi-course dining experience.
