Chefs Jakob Mielcke and Jan Hurtigkarl are icons in the Danish gastronomic world.

Both have a star-studded background in the industry. Jan was brought up in a chef’s family and with his father Roy presented a popular TV French cuisine programme. Chef Jan received a Michelin star for his restaurant “Les Étoiles” in 1983. Chef Jakob worked with 3 Michelin star chef Pierre Gagnaire from 1999 to 2003.

In 2003 Jan and Jakob started to work together firstly at Jan’s place then opening a new establishment in The Royal Garden of Frederiksberg.

Today, Jakob is the restaurant’s regular chef. ‘Avant-garde’ best describes the food served which constantly reflects the next thing about to happen. It is modern cuisine inspired by what is going on in nature.

We were welcomed in the Royal Danish Garden Company’s historic surroundings with a glass of our very ‘own’ Champagne Cuvée Chaîne de Rôtisseurs with delicious amuse-bouches.

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Carrot, ginger and kaffir lime and crab
vendace roe, edible crab, Youzu and Koshihikari

Chinese radish, caviar, dashi and oysters

Norwegian monkfish
sauce blanquette, green and white asparagus
fresh wild garlic

Venison, fried to perfection
waffle with sautéed chicken liver

Home-harvested honey three ways

WINES

2021 Prager Grüner Veltliner ’Hinter der Burg’
Wachau, Austria

2019 Quinta do Regueiro Alvarinho - Minho, Portugal

2017 Seven Springs Chardonnay ‘Evening Land’
Eola-Amity Hills, Willamette Valley, Oregon, USA

2020 Elio Perrone ‘Bigarò’ Rosé - Piemonte, Italy

2019 Chambolle-Musigny
Domaine Génot-Boulanger, Burgundy, France

2015 Müller-Catoir ‘Schlössel’' Rieslaner Spätlese
Pfalz, Germany

There was a broad consensus that everything was of the highest standard: dinner showcasing the best of Danish, French and Japanese cuisine, excellent hosting, near perfect wine pairings. The heights of Michelin restaurants visited earlier this year were certainly reached.

Torben Søemod
Conseiller Gastronomique