Author Archive

It´s the time of year where we introduce this years Christmas menu

Tuesday 19/11 our Christmas menu is up and running. As always full of modern Danish food with an emphasis on the Danish tradition.

Mallards, veal, salted veal breast, smoked salmon, cod as “Loebes Coves”, flamed veal sweet bread. Cod “Head Cheese” and langoustine.

Also chocolate/chestnut cake, orange Bavarian custard, prune parfait and last but not least Lisbeth´s “Rice ´a l´Amande”

And of course Caviar without which it wouldn´t be a real Christmas

See this years Christmas menu here on our website

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It is autumn and the produce changes with the speed of lightning

Thus our menu does as well
Game, pork, salmon, cod, lemon sole, monkfish and langoustine. All prepared with autumn vegetables, fruits and nuts.

We boil, braise and roast. Bake, steam and poach. All the classic preparation methods are in play and variation is the key. Just as the range of produce demands.

The pickled and preserved things are used also. Strawberry parfait “En Surprice”, roan berry jelly, pickled asparagus and capon ofals confit.

The chocolate is back in the desserts and so is coffee, hard nougat and the almonds

See our new menu via this link: Menu

P.S. The stocks are the DNA of a kitchen. They set the kitchen in its own class. At Restaurationen they are taken care of as if they were our children. Always made in house.

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Brand new autumn menu

Autumn is here for real and the produce is completely different what was in season just two or three weeks ago.

Thus the menu is all new

Lamb is on the table. Beef tail, root vegetables, cabbage and potatoes. Mussels, langoustine and plaice. Pumpkin, mushrooms and apples.
We bake, roast and braise. We boil stocks, bouillons and jus. All done with craftsmanship at the helm.
At Restaurationen absolutely everything is made in house, in season, local and prepared in the most sustainable way.

We look forward to presenting you our menu brimming with modern Danish autumn food
(See the menu here on the website)


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Sunday 10/11 is Saint Martins Evening

At Restaurationen it´s an evening where we as tradition bids at Restaurationen serve our very classic Saint Martins Evening menu.
We have many guests that come back year after year and we look forward to a cozy evening with goose, which is the greatest of all domestic birds.

If you haven´t has goose before, now is your chance

The menu is this:

  • Chicken broth with two kinds of dumplings, vegetables and parsley
  • Goose roast with the whole schabam: Pickled red cabbage, white and caramelized potatoes, turntable sauce and home made pickles
  • Old fashioned apple cake with whipped cream and jelly

735 DKK

(Of course you can have a ride on the cheese trolley before dessert)
You can make a reservation via this link:

We very much look forward to Saintr Martins Evening, which this year also is a Sunday Dinner

Best Regrads
Lisbeth & Bo Jacobsen

Gås 3
Gås 2
Gås 1

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The holiday is over

Dear Everybody

The holiday is over and we are open again

We are rejuvenated and filled with new ideas, Late summer produce are fantastic and we have toiled for days, to present the very best in Modern Danish food
We are walloping in lobsters, crabs, herbs and everything that needs to be pickled/preserved, so we don´t forget summer in the dark winter.
We make salty “Berliner Pfannkuchen” with lobster, capon from Pilegården (Which are so fantastic), Crab compote with brioche, tomato soup with home made fresh cheese, á la minute baked apple tart, raspberry vacherin and much, much more.
Come and join us for modern Danish late summer food

See the new menu via this link:

The pictures show:
Crab, lobster, giant cucumber, dill, black berries, summer apples, capons, Karsten prepping celeriac and last but not least: “The Berry Pusher”


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We are proud as can be here at Restaurationen

This Saturday Lisbeth received the price of honor as “Chef of Chefs”

The Foundation to promote Danish gastronomy” yearly awards a chef, who through many years in the business, have excelled in both craftsmanship, persistence and never ending search for perfection.

In the 17 years the price have been awarded, Lisbeth is the first woman to have been nominated and receiving the price
She have been active in the kitchen for more than 40 years and deserves the price so much. 40 years on her feet every day from morning to late night. This have given her a measure of experience and knowledge you can only achieve by “Working your ass off” year after year

We congratulate Lisbeth 10.000 fold over.

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It is summer and the vegetables are abundant

This means that we change the whole menu at Restaurationen again. Everything

The asparagus are still here, but the spring onions are here as well as the carrots, fava beans, peas, herbs from the forests and coasts, brill, oysters, smoked fresh cheese and most importantly: The strawberries

In the winter time the cookbook is big and fat. There are a thousand things to do, beforethe few and coarse types of produce turns in to good food. Here in the summertime the cookbook is one page and it says:

Don´t destroy the vegetables. The End

Come and eat modern Danish summer food at Resraurationen, where you can actually sit outside and dine. We have 4 tables for 2 guests. Book “On the Pavemnet” and you can enjoy your food “Al frasco”

See the menu hare at the website

Vilde Krydderurter

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The Danish asparagus are all over us in abundance and that means Asparagus Festival form Tuesday 14/5

4 course menu with asparagus in every dish, at 795 dkk
It will of course change with the season and first edition looks like this:

Pickled salmon and asparagus with salads, mild chili and breadcrumb
White asparagus, fjord shrimps, Hollandaise, glace and dill
Fricassé of turbot, green and white asparagus
Roasted pork roast, breaded shank, crackling, asparagus and mild garlic sauce

Of course we also put together a winemenu to accompany the food and it looks like this:

2017 Lou Payral, Isabelle & Thierry Daulhiac, Saussignac, France
2015 Muscat, Jean-Louis Mann, Alsace, France
2014 Chablis, “1 cru, Montée de Tournerre”, BIllaud-Simon, Bourgundy, France
2016 Auxey-Duresses, Dom. Lafauge, Bourgundy, France


We very much look forward to serving you the best Danish asparagus

On the pictures: Green asparagus, white asparagus and Søren Wiuff (Mr. Asparagus)

Bo 01

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It’spring (for real)

We have started the brand new spring menu and it´s brimming with the best from the Danish country side
I sync with our wiev on food, simplicity is in the drivers seat. Much more than three ingredients, destroys the balance of a dish.
Simplicity makes it so much easier to match a dish with wine….and that damn important.

Lots of vegetables, fish and meat
Fjord shrimps, weaver, turbot, squid, stock fish (which is all but forgotten), lamb cutlets, pork roast and all the beautiful things from the farms and woods

We´ve got rhubarb tarts and sherbet, milk chocolate cream puffs, walnut vacherin, vanilla ice cream with chocolate sauce and a gorgeous chees dish:
Brillat Savarin with truffle, preserved apricots and grilled bread

You can´t help feeling happy
Come and eat modern Danish spring food. It is the best in the world

You can see the new menu here at the website


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Sometimes there is just too much quasi intellectual wine talk

Then it helps to invite people to the wine cellar and turn on the party lights.
Usually that brings everything back to normal

Otherwise we have fixed the wine list from A to Z

You can see the new wine list here on the website

Downloadthe wine menu here

For us wine is all about the quality in the glass. Not dogmas, wine-scientology or fashion whims.
Just the genuine, pure, unspoiled quality in the glass
(…and then they can label it in any which way they want)

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Make a reservation


Book table at Restaurationen here

The Blackboard

The Blackboard

Restaurationen’s daily dishes made from produce

Event calendar

Click to see the 2018 event calendar

R Winebar

R Winebar

Great atmosphere and top service

Kontakt os

3314 9495


Møntergade 19
DK-1116 Copenhagen K

Telephone +45 3314 9495

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Opening hours

Tuesday 18:00 - 24:00
Wednesday 18:00 - 24:00
Thursday 18:00 - 24:00
Friday 18:00 - 24:00
Saturday 18:00 - 24:00

Kitchen closes at 22:00

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