It is still winter

It is still winter, although it feels more like autumn just continued from October last year

That doesn´t stop us from starting a whole new menu, with lots of modern Danish winter food. Spiked with a little bit of spring peculiarities, such as smoked lumpfish and roe-

As always it is modern Danish seasonal food, with focus on quality, craftmanship and taste.
We are ready with stuffed goose neck, small ducks for two guests, carved at your table. Pot au feu with monkfish, langoustine and lobster sausage. Cod roe, veal shank and lumpfish roe with sheep yoghurt and smoked lumpfish.

I the sweet kitchen there are still lots of apples and pears, both as salad, ice cream and tarts. The ice cream “en surprise” is back and it is baked in the own and not just flamed with a blowtorch. No short cuts at Restaurationen.

We look very much forward to serving all of our guests great Danish winter (autumn) food
See the menu here on the website

P.S. As the picture shows, Bo simply loves stuffed gooseneck

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Happy New Year

We are back from the Christmas Holiday and ready with a whole new menu
Lots of modern Danish winter food, packed with taste and made from something else than the usual.

Beef cheeks, tongues, poussins, cod, turbot (…as Saltimbocca), hot potato salad, winter cabbage and salads, chicken liver on toast with button mushrooms (…. which are one of the best mushrooms ever), endive and brown turbot bouillon.

The desserts are in a class of their own and offers mocca cake, lemon Bavarian custard, preserved pears, apricot trifle and prune ice cream with Tosca cake.

Naturally we continue on the road we have been paving for more than 28 years:
Modern Danish food, local produce in season, no chemistry, no machines, no food waste, no time slots, correct working conditions for the employed according to all rules and regulations and a focus on the guest and the good evening

See the new menu here on the website

We look forward to seeing you all for another year of real food

P.S On the picture: Bo with a Poussin and yes, it is exactly for one person

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We are almost at the end of 2019 and a new year threatens.

We want to sweeten the new year, right from the start, so already now you can book tables for our Winter Holiday special menu in week 7:
5 course menu at only 350 dkk
We sell out in a jiffy, so it´s all about making a reservation “Plenty pronto” if you want to have a table
The menu is like this in 2020

Week 7


Compote of smoked flounder with grainy mustard cream, suede, capers and toast Melba

Baked haddock and langoustine with herb oil, green cabbage, vegetables and bisque with dill

Yoghurt sherbet with cucumber and black pepper

Guinea fowl with panade and “Hot” spices, ragout of mushrooms and egg yolk potatoes, tarragon cream sauce

Mazarin with bitter orange, white chocolate and pistachio/mint crunch
Nougat parfait with caramelized nuts
“Apple cake” terrine with crème Chantilly and apple jelly

350 dkk

(…and we´ll be more than happy to roll by with the cheese trolley, should you be in need)

Wine Menu

2015 El Rocallis, Can Rafols del Caus, Penedes, Spain

2016 Riesling Alter Reben Trocken, Schloss Vollrads, Rheingau, Germany

2005 Ch. Lanessan, Cru Bourgeois Supérieur,  Haut-Médoc, Bordeaux, France

2014 Saussignac, “Cuvée Marie Jeanne”, Ch. Payral, France

500 dkk

You can make a reservation via this link:

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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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Make a reservation


Book table at Restaurationen here

The Blackboard

The Blackboard

Restaurationen’s daily dishes made from produce

R Winebar

R Winebar

Great atmosphere and top service

Kontakt os

3314 9495


Møntergade 19
DK-1116 Copenhagen K

Telephone +45 3314 9495

Sanitary report

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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