Restaurationen is open again

After 9 weeks as a “Take Away” joint, we are back as a real restaurant.
We can again serve our guests and this we do so look forward to.
We open with a blast and bring both flowers, set menu and more luxury to the market.
As one should, when it is about a restaurant.
Brightness and large bold paintings. No more gray/black tristesse , but joy, warmth and real present, living service.
The food is as we cook it, with an emphasis on craftsmanship, season, local produce, taste and quality.

We look forward to sharing the bright evenings with our guests

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This is the first time in the 29 year history of Restaurationen, that a pandemic set the gender for running a restaurant

For the sake of our guests, take the situation very seriously and take every possible precaution, wether it comes to staff, preparation and serving. In the restaurant we will take the same level of care in seating our guests with room between the tables.

Food and wine will be served with the same care and service as always. Here nothing changes. On the contrary.

We hold the flag high, as well as the spirit and quality

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Food and Wine To Go

If you crave our food and want to enjoy it in your home your, we are ready with 3 courses “To Go”
We also have a selection of wines at “Retail Prices” that you can buy.

The “To Go” menu is as follows:

  • Lumpfish roe, Jerusalem artichoke compote, sheep yoghurt, croutons and chives
  • Veal shank in crebinet with bone marrow, sweetbread soufflé with truffle, mild mustard sauce, potatopavé with mushrooms and parsnip
  • Orange/passion fruit ice cream “En Surprise” with orange salad

450 dkk

Theese are the wines we offerat “Retail Prices”:


  • 2018 Chablis “Le Verger”, Dom. Alain Geoffroy , Burgundy, France
    250 dkk
  • 2017 Riesling Kabinet, Schloss Vollrads, Rheingau, Germany
    300 dkk
  • 2017 R de Rieussec, Bordeaux, France
    300 dkk
  • 2015 Viognier “Vigilius”, Yalumba, Australia
    400 dkk


  • 2013 “La Colomina”. Ch. Casenove, Côte Catalane, Roussilon, France
    200 dkk
  • 2016 Gigondas, Dom, Piaugier, Côtes-du-Rhône, France
    450 dkk

Call and order by phone:
+45 3314 9495 (Absolutely the easiest and fastest) or by mail. (Slower and more strenuous)

Oder one hour prior to pick up. Orders from 15:00 to 21:00 on Tuesday to Saturday

We reserve the right to change the menu, should the demand surpass our expectations

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World Class Music and Top Gastronomy

Once again we give our guests the chance to see one of the greatest guitarists of our time live at Restaurationen.

Thursday 16/4 Georg “Jojje” Wadenius performs with his Cleo at Restaurationen. The evening starts with food and wine and continues with a truly intimate concert. You literally sit on the lap of some of the best musicians in the world.

“Jojje” has played with everybody who is anything in the world of music: Blood, Sweat & Tears, Steely Dan, the Saturday Night Live Band, Luther Vandross, Roberta Flack, Diana Ross, Aretha Franklin, Donald Fagen, Simon & Garfunkel, Joe Thomas, Michael Franks, Joe Henderson, Ronnie Cuber, Backstreet Boys, Dionne Warwick, Dr. John

He is supported by the most skilled and well playing band of all: Per Lindvall, drums, Lars Larry Danielsson, bass, Jesper Nordenström, keyboards. Musicians who, in their own right, all have played with the best in the world.

The evening starts at 18:300 with Champagne and 3 course menu. Aprox. 22:00 the concert starts and throughout the concert, you can buy drinks, wine and beer.
(Champagne with apeteizers 125. Dkk, 3 course menu, 665 dkk, Coffeewith home made petits fours, chocolats and bisquits 65 dkk, concert ticket, 300 dkk

This adds up to 1165 dkk, but we are so excited about this evening, that we are setting the price at

900.- pr. guest

Make you reservation via this link:

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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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Kontakt os

3314 9495