I know the last post was really negative. That being said, there was a very good restaurant that we ate at- Kong Hans Kalder. The top restaurant in Copenhagen (and the world), NOMA takes a year to get reservations at and, sadly, they aren't open now. This is because they are cooking for the Olympics in London and won't be open again until September.
Kong Hans Kalder is located in a 13th Century cellar (hence Kalder). It is white washed walls with soft lighting. The tables had white table clothes and simple settings. We started with a bar snack, since we opted to just go straight to the table. It was pork rinds and fried Jerusalem artichokes, mixed nuts and a mayo dip. I tried the dip, but it wasn't the best. But the rest was. It was also served alongside freshly boiled quail eggs and pickled quail eggs (the brown ones). Both were done well and slightly sweet. This was followed by the amuse bouche- fresh radishes served with smoked shrimp on top of a cream cheese and Jerusalem artichoke puree with fresh dill. The shrimp were presented with a glass bowl on top, where you could see the smoke just billowing around. They lifted the glass off at the same time for both, and you (at least I was) transported to a back yard smokehouse- a smell like home. It was very tasty.
For our main courses, I got the beef with greens and mushrooms (that were deceptively large- top photo). It was so good. There was a good amount of beef on the plate and it was cooked to perfection. Lynn got the guinea fowl. She said that it was very tasty. We didn't quite manage to clear our plates, but we did save room for our desserts.
Kong Hans Kalder is located in a 13th Century cellar (hence Kalder). It is white washed walls with soft lighting. The tables had white table clothes and simple settings. We started with a bar snack, since we opted to just go straight to the table. It was pork rinds and fried Jerusalem artichokes, mixed nuts and a mayo dip. I tried the dip, but it wasn't the best. But the rest was. It was also served alongside freshly boiled quail eggs and pickled quail eggs (the brown ones). Both were done well and slightly sweet. This was followed by the amuse bouche- fresh radishes served with smoked shrimp on top of a cream cheese and Jerusalem artichoke puree with fresh dill. The shrimp were presented with a glass bowl on top, where you could see the smoke just billowing around. They lifted the glass off at the same time for both, and you (at least I was) transported to a back yard smokehouse- a smell like home. It was very tasty.
For our starters, we both got seafood. I got lobster with tomatoes and topped with crumbled, dried black olives. Lynn got the fresh oysters. The presentation was meant to mimic the sea in the morning.
The oysters, Lynn assured me, were fantastic. They even gave her two extra ones. The lobster, even though it was from Canada, was fantastic. It was done just right, and I didn't have to mess with the shell. The tomato sauce that went with it was superb.
I opted for the chocolate and black currant dessert (top). Most of it was good. There were some bits where the black currant was more dimeatap then currant. However, it was a good chocolate fix. Lynn got the vanilla cream. It was topped with chopped nuts and fresh herbs and served with some ice cream. Lynn said the cream was good, but that the herbs just didn't do anything (who wants salad with their dessert?).
Overall, it was a much better meal than the one at Relae. The service was professional and prompt. The food was excellent, and nobody wanted me to eat sous vide chicken wings.
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