Kong Hans Kælder in Copenhagen holds one star in Guide Michelin Nordic Cities 2016. Kong Hans Kælder received as the first restaurant in Copenhagen a Michelin star in 1983, and has since then been a point of reference when it came to pleasure and luxury in Copenhagen.
Last year, Thomas Rode, the third chef in the short line of Kong Hans chefs, announced his retirement after 18 years behind the stove. In his place the new chef Mark Lundgaard and restaurant manager Peter Pepke decided to completely reinvent the place. With due respect to the legacy that is Kong Hans.
The new mantra is Hospitality & Palatability. In September 2014, the restaurant not only reinvented the external décor, silverware and comfort, but first and foremost, the way they meet their guests and invoke a feeling of wellbeing. Hospitality at its utmost.
Classic French cuisine
Kong Hans Kælder still serves classic French cuisine. They use the best produce from near and far, and the processing is done with the utmost care and respect for the raw materials integrity.
Where many of the modern kitchens make use of advanced techniques and imaginative presentation, Mark and Peter have chosen to turn the tables and base the kitchen on more classic virtues.
This implies not only to their hospitality, just as much emphasis goes into the original chef and waiter virtues, where it is impossible to hide behind any kind of staging.
Kong Hans Kælder did not get its usual star in the Guide Michelin 2014, but perhaps they will win it back in 2015.