Formel B.

Frommer's Review

On the border between the Frederiksberg and Vesterbro neighborhoods, the formal and ultrastylish restaurant is the culinary showcase of two local geniuses, Kristian Møller and Rune Jochumsen, who justifiably are having a torrid romance with the Danish press. No chefs in Copenhagen are as fanatical about serving fresh ingredients as this pair, who take the best of Danish raw materials and transform them into classical French dishes. On a daily basis, their specially picked suppliers arrive -- fresh vegetables from their own farm in Lammefjorden, dairy products from Grambogård. They even have their own mushroom grower who brings them fresh cèpes and chanterelles. Their menu is seasonally adjusted and changes every 2 weeks. You might begin, for example, with a terrine of foie gras with truffles and gooseberries and follow with monkfish with lemon chutney and a lightly salted and glazed quail with fresh chanterelles, perhaps tender rack of veal with foie gras and fresh cherries. For a finish, the fresh raspberries with a licorice sorbet provides a grand finale.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

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