Frommer's Review
Should you be forced to invite the Queen out to dinner, take her here. She'll be impressed. This is the most misnamed restaurant in Copenhagen. Its English translation is "basic formula." It's not basic nor does it indulge in formula cookery. 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. They believe that dining should be a "total experience which speaks to all the senses." A lofty ambition indeed, but they more or less succeed in their stated goal.
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. The moment a terrine of foie gras with truffles and gooseberries arrived at the table, we knew we were in for a grand gastronomic experience -- and so we were as we proceeded through the monkfish with lemon chutney and the slightly salted and glazed quail with those fresh chanterelles. When the tender rack of veal with foie gras and fresh cherries arrived at the table, our night had been made. But there was more to come. Fresh raspberries with a licorice sherbet proved a grand finale.
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