Cølbo

Armed with an impressive CV, chef-patron Moritz Techet presents his modern, creative concept here. Diners are treated to a surprise menu comprising 10 smaller or larger courses, each one technically polished and precisely executed. Each dish is pared down to the essentials and based on select, predominantly regional ingredients. The restaurant maintains its own herb garden, they forage for mushrooms and berries, and employ fermentation and preservation techniques. Vegetarian cuisine is at the fore. The charming and dedicated waitstaff are led by Jansý Frederiksberg and assisted by the chefs, who personally elaborate on their dishes. Both the wine and alcohol-free pairings match the set menu beautifully. The minimalist, clean-lined interior design is extremely chic – ask for a table with a view of the castle! Capacity is limited and in high demand, so booking is recommended. N.B. The meal begins at 7pm for all diners.