If you follow me on Instagram then you know via my Stories I’ve been extremely busy the past few weeks. Besides helping to organize a conference for 1200 people at work in my free time, work at my full time job (which is how I afford my dining out) ramped up, and then last week I was on vacation in Copenhagen! While abroad I visited many spots involved with art or food. The first I’m going to share with you is Restaurant Krebsegaarden.
Restaurant Krebsegaarden is a small restaurant with only 9-10 tables in a little building from 1803- the bathroom are down the stairs, no elevator in this cozy house like setting. They restaurant serves dinner only, and its menu is often inspired by the rotation of art and artists that is displayed on its walls as its other role as an art gallery. During my visit it was the works of Tomas Abrahamsson, who has exhibited with them since 1996.
The menu is limited with 3 starters, 3 mains, and 4 desserts available, but the most popular choice is the Tasting Menu in which smaller portions of those starters and mains are served so you can try multiple dishes. In my case, I opted for 2 starters, 2 mains, and the famous cheese plate dessert that was the biggest draw for me personally for this restaurant. I also opted for wine pairings with the courses, but asked for half glass pours since I was out on my own and wanted to responsibly make it back to my hotel ok. Homemade soft warm bread with butter and a sparkling Naveran Cava Blanc de Blancs Brut Especial was an excellent start. Seriously bread in Europe is soooo good!
The first starter was the Crayfish salad of the house, a nod to the name of the restaurant (Krebse means crayfish) and -the building’s previous history as a market for seafood.
Next came the Jerusalem artichoke soup on apples with roasted bacon, a creamy comfort with a touch of smokiness. This was paired with a 2016 La Forge Estate Viognier which has a a good balance of soft mouthfeel and crisp flavors and a long finish of flavor.
Next came my favorite savory dish of the evening (not counting dessert), their Pan fried trout with dill cream and pickled mushrooms. I loved the crispy skin contrast with the delicate fish, and the dill cream with the acidity of the pickled mushrooms. A 2017 Carl Loewen Alte Reben Riesling brought a surprising sweet yet mineral backbone wine pairing.
The second main was a celebration of the autumn season, the Fillet of wild boar with Hasselback potatoes and apple/calvados-glace. The meat was so tender that you could cut it with a butter knife, and I wiped up every bit of that calvados sauce that was reduced with the boar drippings and bone marrow. I was also super happy to finally get a red wine here since that is usually my preference, here a well balanced Couvent Des Thorins Moulin A Vent 2014, a Gamay aged on Oak with flavors of mostly berry and hint of spicyness. I was very tempted to ask for another pour but knew the cheese and wines were coming up.
Finally it was time for the piece de resistance- their selection of Danish cheese paired with a selection of 3 wines. What makes this cheese plate unique is not only the amount of cheese they have chosen, but they have carefully curated a journey with the cheeses in sequential order running from the mild to more savory to stinky heights and then to the salty and creamy buttery end. These are specifically matched with 3 dessert wines, with the first 8 cheeses paired to a Franz Karl Schmitt Hermannshof 2009 Niersteiner Hipping Riesling Spatlese, the next 3 intense cheeses to 2013 Chateau L’Agnet La Carriere Sauternes, and the final 6 cheeses to a glass of 2014 Maury Mas Lavail grenache.
If you are a cheese lover, I would definitely recommend Restaurant Krebsegaarden. I would point out that the two owners, Mats Wergeland and Carsten Marietta are very friendly and their presentation and story with every course in terms of food and drink and general chatting with each table making them partially part of your dining party too. You can tell this is their passion project to share the food and themselves and get to know each guest a little. If you are looking for a dinner experience with unobtrusive service this is not your place.
But for me, after several days of the normal restaurant service in Denmark which is focused on efficiency or functionally executing the order, the gregarious casualness of these chefs/owners serving me was a welcome change in dining feel that balanced the line between overly friendly and proudly enthusiastic and wanting to share that with everyone.
Also, that cheese plate!!!!
What are your thoughts on restaurant service – how much of the personality of your servers do you want to see during your dinner? And what to you think of that many cheeses as part of a cheese course for dessert?
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More from my adventures in Copenhagen (will be linked once posts are live)
- Restaurant Krebsegaarden
- Lunch at Restaurant Palaegade
- Free things to do in Copenhagen
- Lunch at Geranium
- Ny Carlsberg Glyptotek versus Thorvaldsen’s Museum
- The food market of Reffen
- Visiting Rosenborg Castle
- Visiting Church of our Savior and Tivoli
That cheese plate though! I would love to visit Denmark.
What an incredible restaurant! I would LOVE to try that cheese board and wine pairing. Copenhagen is one of my favorite cities. I hope you had a great trip!
That entire line up looks absolutely delicious! I definitely love interacting with the restaurant staff and learning more about each dish, so I welcome that entirely! It adds so much to the experience!
Wow, you’ve become a real jet-setter, Pech! That Jerusalem artichoke soup looks beautiful, and that trout! I haven’t made it to Copenhagen yet, but I will someday!