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The old millhouse on the canal has been standing since before Denmark had a postal code, and the kitchen inside it earns a Michelin star treating that heritage with quiet seriousness. Chef Christoffer Sørensen runs a refined tasting-menu restaurant where vegetables and seafood carry the weight, lifted by deep, almost brooding sauces. A tartlet of potato skins with pickled elderflowers and caviar gives you the idea: nothing showy, everything considered.
The awards strongest first
- White Guide Global Masters Level · White Guide
- Michelin Guide 1 Star
One number, weighted & current 91
How we scoreThe dishes from the writeups
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Dessert crafted from leftover bread
“or a dessert crafted from leftover bread, a tribute to øllebrød rye bread porridge”
Michelin Guide
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