A classic, yet modern, kitchen - with tradition in our hearts and the Scandinavian in our minds.

Chef de Cuisines Casper Sundin bases his gastronomic philosophy entirely on supreme quality ingredients in season, with focus on the rich local Danish farmlands and the north of Scandinavia. The ingredients are treated, prepared and combined in accordance with the kitchen’s own personal and updated culinary philosophy.

For vegetables, meat and fish, we will develop longstanding partnerships with a number of carefully selected farmers, suppliers and producers in the Copenhagen area, as well as with hunters, since venison will be a seasonal specialty at Restaurant Niels.