HEAD CHEF THOMAS RODE ANDERSEN RETIRES END MAY AFTER 17 YEARS IN THE POSITION
From end of March to 31st to 31st of May Mr. Andersen will show creations from his 17 years long period as head chef at Kong Hans Kælder. The "Reprize Menu" will consist of apx 10 servings priced at 1295 kr per person. We offer an accompanying wine pairing at 1105 kr per person.
From 1st of June to 31st of August the restaurant will be closed due to renovation. From 1st of September the new head chef will be Mark Lundgaard Nielsen
THE HISTORIC KONG HANS KÆLDER
The restaurant is located in the oldest building in Copenhagen. Gothic arches, constructed more than half a millennium ago, lend the restaurant its medieval atmosphere. In old Danish texts it is called Wingaard or Mynthergordt, and as Kong Hans - King Hans - minted coins in Copenhagen, this vineyard was probably also the site of the city's first Royal Mint. What today is the cellar was then the ground floor. It must have been delightful, with a view of the Sound, islets and meadows. Three hundred years later H.C. Andersen lived up under the roof of this house in Vingårdsstræde. In "Only a Minstrel" he writes about his small garret:" The view stretched over chimneys and roofs to the soaring church spire where the watchman patrolled. If the wealthy folk who lived beneath him on the first and ground floors had the whole of the merry street to themselves, he had the great vista of the heavens where the stars shone in the clear evening." It was here that H.C.Andersen wrote "Love in Nicolai Tower".
The unique rooms became accessible and the old walls rang with new life when Lene and Sven Grønlykke opened Kong Hans Kælder in 1976. Since 1996 Chef Thomas Rode Andersen has been responsible for both kitchen and restaurant. He will retire from the position primo July 2014.
Since the birth of Restaurant Kong Hans Kælder in 1976 the restaurant has aimed to be among the finest and best i Denmark. The vaulted ceilings give an unique and intimate atmosphere with solid wooden floors and romantic light from candles. The idea from the beginning was to create a classic luxury restaurant without being pretentious and snobbish. This is very much the core off Danish mentality and the restaurant was ment to be a place the Danes wanted to dine, enjoy and relax. Now, so many years later, the restaurant still welcomes a lot of Danish guests even though the ever increasing number of visitors from all over the world is taking up more and more of the seats at Kong Hans Kælder.