Kokkeriet

This was the first Michelin star restaurant I’ve ever been to and it was a great introduction to this world! I had a shrimp cocktail… literally. They made a cocktail at the table with shrimp stock, lemon juice and some extra goodies and I was sold!
The whole experience was so unique and I really liked the staff. The wine pairing was spot on and the details were also great, down to the butter served with the bread which was amazing. I would definitely recommend this place to anyone looking for a great dining experience.

Food choices were disappointing. Service was lovely. Food was contrived. I ordered a la carte from the menu. Not many choices. They gave us a number of sampling appetizers before our choices were brought to the table. This place did not live up to my expectations. Husband felt the same.

First of all, it’s strange that there are only a few reviews on this fabulous restaurant.
As a person who used to work in one of the Michelin 3-​star restaurants, it was never forgettable experience to be in Kokkeriet. The food by David Johansen was divine, experimental and exquisite. The meal we ordered was composed of 13 courses, most of them were small but playing with flavors, textures and presentation. All were worth trying.
Every time we were served with plates, we were so excited and curious. Moreover, service was impeccable, and the ambiance was intimate, classy and warm.
I think this restaurant is underestimated and less widely known compared with their value.

this is a great place. yes, it’s expensive, but the food is fantastic and service is impeccable.
a couple of dishes were outright outstanding, most were good, and a couple were just meh.
was it worth it? yes. is it over priced? yes. will i go back? yeah, for the cooking class!

De Kokkeriet er langt den bedste beliggenhed i hjertet af København. :)
Hver gang jeg tid tilbage der i min gamle land, er et besøg let told.
Men pas på: forbehold er påkrævet. Mindst er 2 eller 3 dage i forvejen,
ellers det over-​full lager med ingen chance for at overvinde en plads.
Kortet er rige, typiske nordiske stå! Meget gode vine, fremragende fisk
retter, alle slags kød osv.
Personalet er meget professionel og meget venlig. Atmosfæren er typisk
dansk overforenklede men funktionelle. Hver Copenhagen besøgende, som jeg kan sætte denne placering kun til
hjertet. Simpelthen gorgeous.

What is the meaning of the word Kokkeriet? Kok means chef. Kokke means chefs. Kokkeriet? Well I don’t know. Not even the Danes could tell me. Lars the chef/​owner behind Den Gule/​Rode Cottage couldnt explain it. I may not know the meaning but I do know however that they make fine food here.
Like most fine dining in any city, all of the chefs know each other. We were at Søllerød Kro for lunch and Jan Restorff (the man that knows everyone) the Restaurant manager there said we’d have a great time and that Sammy Kokkeriet’s manager would take care of us. We were heading back from seeing some of the fortresses up north and barely made it to catch a cab. As we got in they were expecting us. We were greeted heartily and soon Sammy the manager came out. We talked to him about Jan Restorff and soon, we were taken in as regulars. After looking at the menu, we decided to do the full tasting plus some of the Danish cheeses. The menu went as follows:
Gravad grey mullet
Potatoes & ramson
N.V Quartet, Roederer Estate, Anderson Valley
Roe
Spinach & egg
2008 Muscat Tradition, Hugel, Riquewihr
Chicken hearts
Rhubarb, cucumber & oysters
NV Crémant de Loire, La Gaudrelle
Veal
Cauliflower, Danish cheese & almonds
2009 Cabernet Sauvignon, Glen Carlou, Paarl
Duck
Asparagus, horseradish & breadsauce
1999 Gigondas, Cuvée Florence, Domaine Les Goubert
Beetroot
Dried berries & liquorice
2009 Sauternes, Château du Mayne
As the dinner commenced sometimes the chefs would come out and help serve the guests. We were lucky to be graced with head chef David’s continued descriptions and knowledge of the local produce and meats. He told us his philosophy of doing traditional Danish dishes in his own eyes so you’ll see many things that are plays on classics. The food was superb and as our dining continued throughout Copenhagen, we noted how high level the cooking was and down to the bread and butter, things were superb.
This is perhaps the closest of the fine dining in Copenhagen that follows long known recipes. Our main server is half Danish/​half Korean and lived in a Chicago for a time. She was truly well traveled and knew what we were looking for in our experience. Another one of our servers was Italian, lived in Sweden for school but spoke Danish and worked in Denmark. Sammy has family in New York but grew up down the street. It was a small but very international group of folks here. I think because we had met Jan, our experience was excellent but I see from the passion about the food and service, that tie wouldn’t be necessary for a brilliant time here. Another great restaurant amongst a number of greats of Copenhagen’s fine dining scene.