formel B

This friendly, neighbourhood-style restaurant is located in Frederiksberg, the birthplace of designer Finn Juhl, and the seductively lit dining room is graced with examples of his mid-century furniture. In a refreshing take on the tasting menu format, diners choose five courses from around a dozen offered by the kitchen. Each one is beautifully presented with flavours to match, like juicy, sweet langoustine tails with textures of carrot. The wine list offers plenty of fine burgundy and bordeaux, while artisan kombuchas lead the non-alcoholic options.

Sea buckthorn en surprise

• Formel B’s signature dessert, Sea buckthorn en surprise (also described as Sea buckthorn au surprise), is famously plated with spikes of meringue and presented to resemble a hedgehog in merengue; it showcases the restaurant’s playful yet precise dessert craft.

Pick-your-own five-course menu

• Guests can assemble their own tasting by choosing any five dishes from a set of about 12 plates, allowing personal curation instead of a fixed single tasting path. Several guest reviews highlight this flexible, à la carte-within-a-menu approach.

Burgundy-focused wine program with big bottles at accessible prices

• The wine list centers on Burgundy, making up about 60–70% of bottles, including large-format bottles from top vintages, offered at price levels designed to invite more guests to partake; the restaurant emphasizes wine service that respects different budgets and tastes.

Signature Ingredients

• Sea buckthorn (havtorn): A bright, tart note that anchors Formel B's seafood-forward and dessert repertoire; featured prominently in the iconic Sea buckthorn en surprise dessert, noted for its numerous meringue peaks. This ingredient embodies the restaurant's penchant for balancing sharpness with sweetness and defining a distinctive, memorable finish to the dining experience.
• Turbot: A cornerstone protein long celebrated as Formel B's signature dish since 2006. The turbots are prepared to highlight delicate textures and clean, refined flavors, illustrating the kitchen's skill in elevating a classic seafood staple without heaviness.
• Langoustine (jomfruhummer) / Danish langoustine: A central seafood ingredient in Formel B's menu, appearing as jomfruhummer a la nage and grilled Danish langoustine. The langoustine showcases the restaurant's seafood-forward approach and Danish provenance, forming a recurring, recognizable element across multiple courses.
• Egg yolk (æggeblomme) and truffle (trøffel) in the potato course: The potato serving enriched with egg yolk and truffle demonstrates a signature technique—transforming simple starch into a luxurious, cohesive component. This pairing reflects Formel B's minimalist philosophy paired with rich, indulgent finishing touches.
• Scallops (kammuslinger) and Jerusalem artichokes (jordskokker): A distinctive seafood-earth pairing that highlights the balance between delicate shellfish and earthy roots, embodying the restaurant's refined, terroir-aware approach to texture and flavor.
• Horseradish (peberrod): A characteristic bright, peppery note used to sharpen seafood dishes, illustrating Formel B's signature French-Danish fusion and its emphasis on clean contrasts to elevate the overall tasting experience.