Frederikshøj

A luxurious, contemporary restaurant set in the former staff lodge to the Royal Palace; ask for a table by the floor to ceiling windows for a view over the gardens and out to sea. The chef has a bold, daring style, and his elaborate, creative, modern dishes have French influences and a playful edge.

1. Michelin-Starred Restaurant with a Focus on Local Ingredients

• Frederikshøj has been awarded two Michelin stars since 2022.

2. Unique Take on Traditional Danish Cuisine

• The restaurant offers a modern twist on classic Danish dishes, such as gourmet smørrebrød and pan-seared fish fillets.

3. Family-Owned Business with a Rich History

• Frederikshøj has been in operation for over 200 years, with the current owner, Wassim Hallal, taking over in 2009.

Signature Ingredients

• Pork (Danish pork): Sourced from local Danish producers, pork reflects Frederikshøj's commitment to seasonality and terroir. In this two-star Michelin context, it is presented with refined techniques and modern flavor pairings, embodying the Nordic approach that blends traditional Danish ingredients with innovative, haute-cuisine methods. Source notes: The dish is frequently highlighted in reviews as a standout element of Frederikshøj's menu (noted by Restaurant Guru and Smag Aarhus).
• Foie gras: A luxury ingredient central to many haute cuisine menus, foie gras provides richness and a luxurious texture that contrasts with lighter components throughout the tasting experiences. Its inclusion aligns with Frederikshøj’s Michelin-starred standards, enabling sophisticated flavor interplay and multi-sensory experiences. Source notes: Reviewers consistently mention foie gras as part of the restaurant’s acclaimed offerings.
• Scallops: A premium seafood component celebrated for its delicate sweetness and tender texture. Scallops are used to showcase the restaurant’s skill in balancing French culinary technique with Danish, seasonal ingredients, contributing to the restaurant's refined seafood presentations. Source notes: Guests frequently reference scallops as a notable highlight in Frederikshøj’s seafood-focused courses.