Søllerød Kro

• Historic Setting and Preservation: Søllerød Kro is housed in a whitewashed building dating back to 1677, originally an inn run by the local vicar. The structure is protected as a listed building to preserve its historic ambiance, surrounded by a village pond, forest, church, and castle, creating an idyllic and atmospheric dining environment.

• French-Inspired Cuisine with a Danish Twist: While the menu is rooted in classic French cuisine, Søllerød Kro incorporates new interpretations and emphasizes the highest quality raw materials, often sourced locally. This blend of tradition and innovation is a hallmark of the restaurant's culinary approach.

• Legacy of Renowned Chefs and Awards: The restaurant has been a fixture in the Michelin Guide since 2007 and was first awarded a Michelin star in 1987. It has been led by celebrated chefs, including Rasmus Kofoed, a Bocuse d’Or winner, adding to its prestige and culinary excellence.

The most honored or signature ingredients at the Michelin-starred Søllerød Kro in Copenhagen are:

• Oscietra Caviar: This Belgian farmed Oscietra sturgeon caviar is a hallmark of the restaurant, featured prominently in their classic dish "Caviar en Surprise." It is served atop a delicate panna cotta of celeriac cream with razor clams, accompanied by a mild horseradish cream on toast. The caviar adds a distinctive salty, popping texture that contrasts with the soft, creamy base and seafood.

• Razor Clams: Used in the signature caviar dish, razor clams provide a tender, fresh seafood element that complements the caviar and creamy custard layers, enhancing the textural and flavor complexity.

• Celeriac Cream (Panna Cotta): This creamy vegetable base under the caviar and razor clams offers a smooth, subtly sweet foundation that balances the saltiness of the caviar and the briny seafood.

• Horseradish Cream: Served on thin, crispy toast alongside the caviar dish, it adds a mild pungency and creaminess that elevates the overall flavor profile.

• Local Seasonal Ingredients: While caviar and razor clams are signature, the restaurant also incorporates Danish local produce such as black lobster, asparagus, and pickled truffle, adapting dishes seasonally to maintain freshness and regional authenticity.

These ingredients are carefully combined to create dishes that balance texture, flavor, and visual appeal, with the Oscietra caviar dish being a celebrated signature that has remained on the menu for many years due to its refined and playful composition.

Tasting Menu

• 7 Course Menu: €245
• 9 Course Menu: €295

A La Carte

• Foie Gras: €45
• Blue Lobster: €95
• Flétan: €55

Wine List

• Not specified