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Mielcke & Hurtigkarl Frederiksberg Yelp Reviews
Latest Reviews On Yelp
12 Reviews
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This restaurant has nailed perfection.
Having dined at numerous Michelin-rated restaurants. this spot is a solid candidate for such accolade. The entire team performed flawless execution of some of the tastiest dishes I've ever had. The real star, however, was José. His knowledge, personality and perfect wine pairings brought the entire experience to the next level. A must visit when in Copenhagen!
Be the first to ReplyThis is one of the very best restaurants in Copenhagen.
Wonderful relaxed atmosphere, very good service, great date spot (ground floor).The food was creative, and all dishes were delicious. Fish is a clear strength of the kitchen. They have a 5- or 7-course option. We went for the 7-course which is perfect if you are hungry. Wine and kambucha-pairing were all thoughtful.The Michelin guide has continuously overlooked this place, it could easily hold two stars.
Be the first to ReplyA really excellent dining experience overall.
I won't claim that every dish and every wine pairing were quite right, but overall, the creativity of the cuisine the esoteric wine pairings and the efficient and friendly service made for a really great evening. I was there for a business dinner, but really this is better as a date night locale. Definitely worth the price.
Be the first to ReplyThis review is long, but important for anyone looking to
This review is long, but important for anyone looking to plan an event with Mielcke & Hurtigkarl. The short answer: don't.----Short Version----- We signed a contract to have our wedding at the Brøndsalen building managed by Mielcke & Hurtigkarl. - Mielcke & Hurtigkarl knowingly double booked our venue on our wedding day, thinking they would be able to earn a little extra money and get both parties (my husband and I, and an art gallery) to adjust our events.- This plan backfired when the gallery refused to shut down early. After Jan Hurtigkarl lied about having double booked us, they eventually admitted the wrongdoing. - Although we got our money back, management never apologized. - We narrowly avoided a ruined wedding day by moving our venue to Sølyst a week before the date, and we are eternally thankful we were able to do so. Mielcke & Hurtigkarl is managed by a dishonest and arrogant man who thinks his "celebrity" status as a decent chef gives him license to treat paying customers like trash. ----Long Version----My husband and I were married in Copenhagen in September 2015. We had looked at several venues in the area before deciding on the Brøndsalen, which is owned and catered by Mielcke & Hurtigkarl. We first visited the venue and had a meeting with Jan Hurtigkarl in December, 2014. We happily signed our contract early in March of 2015. We planned to get married in the garden (if we had good weather) and then follow with cocktails on the patio, and dinner and dancing inside. The rain plan was simply to keep it all indoors. In our meeting prior to signing the contract, Jan spent considerable time telling us how frequently they do events, that it was very easy for them to manage larger groups, etc. Nothing to worry about. In hindsight I'd say the tone was rather blasé. Things started to feel a bit "off" during two more meetings before the wedding. We ended up answering many of the same questions we had answered in the first meeting (did we want cocktails on the patio, how many people were expected, what time should dinner begin, etc.). I was surprised in our future visits when it was still Jan Hurtigkarl, the chef, "managing" these details. I chalked it up to it being a smaller venue, and planned to have a friend on hand in the morning just to make sure everything went according to plan.As couples go, my husband and I are pretty laid back. We made very few requests beyond the usual prescriptive event offerings. However, there was one request that stood out from the norm - we were getting married in the garden not a church, so setup needed to be finished earlier since guests would be at the venue far before dinner=. About three weeks before the wedding, Jan emailed to suggest that in case of rain, we get married in another building on the property. A building neither of us had ever seen. We politely declined the offer, happy to be married in Brøndsalen as we'd initially discussed. After some odd back and forth, he admitted that their team might not be finished with setup by the time we walked down the aisle which, given our contract, wouldn't have been a problem since we "had" the venue from 1pm that day. He eventually acknowledged that another event was scheduled to be in the facilities until 4pm, when we were due to walk down the aisle. An art gallery had booked the venue months before we ever signed a contract. There was no apology. He offered another building on the property which we considered. We had a family member drop by to take a look at it, and this family member called the suggestion a "joke". The building wouldn't fit 15 people, nevermind 70. Jan routinely talked down to the both of us, though we were working harder than he was to find a solution. The tone in the conversation was to just "deal with it". We got the feeling that he just wanted to wash his hands of the whole issue. We had to chase the man to discuss options, he never apologized, he offered ridiculous solutions (like getting married next to the restaurant bar or the restaurant bathroom). So, we relieved him of the trouble entirely and moved our wedding. Afterwards, a number of people said Jan "has that reputation". Apparently plenty of folks have been cheated and burned before. I'm posting this here in hopes that someone considering working with Jan will get a fair warning.
Be the first to ReplyLocated on the far east end of Frederiksberg Have, a truly
Located on the far east end of Frederiksberg Have, a truly lovely setting passed by many times on bike to and from Central Copenhagen, it was for dinner on Thursday night that a trusted friend as well as a hotel concierge prompted dinner at Mielcke & Hurtigkarl, the restaurant ranked #30 in White Guide Nordic unfortunately suffering from a service shortage and a kitchen that seemed all too willing to venture away from the The New Nordic Kitchen Manifesto, though rarely to anyone's benefit.Toqued by Chef Jakob Mielcke and managed by Jan Hurtigkarl, the former sporting a Pierre Gagnaire pedigree by way of both Rue Balzac and Sketch in London with the later very familiar with Copenhagen's dining revolution after over thirty years in the industry, it was just prior to 19h30 that the restaurant garden was approached on foot, a male Peacock strutting about past iced Champagne as a reservation was confirmed, a complimentary glass of Champagne gifted from one of the Restaurant's fans kicking things off along with a bouquet of Cabbage and Arugula Blossoms intended to be dragged through creamy Cod Roe.Continuing outdoor service across three more bites before transitioning indoors, a similar pattern followed by each table to follow, course two presented a rosy Langoustine glazed in Papaya and Kalamansi prior to Pear slices topped in an unpleasant powder of Bergamot and Licorice, Chef Mielcke's love of the hunt next described as diners were offered bites of Roe Deer Sausage and lightly grilled Boar's Meat.Packed to capacity on this particular evening, two large parties of at least a dozen each plus a well-heeled American couple celebrating their wedding engagement each commanding a disproportionate amount of attention while the larger tables were clearly a stretch for the kitchen as wait times exceeding twenty-five minutes more than once separated one course from the next, dinner next rolled into two amuses including a refreshing plate of poached Oysters served beneath Summer Peas and Radish plus cooling Cucumber Granita, a follow-up of Scallop, White Miso and dissolved 'snow' clearly attempting to take a note from Gagnaire's book but unfortunately more reminiscent of mucous in terms of both texture and the overwhelming amount of salt.Decorated in big chandeliers with dancing lights on the ceiling and walls adorned with everything from plastic bugs to contemporary art it was with a single slice of Sourdough and aggressively herbed Butter that the proper 7-course meal began, the emulsified sauce of a Lemon Sole filet clearly taking cues from the room's modern design but unfortunately buying it's mild flesh with salt once again front and center by way of Chicken Skin, Kelp and preserved Cucumbers.An inauspicious start to be certain, each plate to follow continuing a trend where one less ingredient would have been preferable to more, N'duja Agnolotti proved to be the meal's indisputable highlight as three tiny pockets of Pasta were stuffed with housemade spicy Sausage that found its foil in whipped Mascarpone and shaved Parmesan, the unnecessary Sorrel thankfully just a faint note on the finish and nowhere near as distracting as the Pine Needles that thoroughly imbalanced White Asparagus made green by way of ground Pistachios.Once again showing glimmers of talent by way of a sizable Sweetbread seared crisp on the exterior but still creamy at the center in a bowl of Eggplant Puree, Ponzu and Herbs it was with palates cleansed by a crispy Tuille containing Sea Buckthorn and Ginger that the meal reached its apex in a dish described as "Pork" despite clearly being Beef, the aggressive salinity of prior plates thankfully not present but instead replaced by Garlic and Celeriac, the 'earthy' notes taken up a notch by way of Rum and Char that came across excessively bitter and Bread long ago finished thus leaving diners drinking only water with an unpleasant wait of nearly thirty minutes before a complicated Cheese course was presented with lightly melted Granbark beneath Summer Truffles alongside a savory Croissant, Currant Jam and crushed Hazelnut and Straciatella Mousse.At this point approaching 22h30, a friend's story of finishing his whole meal at Mielcke & Hurtigkarl in under two hours apparently far from the norm, it was with only one bite of a dish including both Passion Fruit and Habanero Oil that the rest was sent back to the kitchen, a foamy dish of Strawberries, Caramel and Plums with Almonds in floated in Woodruff Oil beautiful in its balance while the third Dessert failed to prove Celeriac can be hidden, the lemony Puff Pastry and Frozen Meringue served 220 minutes after originally sitting down at least closing things out on a pleasant note.
Be the first to ReplyVisited in November 2015.
Tried to get into the famous NOMA to no avail and read reviews that this restaurant was a great option for visitors that were looking for another option, man were they correct. They only have what seemed like 10 or so tables in the whole place. From the time you walk in till you leave you felt taken care of. The restaurant itself has a great historic story along with specially artistically designed bathrooms. Every dish was different, unique and amazing. Although I must admit I am no food critic but I don't see how someone can be disappointed in this dining experience.
Be the first to ReplyIt's not quite clear, why this gem in Copenhagen does not
It's not quite clear, why this gem in Copenhagen does not have a Michelin star. It was an excellent experience here, starting outside in sunshine then continuing inside in an old historical building. Without going through the details of each menu item, rest assured that this is a top notch place and of course the price is accordingly. Service was friendly, attentive, and superb throughout the night.
Be the first to ReplyThis place is BEYOND.
As it should be because it is v. pricey. But worth it. SO good. I think we had the 15 course with kombucha pairing. Mind blowingly delicious food and beyond amazing kombucha. WOW! Can't recommend enough. The atmosphere and service was above and beyond too (situated in Frederiksberg garden!)
Be the first to ReplyThe service here was impeccable, the food was outstanding,
The service here was impeccable, the food was outstanding, but the wine pairings were really remarkable - the wine and food really enhanced each other in a way I don't normally experience.I'm vegetarian and my boyfriend is not. We both had excellent meals and the vegetarian versions were very well-considered. Service started with a glass of champagne and some small bites on the patio overlooking the garden, which was lovely. The only choice you need to make is how many courses and how much wine you want. And I love that they offered a small version of a wine pairing, which essentially meant a glass every other course.The restaurant has few tables, so you really are well looked after and it feels intimate. I can't imagine why this restaurant doesn't have any Michelin stars!
Be the first to ReplyThe food and service were impeccable.
Really very creative and also very tasty through all the courses- and that's so hard to do! We were super impressed and surprised they don't have Michelin star recognition. We did the tea/juice pairing which was also really fun and delicious. Everything was so thought out. The ambience was also really nice. Definitely worth a visit!
Be the first to ReplyI didn't really know what to expect when I came here since
I didn't really know what to expect when I came here since the chef couldn't totally explain the food to me a few months earlier but I am actually glad he didn't because it was SUCH an adventure!The location is cozy in Fredericksberg Have which is a great start with green everywhere, a cute little terrace and fireplaces. It's a a nice option to start and end the meal. We had the full course menu with wine pairing. To the start, the champagne blew me away. Always good to start with good champagne, a 2005. Next onto fresh carrots and greenery from the garden. It was an array of flavored, colors and textures. We had squid noodles with sesame flavored shaved ice, a fish dish with tuna powder, a "breathing" Japanese style dumpling wtb squid on the inside, amazing chicken dish with green peas...every course was better than the next with he beat surprises. However, it was toward the end where I really lost it. A course inspired by Swedish breakfast where you can get this amazing melted cheese dish with fresh shaved truffles, served with jam, and little croissants that have been made with...wait for it...truffle butter! Pure heaven! An amazing raspberry dessert dish with so much flavor and then onto the grand finale...popcorn flavored ice cream.! I can now die happy. And a special shout out to the staff. They are a well oiled machine. Everyone knows where they need to be, and when. It's a talent when servers can be so perfectly timed and can always be at the right place at the right time while you don't even notice they are there. I am SO impressed and cannot wait to come back! You are definitely in for a ride of flavors and will be taken all around the world. Do yourself s favor and get the whole shebang. Totally worth it!!!
Be the first to ReplyWhat a beautiful restaurant! The location was in a
What a beautiful restaurant! The location was in a beautiful courtyard and the interior had a light garden feel to match with painted green flowers (and if you looked closely, little plastic spiders which you would find at a kid' Halloween party) on the wall. The room had large windows and a high vaulted ceiling, letting the sunset light the room until the dim lighting was turned on. We were only the second ones seated so it had a quiet and reserved ambiance. The food was phenomenal: creative and graceful without trying too hard. For example, we started our meal with a carrot, beet, and floured flower to eat by hand and were beyond satisfied. Each dish, from the squid to the beef, was excellently prepared. The dessert combined my favorites: green tea, elderflower, and hazelnut. I recommend the cheese course as well, particularly the hot dipping cheese (the hard cheeses were fine too). The servers were extremely knowledgeable and took food seriously. They were very attentive without hovering, which was nice since we were only one of two tables filled in the dining room. The servers' English was not quite as good as I had expected but we were able to eat without any issues. When we remarked we liked the bread, our server was quick to bring more with amazing infused butter. Wine by the glass choices are extremely limited, but they are generous with their pours.
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