Une étoile MICHELIN : une cuisine d’une grande finesse. Vaut l’étape !
Des produits de première qualité, une finesse d’exécution évidente,des saveurs marquées, une constance dans la réalisation des plats.
Claus Henriksen's restaurant is set in a listed, early 20th Century red-brick house in the Annebergparken. The area is something of a haven for artisan creatives, with studios for carpenters and glass blowers adjacent to the restaurant; Claus himself even makes the plates that his dishes are served on. Excellent seasonal Danish ingredients are the bedrock and – while there's an inventive streak to some of the cooking – the chefs know the power of simplicity, allowing central components like beautiful grilled squid to really shine.