Our menu features a refined selection of fish and seafood, focusing on the finest ingredients. The journey from sea to plate depends on the weather, fishing methods, and seasonal availability. As a result, the selection may vary, ensuring we always offer the best flavors the sea has to offer.
À LA CARTE
lunch & dinner
OYSTERS & SNACKS
Gillardeau Oysters
Truffle ponzu and chives
Yuzu cream and hazelnut oil
Horseradish snow and citrus
per piece 75,- / 3 pcs. 195,-
SNACKS
Comté waffle with strained yogurt, vendace roe, and dill
85,- (2 pcs.)
Crispy skin with creamy tartar sauce of porcini mushrooms and autumn truffle
85,- (2 pcs.)
Tartlet with trout crudo and ginger
85,- (2 pcs.)
Æbleskive with baccalà and wild garlic capers
85,- (2 pcs.)
CAVIAR
Select your preferred caviar. It is served with crispy potato rösti, stracciatella, and walnut oil
Imperial baerii Caviar & garniture
10 g 175,-
30 g 495,-
Imperial Oscietra Caviar & garniture
30 g 595,-
Kalix Löjrom & garniture
30 g 295,-
SEAFOOD ROYAL
Served Thursday-Saturday
Requires a pre-order 24h in advance
Oysters · Scallops · Langoustine · Lobster · Brown Crab Claw · Ceviche
Served with cold sauces, vinaigrette, lemon & bread
(Minimum 2 persons)
Per person 895,-
King crab + 100,- pp.
Imperial Caviar, Baerii 30g + 395,-
Imperial Caviar, Oscietra 30g + 495,-
COLD STARTERS
Lobster en salade
saffron emulsion, pine nuts and grapefruit
165,-
Ceviche
citrus Marcona almonds and arabica
145,-
WARM STARTERS
Scallop quenelle
smoked cheese, spinach and baerii caviar
195,-
Raviole du Dauphiné
truffle, sherry and Vesterhavs cheese
175,-
Langoustine sarcophage
pointed cabbage, pistachio and tarragon
175,-
MAIN COURSES
Monkfish Forestière
mushrooms, artichoke and sauce barigoule
385,-
Cod en Papillote
olive oil beurre blanc with cockles and samphire
345,-
DESSERTS
Saffron donut
cardamom sugar, amaretto and almond sorbet
135,-
Plum mille-feuille
plum stone oil and sorbet made from XOCO Mayan Red 80% chocolate
145,-
Pineapple Flambé
oolong tea, vanilla and caramel with warm spices
135,-
Petit fours
-Quince tea madeleine-
-Chocolate and brown butter ganache-
85,-
A December Evening at Krogs
4 courses
650,-
Scallop Ceviche
saffron – grapefruit – raddichio
Brill Paupiette
spinach – vadouvan – pumpkin
Halibut à la Bordelaise
beets – porcini – parsley
Plums au Madère
birch syrup – hazelnuts – kombu seaweed
Add-on snacks 150,-
Add-on truffle 75,-
Add-on Baerii caviar 95,-
All prices on both the menu and wine list are stated in DKK, including VAT.
We reserve the right for printing errors, changes, and sold-out vintages.
Information about allergens and components in our dishes is available upon request
PAYMENT CARDS
A card fee applies when paying with certain payment cards. This applies to corporate cards (whether issued inside or outside the EU/EEA), private cards issued outside the EU/EEA, and all American Express transactions.
The fee is determined by the card issuer and does not go to the restaurant.