Restaurant Grønnegade

Fabrizio Grandoni

May 2023

Amazing dinner. Great dishes, presented in a wonderful way (as you can see from the pictures). Kind and efficient service. Nice and warm atmosphere. A bit expensive, however dining in Copenhagen seems not to be cheap anywhere

Angelo Pomes

May 2023

It will soon become a starred restaurant. Or at least I think so and I sincerely hope so. Excellent menu, simple and tasty in its combinations. Qualified and trained staff. A truly excellent and well presented dinner.

Yee Thai

Apr 2023

Highly recommend for fine dining. The servers are attentive and the atmosphere warm and inviting. My course started with the waffle amuse bouche, followed by my 1st course of lobster bisque. The lobster bisque with celery and sage oil. The texture of the bisque was velvety smooth, packed a punch of flavor. The vegetable soft yet gave a slight mouth bite, balanced the rich taste of the bisque. I was ready to lick the bowl… The squid course with cauliflower drizzled with beurre blanc cleansed the palate and made me crave for just that one more bite, please I beg in my head, can we restart all over again. Each dish with its own unique flavor, distinguishable and one not overpowering another. For the first time in a meal, reaching the finish line was not the goal, dessert was no longer the highlight. I couldn’t hide my excitement… this restaurant deserves a Michelin star. I hope their homepage provided introduction of the creator or chef. A round of applause.

Taweesap Dangprasert

Sep 2022

Good creativity of local ingredients of each dishes. homemade juice menu. The pre-set juices come along with each dishes.

La Table d'Ogre

Jun 2019

In the Copenhagen restaurants, Gronnegade is probably the most interesting even if not necessarily the most successful, especially on shallot cutting. But do not anticipate. Nice elegant and cozy. We were initially at the bar, converted into a table, but a real was released in the room. But after reflection, despite the small discomfort of the bar, it could very well have accommodated all evening. The menu is all I hate: a simple litany of the three main elements of the dish. No indication of cooking, sauce or complementary accompaniments. Why this disastrous habit (and ugly on a menu)? You've always been told that it was fashionable, more trendy, than it was conceptual? In fact, only one reason: the chef is not bound to a specific description. He can adapt his recipe according to the taste of the day, the supply of certain products, the will to save money or his natural laziness. He may even (you did not realize it?) completely change the cooking mode if he likes. Obviously this is a general explanation and does not necessarily apply to our restaurant. In retrospect, it is the appetizer that has the most beautiful presentation of all dishes. Fine cutting of vegetables, fine mousse, visual coherence of the plate with the dishes. The first dish is scallops accompanied by a stock of vegetables and sea aster. Very very good. The few chanterelles that dot the plate are welcome. But what come to loose these incongruous corns that, apart from giving a hint of sunny color, are totally irrelevant? Beef tenderloin is just as irreproachable if not this weird shell of dough that welcomes the vegetables. Inedible texture. The pata negra is a little gustatory wonder. Provided that you do not touch the semi-shallots almost raw that border it. It's like being in a scene of "The Cabbage Soup"( french comedy). This is rough formwork for the mouth. Nice creme brulee. It's the dessert that's almost perfect. Very amazing presentation, nest-shaped. Topped with balls that form the egg. Taste not necessarily transcendent but we feel an original work. The second chocolate dessert is in the same vein, beautiful visual performance but lack of depth in taste. Gronnegade is an interesting restaurant but unfinished on several points. And the shallots cut in half are much too rustic for the dishes presented, corn is an aberration on the plate. I feel a strong capacity for work and originality but frankly lacking finesse. It is definitely a restaurant that we will hear about in the future if it arrives to gain in delicacy on certain points of detail. The service is very competent and attentive to the customer. Nice choice of wines, obviously very expensive since we are in Denmark. As almost always in Denmark, very good breads. Test the excellent aquavits. Bill of 250 for 2. A bit expensive as always in Denmark. Texts Blog La Table d’Ogre

Daniel Molina

Oct 2017

Exactly what you would expect. Good dishes served in small portions. But only good, not amazing. My main disappointment was with the quality of the steak; I am from Brazil so my meat standards are high, specially when you are paying a lot. Some other minor remarks: the first three wines we choose from the menu were not available. And also really noise with the waiters going around with dirty glasses in bulk up and down the stairs.

Hans Christian Lehmann Plett

Feb 2019

Good food, good service and wines. They arrange the food in a nice way, but misses the flavors. Some dishes like the Cod and bisque of crab were too tasteless. But the rest of the dishes were good. Wines are pricey, but not too much over the Copenhagen standard. And the selection is fair. I would give 3,5 stars for the food. 4 stars for the service. 4 stars for the wine selection 2,5 stars for the general pricing. Especially the water, it is priced at 45 DKK for a bottle of 500ml. No tab water or pitcher, or larger bottles. So a company of 4 people are down 180DKK for water. In my opinion, when you buy a bottle or glass of wine, a glass of tab water or filtered water should be included.. If you don’t buy wine / sodas. Then 35 DKK would be ok for 500ml. Not 45 DKK. And coffee at 65 DKK is also a bit high. Besides that, I would say it’s an ok place for Copenhagen Central.

Mads Frederiksen

Nov 2022

A bit too short stay... we will have love staying longer and enjoying there cocktails, however everything so nice.