Photo: Andreas Raun
Mielcke & Hurtigkarl
91-95
Gastronomy points 2024
It goes without saying 2.0
As long as “sustainability” remains synonymous with quality, Mielcke & Hurtigkarl are happy to embrace the expression. Fortunately, sustainably produced ingredients often score higher on both quality and flavor; perhaps not always, but often enough. M&H is a restaurant that embodies honest, natural, wild, and exceptionally well-executed gastronomy, all housed in a truly unique space. Here, the chefs take matters into their own hands—literally. Every piece of game meat, vegetable, and flower has passed through their hands before preparation begins. If that’s not quality, what is?
Sustainability highlights
- Close, long-term relationships with producers
- Regular visits to producers with the staff
- Minimal food waste, always finding creative ways to reuse
- Dedicated HR for staff-related matters
Information
Head Chef: Jakob Mielcke
Frederiksberg Runddel 1
2000 Frederiksberg, Denmark
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