Mielcke & Hurtigkarl
It comes without saying
For a restaurant that refuses to utter the word “sustainable,” Mielcke Hurtigkarl performs better than most in the industry. The difference is that they don’t think about sustainability, but quality – in everything they do. There’s a passion for ingredients from the wild, whether it’s game meat, fish, or treasures foraged from the forest and fields. The gastronomy flirts openly with Asian influences in general and Japanese cuisine in particular. It’s rich with greens, fish, and vibrancy. The wine list is one of the most impressive in Copenhagen — it doesn’t get more entertaining and passionate than that.
• Local ingredients used in season
• Close relationships with the producers
• Skepticism for some product certifications
• Special menu featuring homemade kombucha