Press & Publications

Mielcke & Hurtigkarl - Copenhagen's best restaurant

"Maybe it was the summer evening stroll through Copenhagen's beautiful Frederiksberg Park, or perhaps the proud peacock welcoming me the way peacocks do, all feathers and indignation. Either way, when I finally arrived at Mielcke & Hurtigkarl's magnificent 18th century pavilion, hidden away in the midst of the park's royal gardens, I was bowled over, which is always a great way to start a meal... This is outstanding food without all the hype. Miss it at your peril."

デンマーク / Madame Figaro (Denmark)

ノマから始まった北欧料理の新スタンダード。
ニューウェーブが生まれる、下町ヴェスターブロ巡り。
初夏の楽しみ! コペンっ子の公園散策とビーチツアー。
芸術家たちが創作に励む、ボーンホルムで夏体験。
厳選デザインホテル@コペンハーゲン

Best Emerging Chefs and Creators/Thinkers in the Kitchen

"The Danish gastronomic scene is now on the map for food enthusiasts from around the world..." "But beyond Noma, there are Danish chefs who make creative and unique cuisine, a fine cuisine bases Danish and French with the best products from around the world and an aesthetic resolutely close to Nature. The chef Jakob Mielcke is as such a leader of this cuisine."

TANG - GRØNTSAGER FRA HAVET (Danish only)

"Tang. Grøntsager fra havet kombinerer på en hidtil uset måde madlavning og gastronomi med populærvidenskab, kulturhistorie, teknologi og information om sundhed og ernæring. Bogen om tang som fødevare er autoritativ og i sit omfang, udstyr og komposition den eneste bog af sin art, også internationalt."

COCO

"10 World-Leading Masters choose 100 Contemporary Chefs. The most exciting new chefs and restaurants around the world. Curated by Ferran Adrià, Mario Batali, Shannon Bennet, Alain Ducasse, Fergus Henderson, Yoshihiro Murata, Gordon Ramsay, René Redzepi, Alice Waters, and Jacky Yu"

Where Chefs Eat - A Guide to Chefs' Favourite Restaurants

WHERE CHEFS EAT is a new international restaurant guide published by Phaidon Press. Unlike other guides, we didn’t ask critics or foodies to tell us their favourite places to eat, we asked the people who know food the best: over 400 of the world’s top chefs incl. Jakob Mielcke.

Lonely Planet

"If you plan on seducing someone (or just your own taste buds), book a table at this culinary charmer. Set in a former royal summer house in Frederiksberg Have, its forest soundscapes, lighting installation and whimsical murals are utterly dreamy..."

Fodors

"The innovative kitchen perfectly pairs ingredients from around the world—some of the rare. Foie gras placed atop "bark" made of bull kelp from Vancouver Island and dessert of deconstructed berries, lavender ice cream, "spherified" (that is, gelled) ruccula and apricot, and fresh clovers contrasts playfulness with serious cooking."

Politiken (Danish only) - Verdens førende ølguruer slog sig løs på toprestaurant

Øl, der smager som champagne - I alt 13 forskellige øl, nogle af dem unikaproduktioner, skal gæsterne til det udsolgte arrangement gennem i løbet af aftenen. Samt et væld af retter, som Jakob Mielcke har skabt til de øl, der bliver serveret.

Edition CNN - Mielcke & Hurtigkarl "For Garden Enthusiasts"

Situated in the Frederiksberg gardens, on grounds run by the Royal Danish Garden Society, Mielcke & Hurtigkarl infuses fine dining with prime horticulture to create a truly multi-sensory experience.

"A few weeks ago a good friend of mine invited me to the restaurant Mielcke & Hurtigkarl where I had never dined before. The food at Mielcke & Hurtigkarl was such a pleasant surprise to me. Many restaurants in Copenhagen are inspired by the new and trendy Nordic cuisine, so for once I was happy to be served a type of kitchen I won’t find anywhere else in town."

25 reasons to go to Copenhagen

"The name may not be easy to remember, but dining at Jakob Mielcke and Jan Hurtigkarl's restaurant is hard to forget. In an 18th-century pavilion in Frederiksberg Park, it has wildly dramatic decor and an audio system that pipes in natural sounds. Thankfully the menu has the substance to support the style."

BERLINGSKE (Danish only)

Jakob Mielcke is featured in MS Living, the lifestyle section of Berlingske each month with a new article and recipe. All previous articles and recipes will also be shared on our blog and Facebook page where we will post them as notes. Read the latest article...