At Krogs, traditions and modern gastronomy go hand in hand. We cherish the classic virtues and skills of cooking, while our menu consists of both well-known classics and innovative dishes.

Fresh oysters have always been part of Krogs' signature. Not only are they the symbol of molluscs, they also play an important role in the history of Krogs. 

As Copenhagen's first and best fish restaurant it used to be the case, that we, solely along with the Royal Family, were the first to choose the delicious Limfjords oysters entering the habour. Today things work in a different manner, but our chefs still personally select the best oysters for our seafood bar.

Fish soup has always played a major role at Krogs and this is due to the fact that Gammel Strand used to house Copenhagen's fish market. The large quantities of fishbones, which were cheaply available, created the gastronomic foundations for several fish restaurants along the canal, of which Krogs was one among many.

The fish soup in question is the classic version from the south of France Bouillabaisse, that the American filmmaker Orson Welles allegedly praised to the skies back in the 1950s.

Krogs' Bouillabaisse continually lives up to that reputation. The soup is dark, intense and powerful in flavour and accompanied by langoustine from Skagerak, steamed Danish Limfjords mussels, monkfish from Kattegat as well as the indispensable rouille and croutons.

The Dover Sole is a distinguished fish which have always played a key role at Krogs. We wonder how many Dover Soles, this prince of flatfish, have been served in Krogs throughout the years. Classics like Dover Sole à la meunière is a regular on the menu and if ours guests wish to get the outstanding fish filleted at the table, our skilled waiters will naturally perform this task with bravour.

On the dessert menu you can always find our Crêpe Suzette with vanilla ice cream, roasted almonds and orange caramel. As one of the few places in the city, our waiters still flambé the crêpe at the table - because that is how the dessert is supposed to be served, and also because our waiters love the old craftsmanship.